This edible brownie batter recipe is rich and fudgy and the best part is it takes 10 minutes to make. Grab a spoonful whenever the chocolate craving strikes! This recipe is free from raw eggs and flour, so you can safely enjoy the best part about fudgy brownies—the batter!
This edible cookie dough recipe is the most popular recipe on our website and we figured it's about time to make an edible brownie dough too.
There's always room for more chocolate recipes and this one is especially delicious because you get to enjoy 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.
Take a spoon straight to the bowl and enjoy this edible brownie batter cookie dough or thin it out a bit and serve it as a dessert dip for parties and gathers.
Why You'll Love this Edible Brownie Batter Recipe
- Completely safe to eat.
- Rich chocolate flavor with chocolate chunks and chips.
- Easy recipe that's done in 10 minutes.
- The best texture to eat with a spoon or as a dip.
- Fun to make (and eat) with kids.
- Easy to modify gluten-free and dairy-free.
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.
- Flour: all-purpose (heat-treated) flour is the most common, but we also tested this recipe with almond flour and it worked well. Jump down to the modifications section for other gluten-free flour options.
- Butter: this recipe works with vegan butter and regular unsalted butter. I don't recommend using coconut oil because you won't get that rich, buttery flavor as the base.
- Brown sugar: this gives the recipe structure and a lot of sweetness. I didn't test this recipe with maple syrup, but you could try swapping it in for a refined sugar-free option, like in our healthy cookie dough recipe. Any substitute for coconut sugar should work.
- Cocoa powder: you can use both natural (acidic) or dutch-process (alkalized aka neutral) cocoa powder in this recipe because it doesn't call for a rising agent. However, dutch-processed cacao powder is darker in color, is more neutral in flavor, and dissolves easily into liquids. Yay science!
- Chocolate: a mixture of chocolate chunks and chocolate chips adds more chocolate flavor and crunchy texture.
- Vanilla and salt for flavor!
How to Make Edible Brownie Batter
The full printable recipe is in the bottom of this post, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This fudgy edible brownie batter recipe is really easy and these step-by-step instructions will make sure they turn out every time.
Video: Watch How to Make this Edible Brownie Batter Recipe
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!
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!
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.
- 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!
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
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Edible Brownie Batter
- 1 ½ cups all-purpose flour gluten-free if needed (Note 1 for grain-free)
- ½ cup unsalted butter or vegan butter melted
- ¾ cup packed light brown sugar or coconut sugar
- 2 teaspoons vanilla extract
- 2 Tablespoons milk any kind plus more if needed
- ⅔ cup cocoa powder Natural or Dutch-processed
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- 4 ounces dark chocolate bar chopped
- Mixing bowls
- Heat treat the flour in the microwave by placing the flour in a bowl and heating on high for 30 seconds to 1 minute (Note 2).
- Whisk together the wet ingredients in a large bowl, including the melted butter, brown sugar, milk and vanilla extract until combined.
- Add the heat-treated flour 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.
- 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.