Learn how to make Edible Brownie Batter with this yummy 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.
Jump to:
Ingredients
- butter
- granulated sugar
- brown sugar
- milk
- vanilla
- heat treated flour (follow our super easy directions below)
- salt
- cocoa powder
- chocolate chips
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.
Instructions
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.
Substitutions
- Gluten Free - use coconut flour instead of all-purpose flour, but use half as much.
Variations
- 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.
Storage
Store in an airtight container in the refrigerator for up to 5 days. We do not recommend freezing this.
Top tip
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.
Recipe
Edible Brownie Batter
Ingredients
- 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
Instructions
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.
- 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.
- 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.
- Enjoy!
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- We do not recommend freezing.
Nutrition
Food safety
- 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
Nicole
I always wanted to know how to make edible brownie batter. YUmmmmmm so yummy. We made it the normal way then made it again with the peanut butter variation and it was so. insanely. delicious. Will make again, and next time to be used as a dip!
JC
Made this edible brownie batter when I had company over and had to quickly make another batch, but I tripled it. Then we still ate it all. So good. I'll make this recipe again for sure. We had fun trying different things in it like caramel and coconut.