Edible Brownie Batter

5 from 3 votes

This 10-minute edible brownie batter is rich, fudgy, and totally safe to eat! No eggs, no raw flour—just brownie bliss by the spoonful. Whether you're making it for a late-night treat, a chocolatey dip for fruit, or a fun dessert for the kids, this no-bake recipe is a quick win. Bonus? It’s easy to make gluten-free, vegan, or even grain-free with a couple swaps.

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Prep Time9

Cook Time1

Total Time10

Servings: servings

Author: Molly Thompson

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

Note 1. Gluten-free and Grain-Free. swap the flour for 1 1/4 cups blanched almond flour and 1/4 cup tapioca flour. You do not need to heat treat either.

Note 2. Heat Treating. Raw flour can contain harmful bacteria, so heat-treating helps prevent this. You can also spread the flour onto a baking sheet and bake at 350°F for 5 minutes.

Edible brownie batter for one: heat treat 3 tablespoons of flour then combine it with 1 tablespoon of cocoa powder and a pinch of salt. Mix in 1 tablespoon of melted butter, 1 1/2 Tablespoons browner sugar, 1/4 teaspoon vanilla, 2 teaspoons of milk, and a handful of chocolate chips. Add more milk as needed.

Boxed brownie mix: heat treat the mix the same way as the flour and mix it with the melted butter, vanilla, milk, and chocolate chips.

Storage: store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator and enjoy with a spoon or set it at room temperature for 30 minutes before using it as a dip.

Nutrition

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