Home > Desserts > No Bake Brownie Bites No Bake Brownie Bites February 19, 2014 | 64 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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!) 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. Brownie Bites tips Use good quality chocolate chips: I recommend Ghirardelli® or Guittard®. 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. Here’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: Brownie Trifle with vanilla cream & 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. No Bake Brownie Bites 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe No Bake Brownie Bites 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 Ingredients1 cup (180g) semisweet chocolate chips6 tablespoons (87g) unsalted butter1/2 cup (100g) white granulated sugar3/4 cup (145g) light brown sugar1 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 salt1/4 cup (55g) heavy cream1 teaspoon vanilla1/2 cup (87g) mini chocolate chips1 cup milk chocolate chips (or semi-sweet or dark) InstructionsHEAT 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 NotesNote 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 FactsCalories: 99kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.