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This edible brownie batter is easy, delicious, and takes 10 minutes to make! It's rich, fudgy, and a perfect way to satisfy that brownie dough craving. The options for toppings are endless too!
I am pretty much obsessed with edible dough. My edible cookie dough bars and cookie dough bites are in my top 10 favorite desserts, along with fudgy brownies. So I decided why not combine the concepts to make an edible brownie dough!
This recipe is egg-free, doesn't require an oven, and can be easily customized with tons of fun mix-ins! It can also be divided into single portions or you can just grab your spoon and dig in!
Why This Edible Brownie Batter Works
- It's made with all the same ingredients as traditional brownies, and tastes just like brownie batter, except it's totally safe to eat!
- You can make it your own by adding fun toppings or mix-in's, and it's great to make with kids or even for birthday parties!
- This recipe can be made with regular butter and milk or it can be made as vegan brownie batter by using vegan alternatives.
- The whole thing comes together in less than 10 minutes (it's almost dangerous how easy it is 😉 )
- The flour is heat treated, which takes just a couple minutes and ensures it's 100% safe to eat.
Ingredients
This recipe has just 8 simple ingredients! Here are a few notes about the ingredients:
- Butter: You can use regular butter or vegan butter. Measure the butter before melting it.
- Flour: I use all-purpose flour, but to make it a little bit healthy you can also use white whole wheat flour. You could even try 1-1 Gluten Free baking flour, and just adjust the milk as needed. Flour is heat-treated to kill any potentially harmful bacteria.
- Milk: You can use any milk you'd like in this recipe. Regular dairy milk, cream, or any vegan milk will work.
- Chocolate chips: This is optional, and you can use any kind you'd like. I like to mix chopped up dark chocolate with mini chocolate chips, but I've provided tons of other fun mix-in ideas further down in the post.
Step By Step Instructions
STEP ONE: Heat treat the flour (optional but recommended) by pouring it in a bowl and microwaving for 90-120 seconds or pour it on a baking tray and bake at 350°F for 5 minutes.
STEP TWO: Melt the butter in the microwave or over the stove, then whisk in the sugars. Add in vanilla extract.
STEP THREE: Add in the dry ingredients and mix until combined. Mix in 3 tablespoons of milk then add more, 1 tbsp at a time until it reaches your desired consistency.
STEP FOUR: Stir in the chocolate or other add-ins if using, then dive in!
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Fun Mix In Ideas
What I love about this edible brownie batter is that you can make it differently every time and it's also so fun for kids to make! You can divide the prepared brownie batter (without mix-ins) between a few small bowls, set out a bunch of different mix-ins, and let the kids choose their own toppings!
Here are a few other fun ideas:
- Chop up your favorite cookies and mix them into the batter (I like to use Oreos or graham crackers!)
- Top the batter with sprinkles!
- Chop up a chocolate bar (I love this dough mixed with peanut butter cups) and toss it with the brownie batter
- Drizzle chocolate sauce or melted peanut butter on top
- Take two cookies (like sugar cookies) and sandwich a scoop of the brownie batter between them to make a cookie sandwich
- Mix in chopped walnuts or other nuts!
Frequently Asked Questions
Traditional brownie recipes have raw eggs and raw flour in them, so they are not technically safe to eat. This brownie batter is eggless and the flour is heat treated, so it is safe to eat!
To heat treat flour, measure out the amount in the recipe plus some extra (around ⅓ cup for this recipe will work), then microwave it in a bowl for 1-2 minutes. You can also pour it onto a baking sheet and bake for 5 minutes at 350°F.
Heat treating your flour will kill off any harmful bacteria that might be growing on it and could potentially make you sick. Once the flour has been heat treated, it is safe to eat so I strongly recommend not skipping this step, especially if serving the brownie batter at a birthday party or other gathering!
Yes! To make the recipe even quicker, you can used boxed brownie mix. The boxed mix should still be heat treated though.
Then just melt the butter, stir in the boxed brownie mix and add in milk until the consistency looks right. You can then add in other mix-ins as well. If you have an allergy, just be sure to read the ingredients on the boxed mix as not all boxed brownies are dairy free/allergy-friendly.
Expert Tips
- After you've heat treated the flour, let it cool before adding it to the bowl with the wet ingredients.
- If the dough seems too crumbly, you can add a bit more milk, and if you accidentally add too much milk, just add another tablespoon of flour to the dough! Since it isn't being baked, the recipe is forgiving.
- Because this is a no-bake recipe, the batter can have a bit of graininess from the sugar (just like the taste of regular brownie batter). This will be the case will any edible dough that uses sugar. It doesn't bother me but if you want it to be less grainy you can chill the dough and it will reduce the graininess a little bit.
- If you want to divide these up into single serving jars, these work great.
Storage and Freezing Instructions
Edible brownie batter can be stored in an airtight container in the fridge for up to 7 days. It will firm up in the fridge, so I like to scoop out however much I want to eat and let that sit out at room temperature for around 15-20 minutes to let it soften before I eat it.
To freeze the brownie batter, form it into a ball then wrap it in plastic wrap. Place the ball of dough in a ziploc bag and freeze for up to 2 months.
You can also refrigerate it in smaller portions by following the same process with smaller balls of dough. If the dough needs to harden a bit to properly form a ball, then just place it in the fridge for a few hours before freezing.
Thaw the batter in the fridge for a few hours then take it out and let it soften at room temperature.
PIN IT FOR LATER!
MORE RECIPES YOU'LL LOVE
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Edible Brownie Batter
Equipment
- whisk
- Mixing Bowl
Ingredients
- ⅓ cup butter (regular or vegan), melted
- ½ cup light brown sugar (105 g)
- ½ cup granulated sugar (100 g)
- 1 tsp vanilla extract
- 1 cup all-purpose flour (or white whole wheat flour) (125 g)
- ½ cup unsweetened cocoa powder (50 g)
- ¼ tsp salt
- 3-6 tbsp milk (regular or vegan)*, as needed SEE NOTES
- ¼-⅓ cup chopped chocolate or chocolate chips (regular or vegan) (optional)
Instructions
- Heat treat your flour by microwaving it in a bowl for around 1 -2 minutes or until it's hot, or pouring it on a baking sheet and baking it in a preheated oven (350°F) for 5 minutes, then set aside to cool* (SEE NOTES)
- Add in the flour, cocoa powder, and salt and mix.
- Mix in the 3 tbsp milk, then add more 1 tbsp at a time until your desired consistency is reached.
- Stir in the chopped chocolate or chocolate chips or other toppings and enjoy!
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Oh My Gosh!!!!
This is something that was missing from my life that I didn't even know I needed.
So rich and so fudgey and oh so good.
I am diabetic so I used nut flour and Swerve sugar and brown sugar, no chocolate chips.
Thank you for sharing, and now I will be sharing with my family for our Mothers Day Celebration.
You are the best.
Hi Bonnie! Yay! What a lovely review! I am so happy to hear that the recipe worked well with those substitutions so that you could enjoy it and I'm happy that you will be sharing it with your family too! Thank you so much for taking the time to come back and leave a review! 😀
What would you suggest to make this refined-sugar free? Would finely ground coconut sugar work as a sub for both the sugars called for?
Also, would coconut oil work for the ‘butter’?
Hi Anjali! I think coconut sugar would work just fine as a substitute for both sugars! I think coconut oil would work as well but you will likely have to melt it so that it mixes in with the rest of the ingredients smoothly. I'd love to hear how it goes if you try it!