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    Home » Dessert

    Edible Brownie Batter

    Published: Oct 21, 2021 Updated: Oct 21, 2021 by Alison Hope · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This is the best edible brownie batter you will ever eat. It’s fudgy and rich and loaded with chocolate! Ready in 15 minutes!

    Scoops of edible brownie batter in a blue and white ramekin.

    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:

    Photo of the ingredients needed to make edible 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.
    Scoops of edible brownie batter in a blue and white ramekin.

    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.
    Collage of two photos showing flour on a baking sheet before and after heat treatment.

    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.
    Two photo collage showing flour in a glass bowl and then with an instant read thermometer checking the internal temperature.
    • Let the flour cool completely and then sift it to remove any lumps that formed in the heating process.
    Sifting flour through a sieve.
    • Add the heat treated flour to a mixing bowl, sift in the cocoa powder and then add the salt. Mix together.
    Two photo collage showing dry ingredients added to mixing bowl and mixed 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.
    Two photo collage showing butter and chocolate chips added to microwave safe bowl and melted.
    • Add light brown sugar, milk and vanilla extract and whisk it in until smooth.
    Two photo collage showing brown sugar and vanilla added to melted butter and chocolate and mixed in.
    • Add the wet ingredients to the dry and mix into a thick batter.
    Two photo collage showing wet ingredients added to dry and mixed into a brownie batter.
    • Add chocolate chips and fold them in.
    Two photo collage showing chocolate chips added to batter and mixed 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.
    Scooping brownie batter with a cookie scoop.

    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.
    Scoops of edible brownie batter in a blue and white ramekin.

    Recipe FAQ

    Is raw brownie batter fine to eat?

    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.

    Can you make this edible brownie batter 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.

    Can you make it dairy-free?

    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.

    Scoops of edible brownie batter in a blue and white ramekin with a spoon.

    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.

    Spoonful of edible brownie batter.

    More Delicious Chocolate Recipes

    1. Chocolate Tiffin
    2. Inside Out Chocolate Chip Cookies
    3. Double Chocolate Banana Bread
    4. Chocolate Orange Cake
    5. Small Chocolate Cake
    6. No Bake Chocolate Tart

    Did you make this recipe? Be sure to leave a comment and rating below.

    Scoops of edible brownie batter in a blue and white ramekin.

    Edible Brownie Batter

    This is the best edible brownie batter you will ever eat. It's fudgy and rich and loaded with chocolate! Ready in 15 minutes!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 16
    Calories: 327kcal
    Author: Alison

    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
    US Customary – Metric

    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

    1. 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. 
    2. 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.
    3. 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.
    4. 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!
    5. 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.
    6. 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.
    7. 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.
    8. 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.

    Nutrition

    Serving: 1Serving | Calories: 327kcal | Carbohydrates: 51g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 245mg | Potassium: 144mg | Fiber: 3g | Sugar: 38g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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