This is the best edible brownie batter you will ever eat. It’s fudgy and rich and loaded with chocolate! Ready in 15 minutes!
We’re obsessed with brownies around these parts, but sometimes you don’t even want to wait for those brownies to bake!
I mean they take a good 30 minutes (or more) to bake and then they still need to cool. When you want it and you want it NOW, then edible brownie batter is the way forward.
All that rich, fudgy brownie goodness and it’s ready in 15 minutes. What could be better. And it is SERIOUSLY good.
This recipe is adapted from our fabulous fudgy brownies with inspo from our eggless brownies – cos you don’t want the eggs when you’re not going to bake it – and the result is so good it’s now a firm favorite in our house.
And of course if you love all things chocolate then also check out our delicious chocolate pudding and double chocolate cookies.
Ingredients You’ll Need To Make Brownie Batter:
Ingredient Notes
- Light brown sugar – this should be a very fine light brown sugar so that it dissolves easily and doesn’t make the texture grainy. If you’re in the USA then most light brown sugar is already a finely textured sugar, but in some countries brown sugar is the same texture as granulated sugar with fairly large granules. So just make sure to get one that is a very fine sugar.
- Chocolate chips – use whatever you have on hand. Milk chocolate chips or dark or semi sweet will all work great. Or chop up a bar of high quality chocolate and use chocolate chunks instead.
- Milk – can be any milk, whole milk or low fat milk or plant-based milk or whatever you have on hand.
How To Make Edible Brownie Batter – Step By Step
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Heat Treat The Flour:
You can heat treat the flour in the oven or in the microwave. We’ll show you both methods below. The microwave option tends to be the fastest/easiest, but use whichever method you prefer.
Method 1: Oven
- Spread the flour in an even layer on a parchment lined baking tray.
- Bake for 6-7 minutes at 350°F (180°C) keeping a close eye on it so that it doesn’t burn.
- As soon as it comes out of the oven, use an instant read thermometer to check the internal temperature of the flour. It should read 160°F (72°C) or above.
Method 2: Microwave
- Add the flour to a microwave safe bowl and microwave on high for 1 and ½ minutes (90 seconds).
- Check the internal temperature of the flour with an instant read thermometer immediately after removing it from the microwave. The temperature should read 160°F (72°C) or above.
- Let the flour cool completely and then sift it to remove any lumps that formed in the heating process.
- Add the heat treated flour to a mixing bowl, sift in the cocoa powder and then add the salt. Mix together.
- Add butter and chocolate chips to a microwave safe bowl. Microwave in 30-second intervals bringing it out to stir every 30-seconds until melted.
- Add light brown sugar, milk and vanilla extract and whisk it in until smooth.
- Add the wet ingredients to the dry and mix into a thick batter.
- Add chocolate chips and fold them in.
- Your edible brownie batter is ready to serve! If you want to scoop it, then let it firm up in the fridge before scooping.
Serving Suggestions
- Add in’s – this recipe is perfect for adding any other delicious goodies that you like. Chopped up Oreos is a great idea, or roasted, salted nuts, or chopped up peanut butter cups or melted biscoff cookie butter, chopped biscoff cookies, sprinkles, marshmallows, really anything your heart desires!
- Serve with ice cream – roll this brownie batter into small balls and freeze them. That way they’re ready to be added to a bowl of ice cream anytime!
- Scoop and serve – let it firm up in the fridge and then use a cookie/ice cream scoop to scoop balls of brownie batter into a bowl and tuck in!
- Just eat it with a spoon – no need to wait for it to firm up enough to scoop it – just serve up a portion into a bowl and tuck in with a spoon.
Recipe FAQ
This edible brownie batter is designed to be edible as is, so it’s made with heat treated flour and it’s also eggless which makes it perfectly safe (and delicious) to eat.
If you’d like to make this recipe gluten-free then switch the regular flour for a gluten-free all purpose baking blend and heat treat it as usual.
If you’d like to make this edible brownie batter dairy free then simply replace the butter with a dairy-free butter such as Earth Balance and use a dairy-free milk such as soy milk or almond milk. You’ll also want to use dairy-free chocolate chips such as Enjoy Life brand.
Storing and Freezing
This brownie batter stores very well in the fridge for up to a week. It firms up in the fridge and becomes the perfect texture for scooping with a cookie/ice cream scoop. If it gets too firm then just let it sit on the counter for a few minutes to soften before scooping.
It also freezes very well (for up to 3 months) and can be enjoyed straight out of the freezer. The best way to freeze it is to roll them into balls and then freeze them on a baking tray. When frozen you can move them from the baking tray to a ziploc bag and then they’re ready to snack on anytime.
More Delicious Chocolate Recipes
- Chocolate Tiffin
- Inside Out Chocolate Chip Cookies
- Double Chocolate Banana Bread
- Chocolate Orange Cake
- Small Chocolate Cake
- No Bake Chocolate Tart
Did you make this recipe? Be sure to leave a comment and rating below.
Edible Brownie Batter
Ingredients
- 1 ½ cups All Purpose Flour Measured correctly*
- 1 cup Cocoa Powder (Unsweetened)
- 1 teaspoon Salt
- ¾ cup Butter
- ½ cup Chocolate Chips
- 2 cups Light Brown Sugar
- ½ cup Milk
- 2 teaspoons Vanilla Extract
- 1 cup Chocolate Chips
Instructions
- To heat treat the flour in the oven spread the flour in an even layer on a parchment lined baking tray. Bake for 6-7 minutes at 350°F (180°C) keeping a close eye on it so that it doesn't burn. As soon as it comes out of the oven, use an instant read thermometer to check the internal temperature of the flour. It should read 160°F (72°C) or above.
- To heat treat the flour in the microwave add the flour to a microwave safe bowl and microwave on high for 1 and ½ minutes (90 seconds). Check the internal temperature of the flour with an instant read thermometer immediately after removing it from the microwave. The temperature should read 160°F (72°C) or above.
- Let the flour cool completely and then sift it to remove any lumps that formed in the heating process.
- Add the heat treated flour to a mixing bowl, sift in the cocoa powder and then add the salt. Mix together.
- Add butter and ½ cup chocolate chips to a microwave safe bowl. Microwave in 30-second intervals bringing it out to stir every 30-seconds until melted.
- Add light brown sugar, milk and vanilla extract to the melted butter and chocolate chips and whisk it in until smooth.
- Add the wet ingredients to the dry and mix into a thick batter.
- Add chocolate chips and fold them in.
- Your edible brownie batter is ready to serve! If you want to scoop it, then let it firm up in the fridge before scooping.
Notes
- All purpose flour – should be measured correctly either by weighing it out on a food scale or by using the ‘spoon and level’ method. If you’re weighing it out on a food scale, click ‘metric’ below the list of ingredients to get the correct weight in grams. If you’re using the spoon and level method then spoon the flour into a measuring cup and then level off the top with a knife.
- Light brown sugar – this should be a very fine light brown sugar so that it dissolves easily and doesn’t make the texture grainy. If you’re in the USA then most light brown sugar is already a finely textured sugar, but in some countries brown sugar is the same texture as granulated sugar with fairly large granules. If that’s the case then just make sure to get one that is a very fine sugar.
- Chocolate chips – can be milk chocolate chips or dark or semi sweet or anything you have on hand. Or chop up a bar of high quality chocolate and use chocolate chunks instead.
- Add in’s – this recipe is perfect for adding any other delicious goodies that you like. Chopped up Oreos is a great idea, or roasted, salted nuts, or chopped up peanut butter cups or melted biscoff cookie butter, chopped biscoff cookies, sprinkles, marshmallows, really anything your heart desires!
- Gluten-free: If you’d like to make this recipe gluten-free then switch the regular flour for a gluten-free all purpose baking blend and heat treat it as usual.
- Dairy-free: Simply replace the butter with a dairy-free butter such as Earth Balance and use a dairy-free milk such as soy milk or almond milk. You’ll also want to use dairy-free chocolate chips such as Enjoy Life brand.
- Storing: This brownie batter stores very well in the fridge for up to a week. It firms up in the fridge and becomes the perfect texture for scooping with a cookie/ice cream scoop. If it gets too firm then just let it sit on the counter for a few minutes to soften before scooping.
- Freezing: It also freezes very well (for up to 3 months) and can be enjoyed straight out of the freezer. The best way to freeze it is to roll them into balls and then freeze them on a baking tray. When frozen you can move them from the baking tray to a ziploc bag and then they’re ready to snack on anytime.
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