Learn how to make Edible Brownie Batter Dip with this yummy fudgy recipe! Quick and easy, it's the perfect treat by itself or used as a dip! Take it to a party, or make a small batch and enjoy it by yourself or with your family. It's the perfect fix for your chocolate craving.
Edible Brownie Batter is absolutely fabulous any time of the year. It's fun to take to parties, or just fun to enjoy at home! Perfect for that craving of chocolate when you need something quick and easy. It's great plain or you can dip things in it like pretzels, animal cookies, graham crackers, or strawberries!
This was inspired by our Cookie Dough Dip and would be great at a brownie party served with our Caramel Brownie Cookies and Chocolate Revel Bars. We've even added this sweet dip to our Pretzel Dip list.
Another fun chocolate dessert is Chocolate Babka. A tasty chocolate swirled bread.
- butter- I used salted, you can also use vegan butter here
- granulated sugar
- brown sugar - light brown for this recipe
- milk- I used 2%, any percent is fine. You may also use almond or other milk
- pure vanilla
- heat treated flour (follow our super easy directions below)
- table salt
- cocoa powder
- chocolate chips- this could be chips, chunks or anything you want!
See recipe card for quantities.
How to Heat Treat Flour
Raw flour can often be the culprit for food poisoning, so it's important to first heat treat the flour to 165* F to kill the pathogens. You can do this 2 different ways.
- In the microwave: Heat in 3 30 second intervals, stirring in between each one.
- In the oven: Preheat oven to 350*F. Line a baking sheet with parchment paper and spread flour on it. Bake for 5 minutes then use as normal.
Why You'll Love This Recipe
- Quick and Easy - Is there anything better than a sweet treat that is super quick and easy? This comes together quickly like normal brownie batter, then you get to skip the baking.
- Kid Friendly - this is an obvious hit with children, and more than that an older kid could make this by themselves, and younger kids will love to help make this one and will be able to do most of with just some guidance.
- Party Friendly - I love taking this to a party with some pretzel rods and strawberries! It looks beautiful and people love taking it and dipping into it or just eating it by the spoonful.
- Simple - we love simple desserts and this one is truly simple to make, and uses simple ingredients you can find in your pantry.
- Fun and Versatile - this really is fun little dessert and the possibilities with it are endless (check out our variations below for a bunch of fun ideas). It can be enjoyed on its own, used as a dip for fruits or cookies, or added as a topping to ice cream, pancakes, or waffles.
- Easy to make Allergy Friendly - Since it doesn't get baked, this is simple to make allergy friendly! Use plant based milk and butter for a dairy allergy, and gluten free all purpose flour for gluten free.
- Great Neighbor or Coworker Gift: This is the perfect fun gift to give for the holidays or birthdays. Wrap it up with a cute bag of marshmallows and pretzels for dipping and you have a yummy unique gift.
- Nostalgic Appeal: Eating edible brownie batter can evoke memories of licking the spoon or bowl while baking brownies as a child, adding a nostalgic and comforting element to your experience.
2. Using a stand mixer with a paddle attachment or a bowl and hand mixer, beat butter, granulated sugar and brown sugar on high until light and fluffy looking, about 2 minutes.
3. Add the vanilla and 2 Tablespoons of the milk. Mix on high for about 90 seconds until silky smooth. This step is important to dissolve the sugars.
4. Add the flour, cocoa powder and salt and stir by hand or mix on low until well combined. Add more milk (if you want!) until desired consistency is reached.
5. Stir in the chips! We like to use mini chocolate chips and chocolate chunks or chopped up chocolate for a variety of sizes. Store in the refrigerator- the edible brownie batter will thicken as it cools.
Hint: When adding the dry ingredients, I recommend putting the cocoa powder in the bowl first, then the flour and salt. This will prevent the cocoa powder from flying everywhere as badly when it's mixed.
- Gluten Free - use coconut flour instead of all-purpose flour, but use half as much.
- Peanut Butter Edible Brownie Batter - add peanut butter chips instead of chocolate chips, and chopped peanut butter cups instead of chocolate chunks.
- Caramel Brownie - add caramel bits instead of chocolate chunks and swirl in 2 Tablespoons caramel topping (don't mix in! Just swirl it in) right before serving!
- Marshmallow Brownie - use miniature marshmallows instead of chocolate chunks and swirl 2 Tablespoons marshmallow creme or topping in right before serving.
- Chocolate Strawberry - add some chopped strawberries then swirl in some thick strawberry preserves.
- Vegan- this can be made vegan by using vegan milk of your choice and plant based butter.
- OREO - stir in chopped OREOs, Nutter Butters or any other of your favorite cookies.
- Nutty - stir in chopped nuts of choice. We recommend walnuts and/or almonds.
- Mint OREO - use ¼ teaspoon mint extract instead of the vanilla (or more to taste) and stir in crushed mint OREO at the end for a fun and yummy treat.
- Orange - If you're anything like me, you love chocolate orange things! Add ½ teaspoon orange extract or orange emulsion. You could also stir in some orange sticks candy.
Store in an airtight container in the refrigerator for up to 5 days. We do not recommend freezing this.
Make sure to take your time mixing in the vanilla and milk. This step ensures the sugars are dissolved and that it isn't grainy or gritty.
Microwaving or "heat treating" the flour only takes a couple minutes and is what makes this truly edible. The flour is actually more likely to make you sick than eggs!
Beat butter and sugars on high for 2 minutes. Add vanilla and milk and beat until the batter is silky smooth (around 90 seconds). Add the flour, cocoa powder and salt and combine!
Make Edible Brownie Batter with heat treated flour and no eggs to prevent sickness caused by raw brownie batter.
Make Brownie Batter Dip by first (quickly and easily) heat treating flour. Then beat the butter and sugars on high until light and fluffy. Then add the vanilla and milk and beat until completely smooth and not gritty. Then add the dry ingredients and mix to combine.
It is flour that has been heat treated. The Easiest way is to microwave in 3- 30 second intervals on high, stirring between each one. Or spreading out on a parchment lined baking sheet and baking at 350°F for 5 minutes. Use as normal.
Technically the flour and eggs are unsafe to eat in brownie batter. This recipe is egg free and uses heat treated flour (easy to make!) so it is safe to eat.
Yes! You'll need to heat treat the mix first. Then melt ¼ cup butter per 1 cup of brownie mix. Mix it in along with milk until the desired consistency is reached.
Edible Brownie Batter
- ⅓ cup butter softened (I used salted)
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 2-4 Tablespoons milk
- 2 teaspoons vanilla
- ¼ cup cocoa powder
- ⅔ cup heat treated all-purpose flour see below
- ¼ cup miniature chocolate chips
- ¼ cup chocolate chunks
- ⅛ teaspoon salt
Heat treat your flour one of two ways:
- In the oven: Bake at 350* F. for 5 minutes
- In the microwave: Cook in 3 30 second intervals, stirring between each one.
For the Brownie Batter
- In the bowl of a stand mixer or with a mixing bowl and hand mixer, beat butter and sugars on high for 2 minutes, until light and fluffy.
- Add the vanilla and 2 Tablespoons of the milk and beat on high about 90 seconds. It should be silky and smooth. This step is important to dissolve the sugars so that the brownie batter isn't grainy and gritty. See photos above to check consistency.
- Add the cocoa powder, flour and salt and mix on low with the hand mixer or use a spatula to combine. Stir just until combined. Add more milk until desired consistency is reached.
- Stir in the chocolate chips and chunks.
- Store in an airtight container in the refrigerator for up to 5 days.
- We do not recommend freezing.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw food
- Wash hands after touching raw food