If you like the batter more than the brownies, this edible brownie batter is for you! It's rich, fudgy, and dangerously delicious. Ready-to-eat in 5 minutes!
My standards for brownie batter are exceedingly high. It's been a fave dessert of mine since high school. I used to make a box of brownie mix, never bake it, and store it in the refrigerator to eat during the week. I was caught eating brownie batter for breakfast on more than one occasion. Life. Is. Short. Am I right?
I'm proud to say I'm adulting just fine, eating sensible things for breakfast like eggs and pancakes. But I still get a hankering for brownie batter and that's why I made this safe-to-eat edible brownie batter. Calling all chocoholics.
It's even better than I remember with a fudgy and decadent texture, plenty of chocolate chips, and an intense chocolatey flavor. It's so good you might just eat it for breakfast. Hey, I won't judge.
Why You'll Love it
- Edible brownie dough in just 5 minutes
- Easy to customize - make it gluten-free or vegan!
- No eggs & heat-treated flour make it safe-to-eat
- Made with pantry staples
- The best dessert for chocolate lovers
Brownie Batter Ingredients
- Dark cocoa powder - Do yourself a huge favor and use dark cocoa powder also known as dutched cocoa! Hershey's brand sells it, and it's usually sold right next to their regular cocoa powder. It's far darker and intense than natural cocoa, but less bitter too.
- Flour - Use all-purpose flour for this brownie batter recipe. If you're gluten-free, use Bob's Red Mill's 1:1 All-Purpose Gluten Free Baking Flour.
- Sugar & brown sugar - To sweeten the batter!
- Unsalted butter - Butter creates a rich and fudgy batter, just like the ones from the box! If you're dairy-free or vegan, swap with your favorite vegan butter.
- Milk - Whole milk makes it so the batter isn't too thick. Plant-based milk can also be used. I recommend unsweetened almond milk.
- Greek yogurt - I used greek yogurt in place of an egg. It gives you the best texture! Thick but not-too-thick and velvety smooth. Sub with unsweetened vegan yogurt if you're vegan.
- Chocolate chips - And plenty of 'em! I used dark chocolate chips, but milk, semi-sweet, or dark chocolate chips all work great.
How to Make it
Heat treat the flour in the microwave. Confession: I don't actually do this! But raw flour can contain harmful bacteria, so if you're worried about getting sick, follow this step. The flour needs to be heated to 165 degrees Fahrenheit to ensure it's safe-to-eat. Place the flour into a microwave-safe bowl and microwave in 20 second intervals for 90 seconds, stirring after each interval.
Combine the dry ingredients in a large bowl. Easy-peasy!
Whisk until everything's mixed together.
Add the wet ingredients & mix. The mixture should look like a smooth brownie batter at this point.
Add the chocolate chips. Stir until well dispersed throughout the batter.
- If you decide to heat treat the flour, let it cool before moving on with the recipe. And be sure to microwave it in intervals, stirring after each addition, so it doesn't clump.
- I don't heat treat my flour and have never gotten sick. It's up to you whether or not it's important to you.
- Use a large bowl so you have plenty of room to mix, then transfer to a small jar or container.
Try swapping the chocolate chips with other mix-ins! Here are a few delicious ideas:
- Crushed Oreos or sandwich cookies
- Chocolate sprinkles
- Chocolate candy bars or peanut butter cups
- Swirl in peanut butter
- Chopped walnuts or pecans
- Mini marshmallows and graham cracker crumbs
- Chopped Andes mints
- Gluten-free: Swap the all-purpose flour with Bob's Red Mill's 1:1 All-Purpose Gluten Free Baking Flour. It's in a blue bag and you can find it at Walmart, Target, or on Amazon. It has a gluten-like taste and texture.
- Vegan: If you're dairy-free or vegan, swap the butter with your favorite brand of vegan butter, the milk with plant-based milk, and the yogurt with unsweetened vegan yogurt. Be sure to purchase chocolate chips that don't contain animal or dairy products.
- Store this edible brownie dough in an airtight container in the refrigerator for up to 4 days.
- Brownie batter freezes well too. Refrigerate it first so it firms up, then scoop it into a freezer-safe container or Ziplock baggie. Thaw in the refrigerator overnight and enjoy!
No, it's not recommended to eat brownie batter raw. While the chance you'll get sick is slim, flour and eggs can contain harmful bacteria. The bacteria dies when the brownie batter is cooked in the oven. This edible brownie batter doesn't contain eggs and heats the flour beforehand to prevent illness.
Yes! To mimic the richness and texture eggs provide, I added Greek yogurt. It creates a brownie batter that's thick but not too thick.
Brownie batter should be thicker than cake batter but not as thick as cookie dough. It should be easy to mix with a spatula. If the batter is too thick, add a splash of milk. If the batter is too thin, add a tablespoon of flour.
Flour that's been heated to 165 degrees Fahrenheit is safer to eat than raw flour. Raw flour can contain harmful bacteria in it. When you microwave it, you are basically cooking it which kills the bacteria. This is an optional step, but consume raw flour at your own risk.
More Decadent Chocolate Recipes
- Oreo Chocolate Chip Cookies
- Chocolate Chip Marshmallow Cookies
- Chocolate Protein Cookie Dough
- Chocolate Covered Graham Crackers
Edible Brownie Batter
- Large Bowl
- Measuring cups & spoons
- ¼ cup dark cocoa powder
- ⅓ cup all-purpose flour or gluten-free all-purpose flour
- ¼ cup + 1 tablespoon sugar
- 2 tablespoons brown sugar
- 3 tablespoons unsalted butter, melted
- 2 tablespoons milk
- 2 tablespoons unsweetened Greek yogurt
- ½ cup chocolate chips
- Heat treat the flour in the microwave. To do this, place the flour in a microwave-safe bowl and microwave in 20-second intervals for 90 seconds, stirring after each interval. Let the flour cool.
- In a large bowl, combine the flour, sugar, brown sugar, and dark cocoa powder. Stir with a whisk or spatula.
- Add the melted butter, milk, and yogurt to the bowl. Use a silicone spatula to stir until the mixture is smooth. If the mixture is dry, add a splash more milk.
- Add the chocolate chips and stir until well dispersed.
- Enjoy immediately or refrigerate in an airtight container for up to 4 days.