Maybe even better than the real thing – edible brownie batter is the safe-to-eat guilty pleasure late night dessert you’ve been searching for.
You know those desserts where you can’t help but lick the spatula while you are baking? I love making edible versions of those. There is something so satisfying knowing you have a whole portion of that one dessert you can grab and eat and not have to worry about any consequences beyond maybe your jeans getting a little more tight.
That’s why I just had to share this particular recipe with you.
Can You Eat Brownie Batter?
Typically, you can’t eat brownie batter, but you CAN eat this edible brownie batter! We heat the flour to get rid of any potentially dangerous bacteria. We also do not use any eggs in this batter.
That makes this the best brownie batter to snack on when you want the taste of brownies without having to actually bake anything. Aka, the perfect late night snack while you binge on some Netflix.
Can You Eat Brownie Mix Without Eggs?
There are two versions of the edible brownie batter recipe. The first uses boxed brownie mix and does not have eggs. It is very much edible and one of my favorite things ever!
Can You Get Sick From Eating Brownie Batter?
This recipe is made so that it won’t make you sick from eating a few tablespoons. Saying this, eating too much brownie batter will make you sick just like anything else. Moderation is key. No one likes getting a stomachache after eating too much.
How to Make Edible Brownie Batter
It takes only a few minutes to make. In many cases, I do not heat my flour or boxed brownie mix, but there are health risks if you do not heat it. I always recommend erring on the side of caution.
From the box:
- Heat your boxed mix in the microwave and allow to cool completely.
- Beat butter until creamy and smooth.
- Add in the brownie mix and beat until the mixture looks like large crumbs.
- Beat in the heavy cream one tablespoon at a time until the mixture becomes smooth and easy to scoop.
From Scratch:
- Heat your flour in the microwave and allow to cool.
- Beat the butter until creamy and add your flour, cocoa powder, sugar, salt, and vanilla.
- Beat until the mixture resembles large crumbs.
- Add in the heavy cream and mix until smooth.
Storing Your Leftover Batter
This makes a whole thing of edible brownie batter, so unless you are gifting some to friends or family, I am going to assume you won’t be eating the whole thing at once.
You need to store your leftovers in an airtight container, and it does need to be left in the refrigerator. It should last up to a week in there, but I’ve had friends eat theirs up to two weeks from the fridge.
You can store it in the freezer. There, it should last well over a month. To thaw, leave it in the fridge for a couple of hours, then take it out and leave it at room temperature for a few minutes. Pro tip: Freeze the brownie batter in ice cube trays, Once frozen, put them in an airtight container, that way you can take out just what you want at the time and keep the rest frozen. It also means the batter thaws faster!
Different Ways to Take Your Batter to the Next Level
I love trying new things to change up my brownie batter.
- Chocolate chips are an obvious choice, especially if you are all about that chocolate. You can also experiment with other types of chips like peanut butter, butterscotch, and mint. Don’t forget the sprinkles!
- Fudge Sauce and marshmallow sauce are amazing here. It’s almost like having a brownie ice cream, only even more decadent. You can even use other sauces like strawberry or caramel.
- Peanut butter is a classic with chocolate, so it works so well with the edible brownie batter. I also like Nutella and cookie butter.
- Strawberries are my favorite with chocolate and I’ll sometimes stuff them with this brownie batter. I will also sometimes spread it on bananas or other fruits.
- Ice cream is a great canvas for putting the batter into. Swirls of it in your ice cream is just soooooo good during movie night.
If you’re looking for similar recipes, you’ve got to try my edible cake batter cookie dough and my red velvet cookie dough. My edible sugar cookie dough and peanut butter cookie dough truffles are to die for. If you’re a brownie fiend like I am, these brownie stuffed chocolate chip cookies are the best thing to ever happen to cookies.
Edible Brownie Batter
Creamy and totally irresistible edible brownie batter
Ingredients
From the Box
- 1 box brownie mix*
- 1/2 cup unsalted butter, room temperature
- 5 tablespoons heavy cream
- 2/3 cup chocolate chips (optional)
From Scratch
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 5 tablespoons heavy cream
- 2/3 cup chocolate chips (optional)
Instructions
From the Box
- Heat the brownie mix in the microwave for 2 minutes and allow to cool.
- Melt the butter and mix in the heavy cream
- Add in the brownie mix and stir in until just combined.
- Add more heavy cream slowly, if needed until it reaches your desired consistency.
- Stir in the chocolate chips if using.
From Scratch
- Heat the flour in the microwave for 2 minutes, then set aside to cool.
- Melt the butter and stir in the sugar.
- Mix in the cocoa, salt, and flour until incorporated.
- Beat in the vanilla and half the cream. Add in the remaining cream until it is your desired consistency.
- Mix in chocolate chips if using.
Notes
*Use brownie mix that does not have chocolate chips so the chips don't melt in the microwave.
Nutrition Information:
Yield: 16 Serving Size: 1 tablespoonAmount Per Serving: Calories: 95Total Fat: 5gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 29mgCarbohydrates: 16gFiber: 1gSugar: 7gProtein: 2g
Jessica Formicola says
Brownie batter is totally my weakness! I will definitely be making this delicious recipe often!
Tayler Ross says
I am so guilty of licking the bowl when making brownies, so I’m glad to have a recipe of brownie batter that I’m allowed to eat! Yum!
MJ Fulton says
If someone doesn’t have a microwave to heat the flour, what alternative do you suggest?
Thank you.
Amanda Powell says
You can heat it in an oven or toaster oven at 300 degrees for a few minutes. If you are making the from scratch version, there is a pre-heat treated brand of flour available. I don’t remember who makes it, but I can google it!
Amanda Powell says
So, these are a few brands I’ve found so far (I’ll add a section in the post listing them and linking out to them later on in the day for everyone’s convenience!) Ardent Mill’s SafeGuard, Honeyville’s TempSure All-Purpose Ready-to-Eat flour, Siemer Milling Co.’s Heat-Treated soft wheat flours, Bay State Milling’s SimplySafe products, and Page House Foods. They are more expensive, so it’d be best to save it for only making raw batter/cookie dough to eat.
Justine says
This is everything I never knew I needed and then some.
Jenn says
Oh this is decadent with a capital DECADENT!!!! Such a fun recipe!
Kalee Dillard says
Yum! I love how fast and easy this is to make, and it’s so yummy!
Liyah says
omg I have been looking for this recipe for a long time thank you so much!
Amanda Powell says
I hope you enjoy it!!!
Sarah says
Can I add yogurt instead of cream?
Amanda Powell says
You may try it, but I’d recommend milk before yogurt
Shadi Hasanzadenemati says
Love how easy and delicious this recipe is. It’s perfect for a gathering or a party.
Ericka Lizotte says
Wow this is amazing!!!
Amanda Powell says
Thank you!!!
dan says
can you use margarine instead of butter and how about sweetened condensed milk?
Amanda Powell says
Margarine would work. I don’t think sweetened condensed milk would, but it is always worth trying!!!
Becca says
I think I’m doing something wrong. I’ve made it twice and both times it end up being kind of gritty instead of smooth. What am I doing wrong and/or how can I fix it?
Amanda Powell says
I’d be glad to help, I’m sorry you are having issues. Are you doing the from scratch or the boxed version?
Becca says
Boxed. I tried two different brands.
Amanda Powell says
When you heat the brownie mix, is the flour clumpy at all? Are you waiting until it’s cool before you add your ingredients to it?
Becca says
No, it’s not clumpy, and yes, I waited for it to cool both times.