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Edible Brownie Batter

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
Total Time 30 minutes
Servings 6 servings
Calories 590kcal
Cost $5.42

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 + 2 tablespoons (95g) heavy cream
  • 1 teaspoon vanilla
  • 2/3 cup (120g) 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 fluff

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 + 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 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.

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

Serving: 6servings | Calories: 590kcal | Carbohydrates: 88g | Protein: 6.2g | Fat: 26.2g | Cholesterol: 40.5mg | Sodium: 26.7mg | Fiber: 3.9g | Sugar: 66.6g