Edible Brownie Batter

Move aside paleo brownies, and Nutella brownies, and make way for a completely safe-to-eat browner batter.

This recipe has all the best parts about brownie batter, without worrying about raw eggs or raw flour. It tastes exactly like traditional brownie batter because we’re using all of the same ingredients.

Think of your favorite fudgy brownies. Have you ever snuck a spoonful before pouring it into the pan? That’s exactly what we’re making here, except it’s safe to eat and done in a quarter of the time too.

Why You’ll Love this Edible Brownie Batter Recipe

Grab These Ingredients

Here are the simple ingredients for this chocolatey edible brownie batter. Most are pantry staples and easy (and affordable) to find in grocery stores. Jump down to the recipe card for the full list of ingredients.

The first step is to heat treat the flour because, just like eggs, it can contain harmful bacteria. There are two options to do this—in the microwave or the oven. We opted to place our raw flour in the microwave for a minute to make sure it was safe to eat. You can also spread the flour out onto a large baking sheet and bake at 350°F for 5 minutes.

Next, whisk the melted butter, brown sugar, milk, and vanilla in a large mixing bowl.

Add the dry ingredients including the heat-treated flour, cocoa powder, and salt. Mix with a wooden spoon or rubber spatula until the liquid is absorbed and you have a thick brownie batter consistency.

This is where you can choose your own adventure: leave it as is so it’s thick or add a bit more milk to thin it out, making it a great consistency for a sweet dip like this buckeye dip.

Stir in the chocolate chips and enjoy right away!

Recipe Variations

Swirl in some melted peanut butter or drizzle it on top.

Use another kind of chocolate or chocolate chip, like chopped andes mints, white chocolate chips, or even chopped Reese’s (yes, I went there).

Stir in sprinkles or festive candy to make it for a holiday—like crushed peppermint for Christmas, or rainbow sprinkles for a birthday.

Add the finished cookie dough to other recipes as we did with our edible cookie dough ice cream or cookie dough cheesecake.

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

Try our internet-famous edible cookie dough or enjoy the healthy cookie dough version.

Try the cookie dough in cookie dough cheesecake, no churn cookie dough ice cream, or cookie dough layered ice cream bars.

Craving more chocolate? Dark chocolate Nutella brownies, tahini brownies, or paleo brownies will hit the spot.