Edible Brownie Batter
Craving something sweet and safe to eat by the spoonful? This Edible Brownie Batter is rich, chocolatey, and made with heat-treated flour, butter, sugar, and cocoa powder, with no eggs required! Ready in just 15 minutes, it’s the perfect no-bake dessert to satisfy your brownie cravings!
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter (softened to room temperature)
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons vanilla bean paste (or vanilla extract)
- ½ cup unsweetened cocoa powder
- 3-4 tablespoons milk, any kind (I used 2%)
- ¼ cup chocolate chunks
Instructions
To Heat-Treat Flour:
- To a medium microwave-safe bowl, add flour. Microwave at medium power in 30 second intervals, stirring after each interval, until temperature reaches 160℉. Transfer to another bowl and let cool completely before using.
Brownie Batter:
- In a large mixing bowl, add softened butter, brown sugar, granulated sugar, and salt. Using a hand mixer or stand mixer with fitted paddle attachment, beat until light and fluffy, about 2-3 minutes. Mix in vanilla.
- Add in heat-treated flour and unsweetened cocoa powder and mix until combined. Add milk, 1 tablespoon at a time, and mix. Add more milk, if needed, to reach a soft brownie batter consistency. Fold in chocolate chunks.
- Brownie batter is ready to serve immediately, although tastes better once chilled. If refrigerating, let sit at room temperature for about 10 minutes just before serving to soften slightly.
Notes
- Brownie batter will last in an air-tight container in the refrigerator for up to one week or in the freezer for up to two months.
- To see how to heat-treat the flour using your oven, see the section above this recipe box for helpful tips.
- Recipe adapted from my Edible Cookie Dough.
- See my tips and tricks for making this Edible Brownie Batter above the recipe box.