This edible brownie batter is a rich, fudgy treat made without eggs and ready in just minutes. It captures all the indulgent flavor of classic brownie batter while remaining completely safe to eat. Perfect for a quick dessert, a fun treat for kids, or a customizable base for your favorite mix-ins.
Why You’ll Love This Recipe
This recipe delivers all the decadence of traditional brownie batter without any baking required. It’s egg-free, heat-treated for safety, and comes together with simple pantry staples. You can personalize it with endless mix-ins, divide it into single servings, or enjoy it straight from the bowl. It’s quick, versatile, and irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• ⅓ cup melted butter (regular or vegan)
• ½ cup light brown sugar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (or white whole wheat flour)
• ½ cup unsweetened cocoa powder
• ¼ teaspoon salt
• 3–6 tablespoons milk (regular or vegan), as needed
• ¼–⅓ cup chopped chocolate or chocolate chips (optional)
Directions
Heat treat the flour by microwaving it in a bowl for 1–2 minutes or spreading it onto a baking sheet and baking at 350°F for 5 minutes. Allow it to cool completely.
Melt the butter in a microwave-safe bowl. Add both sugars and whisk until fully combined.
Stir in the vanilla extract.
Add the cooled flour, cocoa powder, and salt. Mix until fully incorporated.
Add 3 tablespoons of milk, then continue adding milk 1 tablespoon at a time until the batter reaches your desired consistency.
Stir in chopped chocolate or chocolate chips if desired, then enjoy immediately.
Servings and timing
This recipe yields 10 servings.
Prep time: 10 minutes
Total time: 10 minutes
Variations
• Add chopped nuts such as walnuts or almonds for texture.
• Stir in sprinkles for a fun birthday-style treat.
• Mix in your favorite chocolate bar pieces.
• Add a drizzle of melted chocolate or warmed peanut butter on top.
• Combine with crushed graham crackers for a s’mores-style brownie batter.
• Create cookie sandwiches using sugar cookies and a scoop of the batter.
Storage/Reheating
Store edible brownie batter in an airtight container in the refrigerator for up to 7 days. It will firm up when chilled, so let it sit at room temperature for about 15–20 minutes before enjoying.
To freeze, form the batter into a ball or several smaller portions. Wrap tightly in plastic wrap, place in a sealed bag, and freeze for up to 2 months. Thaw in the refrigerator before letting it soften at room temperature.
FAQs
Can I safely eat this brownie batter?
Yes. This recipe contains no eggs, and the flour is heat treated, making it safe to eat.
Why do I need to heat treat the flour?
Heat treating eliminates potential bacteria, making raw flour safe to consume.
How do I heat treat flour?
Microwave it for 1–2 minutes until hot, or bake it on a sheet at 350°F for about 5 minutes.
Can I make this recipe vegan?
Yes. Use vegan butter, vegan milk, and dairy-free chocolate.
Can I use boxed brownie mix instead?
Yes. Heat treat the boxed mix first, then mix it with melted butter and milk to reach the right consistency.
How can I make the texture less grainy?
Chill the batter for a short time to help the sugars dissolve slightly.
What type of milk works best?
Any milk—dairy or plant-based—works perfectly.
Can I make individual servings?
Yes. Divide the prepared batter into small jars or containers for single-serve portions.
What mix-ins work well?
Chocolate chips, chopped nuts, sprinkles, or chopped chocolate bars all work beautifully.
How do I fix batter that’s too dry or too wet?
Add more milk if too dry, or sprinkle in a little more flour if too thin.
Conclusion
This edible brownie batter is a quick and comforting treat that brings all the joy of raw brownie batter—without the risks. Simple to make, endlessly customizable, and perfect for any chocolate craving, it’s a recipe worth keeping on repeat. Enjoy it on its own, mix in your favorite additions, or portion it out for easy treats anytime.
This edible brownie batter is a rich, fudgy, no-bake dessert made without eggs and with heat-treated flour for a safe-to-eat, indulgent chocolate treat. Perfect for quick cravings, party snacks, or customizable single-serve desserts.
Ingredients
⅓ cup melted butter (regular or vegan)
½ cup light brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour (or white whole wheat flour)
½ cup unsweetened cocoa powder
¼ teaspoon salt
3–6 tablespoons milk (regular or vegan), as needed
¼–⅓ cup chopped chocolate or chocolate chips (optional)
Instructions
Heat treat the flour by microwaving it in a bowl for 1–2 minutes or baking on a sheet at 350°F (175°C) for 5 minutes. Let it cool completely.
Melt the butter in a microwave-safe bowl. Add brown sugar and granulated sugar, whisking until fully combined.
Stir in vanilla extract.
Add the cooled flour, cocoa powder, and salt. Mix until fully combined.
Stir in 3 tablespoons of milk, adding more 1 tablespoon at a time until you reach the desired creamy consistency.
Fold in chopped chocolate or chocolate chips, if using. Enjoy immediately or chill slightly for a firmer texture.
Notes
Ensure flour is cooled completely after heat treating to avoid melting the chocolate or clumping the batter.
Use vegan substitutes to make this fully dairy-free.
Chilling the batter slightly reduces graininess from the sugar.
Mix-ins like nuts, sprinkles, or peanut butter add texture and variety.
For cookie sandwiches, scoop between two sugar cookies and chill before serving.
