Home > Desserts > No Bake Brownie Bites No Bake Brownie Bites February 19, 2018 | 39 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, deeply fudgy, and completely indulgent! The soft, truffle-like filling is dipped in melted chocolate and optionally sprinkled in sea salt (if you like salty-sweet!). We love all things brownies! Try our homemade Brownie Recipe, Peanut Butter Brownie Bites, or Brownie Oreo Ice Cream Bars next! 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 the brownies 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. These 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. These incredible nuggets are ridiculously rich — in the best way of course! They’re fudgy, sweet, and a brownie lover’s dream! Can you eat raw No-Bake Brownie Bites? Raw brownie batter isn’t considered safe to eat because of health concerns revolving around both the flour and uncooked eggs — both of which contain risks of foodborne illness. However, this 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 standards for consumption. And the best part? It tastes just as delicious as regular brownie batter! How to heat treat flour When making No-Bake 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 three options for heat treating your flour. Purchase flour that has already been heat treated. Look for that designation on the package. 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 another 30-second burst.) 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. QUICK TIP We’re frequently asked if it’s required to heat treat the flour. For these brownie bites to be completely food-safe, we do recommend heat treating the flour. That said, the recipe will still work without heat treating the flour. We’ve learned a lot in recent years about food safety, and our food supply has changed from local to global. It’s up to you and if you’re worried about the possibility of a foodborne illness. Notes on heat-treated flour Let the flour cool completely before using. If you use hot flour, the consistency will be off. If you don’t have time to let the flour cool at room temperature, put the pan in the fridge or freezer for a few minutes. 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. Over-cooked flour will cause an “off” taste. 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, and white). Don’t use any flour that doesn’t look like this or it will affect the texture and flavor. Because it’s likely that some flour will burn, we recommend heat treating more than needed for the recipe. Save any leftovers and use them in regular Edible Cookie Dough or edible Peanut Butter Cookie Dough. No-Bake Brownie Bite tips Make sure to get Dutch-process instead of natural or plain cocoa powder. Dutched cocoa offers a much more robust and intense chocolate flavor, making these bites truly indulgent tasting. Regular cocoa powder will make the brownie batter drier and less flavorful. Here’s the exact cocoa powder I use and love. Hershey’s® “Special Dark” cocoa powder is Dutch-processed 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 thoroughly beating the ingredients. Chilling the rolled balls of brownie batter will also reduce graininess. Measure the flour carefully. If there is too much flour, the brownie bites will be less flavorful, firmer, and drier than intended. Spoon the flour into measuring cups. Then, to level the top, sweep the flat side of a knife across the top of the measuring cup — now you’ve got the perfect flour measurement! Dipping Tips Use good-quality chocolate chips for dipping. I recommend Ghirardelli® or Guittard® (not sponsored). Microwave the chocolate chips in sturdy, heat-safe bowls instead of using plastic or melamine. To avoid burned chocolate chips, microwave the chips for 20-30 seconds at a time, and stir them for at least 30 seconds between each microwave burst. Remember, the chocolate is still melting even after it has been removed from the microwave. If the truffles aren’t dipping nicely and the chocolate is going on too thick, add a touch more coconut oil to thin the chocolate. Add coconut oil in very small increments — too much and the chocolate coating won’t stick to the truffles. 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 with a fudgy interior Mini Brownie Bites with Rolos soft caramel candies in the center! 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 6 votes - Review this recipe These No-Bake Brownie Bites are rich, deeply fudgy, and completely indulgent! The soft, truffle-like filling is dipped in melted chocolate and optionally sprinkled in sea salt (if you like salty-sweet!). SAVE TO RECIPE BOX Print Recipe No-Bake Brownie Bites 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These No-Bake Brownie Bites are rich, deeply fudgy, and completely indulgent! The soft, truffle-like filling is dipped in melted chocolate and optionally sprinkled in sea salt (if you like salty-sweet!). Course Dessert, Snack Cuisine American, Vegetarian Keyword no bake brownie bites Prep Time 45 minutes minutes Cook Time 10 minutes minutes Setting Time 2 hours hours Total Time 2 hours hours 55 minutes minutes Servings 35 no bake brownie bites Calories 177kcal Author Chelsea Cost $5.62 Ingredients▢ 1 cup (180g) semi-sweet 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 chipsDipping▢ 2 cups (360g) milk chocolate chips (or semi-sweet or dark) (See Note 3)▢ 2 teaspoons coconut oil (or shortening) InstructionsHEAT TREAT FLOUR: See note 1; you can heat treat flour in the microwave or in the oven. Test the flour to ensure it has reached a safe temperature of 165 degrees F. Let the 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.)DRY INGREDIENTS: Once the flour has cooled, add the spooned and leveled 1 cup, 1/4 cup cocoa powder, and 1/2 teaspoon salt to a medium-sized 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: Use a stand mixer or hand mixer to combine the chocolate-butter mixture, 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 overmix the batter. Scrape the sides as needed with a spatula to make sure everything is well combined. Fold the 1/2 cup miniature 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 portion out balls of brownie batter. You should get around 35 balls. Roll into even-sized balls and chill in the fridge, covered, for 15 minutes.MELT CHOCOLATE: Line a large sheet pan with a Silpat liner or parchment paper. Add chocolate chips and coconut oil to a microwave-safe bowl. Heat in bursts of 20 seconds, stirring in between each burst for 30 seconds -- a lot of melting is happening outside of the microwave, so take the time to stir it to avoid burned chocolate. DIP IN CHOCOLATE: Once the chocolate is completely melted and smooth, coat the truffles in chocolate. I do this by dipping a fork in the melted chocolate and then placing a truffle on the dipped fork. Use a spoon to pour the melted chocolate on top of the truffle. Carefully tap the fork against the edge of the bowl to allow excess chocolate to fall off the truffle. Then use a table knife to slide the truffle off the fork and onto a parchment-paper-lined sheet pan. (If the truffles aren't dipping nicely/the chocolate is going on too thick, add a touch more coconut oil to thin the chocolate. Add extra coconut oil in very small increments to barely thin the chocolate more.) ENJOY: Let truffles fully set at room temperature. We think these are best enjoyed the same day they are made, but they will last 3-4 days. They freeze better if they aren't coated in chocolate. We love these chilled and straight out of the fridge -- so fudgy! Video 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 in case some burns. 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. (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 in case some burns). 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: Cocoa: 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. Note 3: Chocolate: We like milk chocolate best, but these are very sweet! If you prefer less sweetness or simply a different type of chocolate, any variety will work -- semi-sweet, dark, or white. The better quality the chocolate chips, the better they will melt and easier to dip. Nutrition FactsServing: 1serving | Calories: 177kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 41mg | Potassium: 80mg | Fiber: 1g | Sugar: 17g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg 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? I love hearing from you when you've made one of my recipes! 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