Edible Brownie Batter (Safe to Eat!)

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We’ve all been there: you need brownies now, but don’t have the time to sit around and wait for them to bake. Well, this recipe for fudgy Edible Brownie Batter is the solution to all your problems (brownie related and otherwise).

This is an adaptation of our Fudgy Brownie Bites and Slutty Brownie recipe, except it’s totally safe to eat raw! This recipe contains no eggs and the flour is heat treated for safety. With those minor changes, the brownie batter is super fudgy, chocolatey, and extra rich. Simply divine.

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How To Make Edible Brownie Batter

Makes 1 2/3 cup of brownie batter

Ingredients

• 1/2 cup of heavy whipping cream
• 4 tablespoons of unsalted butter
• 2/3 cup of granulated sugar
• 1 teaspoon of instant espresso powder (optional)
• 1 cup of semisweet chocolate chips
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon of kosher salt
• 3/4 cup of heat treated all purpose flour (see instructions below)

Instructions

Heat treating the flour

Flour may contain traces of bacteria (like E.Coli or Salmonella), which when consumed raw, can make you very sick. The best solution is to heat treat the flour before making your batter. This means heating the flour to 160°F/71°C which kills most of the harmful bacteria that can be found in the raw flour.

There are a couple of ways to do this:

• Heat treat the flour in the microwave: Add the flour to a microwave safe bowl and heat for 30 seconds. Stir, then repeat until the flour reaches 160°F/71°C. It takes me about 1 minute for a cup of flour. The flour should be hot to the touch when it’s ready.
• Heat treat the flour in the oven: Spread the flour out on a cooking tray and bake at 350°F/176°C for 5 minutes or until the flour has reached 160°F/71°C.

After heat treating, sift the flour into a storage container (it gets clumpy after heating) and allow it to cool completely before using!

Making the Edible Brownie Batter

In a small saucepan, combine the heavy cream, butter, sugar, and espresso powder (if using).

Heat over medium heat until the sugar has dissolved, the butter is melted, and the cream is warm, about 4 minutes. Do not let the mixture boil and make sure to whisk constantly to prevent scorching.

Remove the pot from the heat and add the chocolate chips and vanilla extract to the cream mixture. Whisk until the mixture is completely melted and smooth.

Add in the cocoa powder and salt and whisk until smooth.

Finally, add the flour to the pot. Use a wooden spoon or a rubber spatula and stir until well combined, and no streaks of flour remain.

Transfer to a serving dish and serve immediately. Store any leftover batter in an airtight container in the fridge.

Is it safe to eat brownie batter?

While licking the spoon or dipping your finger in a bowl of raw batter is something we all do, it’s definitely not recommended.

Traditional brownie batter–that’s intended to be baked–contains eggs, flour, butter, chocolate in some form, and sugar. The eggs and flour have the potential to carry different bacteria (like Salmonella or E.coli) but are typically cooked out during the baking process.

This is not the case if you’re consuming the batter before baking. The bacteria is still present and could get you very sick.

That’s why for this brownie batter recipe, we use heat treated flour and no eggs, making it completely safe and edible to consume raw!

Is brownie batter safe to eat without eggs?

Removing the eggs from the batter will help reduce the chance of consuming Salmonella. However, the raw all purpose flour may still contain traces of harmful bacteria, so it needs to be heat treated to 160°F/71°C to eliminate the risk of getting sick.

Alternatively, you could use grain-free flour in place of the all purpose flour. This way the raw batter will be totally edible, safe, and gluten free.

Can I bake this brownie batter?

Not this batter. This brownie batter is meant to be consumed in all of its natural fudgy and gooey goodness.

Serving suggestions

There are several ways to serve your edible brownie batter, all of which are guaranteed to knock your socks off:

• Dunk a spoon in the batter and eat it like that…because you’re worth it.
• Serve as a dip with graham crackers, pretzels, or shortbread cookies
• Use as a filling between two buttery Ritz crackers
• Spoon little mounds of batter on a cookie sheet lined with parchment and chill until firm. Pop them off and store them in an airtight container for on demand fudgy chocolate nuggets!
• You can also scoop out balls of this batter and roll in coconut, mini chocolate chips, or chopped nuts for a truffle situation.
• This batter would also make a great filling for a cake.
• Add streaks of edible brownie batter to a bowl of ice cream.
• Spread the brownie batter on a chocolate chip cookie for a revolutionary take on the “brookie”

Variations and Substitutions

This recipe comes together fast, with items you already have on hand! Feel free to experiment and make it your own. Below are some fun mix-ins and some substitutions in case you need them!

Toppings and Mix-Ins

• You can top your brownie with all sorts of fun things like sprinkles, mini chocolate chips, nuts, or chopped up candy pieces!
• Stir in a spoonful (or two) of peanut butter to the melted chocolate mixture and add a drizzle of melted peanut butter to the top of the bowl.
• Add a couple of drops of peppermint extract to the batter for a rich mint chocolate situation.
• Don’t hesitate to stir in a handful of mini marshmallows at the last minute. Crumble cookie bits or graham crackers on top too.

Substitutions

• To make the batter gluten free, use any nut flour you like or coconut flour–just increase the amount to 1 cup.
• Make this brownie batter vegan by using vegan friendly chocolate chips and sugar. Swap the heavy cream for unsweetened full fat canned coconut milk and use coconut oil or plant based butter, instead of the dairy version.
• To make the brownie batter without cocoa, you can simply omit it. To make the batter less sweet, swap in some bittersweet chocolate with the semisweet, or add an extra teaspoon of espresso powder.

Storing the brownie batter and eating the leftovers

Store leftover brownie batter in an airtight container in the fridge for up to 5 days.

The batter will firm up to a fudge when it’s chilled…but still remain soft enough to grab spoonfuls out of the container in the middle of the night.

To get this edible batter back to its original fudgy brownie stage, simply spoon out a serving or two into a microwave safe dish and nuke it for 5-10 seconds. Give the brownie batter a stir to smooth it out and devour.

Other Recipes You Might Like:

Fudgy Brownie Bites

Outrageous Slutty Brownies Recipe

Tools You Might Need

Instant Read Thermometer

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