Brownie Batterrn

Name: Brownie Batter
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 cup all-purpose flour; ½ cup unsalted butter; 4 ounces dark chocolate bar, (chopped and divided in half); ½ cup packed light brown sugar; ½ cup granulated sugar; 1 teaspoon vanilla extract; ½ cup unsweetened cocoa powder; ¼ teaspoon salt; 6 tablespoons whole milk

a close-up shot of Brownie Batter in a bowl

This decadent brownie batter is the perfect way to satisfy your chocolate cravings with its rich, fudgy flavor.

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Table of Contents

Brownie Batter Ingredients
Substitutions And Additions
How To Make This Brownie Batter Recipe
How To Serve
Storage
Frequently Asked Questions
More Recipes You’ll Love
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Brownie batter is the perfect guilty pleasure treat for any day of the week! Rich, chocolatey, and oh-so-delicious, it’s no wonder why brownie batter has become a beloved snack and dessert for those looking to indulge.

Brownie Batter Ingredients

Brownie Batter raw ingredients that are labeled

Edible brownie batter has a rich, indulgent chocolate flavor that will satisfy any sweet tooth. Its creamy texture and deep, cocoa-infused flavor make it an ideal treat for any time of day.

Whether you prefer your brownie batter with or without mix-ins, it’s sure to tantalize your taste buds and leave you wanting more.

To make this sweet treat, you’ll need:

1 cup of all-purpose flour
½ cup of unsalted butter
4 ounces of a dark chocolate bar, chopped and divided in half
½ cup of packed light brown sugar
½ cup of granulated sugar
1 teaspoon of vanilla extract
½ cup of unsweetened cocoa powder
¼ teaspoon of salt
6 tablespoons of whole milk

Substitutions And Additions

CHOCOLATE: Melting some of the dark chocolate into the butter adds a dark chocolate richness to the brownie mix. You could alternately melt in some milk chocolate and use milk chocolate chunks. Semi-sweet chocolate chips would also work in this easy recipe.

You could even skip the step of melting chocolate into the base and simply add the unsweetened cocoa powder and the chocolate pieces at the end.

NUTS: While walnuts are classic and fabulous, you can experiment with other nuts to add a delightful crunch and different flavors. Pecans, almonds, hazelnuts, and macadamia nuts are all excellent choices. Consider toasting the nuts lightly before adding them to the batter for a heightened nutty aroma and taste.

MIX-INS: Get creative with additional mix-ins to add extra flair to your brownie batter. Mini marshmallows will create gooey pockets of goodness, while shredded coconut will add a tropical twist.

Crushed pretzels can lend a salty-sweet balance, and crushed peppermint candies will bring a festive touch. Just be sure not to overdo it with mix-ins, as it may affect the batter’s consistency.

How To Make This Brownie Batter Recipe

This brownie batter comes together in a snap, and soon you will be digging into the rich, decadent, gooey treat. Since no baking is required (other than heat treating the flour), it doesn’t take long to make the batter.

STEP ONE: Preheat the oven to 350°F. Spread the flour on a small baking sheet and place it in the oven for 5 minutes to heat-treat the flour, so it is safe for consumption.

OUR RECIPE DEVELOPER SAYS

Raw flour is not technically food-safe and carries a food-poisoning risk. Heat treat flour in the oven as instructed or by microwaving it in a bowl for 1 to 2 minutes to kill any bacteria before adding it to the batter.

STEP TWO: Melt the butter in the microwave in a large heat-proof mixing bowl.

STEP THREE: Place half of the chocolate pieces in the butter and whisk until the chocolate is melted and the mixture is smooth.

PRO TIP:

If the melted butter is not hot enough to melt the chocolate pieces, you can microwave the chocolate and butter together in 30-second increments until it is smooth.

chocolate pieces placed in the butter and whisked together

STEP FOUR: Whisk in the sugars. The mixture will be grainy.

STEP FIVE: Mix in the vanilla extract.

STEP SIX: Measure the cocoa powder and salt into a sieve. Add the heat-treated flour and then sift these ingredients into the butter/sugar mixture. Stir to combine everything into a thick batter.

PRO TIP:

When the flour has been heat-treated, it tends to clump a bit. I like to sift the flour through a sieve into the batter. My cocoa powder also seems to have lumps, so sifting takes care of both in one go.

cocoa powder and salt measured into a sieve

STEP SEVEN: Add the milk, a couple of tablespoons at a time, and mix the batter with a wooden spoon until desired consistency is achieved.

milk was added and mixed with the batter

STEP EIGHT: Stir in the remaining chocolate chunks.

How To Serve

To serve the edible brownie batter, you can either enjoy it with a scoop of your favorite creamy homemade ice cream flavor, such as our vanilla ice cream or cookies and cream ice cream, or a dollop of fresh whipped cream.

If you want to make the treat more indulgent and decadent, add some chopped nuts, sprinkles, or any other favorite add-ins on top!

For a special occasion, you can drizzle some hot fudge or caramel sauce over the top. Enjoy with a spoon and share with friends!

If you are a fan of edible dough, our peanut butter cookie dough and chocolate chip edible cookie dough are two more versions that are definitely worth checking out.

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Storage

Once you’ve whipped up a delightful batch of brownie batter, you might find yourself with some leftovers. Proper storage will ensure your delicious creation stays fresh and ready to enjoy.

IN THE FRIDGE: Store edible brownie dough in an airtight container in the refrigerator for up to 5 days. Before digging in, let the batter sit at room temperature for a few minutes to soften slightly, and give it a quick stir to remix any settled ingredients.

IN THE FREEZER: You can also freeze the leftover batter for up to 3 months. Allow it to thaw before enjoying it, as brownie batter is best served at room temperature.

overhead shot of Brownie Batter in a bowl

This edible brownie batter is so rich and delicious that it tastes exactly like traditional brownies. All you need is a few simple ingredients to whip up this treat to satisfy your chocolate craving for fudgy brownies.

Frequently Asked Questions

What is heat treating?

Since flour is considered a raw ingredient, the process of heat treating is done to the raw flour to ensure that there are no harmful bacteria in the flour if it is not being baked as part of the recipe.

Can I bake this raw brownie batter?

This brownie batter is not meant for baking. Without the eggs and leavening agent (baking soda or powder), you would end up with very flat brownies.

Can I freeze brownie batter?

You can freeze this fudgy edible brownie batter recipe stored in an airtight container for up to 3 months.

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Brownie Batter

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This decadent brownie batter is the perfect way to satisfy your chocolate cravings with its rich, fudgy flavor.

Prep Time 5

Cook Time 5

Total Time 10

Servings

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Ingredients

1 cup all-purpose flour
½ cup unsalted butter
4 ounces dark chocolate bar, chopped and divided in half
½ cup packed light brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
¼ teaspoon salt
6 tablespoons whole milk

Instructions

Preheat the oven to 350°F. Spread the flour on a small sheet pan and place it in the oven for 5 minutes to heat-treat the flour, so it is safe for consumption.
In a large heat-proof mixing bowl, melt the butter in the microwave.
Place half of the chocolate pieces in the butter and whisk until the chocolate is melted and the mixture is smooth.
Whisk in the sugars. The mixture will be grainy.
Mix in the vanilla extract.
Measure the cocoa powder and salt into a sieve. Add the heat-treated flour and then sift these ingredients into the butter/sugar mixture. Stir to combine everything into a thick batter.
Add the milk, a couple of tablespoons at a time, and mix the batter with a wooden spoon until desired consistency is achieved.
Stir in the remaining chocolate chunks.

Notes

Raw flour is not technically food-safe and carries a food-poisoning risk. Heat treat flour in the oven as instructed or by microwaving it in a bowl for 1 to 2 minutes to kill any bacteria before adding it to the batter.
If the melted butter is not hot enough to melt the chocolate pieces, you can microwave the chocolate and butter together in 30-second increments until it is smooth.
When the flour has been heat-treated, it tends to clump a bit. I like to sift the flour through a sieve into the batter. My cocoa powder also seems to have lumps, so sifting takes care of both in one go.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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