Home > Desserts > Edible Brownie Batter Edible Brownie Batter April 9, 2020 | 18 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Rich, indulgent, and fudgy Edible Brownie Batter with tons of mix-in options! This brownie batter is free of eggs and we heat treat the flour to ensure this batter is completely food-safe to eat. Edible Brownie Batter Welcome to the second “edible dough” treat of the week! We kicked it off with this delectable Peanut Butter Cookie Dough. In that post, I shared how much you all have loved this Edible cookie dough recipe the past couple of months and that I’d share three more “edible dough” recipes this week. And today I’m sharing my personal favorite: Edible Brownie Batter. I grew up eating an incredible amount of brownies (thanks to my mom, who shared so much joy with them). Honestly, my favorite part was always sneaking a few spoonfuls of batter before it went into the oven. In hindsight, it probably wasn’t the wisest choice (considering the raw flour and uncooked eggs in the batter). So.. Can You Eat Brownie Batter? Traditional raw brownie batter is unsafe due to raw flour and eggs. However, this Edible Brownie Dough recipe is safe to eat, with no eggs and heat-treated flour. Overindulgence may lead to a stomach ache. Here’s an article that explains the problem with raw dough. Ingredients In Edible Brownie Batter Chocolate Chips: Provide rich chocolate flavor and texture to the dough. Unsalted Butter: Adds moisture, richness, and helps bind the ingredients together. White Sugar and Brown Sugar: Sweeten the dough and contribute to its texture, with light brown sugar adding a subtle caramel flavor. Flour (Heat Treated): Serves as the primary dry ingredient, providing structure to the dough after heat treatment. Dutch-Process Cocoa Powder: Intensifies the chocolate flavor and adds a deep color to the dough. Heavy Cream: Adds creaminess and moisture, making the dough smoother. Vanilla Extract: Adds a nice vanilla smell and taste. How To Make Edible Brownie Batter Melt chocolate chips and butter in the microwave, stirring every 30 seconds until smooth. Combine white and brown sugar with the melted mixture, beating until creamy (2-3 minutes). Add vanilla extract and heavy cream to achieve the desired consistency. Mix Dutch-process cocoa powder, heat-treated flour, and salt, then add to the wet ingredients. Stir until smooth, avoiding over-mixing. Add your favorite mix-ins for extra flavor! QUICK TIP Take your time beating the mixture: This brownie batter is naturally a bit grainy because of the sugar granules, but you can greatly reduce graininess by thoroughly beating the ingredients. Chilling the dough also reduces graininess. How To Heat Treat Flour When making edible brownie batter that is safe to consume, we need to first cook the flour (or heat treat it) to ensure we kill any potential bacteria. There are three ways to heat treat your flour. Buy pre-heat-treated flour (check the label). Microwave method: Place flour in a microwave-safe bowl, microwave in 30-second intervals, stirring each time until it reaches 165°F. Oven method: Preheat to 300°F, spread flour on a lined sheet pan, and bake, stirring every 1.5 minutes until it reaches 165°F. Read more about heat treating flour here. STORAGE Storage Make the full batch and freeze portions for later enjoyment. Freeze in ice cube trays or portioned sections, wrap tightly in plastic wrap, and store in an airtight freezer bag or container. Label and freeze for up to 3 months. Alternatively, refrigerate for 5-7 days. More Delicious Brownie-Inspired Treats: Brownie Trifle with vanilla cream and berries Mint Brownies with chocolate ganache topping Cosmic Brownies with fudge sprinkles Miniature Brownie Bites Brownie Oreo Ice Cream Bars reader favorite recipe! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Edible Brownie Batter 5 from 5 votes - Review this recipe Rich, indulgent, and fudgy Edible Brownie Batter with tons of mix-in options! This brownie batter is free of eggs and we heat treat the flour to ensure this batter is completely food-safe to eat. SAVE TO RECIPE BOX Print Recipe Edible Brownie Batter 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Rich, indulgent, and fudgy Edible Brownie Batter with tons of mix-in options! This brownie batter is free of eggs and we heat treat the flour to ensure this batter is completely food-safe to eat. Course Dessert Cuisine American Keyword edible brownie batter Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 6 servings Chelsea Lords Calories 590kcal Author Chelsea Lords Cost $5.42 Ingredients▢ 1 cup semisweet chocolate chips▢ 6 tablespoons unsalted butter▢ 1/2 cup white granulated sugar▢ 3/4 cup light brown sugar▢ 1 cup white all-purpose flour (heat treated -- See Note 1)▢ 1/4 cup Dutch-process cocoa powder (See Note 2)▢ 1/2 teaspoon fine sea salt▢ 1/4 cup + 2 tablespoons heavy cream▢ 1 teaspoon vanilla▢ 2/3 cup milk chocolate chips▢ Optional add-in suggestions: coarsely chopped chocolate or chocolate chips, white chocolate chips, coarsely chopped Oreos, swirl of peanut butter, coarsely chopped mini Reese's cups, chocolate peanut butter chips, swirl of marshmallow fluffUS - Metric USMetric InstructionsHEAT TREAT FLOUR: You can heat treat flour in the microwave or in the oven. Test the flour to ensure it's reached a safe temperature of 165 degrees F. Let flour cool COMPLETELY to room temperature before using. Don't use any burnt or clumpy flour (if it's off-color or smells burnt, it is most likely burnt). The flour should be light, white, and fluffy (it should look the same as it did before heat treating). Spoon the cooled flour into a measuring cup and level the top of the measuring cup with the back of a table knife. (If you press and scoop flour in the measuring cup, you'll have too much.) (See note 1) DRY INGREDIENTS: Once the flour has cooled, add the spooned and leveled 1 cup flour, 1/4 cup Dutch-process cocoa powder, and 1/2 teaspoon salt to a medium-size bowl. Stir to combine and set aside.BUTTER AND CHOCOLATE: In another microwave-safe bowl add 1 cup of semisweet chocolate chips and the 6 tablespoons butter (cut into 1 tablespoon pieces). Microwave in 30-second increments until fully melted, stirring for 15 seconds in between each increment. (This takes about 1 min 30 seconds in my microwave.)WET INGREDIENTS: In a bowl with a stand mixer attached (or use a hand mixer) add the chocolate-butter mixture. Add the 1/2 cup white sugar and 3/4 cup packed light brown sugar. Beat for 2 minutes on medium speed until completely smooth. Add the 1/4 cup + 2 tablespoons heavy cream and 1 teaspoon vanilla and beat until smooth and light, another 1-2 minutes.COMBINE: Add the dry ingredients on top of the wet ingredients. Beat until just combined, being careful to not over-mix the batter. Scrape the sides as needed with a spatula to make sure everything is well combined. Fold the 2/3 cup chocolate chips into the batter with a spatula. If the dough is too wet (it should be a wetter brownie-batter-type consistency), add 1-2 more tablespoons of the heat-treated flour and if it is too dry, add 1-2 more tablespoons heavy cream.ENJOY: Add in any desired mix-ins and enjoy! We love this dough freshly made, chilled, or even frozen! This dough does get less grainy (as the sugar dissolves more) after being frozen or chilled. Video Recipe NotesNote 1: Heat treat the flour in the microwave: Add the flour to a microwave-safe bowl. I recommend heat treating more than the recipe calls for (1/2 to 1 cup extra) just to ensure you have enough. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time stirring well to make sure none of the flour burns. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds.) Heat treat it in the oven: Preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the flour on the pan (treat 1/2 to 1 cup more than you'll use). Bake the flour, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it's safe. Note 2: Make sure to get Dutch-process instead of natural or plain cocoa powder. The Dutching process offers a much more robust and intense chocolate flavor. Regular cocoa powder will make the brownie batter drier and less flavorful. Hershey's "Special Dark" cocoa powder is Dutch-process and found at most grocery stores. Nutrition FactsServing: 6servings | Calories: 590kcal | Carbohydrates: 88g | Protein: 6.2g | Fat: 26.2g | Cholesterol: 40.5mg | Sodium: 26.7mg | Fiber: 3.9g | Sugar: 66.6g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? 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