Quick 10-Minute Edible Brownie Batter

Is your favorite part of baking brownies licking the extra batter in the bowl? Forget the oven, make this quick Edible Brownie Batter instead!

You’re probably wondering why I have to clarify that this brownie batter is edible. And yes, while all brownie batters are technically edible, consuming raw eggs and untreated flour does pose (a small, but avoidable) risk of ingesting harmful bacteria.

And as a busy mom with a sweet tooth, having a no-bake, 10-minute, 8-ingredient recipe up my sleeve feels like a superpower!

So, in this recipe, you will learn how to heat treat the flour and mix up a brownie batter without eggs to reduce the risk and make a safer-to-snack-on brownie batter designed to eat with a spoon.

Note: this recipe is not designed to put in a pan and bake. If you’re looking for a baked brownie recipe, head on over to my Condensed Milk Brownies for my most popular twist on the treat, or for a more classic brownie, check out these Chocolate Chip Brownies!

Edible Brownie Batter Ingredient Specifications

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You’ll have to heat-treat the flour before consuming it to avoid ingesting any unwanted bacteria. I’ll teach you how!

Unsalted butter is preferred so you can control the amount of salt. Most importantly, make sure the butter is completely melted. Dairy and unsalted plant-based both works.

What people are saying: One community member on TikTok loved this recipe and wanted to uplevel it, so she decided to brown the butter to enhance the flavor, and she said it turned out amazing! I love hearing about your variations to my recipes!

Make sure your cocoa powder unsweetened, I used 100% dark for the deepest chocolate flavor.

The milk can be dairy or any unsweetened, unflavored plant-base milk. Use cold coffee instead to bring out the most in your chocolatey flavor!

As for the chocolate chips, you can use semi-sweet or dark chocolate.

Edible Brownie Batter Tips and Tricks

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Start by Heat Treating Your Flour

A lot of people overlook the fact that just like eggs, raw flour poses (a small, but present) risk of ingesting harmful bacteria. If you’re someone who takes the risk and eats the raw cookie dough or licks that batter bowl every time, you’re welcome to skip this step.

However, the FDA does recommend against eating raw flour! So, what’s an extra couple minutes in the microwave or oven for your safety?

Munching on uncooked flour can introduce unwanted bacteria, like the infamous E. Coli, into your culinary escapade. So, we’ve got a cool trick up our sleeves: the “heat treat.”

Pro tip: The average shelf-life of all-purpose flour is about 8 months but freezing it can extend its life by another year and a half! Just store it in an airtight container and stick it in the freezer to avoid wasting it.

We’ve got two awesome routes to choose from: the microwave or the oven.

The microwave magic? Easy peasy. Dump your flour into a microwave-safe bowl, and pop it in the microwave. Zap it on high for 30-second intervals, giving it a good stir in between. Repeat this dance for a total of 90 seconds. Voila!

If you’d rather use the oven, add the flour to a baking sheet, and place it on the bottom rack of your oven. Set the oven dial to a chill 300°F, and let your flour bask in the warmth for a quick 5-minutes.

Melt Your Butter Next

To easily integrate the butter, we want it melted. To do so, I’ve got a trio of options for you: the stovetop, the oven, or the “microwave magic.”

Alright, here’s the scoop on the microwave. If you’re all about that lazy life (no judgment, we’ve all been there), this one’s your jam. Grab your unsalted butter and place it in a microwave-safe bowl (a glass measuring cup is usually my “bowl” of choice).

Hit it with 30-second intervals with your microwave on high. In between, give it a stir with a spoon. Repeat until your butter transforms into liquid. Yup, it’s that simple!

Otherwise, you can stick it in an oven-safe dish and put it in the oven with your flour while that’s sunbathing or heat it in a small pot over low heat, stirring frequently until melted.

Whisk the Sugar, Butter, and Vanilla Extract

Alright, now that your butter is all liquified, it’s time for some fun! Gently pour that liquid gold (your melted butter), sugar, and vanilla extract into a mixing bowl.

Now, grab your trusty whisk, and start whisking away, my friend! Whisk until it’s nice and smooth. It’s like your ingredients are having the most joyful dance party ever, all thanks to your whisk-wielding skills.

Add the Dry Ingredients Next

Now, here comes the next act – your dry ingredients! Slowly introduce the heat-treated flour, cocoa powder, and salt to the mix.

As you take a peek into your mixing bowl, you’ll notice this dry batter is a little crumbly at this point in the process.

Fear not, this crumbly mixture is a crucial step in the grand scheme of brownie batter brilliance—it’ll transform in the next step!

Thin the Batter Out with Milk

As you’re whisking away, it’s time to introduce your secret sauce – milk or coffee, whichever you prefer. If you go with the latter, you may sense a tiny bit of coffee flavor in your batter, but the coffee will mostly just bring out the most in your chocolate.

If you don’t have cold coffee on hand, or you don’t like coffee or avoid caffeine, then use milk. Slowly pour it in while keeping a close eye on the action.

Now, let’s chat about how things should look. You know how when you’re making pancake batter, you sometimes adjust the milk to get it just right? Well, it’s a bit like that.

If you’re all about hearty and thick brownie batter, you might find that one or two tablespoons of milk hit the sweet spot. But if you’re after a looser texture, go ahead and add that third tablespoon.

Pro tip: Adjust the amount of liquid added to achieve your desired texture. I usually keep it thick and eat it with a spoon.

Remember, there’s no rush here. Take your time to stir and whisk until your batter looks and feels how you want it to.

Add the Chocolate Chips in Last

Now it’s time to put down your whisk and grab a rubber spatula! You may notice a few dry ingredients hanging out on the sidelines, stuck to the sides of your mixing bowl. Your spatula is here to swoop in like a hero and make sure every bit of ingredient joins the party.

Gently glide your spatula along the sides of the bowl, pushing down any hangers-on. The goal? Total integration. And guess what? That rubber spatula is also the perfect tool for folding in those delectable chocolate chips.

What is “folding” you ask? (Insert Schitt’s Creek reference here). Well, folding is just gracefully lifting and then smoothing the batter over the chocolate chips, making sure they’re distributed evenly without overmixing.

How to Serve Your Brownie Batter

Picture this: you, in your kitchen, wielding a spoon like a warrior on a mission. You’ve got that edible brownie batter right there, a temptation too good to resist. It’s a moment of unbridled indulgence – just you and that spoon, no rules, no judgment.

And that’s usually what I do—just eat it with a spoon!

Alternatively. you can transform your edible brownie batter into the ultimate dip (see also: Brownie Batter Hummus!).

Just grab some dippable delights – think pretzels, graham crackers, or even fresh fruit – and dip away. It’s a whole new way to experience the magic of your brownie batter masterpiece.

Indulge, savor, and celebrate – you’ve earned it!

How to Properly Store Your Brownie Batter

Your delightful brownie batter is a culinary treasure and should be enjoyed until the last drop! Just pop leftovers into a snug, airtight container and let it chill in the fridge. It’ll stay fresh in there for around a week!

But wait, there’s more – if you want it to keep for longer, go ahead and freeze that batter for a whole 6 months! Just remember to let it thaw out before you start digging in.