Edible Brownie Batter

5 from 5 votes

This rich, fudgy edible brownie batter is completely safe to eat—heat-treated flour, no eggs, and tons of mix-in options!

Prep Time30

Total Time30

Course: Dessert

Cuisine: American

Keyword: edible brownie batter

Servings: servings

Author: Chelsea Lords

Cost: $5.42

Equipment

Stand mixer or hand mixer

Ingredients

1 cup all-purpose flour heat treated—see note 1
1/4 cup Dutch process cocoa powder see note 2
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
6 tablespoons unsalted butter
1/2 cup granulated sugar
3/4 cup light brown sugar
1/4 cup + 2 tablespoons heavy cream
1 teaspoon vanilla extract
2/3 cup milk chocolate chips
Optional additions see note 3

US - Metric

Instructions

You can heat treat flour in the microwave or oven (see note 1). Test the flour to ensure it’s reached a safe temperature of 165°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. Spoon the cooled flour into a measuring cup and level the top with the back of a table knife. (If you press and scoop flour in the measuring cup, you’ll have too much.)
Once the flour has cooled, add the spooned and leveled flour, Dutch-process cocoa powder, and salt to a medium bowl. Stir to combine and set aside.
In another microwave-safe bowl, add semi-sweet chocolate chips and the butter (cut into 1 tablespoon pieces). Microwave in 30-second increments until fully melted, stirring for 15 seconds between each increment. (This takes about 1 min 30 seconds in my microwave.)
In a bowl with a stand mixer attached (or use a hand mixer) add the chocolate-butter mixture. Add granulated sugar and packed light brown sugar. Beat for 2 minutes on medium speed until completely smooth. Add the heavy cream and vanilla and beat until smooth and light, another 1–2 minutes.
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 chocolate chips into the batter with a spatula. If the dough is too wet (it should be a wetter brownie-batter consistency), add 1–2 more tablespoons of the heat-treated flour, and if it is too dry, add 1–2 more tablespoons heavy cream.
Add in any desired mix-ins and enjoy! I 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

Notes

Note 1: Heat treat 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) to ensure you have enough. Microwave on high in bursts of 30 seconds, stirring 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°F throughout.

Heat treat in the oven: Preheat the oven to 300°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, test it with the thermometer. As soon as it reaches 165°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. Hershey’s Special Dark cocoa powder is Dutch-process and found at most grocery stores.

Note 3: 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, and a swirl of marshmallow fluff.

Storage: Store in the fridge for 5–7 days or freeze leftovers for up to 3 months.

Nutrition