Oh my word. This edible brownie batter (or, edible brownie dough) is crazy addictive! 

It’s safe to eat with no eggs and heat-treated flour. Package in little jars for a homemade gift idea.

Thousands viewed this brownie batter recipe on facebook! 

Scroll to the end for video and printable recipe. 

edible brownie batter

My first recipe for edible chocolate chip cookie dough was so good, I had to have a go at chocolate. I call this “edible brownie batter” because it has the rich chocolate flavor of brownies, but it’s essentially just edible chocolate chocolate chip cookie dough.

With no eggs and heat-treated flour, it’s safe to eat. 

more chocolate cookie ideas 

If you need more chocolate, check out

• Gluten-free chocolate cookies are flourless too. And delicious!
• I love these 3-ingredient chocolate cake mix cookies.
• Just like the candy bar, tasty, EASY, almond joy cookies
• Combine shortbread, chocolate and caramel to make Twix cookies. 

how to package and store edible cookie dough 

Package the dough in these cute little jars with cute little wooden spoons for an awesome homemade gift idea.

Or, store in a large mason jar or any sealed container in the refrigerator for a week or the freezer for three months. 

how do you make dairy-free or gluten-free edible cookie dough? 

Good news! Because the flour isn’t in a mixture that is baked and needn’t rely on any chemical reaction, you can easily substitute gluten-free flour in this recipe.

You may also use dairy-free chocolate chips and any alternative milk, such as almond milk or soy milk. 

dutch-processed cocoa powder vs. regular cocoa powder 

You’ll notice here I used a Dutch-processed cocoa powder instead of regular unsweetened cocoa powder (such as Hershey’s). 

Cocoa powder is simply roasted, pulverized cocao beans. But Dutch-processed cocoa powder is washed in a potassium solution that neutralizes the acidity, hence why it’s usually paired with baking powder (which is a mixture of baking soda and acid).

Natural cocoa powder, however, has not had its acids removed. It’s usually lighter in color and is often paired with baking soda in baked goods.

This cocoa powder is the easiest to find in supermarkets, but it’s worth searching for the Dutch-processed for this recipe.

I found it easily, next to the regular cocoa powder in the supermarket. While there are no leaveners (baking soda or powder) in this recipe, there are so few ingredients, you don’t want an acid-y taste.

how to make edible brownie batter

you will need:

• 2/3 cup flour
• 1/3 cup Dutch-processed cocoa powder (recommended over natural, unsweetened cocoa) 
• pinch salt
• 1/2 cup (1 stick) butter, softened
• 3/4 cup sugar
• 1/2 teaspoon vanilla
• 1 to 2 tablespoons milk
• 1/2 cup semi-sweet chocolate chips 

what to do:

Place the flour in a microwave-safe bowl. Heat on high for 30 seconds.

Stir well and heat for another 30 seconds.

Test the temperature with an instant read thermometer. It should be 160 degrees F. If needed, heat for 15 additional seconds.

The flour will start to clump a bit. After heated, use a whisk and stir the flour very well until it is fine in texture. Let cool completely.  (See instructions in the blog post for heat treating the flour in the oven alternatively.) 

Add the cocoa powder and salt and whisk very well. 

In a separate bowl, place the butter and sugar. Use a standing mixer or electric hand mixer to blend together the butter and sugar until it’s fluffy. Add vanilla and 1 tablespoon of milk. 

Blend in half of the dry mixture, and then blend in the remaining dry mixture. To soften the dough, blend in up to 1 more tablespoon of milk. 

Use a spatula to stir in the chocolate chips. 

Makes 2 1/2 cups of dough. Store in the refrigerator in a sealed container for 1 week or in the freezer for 3 months. 

Yield: 2 1/4 cup batter

edible brownie batter

Print

Delicious, easy edible brownie batter, or edible chocolate chocolate chip cookie dough. Safe to eat with no eggs and heat-treated flour.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 2/3 cup flour
• 1/3 cup Dutch-processed cocoa powder (recommended over natural, unsweetened cocoa) 
• pinch salt
• 1/2 cup (1 stick) butter, softened
• 3/4 cup sugar
• 1/2 teaspoon vanilla
• 1 to 2 tablespoons milk
• 1/2 cup semi-sweet chocolate chips

Instructions

Place the flour in a microwave-safe bowl. Heat on high for 30 seconds. Stir well and heat for another 30 seconds. Test the temperature with an instant read thermometer. It should be 160 degrees F. If needed, heat for 15 additional seconds. The flour will start to clump a bit. After heated, use a whisk and stir the flour very well until it is fine in texture. Let cool completely.  (See instructions in the blog post for heat treating the flour in the oven alternatively.) 

Add the cocoa powder and salt and whisk very well. 

In a separate bowl, place the butter and sugar. Use a standing mixer or electric hand mixer to blend together the butter and sugar until it's fluffy. Add vanilla and 1 tablespoon of milk. 

Blend in half of the dry mixture, and then blend in the remaining dry mixture. To soften the dough, blend in up to 1 more tablespoon of milk. 

Use a spatula to stir in the chocolate chips. 

Notes

Makes 2 1/2 cups of dough. Store in the refrigerator in a sealed container for 1 week or in the freezer for 3 months. 

Use gluten-free flour for gluten-free edible brownie batter.

Use almond or soy milk and non-dairy chocolate chips for a non-dairy brownie batter.

Nutrition Information:

Yield:

10

Serving Size:

2 ounces
Amount Per Serving: Calories: 175 Total Fat: 9.7 gramsg

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