A quick and easy edible brownie batter recipe. This makes for the perfect way to indulge any chocolate brownie need! This small batch edible brownie dough can be ready in under half an hour.
What is Edible Brownie Batter?
So, it's fair to say that I've never thought of brownie batter as inedible...but that is not strictly accurate or recommended. Conventional brownie batter includes raw eggs, which means you should not eat this in large quantities.
Additionally, unbaked batter contains raw flour. If you are wondering, why is raw flour a problem, you are not alone. Many people do not realise that uncooked flour can be dangerous. This is due to various microorganisms that can live in flour. These are usually harmless and are killed quickly by cooking or baking the flour.
In order to make an edible batter, it is important to:
- Leave out the eggs
- Heat treat the flour
I've provided additional tips regarding edible batters and doughs in my edible cookie dough recipe.
Heat Treating Flour
The steps for heat treating flour are very straightforward, though it will take about 20 minutes.
- First, preheat an oven to 350 F (175C/155C Fan).
- Spread the flour evenly on a baking sheet and place in the preheated oven.
- Bake for 15 minutes, stirring once halfway through to ensure the flour is thoroughly heated.
- Remove from the oven and allow to cool.
Making Easy Edible Brownie Batter
This recipe was developed based on my family's classic chocolate brownie. I have always struggled to make brownies without sampling the batter. The opportunity to turn this into the main attraction was too great to pass up!
For this recipe you'll need:
- Heat treated flour
- Sugar - either caster sugar or superfine granulated.
- Vanilla extract - vanilla extract is particularly strong in no-bake desserts like edible doughs, so it is even more important to use good quality.
- Butter - unsalted butter is best here, but you can also use salted in a pinch.
- Milk - I prefer full fat (whole) milk in most baking, but you can also use 2% (semi-skim) here.
- Unsweetened baking chocolate - using unsweetened is key to my recipe - this gives you more control of the sugar and sweetness. If you substitute with a sweetened chocolate variety, you will find that you do not need as much sugar.
Quick Tip on Unsweetened Baking Chocolate
I like to work with unsweetened baking chocolate as this allows more control of the sugar and the sweetness. I find that it is also nicer to work with than cocoa powder, which can sometimes be drying and bitter in a batter.
My favourite unsweetened baking chocolate is Baker's brand unsweetened chocolate blocks. It is widely available in the US, but harder to come by in Britain. You can sometimes find it at American import stores or on Amazon.
If you can't find Baker's Unsweetened Chocolate blocks, you can also use other 100% cacao chocolate.
One Pan Recipe
The only equipment needed for mixing up this brownie batter is a saucepan and a spatula. It will be ready to devour in four quick steps:
- Melt the butter and chocolate.
- Remove from the heat and add the sugar and vanilla.
- Add the flour.
- Finally add milk (the amount can be determined by your preference, but I recommend 1½ tablespoons here).
Some Alternatives for this Edible Brownie Batter Recipe
As with any brownie, the opportunities to experiment with edible brownie batter are limitless! I have some suggestions for add-ins as well as making this recipe gluten or vegan and dairy free.
Brownies are great for incorporating add-ins for texture and flavour. With this batter maybe try:
- Chopped nuts - fold in about ¼ cup of chopped walnuts, peanuts or pecans at the end for a nice nutty crunch.
- Double Chocolate - make this a double or even triple chocolate edible brownie batter with the inclusion of chopped chocolate or chocolate chips. Milk chocolate, white chocolate, dark chocolate or even ruby chocolate would all work well.
- Boozy Edible Brownie Batter - instead of the milk, substitute in Bailey's for an edible Bailey's brownie batter. Alternatively try Amaretto or other favourite liqueurs.
Making this recipe gluten or dairy free
If you are needing to make this recipe either gluten or dairy free, this can be accomplished by substituting some or all of the butter, milk and flour.
Suitable replacements are noted below, but this list is by no means exhaustive.
1. For flour, replace with an equal measure of:
- Gluten free flour
- Almond or other nut flour, finely ground
2. For butter, replace with equivalent amount of:
- Coconut butter
3. For the milk, some tips:
You may find that you need more or less additional liquid in your recipe, depending on the humidity in your area and depending on what substitute you have used for butter.
You can easily replace the milk in this recipe, with:
- Soy milk or other dairy free milk alternative
- Boiled water
- Peanut butter or other nut butters
The unsweetened chocolate in this recipe is 100% cacao, which means that it should be dairy free. Do read the labels for any warnings regarding trace amounts of allergens in processing.
Honestly, that's been a hard question to test, since I basically inhale it as soon as it is ready. This is best served at room temperature, to be soft. It can be stored in the refrigerator for a couple of days in an airtight container, but it will be stiff and a bit flakey when cold.
Yes, you can freeze edible brownie cookie dough. In fact, it works well being incorporated into ice cream for a brownie batter ice cream treat. If you are freezing the batter by itself, defrost before consuming.
For mixing into ice cream, crumble the batter into the ice cream mixture before incorporating, so that it distributes well in the cream.
I'm a massive fan of eating this edible brownie batter just as is! But, if you're looking for some other options for serving, I'd recommend using this with ice cream. You could make homemade ice cream with bits of brownie batter in it, use brownie batter in an ice cream sundae or fold bits of the brownie batter into a milkshake. You could also top off a cheesecake with edible brownie batter bits or add them to a cake decoration for a decadent finish.
If you like this recipe, you might also like:
Edible Brownie Batter
- 6 tablespoon unsalted butter
- 2 oz unsweetened baking chocolate 100% cacao (1oz = 28g)
- ⅔ cup sugar
- 1 teaspoon vanilla extract
- 3 tablespoon milk
- ⅔ cup flour heat treated (see instruction 1 below)
- ¼ cup nuts, chocolate chips, etc. (optional)
- Begin by heat treating your flour. Spread this on a baking sheet and cook in a 350°F (175C/155C fan) oven for 15 minutes, stirring halfway through. Set this aside and allow to cool.
- In a saucepan, melt the butter and unsweetened chocolate.
- Remove from the heat and stir in the sugar and vanilla.
- Add the flour, mixing until combined.
- Stir in the milk.
- Optional: fold through any add-ins
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