No Bake Brownie Bites

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These No Bake Brownie Bites are rich, fudge-y, and completely indulgent! The soft, truffle-like filling is dipped in melted chocolate and optionally sprinkled in sea salt (if you like salty-sweet!)

3-Ingredient NO BAKE brownie fudge bites! I via chelseasmessyapron.com

No Bake Brownie Bites

I was raised on a ridiculous amount of brownies (thanks mom for sharing so much happiness) and, honestly, my favorite part of brownies was always the few spoonfuls of batter I’d steal before that batter made it into the oven. In retrospect it probably wasn’t the best thing I did (eating spoonfuls of batter that had raw flour and uncooked eggs). But I’ve lived to tell about it and create a version that doesn’t have any risks of foodborne illness. This edible brownie bites don’t have any eggs and I’ll share with you how to heat treat the flour to ensure it’s completely safe to eat.

Can you eat raw brownie bites?

Raw brownie batter isn’t considered safe to eat because of health concerns revolving around both the flour and uncooked eggs.

However, these edible brownie bites recipe is specially formulated to be safe to eat. There are no eggs in this recipe and we heat treat the flour to ensure everything is up to safety standard for consumption. And the best part? It tastes just as delicious as regular brownie batter!

Can you get sick from eating brownie batter?

As mentioned above, regular brownie batter does contain risks of foodborne illness, but these brownie bites are safe to consume so long as the flour is treated to 165 degrees F. 

However, because I’ve been here (maybe a time too many), I don’t eating more than a truffle (or 2) in one sitting. While it’s technically “safe” to eat the entire batch (and hey — you do you), this dough is very rich and very sweet. Large quantities consumed will likely give you a pretty good stomachache (as with any decadent treat). 

How to heat treat flour

When making brownie bites that are safe to consume, we need to first cook the flour (or heat treat it) to ensure we kill any potential bacteria. There are 3 options for heat treating your flour.

  • Purchase flour that has already been heat treated
  • Heat treat it in the microwave: add the flour to a microwave safe bowl. 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. 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 to use in the recipe.

Notes on heat treated flour

  • Let flour cool completely before using. If you use hot flour, this brownie batter’s consistency will be off. If you don’t have time to let the flour cool at room temperature, stick the pan in the fridge or freezer.
  • Break up any flour clumps with your fingers and discard any stubborn clumps that won’t break up. If flour is stuck to the sides or bottom of the pan, don’t scrape it up for the dough — it’s most likely over-cooked.
  • If there are discolored sections (brown or light brown flour) discard that flour, it will make the batter taste burnt.
  • We want the heat treated flour to look just like regular flour (light, fluffy, & white) — don’t use any flour parts that don’t look like this or it will affect the texture and flavor of the brownie batter.

Image showing how we heat treat the flour to make this dough safe to eat without cooking

Brownie Bites tips

  • Use good quality chocolate chips: I recommend Ghirardelliยฎ or Guittardยฎ. 
  • Make sure to get dutch process instead of natural or plain cocoa powder. The dutch process offers a much more robust and intense chocolate flavor. Regular cocoa powder will make brownie batter more dry and less flavorful. Hereโ€™s the exact cocoa powder I use (and highly recommend; affiliate link). Hershey’s “Special Dark” cocoa powder is dutch process and found at most grocery stores.
  • 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 throughly beating the ingredients. Chilling the dough also reduces graininess.

More delicious brownie-inspired treats:

 

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No Bake Brownie Bites

5 from 8 votes
Print Recipe

No Bake Brownie Bites

5 from 8 votes
Course Dessert
Cuisine American
Keyword no bake brownie bites
Prep Time 10 minutes
Total Time 10 minutes
Servings 45 small brownie bites
Calories 99kcal
Author Chelsea

Ingredients

  • 1 cup (180g) semisweet chocolate chips
  • 6 tablespoons (87g) unsalted butter
  • 1/2 cup (100g) white granulated sugar
  • 3/4 cup (145g) light brown sugar
  • 1 cup (120g) white all-purpose flour (heat treated -- See Note 1)
  • 1/4 cup (20g) dutch process cocoa powder (See Note 2)
  • 1/2 teaspoon fine sea salt
  • 1/4 cup (55g) heavy cream
  • 1 teaspoon vanilla
  • 1/2 cup (87g) mini chocolate chips
  • 1 cup milk chocolate chips (or semi-sweet or dark)

Instructions

  • HEAT TREAT FLOUR: See note 1; 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). Use a spoon to spoon the cooled flour into a measuring cup and level the top of the measuring cup with the back of a butter knife. (If you press and scoop flour in the measuring cup, you'll have too much)
  • DRY INGREDIENTS: Once the flour has cooled add the spooned and leveled 1 cup, 1/4 cup dutch process cocoa powder, and 1/2 teaspoon salt to a medium size bowl. Stir to combine and set aside.
  • BUTTER & CHOCOLATE: In a 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 hand mixers) 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 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 1/2 cup chocolate chips into the batter with a spatula. (IF the dough is too wet add 1-2 more tablespoons heat treated flour and if it is too dry, add 1-2 more tablespoons heavy cream.)
  • ROLL: Use a 1 tablespoon measuring spoon to measure out balls of brownie batter. Roll into even sized balls and chill in the fridge for 15 minutes.
  • DIP IN CHOCOLATE: Melt the chocolate. Dip the truffles in and set on a parchment lined sheet pan to harden at room temperature.

Recipe Notes

Note 1: Heat treat it 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 more than you'll use; 1/2 to 1 cup extra). 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 dutch process offers a much more robust and intense chocolate flavor. Regular cocoa powder will make brownie batter more dry and less flavorful. Hershey's "Special Dark" cocoa powder is dutch process and found at most grocery stores.

Nutrition Facts

Calories: 99kcal

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64 Comments

  1. Agreed, who doesn’t love easy?! And that they don’t have to set in the fridge or bake! Right on, Chelsea! Plus anything you can just pop into your mouth…hellooo

    1. Thanks Beth! I found them at a Burlington Coat Factory (random right?!) I totally want more of them in different colors, but they only had the one color – yellow. So it basically shows up in 99% of my photos ๐Ÿ™‚

  2. What!! This is too good to be true. Drooling over here. I think I need to make these ASAP. These don’t even need an excuse or an occasion. Because brownie balls are acceptable all day every day. ๐Ÿ˜‰

    1. Haha definitely an everyday acceptable treat ๐Ÿ™‚ Thanks Erin! I think shooting brown food is so hard!! You sure have a talent for it (your breakfast cookies you just posted – awesome!)

  3. These are awesome Chelsea! Simple and no bake to satisfy my chocolate brownie craving?? Count me in with a big ole spoon since I probably wouldn’t be able resist just scooping the dough straight into my mouth right from the bowl!:)

  4. I love these little bites. Simple recipes that don’t require a ton of ingredients are always the best. I am pretty sure the entire bowl of dough would disappear before I’d get a chance to roll them into small bites!

  5. I love how simple this is – I never would’ve thought they could be no bake with those ingredients, I’ll need to try these!

  6. ummmm okay so Chelsea this is genius. What if you did this with other mixes? Like just add butter to a cake mix? Have you tried it? That sounds so good. THESE sound so good. Also, I can’t believe you’ve essentially given me permission to make and eat an entire batch of brownies within 10 minutes. You are cruel.

    1. Haha! I totally got excited after doing the brownie and tried it with 2 other cake mixes (yellow and chocolate) totally worked! So those recipes will be on the blog soon haha! Thanks so much Karen ๐Ÿ™‚ Oh my gosh definitely dangerous – pretty sure I ate basically the entire batch of brownies…

  7. Genius, Chelsea! I love how simple this is. I’ve made my share of cookie dough truffles and things of the sort, but never have come across a recipe so yummy sounding with such few (delicious!) ingredients. I’ll have to try this. Pinning.

    1. I’m not sure, since I haven’t tried it, but my first thoughts are it wouldn’t hold together or work. But if you try it I’d love to hear the results. Sorry I couldn’t be of more help!

  8. 5 stars
    I made these tonight and I love them=]
    I used coconut oil instead of butter though. And added two huge spoonfuls of organic peanut butter. Amazing!

  9. These sound wonderful, Just curious though about the texture, when eating plain brownie mix, it’s so granular, does that go away with the warm butter?

    1. I was wondering the same thing. I’m not a fan of cookie dough for that very reason (granular texture). But I will try chocolate anything!

      1. It’s still a bit granular, but no where near as much as cookie dough in my opinion! I thought the texture of these were more like fudge. But if you don’t like the granular texture, I’m not sure if you would love these. Hope that helps!

        1. Yes, that helps! I think I will give this recipe a try. If it’s too granular for my liking, I can always add an egg, some flour, and vanilla to turn it into cookie dough and bake it. Thank you!

  10. 5 stars
    I needed an easy dessert for a church social and these were a hit! I made them with butter and a little coconut oil since I didn’t have enough butter. They were so easy and yummy too! Next time I think I will add some instant coffee too! Definitely a great combo! Thanks for sharing the recipe!

    1. So glad to hear!! Thanks so much for taking the time to leave a comment Amy!! And you are so welcome ๐Ÿ™‚

  11. I have a question. Does the recipe really work, and do you thing it would taste good if i dipped it in melted chocolate and added sprinkles in top?

    1. I would never put a recipe on my site that didn’t work out for me. And sure I think that would be tasty. It will definitely make a dense and rich treat.

    1. That’s what I generally use – those are the best ones! Just make sure the ounces on the brownie mix are the same (18.3) ๐Ÿ™‚

    1. SO great to hear you enjoyed these! Thanks so much for the comment ๐Ÿ™‚ Love the pictures on your page on this recipe!

  12. 5 stars
    I’ve made these a couple of times and they are always a hit. This time, I rolled them in sweetened shredded coconut. Delicious!

    I know this is an old recipe and you might not be reading comments any more, but I wanted to share that I also tried with:

    Spice cake mix (15.3 oz box)
    3/4 cup butter
    Cinnamon chips
    Rolled in a white sugar/cinnamon mix (like you might mix up for toast.)

    IMO, these might have been tastier than the brownie batch!

    Thanks for all of your tasty recipes!!

  13. 5 stars
    I made these with my cooking club at school, and it was perfect! We set out a mix-in/ topping bar of coconut shreds, more chocolate chips, crumbled graham crackers, candy cane dust, crumbled pretzels, and mini marshmallows, and they had a field day. They loved getting their hands dirty and customizing their own bites to keep or give as gifs. Thank you for this simple and fun recipe!

    1. What a fun idea to have all the toppings set up! ๐Ÿ™‚ Thank you so much for sharing! I’m thrilled these were a hit Kirsten!

  14. 5 stars
    Chelsea, these were a hit! I made these for a pot luck last week because I needed something quick after a failed cheesecake attempt. I ran out of butter, and substituted coconut oil for the rest. Rolled and dusted in powdered sugar…they were gone so quickly & it’s been requested that I make them again!!! I called them “truffles” and no one knew it was just brownie mix. Wow. A lifesaver for sure!

  15. So glad I found this recipe, I plan on making them for my daughters bday and using M&Ms on the outside to make them look like a colored disco ball!! ๐Ÿ™‚

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