Name: Edible Brownie Batter
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: ⅓ cup unsalted butter (or vegan butter), melted; ½ cup light brown sugar; ½ cup granulated sugar; 1 teaspoon vanilla extract; 1 cup all-purpose flour (heat-treated)*; ½ cup unsweetened cocoa powder; ¼ teaspoon salt; 3–6 tablespoons milk (dairy or plant-based), as needed; ¼–⅓ cup chopped chocolate or mini chocolate chips (optional); *To heat-treat: microwave extra flour for 1–2 minutes or bake at 350 °F for 5 minutes, then cool before using.

Jump to Recipe·Print Recipe

I adore this rich, fudgy edible brownie batter—it’s basically brownie dough you can eat straight out of the jar, no baking required. It comes together in about 10 minutes and hits all the chocolatey cravings.

Edible Brownie Batter

Why You’ll Love This Recipe

I’m obsessed with licking the bowl when making brownies, so turning brownie batter into something you can safely eat—without eggs and with heat-treated flour—felt like pure magic. It’s thick, swoon-worthy, packed with chocolate chips, and endlessly customizable. Plus, it’s perfect for spoons, cookies, fruit, or straight-up indulgent snacking.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter, melted (regular or vegan)
Light brown sugar
Granulated sugar
Vanilla extract
All-purpose flour, heat‑treated
Unsweetened cocoa powder
Salt
Milk (regular or non‑dairy), added as needed
Chocolate chips or chopped chocolate (optional but irresistible)

directions

Heat-treat flour. I spread the flour on a baking sheet and bake at 350 °F for about 5 minutes (or microwave 1–2 minutes), then let it cool.
In a medium bowl, I whisk melted butter with both sugars until smooth.
I stir in vanilla, then fold in cocoa powder, heat‑treated flour, and salt.
I gradually add milk—usually 3–6 tablespoons—until the texture is thick, fudgy, and scoopable.
Finally, I fold in chocolate chips and dig straight in.

Servings and timing

Makes about 10 servings (based on ~2 tbsp each)
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes

storage/reheating

To store: Keep leftover batter in an airtight container in the fridge for up to 7 days. The fridge firms it up, so I scoop out a portion and let it sit at room temp for 15–20 minutes before indulging.
To freeze: I shape spoonfuls into balls, wrap them, and freeze up to 2 months. Thaw in the fridge and let soften before eating.

Variations

Mix-ins galore: I love adding chopped cookies, nuts, peanut‑butter cups, or colorful sprinkles.
Boxed brownie mix shortcut: Heat‑treat the mix, whisk in butter and milk, and you’re done.
Vegan/gluten‑free: Use vegan butter, non‑dairy milk, and a gluten‑free flour blend.
Single-serve jar: I portion into small jars for gifts or grab‑and‑go indulgence.

FAQs

Is this safe to eat raw?

I always heat-treat the flour and skip eggs, so it’s completely safe to eat, even for kids.

Why heat-treat flour?

Raw flour can harbor harmful bacteria, but heating it kills those risks and makes the batter safe.

Can I skip heat-treating?

You could, but I don’t recommend it—heat-treating takes just a few minutes and ensures safety for everyone eating it.

My batter is too dry—what do I do?

I simply add another tablespoon of milk until it’s soft and scoopable.

How long does it last?

It keeps in the fridge for up to a week. For longer storage, I freeze portions for up to 2 months.

Conclusion

This edible brownie batter is my go‑to chocolate fix—no oven, no eggs, no stress. It’s safe, versatile, and utterly decadent. Whether I’m scooping it from a jar or using it as a dip, it never fails to satisfy. Expect spoons to be the only thing disappearing fast!