This super easy edible brownie batter delivers the same rich chocolatey, fudgy goodness without any of the potential risks associated with consuming raw eggs and untreated flour. Made with a handful of basic pantry ingredients in just about 10 minutes, you no longer have to resist the temptation of indulging in your love of brownie batter!
What's the difference between raw brownie batter and edible brownie batter?
Have you ever questioned whether it's safe to eat brownie batter? Traditional brownie batter recipes often include raw eggs and untreated flour, which can harbor harmful bacteria like Salmonella and E. coli. posing health risks.
Edible brownie batter, on the other hand, eliminates these concerns by omitting eggs and utilizing heat-treated flour, making it a safe and enjoyable indulgence.
Why and how to heat treat flour?
Heat-treating flour is key to crafting safe and delicious edible brownie batter. This process eliminates the risk of foodborne illnesses by killing any harmful bacteria that may be present in the flour. It also enhances the texture, resulting in a smoother batter.
But don’t worry! Heat treating flour is a quick and easy process. Simply spread the flour evenly on a baking sheet and bake at 356°F (180°C) for about 10 minutes or until it reaches a consistent temperature of 160°F (71°C).
Why this is the best Edible Brownie Batter recipe
- It is super easy - No need to learn how to make edible brownie batter from the box! This is a quick and fuss-free from scratch recipe that comes together in minutes using less than 10 ingredients.
- It is fudgy deliciousness - With the perfect balance of sweetness and richness, combined with high-quality chocolate chips, this brownie batter is amazing.
- It is a guilt-free treat - Is it bad to eat brownie batter? Not with my recipe! By using heat-treated flour and making this edible brownie batter without eggs, you can indulge without having to worry about any food safety concerns.
- It is customizable - This recipe is a blank canvas that you can easily adjust to suit your taste and dietary needs. Whether you want to add mix-ins or use gluten-free flour, it’s incredibly adaptable.
Ingredients
Check out the original Edible Brownie Batter recipe at Spatula Desserts for a printable version of the Recipe Card and more information on the ingredients.
¼ cup Dark chocolate chips to melt - use high-quality chocolate e.g., Callebaut
⅓ cup Unsalted butter, room temperature
⅓ cup Granulated sugar
⅓ cup Brown sugar
½ teaspoon Vanilla extract
4 tablespoons Whole milk, room temperature
1 cup All-purpose flour, heat-treated
⅓ cup Cocoa powder, unsweetened Dutch-processed
¼ teaspoon Salt
Dark chocolate chips to add in at the end
Also read: Learn how to melt chocolate chips properly and why it's important to always use unsalted butter when making desserts.
How to make this recipe
- Begin by baking the flour at 356°F for about 10 minutes then let it come to room temperature.
- Then, melt the chocolate chips in a bowl over water that is simmering at low-medium heat or in the microwave.
- In a separate bowl, use an electric hand mixer to whip together the room-temperature unsalted butter, granulated sugar, and brown sugar for about 5 minutes or until light and fluffy.
- Pour the melted chocolate and milk into the butter mixture, and whip it together until well combined. Then add the vanilla extract and continue whipping.
- Sift in the heat-treated flour, unsweetened cocoa powder, and salt into the bowl. Now, combine the mixture using a rubber spatula or hand mixer.
- Fold the additional chocolate chips into the batter.
- Serve immediately or store in the fridge for up to 3 days.
Top Tip: Don’t worry if you forget to leave your butter on the counter to come to room temperature. You can use one of these tricks to soften butter quickly!
Check out the original Edible Brownie Batter recipe at Spatula Desserts for more photos and a printable version of the Recipe Card.
Flavor variations and substitutions
- Chocolate: I used dark chocolate, but feel free to use milk chocolate or semi-sweet chocolate if you prefer. You could also fold in peanut butter chips or white chocolate chips.
- Espresso: Add a pinch of ground coffee to make mocha brownie batter.
- Nutty Crunch: Incorporate chopped nuts, such as pecans, walnuts, or almonds.
- Nut Butter: Drizzle some peanut butter, hazelnut butter, or pecan butter into the batter. Better yet, how about some homemade Nutella!
- Caramel: Mix in some caramel for another layer of taste and texture.
- Fruity: Add a burst of fruit flavor with dried fruit such as cranberries, raisins, or chopped apricots.
- Spice: For a hint of warmth, add a pinch of cayenne pepper or a dash of cinnamon.
- Gluten Free: Use an alternative flour to make gluten-free edible brownie batter.
- Vegan: Use vegan chocolate and vegan butter.
- Cookies: Pop the batter in the fridge to firm up and then use a cookie scoop to make no-bake brownie batter cookie dough bites!
Expert tips
- Properly heat-treat the flour to eliminate harmful bacteria. This step also improves the texture of brownie batter.
- Use high-quality chocolate chips (Callebaut, Ghirardelli, or Lindt), cocoa powder, and unsalted butter. Doing so will enhance the richness and depth of flavor.
- Use room-temperature butter and milk for proper emulsification. This allows it to blend properly, resulting in a smooth and consistent texture.
- Let the heat-treated flour cool to room temperature before adding it to the mixture to prevent it from melting the butter.
- Avoid overmixing, which can make the batter tough. Mix the wet and dry ingredients just until combined.
- Adjust the quantity of milk to reach your desired consistency. If you prefer a thicker batter, add less milk. For a thinner batter, add more milk.
- Add leftover brownie batter to ice cream or yogurt! You can even spread it on my dairy free brownies!
Check out the original Edible Brownie Batter recipe at Spatula Desserts for more photos and a printable version of the Recipe Card.
More Brownie Recipes
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Go to the recipe: Brownies with Cream Cheese Frosting
Espresso Brownies
Why go to Starbucks for your brownie fix when you can make these gooey, chocolatey espresso brownies from the comfort of your own kitchen in no time? Ready in under an hour, these easy espresso brownies combine dark chocolate, cocoa powder, espresso powder, and two types of sugar to create a decadent chocolate dessert with a rich coffee flavor that tastes amazing and smells incredible!
Go to the recipe: Espresso Brownies
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This Biscoff brownies recipe uses both Biscoff cookie spread and Biscoff cookies so if you're a big fan of Biscoff cookie butter and fudgy brownies, you need to try this! By following my step-by-step guide, you can make wonderfully gooey brownies easily loaded with Biscoff!
Go to the recipe: Biscoff Brownies
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This article was first published as Edible Brownie Batter recipe at Spatula Desserts.
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