If you're in the mood for rich, ooey-gooey, chocolatey goodness, you need this simple recipe for Edible Brownie Batter! Made with just 8 ingredients in about 10 minutes, I can't think of a faster way to satisfy your sweet tooth.
Table of contents
- If you're in the mood for rich, ooey-gooey, chocolatey goodness, you need this simple recipe for Edible Brownie Batter! Made with just 8 ingredients in about 10 minutes, I can't think of a faster way to satisfy your sweet tooth.
- Save this recipe for later on Pinterest:
- Why you'll love this edible brownie batter
- Ingredients:
- Ingredient substitutions:
- How to make edible brownie batter
- Recipe pro-tips:
- Optional variations
- Dietary adaptations
- Serving suggestions
- Recipe FAQs:
- Storage & freezing directions
- Tools needed to make this recipe:
- More edible dough and brownie recipes:
Pickles and ice cream? You can keep 'em. My pregnancy cravings have been revolving around chocolate as of late, and they're showing no signs of slowing.
Luckily, this edible brownie batter recipe is a snap to throw together whenever I'm in need of a sugar fix. Made with just two bowls, a whisk, and a microwave, it's about as simple as dessert recipes get!
With a perfect balance of sweet and salty, gooey stickiness and crunchy bits of chocolate, this edible brownie batter dip is the perfect remedy for PMS, broken hearts, crappy days, or any inexplicable, overwhelming urges to eat ALL THE CHOCOLATE. 🙋♀️
Save this recipe for later on Pinterest:
Why you'll love this edible brownie batter
For all you folks who think brownie batter > actual brownies, this one is for you. Aside from tasting like a dead ringer for the stuff Mom used to let me lick off the beaters, this edible brownie dough also happens to be:
- Made With Only 8 Ingredients, nearly all of which are pantry staples.
- Quick & Easy. You just need 2 bowls, a microwave, and a whisk. You don't even need to get the mixer out, which, considering my front-heavy condition is a big bonus. 😂
- Allergen-Friendly. Naturally egg-free, soy-free, and nut-free, plus easy to make vegan and/or gluten-free, this is a treat just about anyone can enjoy!
- Rich & Satisfying. A few bites of this edible brownie mix = pure, unmitigated bliss.
- Make-Ahead & Freezer-Friendly. I'm definitely stocking the freezer with brownie bites for all the late-night feedings ahead.
Ingredients:
As promised, you probably already have everything on hand to make this no-egg brownie mix. Here's what you'll need:
- All-purpose flour - A quick zap in the microwave is all it takes to make this brownie batter edible.
- Salt - To balance out all the sweetness.
- Cocoa powder - For rich chocolatey flavor without the hassle of melting chocolate.
- Unsalted butter - Brownies without butter? Blasphemy!
- Brown sugar - For sweetness with a touch of molasses. Either light or dark brown sugar works great here.
- Granulated white sugar - Mmmmm. Sugar.
- Pure vanilla extract - For complexity.
- Milk - To get the right consistency in your brownie mix without egg.
- Chocolate chips or chunks - For texture and even more chocolatey goodness.
The best chocolate chips for edible brownie batter
When it comes to brownie dough, chocolate chips are the dealer's choice. Semisweet, dark chocolate, milk chocolate, or allergy/dairy-free chips all work great!
One thing to keep in mind though: if you're planning on making frozen batter bites, consider using either mini chocolate chips or pulsing your regular-sized chips in a food processor first. Larger bits of frozen chocolate are much harder to bite through.
Ingredient substitutions:
As the voice behind Mae's Menu, I'm all about making sure you have the flexibility you need to make any recipe work for you and your family. If you're out of an ingredient or need to make a swap for dietary reasons, I'm here for you!
Here are some common swaps and substitutions you can make:
- All-purpose flour - Feel free to use any style of flour you have on hand, including (but not limited to) cake flour, bread flour, whole wheat flour, or a gluten-free flour blend.
- Salt - I use kosher salt in my kitchen. If you're swapping in another variety, check out this handy salt conversion chart for proper measurement.
- Cocoa powder - Dutched cocoa powder, black cocoa powder, or even raw cacao powder can be used here.
- Unsalted butter - Feel free to use a plant-based substitute (or vegan butter) if you prefer.
- Brown sugar - You're also welcome to use raw coconut sugar.
- Granulated white sugar - Organic raw cane sugar can also be used.
- Pure vanilla extract - Feel free to use an equal amount of either vanilla paste or vanilla powder, or swap in half as much ground vanilla.
- Milk - Any non-dairy milk will work, too!
- Chocolate chips or chunks - You can omit these or swap in your favorite brownie additions like mini M&Ms, chopped up candy bars, or nuts instead.
How to make edible brownie batter
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Making this edible brownie batter cookie dough is a snap. Here's how it's done:
Step 1: Heat-treat the flour in the microwave.
Step 2: Whisk the salt and cocoa powder into the flour, breaking up any clumps that may have formed. Set aside.
Step 3: Melt the butter in the microwave.
Step 4: Whisk the sugars and vanilla extract into the melted butter until smooth and combined.
Step 5: Whisk the dry mixture into the wet mixture until the streaks of flour disappear. Stir in the milk by the tablespoon until the batter has reached your desired consistency.
Step 6: Fold in the chocolate chips or chunks. Serve the brownie batter or cover and chill until serving!
A note about heat-treating flour:
Raw wheat flour (and many raw gluten-free flour blends) are not technically safe to eat before heat-treating. If you decide to make this recipe without the heat-treating step, however, you'll only need to use ¾ cup of flour.
If you want to skip the heat-treating step but want to make sure it's still safe to eat, consider using a flour variety that is safe to eat raw (e.g. oat flour or nut flour).
Recipe pro-tips:
- I like to whisk the brownie batter by hand to minimize the amount of kitchen equipment I have to get out and put back up when I'm done, but you're welcome to use a hand- or stand-mixer if you like!
- While we're not baking this edible brownie batter so the proportions aren't *quite* as important as if we were, using a scale to measure your ingredients means you won't have to dirty your measuring cups.
Optional variations
While there are lots of edible brownie batter recipes out there, you can use this one as your base and adjust it to fit whatever cravings you're experiencing! Here are a few optional but delicious add-ins you can mix and match to your heart's content:
- Chopped and toasted nuts or seeds like pecans, walnuts, hazelnuts, cashews, peanuts, pistachios, pepitas, or sunflower seeds.
- Mini marshmallows
- Chopped candy bars (or leftover Halloween candy)
- Multicolored jimmies (or sprinkles, depending on where you're from)
Dietary adaptations
To make vegan brownie batter, use plant-based butter and the unsweetened plain, vanilla, or chocolate dairy-free milk of your choice.
To make gluten-free brownie batter, use a cup-for-cup gluten-free flour blend.
To make diabetic-friendly brownie batter, swap in your favorite sugar substitutes like monkfruit, stevia, Swerve, etc.
Serving suggestions
There's no shortage of ways to eat this delightfully dairy-free brownie mix, and I have every confidence you'll find new and inventive uses for all its chocolatey goodness.
That said, here are a few ways I like to enjoy it, just to get your creative wheels turning:
- As "brownie butter" spread on a graham cracker, toast, or shortbread cookies.
- In brownie batter ice cream sundaes. Move over hot fudge, there's a new sheriff in town. Oh, it's also great to layer into homemade ice cream.
- Frozen into bite-sized brownie batter balls. From there, you can turn them into truffles by dipping them into even more chocolate.
- As a fruit dip, so you can feel a little healthier about eating raw batter. Strawberries and bananas are my faves.
- Scooped over pancakes or waffles for a decadent breakfast.
- Stealthily eaten by the spoonful between Zoom meetings.
Recipe FAQs:
If you heat treat your flour and make your brownie mix with no eggs like in this recipe, YES!
Unfortunately, this recipe was not developed to be baked. There's no leavening in the mix and the overall proportions are off, so you wouldn't end up with actual brownies if you put it in the oven. You're safer just eating it with a spoon.
Absolutely! If you're not eating it straightaway, place it in an airtight container in the fridge till you're in need of a treat.
No eggs for brownie mix? No problem! My edible brownie dough doesn't need 'em anyway.
Yes! You can melt the butter in a saucepan on the stovetop, and you can use your oven to heat treat the flour.
Storage & freezing directions
My recipe for edible brownie batter keeps covered in an airtight container in the refrigerator for 3-5 days, though it is best enjoyed within the first 2 days.
It can also be frozen in a freezer-safe container for up to 3 months.
To enjoy bite-size portions of the brownie dough like truffles, freeze small balls of the dough on a baking sheet before storing them in a freezer-safe container. YUM!
Tools needed to make this recipe:
- Measuring cups & spoons
- Mixing bowls
- Food scale
- Whisk
- Microwave
More edible dough and brownie recipes:
- Edible Peanut Butter Cookie Dough
- Peanut Butter Brookies {Peanut Butter Brownie Cookies + VIDEO}
- Gluten-Free Date Brownies
More vegan dessert recipes:
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Edible Brownie Batter
Email FacebookIngredients
- ¾ cup + 1 tablespoon 100g all-purpose flour
- ¼ teaspoon salt
- ½ cup 45g cocoa powder
- ⅓ cup 75g unsalted butter (dairy or vegan butter)
- ⅓ cup 73g packed brown sugar
- ½ cup 110g granulated white sugar
- ½ teaspoon 2.5 mL pure vanilla extract
- 3-5 tablespoons 44-74mL tablespoons milk (dairy or plant-based)
- ½ cup 70g chocolate chips or chunks (semisweet, dark chocolate, milk chocolate or allergy/dairy-free chips)
Instructions
- Add the flour to a microwave-safe bowl. Heat treat in the microwave on 70% heat for 45 seconds - 1 ½ minutes. Stir or whisk the flour well to break up any clumps.
- Whisk the salt and cocoa powder into the flour. Set aside.
- In a medium-size microwave-safe mixing bowl, melt the butter on medium heat for 30 seconds - 1 ½ minutes, or until melted.
- Whisk the brown sugar, white sugar, and vanilla extract into the melted butter until smooth and combined.
- Slowly whisk the flour mixture into the butter mixture until the streaks of flour disappear. Stir the milk in by the tablespoon until the batter has reached your desired consistency.
- Fold the chocolate chips or chunks into the batter. Serve the brownie batter or cover and chill until serving!
Notes
- Brownie batter keeps covered in an airtight container in the refrigerator for 3-5 days, though it is best enjoyed within the first 2 days. It can also be frozen in a freezer-safe container for up to 3 months. To enjoy bite size portions of the brownie dough, freeze small balls of the dough on a baking sheet before storing in a freezer-safe container.
- To make this recipe gluten-free, substitute 1-to-1 gluten-free flour for the all-purpose flour.
- Raw flour is not technically safe to eat before heat treating it. If you decide to make this recipe without heat treating it, however, just only ¾ cup of the flour.
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