Edible Brownie Batter

Edible Brownie Batter is a luscious, fudgy treat that’s safe to eat raw—it delivers all the decadent chocolate flavor of traditional brownie batter without the eggs. It’s perfect for dipping, spoons, or even straight from the bowl.

Why You’ll Love This Recipe

I love how this recipe mimics real brownie batter with its deep chocolate richness and grainy sugar texture. It’s quick to whip up, completely safe to eat raw thanks to heat-treated flour, and every spoonful tastes like indulging in melted dark chocolate. It’s my go-to when I’m craving sweet comfort without baking.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• ½ cup unsalted butter

• 4 oz dark chocolate bar, chopped and divided

• ½ cup packed light brown sugar

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• ½ cup unsweetened cocoa powder

• ¼ teaspoon salt

• 6 tablespoons whole milk

directions

1. I preheat the oven to 350 °F and spread the flour on a small sheet pan. I bake it for about 5 minutes to heat-treat it, making it safe to eat raw.

2. In a large, heat-proof bowl, I melt the butter in the microwave.

3. I add half of the chopped chocolate to the butter and whisk until it’s completely melted and smooth.

4. I whisk in both the brown and granulated sugars, creating a grainy but well-mixed base.

5. I stir in the vanilla extract for flavor depth.

6. I sift the cocoa powder, salt, and the heat-treated flour into the mixture, stirring until everything forms a thick batter.

7. I add milk, a couple tablespoons at a time, and stir with a wooden spoon until the batter reaches the consistency I want.

8. Finally, I fold in the remaining chocolate chunks for delightful bites of melted chocolate throughout.

Servings and timing

• Yield: Approximately 8–10 servings (2 tablespoons each)

• Prep time: 5 minutes (plus 5 minutes to heat-treat flour)

• Assembly time: 5 minutes

• Total time: Around 15 minutes

storage/reheating

I store the batter in an airtight container in the refrigerator for up to 5 days. It’s best served at room temperature—just let it sit out for a few minutes before indulging. For longer storage, I freeze it for up to 3 months and thaw portions as needed.

Variations

• Milk chocolate option: Use milk chocolate instead of dark for a sweeter profile.

• Semi-sweet chips: Fold in semi-sweet chocolate chips instead of chunks.

• Extra fudgy: Omit melted chocolate and add 2–3 tbsp more cocoa for intensified cocoa flavor.

• Nutty twist: Stir in chopped nuts like walnuts or pecans for texture and crunch.

• Flavor boost: Add a pinch of cinnamon or a drop of espresso for deeper flavor notes.

FAQs

How do I make flour safe to eat raw?

I heat-treat the flour by spreading it on a sheet pan and baking at 350 °F for about 5 minutes—this neutralizes any bacteria, making it safe for raw consumption.

Can I use salted butter instead?

Yes, I can, but I reduce or skip the added salt to keep the balance right.

What if I don’t have a microwave?

No problem—I melt the butter and chocolate together in a heat-proof bowl over a pot of simmering water (double boiler method).

Can I make this dairy-free?

Absolutely—I substitute dairy-free butter and use almond or oat milk instead of whole milk.

Is it okay to freeze the batter?

Yes, I freeze it for up to 3 months. I thaw it overnight in the fridge or at room temperature for a few hours—sometimes giving it a gentle stir if it separates.

Conclusion

I absolutely adore this Edible Brownie Batter recipe—it’s indulgent, chocolatey, and completely safe to enjoy straight from the bowl. Whether I’m craving a quick sweet fix or sharing a fun dessert with friends, this batter delivers on flavor and convenience. I hope I’ve inspired you to whip up a batch and savor every rich, fudgy spoonful!