This edible brownie batter is chocolatey, fudgy and tastes just like regular brownie dough! From start to finish, you can whip up this easy recipe in just 10 minutes!
If you love brownie batter, this recipe is for you! It’s sweet, gooey, chocolatey brownie batter. It’s easy to make and totally safe to eat.
I love that edible cookie dough is safe to eat. I created this recipe so that I could enjoy some indulgent brownie dough that is also safe to eat!
Why This Recipe Works
- You can make this edible brownie cookie dough in just 10 minutes!
- You probably have all the ingredients in your pantry already.
- This safe to eat brownie batter is egg-free.
- It’s customizable. You can add your favorite toppings!
- It’s super chocolatey. It’s made with both cocoa powder and chocolate chips!
Below are useful notes about some of the ingredients for this edible batter.
- Cocoa powder: Unsweetened cocoa powder gives this batter its chocolatey taste.
- Milk: I recommend using whole milk for best flavor.
- Flour: I use all-purpose flour. I recommend heat treating the flour to kill off any bacteria. You can heat treat flour in the oven or the microwave.
- Salt: Salt balances out the sweetness and brings out the chocolate flavor!
Substitutions & Variations
- Instead of all-purpose flour, use gluten free flour.
- Swap out the milk for heavy cream.
- To make this vegan, use vegan milk.
- Instead of semi-sweet chocolate chips, use white chocolate chips, butterscotch chips, peanut butter chips, mini chocolate chips or chopped chocolate!
See recipe card below for full list of ingredients.
The instructions below will tell you how to make edible brownie batter.
Step 1: (See photo 1 above). Microwave the flour in a bowl for 90 seconds or bake it on a baking sheet at 350°F for 5 minutes.
Step 2: (See photo 2 above). Whisk together the butter, sugars and vanilla.
Step 3: (See photo 3 above).Stir in the flour, cocoa powder and salt. Add 1/4 cup of milk. Add more milk by the tablespoon, if needed.
Step 4: Stir in the chocolate chips or other add-ins and enjoy!
This recipe makes about 2 and a half cups. For a single serving, you can make the recipe and save the rest in the refrigerator. You can also divide the recipe for a single serving!
Yes you can! It’s a good idea to heat treat the boxed mix the same way you would heat treat flour. Add the heat treated boxed brownie mix to the melted butter then add the milk and chocolate chips.
Store leftover brownie batter in airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Leave it on the counter to allow it to come to room temperature.
EXPERT BAKING TIPS
Flour: Heat treated flour should be 165°F. Allow the flour to cool completely after heat treating it.
Milk: Add more milk if the dough is too thick. Add extra flour if it’s too thin.
Toppings: Divide the batter up into individual servings. Set toppings out so that everyone can add their favorite toppings!
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Edible Brownie Batter
- 1/2 cup unsweetened cocoa powder
- 1 1/4 cups all purpose flour heat treated*
- 1/4 teaspoon sea salt or to taste
- 1/2 cup unsalted butter regular or vegan, room temperature**
- 1/4 cup granulated sugar to taste
- 3/4 cups light brown sugar
- 2 teaspoons vanilla extract
- 4-6 tablespoons whole milk regular or vegan
- 1/2 cup semisweet chocolate chips regular or vegan, optional
- Heat treat the flour. Microwave the flour in a microwave safe bowl for three or four 30-second intervals. Stir in between until flour reaches 165°F on an instant read kitchen thermometer.
- Melt the butter in the microwave or in a small saucepan on the stovetop. Pour the butter into a large mixing large bowl. Add the sugars and vanilla. Whisk to combine.
- Use a spatula to stir in the flour, cocoa powder and salt til combined. Add 1/4 cup of milk. Stir in 1 tablespoon more of milk, if desired, until brownie batter is the consistency you like.
- Stir in chocolate chips or any optional add ins and enjoy!
- Butter: If you use salted butter, you don’t need to add additional salt.
- Flour: Heat treating the flour is a precautionary step to kill off any existing bacteria. It is optional but recommended. To heat treat it using the oven, spread flour on a baking sheet and bake at 350°F for 5 minutes. Give flour a stir then set it aside for a couple of minutes to cool down.
- Boxed Brownie Mix: You can make this recipe with boxed brownie mix. It’s a good idea to heat treat the boxed mix the same way you would heat treat flour. Add the heat treated boxed brownie mix to the melted butter then add the milk and chocolate chips.
- Chocolate chips: Instead of chocolate chips, use white chocolate chips, butterscotch chips, peanut butter chips, mini chocolate chips, chopped chocolate, M&Ms, Reese’s Pieces, and Reese’s Peanut Butter Cups, nuts or sprinkles.
- Storage: Store leftover brownie batter in airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Nutrition: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
Please note that nutritional values are created by an online calculator and should only be used as an estimate.