Why This Edible Brownie Batter Works (No Eggs, Safe to Eat)
Edible brownie batter is a no-bake dessert that tastes just like the real deal but is made without eggs or raw flour. It’s safe to eat straight from the bowl and comes together in under 10 minutes. Think of it as the fudgier, moodier cousin of this edible cookie dough.
- Totally safe to eat: No eggs + heat-treated flour = worry-free indulgence.
- Deep, rich chocolate flavor: Cocoa powder + two types of chocolate!
- Customize it: Easily make it gluten-free, dairy-free, or grain-free.
- Versatile: Eat it with a spoon or use it as a dip or filling.
Want to bake some brownies next? Try paleo brownies or Nutella brownies!
Ingredients You’ll Need
This recipe uses pantry staples, and there are easy swaps if you’re dairy-free or gluten-free:
- All-purpose flour – Heat-treated for safety (see below)
- Unsalted butter – Melted and cooled (or use vegan butter)
- Light brown sugar – For that classic fudgy sweetness
- Milk – Any kind works (dairy or non-dairy)
- Vanilla extract – A flavor booster!
- Cocoa powder – Gives it that rich brownie flavor
- Salt – Balances the sweetness
- Chocolate chips + chopped chocolate – For pockets of melted goodness
Want it grain-free? Swap in almond + tapioca flour (details below).
How to Make Edible Brownie Batter
- Heat treat the flour. Microwave it in a bowl for 30–60 seconds to kill bacteria. Let it cool slightly.
- Mix wet ingredients. In a large bowl, whisk melted butter, brown sugar, milk, and vanilla.
- Add dry ingredients. Fold in the flour, cocoa powder, and salt. Add milk 1 tablespoon at a time to reach your ideal texture.
- Fold in chocolate. Stir in chocolate chips and chopped chocolate chunks. Enjoy right away or chill it for later. See storage tips below!
Edible Brownie Batter
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Ingredients
- 1 1/2 cups all-purpose flour gluten-free if needed (Note 1 for grain-free)
- 1/2 cup unsalted butter or vegan butter melted
- 3/4 cup packed light brown sugar or coconut sugar
- 2 teaspoons vanilla extract
- 2 Tablespoons milk any kind plus more if needed
- 2/3 cup cocoa powder Natural or Dutch-processed
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 4 ounces dark chocolate bar chopped
Instructions
- Heat treat the flour in the microwave by placing the flour in a bowl and heating on high for 30 seconds to 1 minute. Allow it to cool completely. Spread it out on a sheet pan to speed up the process. Adding warm flour to the batter can melt the butter, resulting in a greasy texture.1 1/2 cups all-purpose flour
- Whisk together the wet ingredients in a large bowl, including the melted butter, brown sugar, milk and vanilla extract until combined.1/2 cup unsalted butter or vegan butter, 3/4 cup packed light brown sugar or coconut sugar, 2 teaspoons vanilla extract, 2 Tablespoons milk any kind
- Add the heat-treated flour, salt, and cocoa powder and fold using a rubber spatula. Add more milk a tablespoon at a time as needed to reach your desired consistency. A thicker brownie batter is best served with a spoon, but you can make it slightly thinner to enjoy as a dip with fruit or cookies.2/3 cup cocoa powder, 1/4 teaspoon salt
- Stir in chocolate chips and chocolate chunks until well-distributed. Serve immediately or store in an airtight container in the fridge for up to 5 days. Brownie batter will freeze well for up to 3 months.1/2 cup semi-sweet chocolate chips, 4 ounces dark chocolate bar
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
If you’re whipping up a batch of homemade brownies and are eager to take a lick, just know there is risk involved because raw batter can contain harmful bacteria thanks to the raw eggs and raw flour. That’s why a dedicated edible brownie batter recipe like this one is ideal!
Boxed mix uses raw flour, so if you want to make it into a safe and edible treat, heat-treat the brownie mix and omit the eggs. You’ll need to add milk to the mix to replace the moisture from the eggs.
Use less milk or butter to get a really thick dough.
Take your favorite brownie batter and turn it into an edible treat by heat-treating the flour and leaving out the eggs. Replace the moisture from the eggs with some milk and you should be good to go in most brownie recipes!
Tips and Variations
Texture hack: For spoonable brownie batter, keep it thick. For a dip, add a little more milk.
Make it vegan: Use plant-based milk, vegan butter, and dairy-free chocolate.
Gluten-free? Use a GF flour blend with xanthan gum or go grain-free.
Dip ideas: Serve with strawberries, pretzels, graham crackers, or cookies.
Peanut butter brownie batter: Swirl in some melted peanut butter or drizzle it on top.
Holidays: Stir in sprinkles or festive candy to make it for a holiday—like crushed peppermint for Christmas, or rainbow sprinkles for a birthday.
Dietary Modifications
- Gluten-free: we tested this recipe with a mixture of tapioca flour and almond flour, like in our healthy cookie dough, and it worked really well. You could use all almond flour if you have that but note it may absorb more moisture so you may need to adjust the wet ingredients.
- Gluten-free and nut-free: try using oat flour 1:1 in this recipe. We aren’t baking it so it’s okay if the protein and gluten structures differ. Learn how to make oat flour at home.
- Dairy-free: use vegan butter (we like Myokos) and almond milk.
Pro tip: you don’t need to heat treat gluten-free flour like coconut flour, almond flour, or oat flour. All-purpose flour is the only one that poses a health risk, so keeping this gluten-free takes out that step!
Storage Tips
Store leftover brownie batter in an airtight container in the fridge for up to 5 days or in the freezer for up to three months. Thaw overnight in the fridge and enjoy cold or let it come to room temperature to enjoy as a dip.
Expert tip: You could even roll the dough into individual brownie bites and freeze them separately!
More Brownies and Edible Dough
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I brought this camping and everyone loved it! We dipped Simple Mills chocolate sweet thins in it! Such a great dessert and so easy to make!
#whatwemade
Oh yum! That sounds amazing!
So easy and delicious! My 8 and 10 year old made it all on their own!