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    Home - Cookies - Edible Cookie Dough Recipes

    Published: Sep 27, 2019 · Modified: Jan 14, 2023 by Amanda Powell · This post may contain affiliate links.

    Edible Brownie Batter

    Jump to Recipe Print Recipe

    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. 

    edible brownie batter in white bowl next to milk bottle

    You know those desserts where you can't help but lick the spatula while you are baking? I love making edible versions of those. Just check out my edible cake batter and my edible chocolate chip cookie dough. 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. 

    What is it?

    This is a recipe that is made specifically for you to be able to eat without worrying about any potential risks. It has all the flavors of brownie in a delicious spoonful that you will want to keep around all the time.

    The best part is that there are two versions of this for you to try. You can go simple with the brownie mix version (my favorite for quick fixes), or you can make a homemade version with ingredients you have in the kitchen. Either way, you are going to love it.

    We make it egg-free, but we also heat-treat the flour to ensure that it is safe to eat without baking.

    Can you eat brownie batter?

    Usually, 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. 

    brownie batter with chocolate chips in white bowl with spoon

    Reader FAQs

    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 give you a tummy ache just like anything else. Moderation is key. No one likes getting a stomachache after eating too much. 

    Step by step instructions

    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. edible brownie batter in bowl topped with fudge sauce and sprinkles

    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. 

    Why heat treat flour

    It may come as a surprise, but the risks in eating raw batter is not in the eggs. The risk of getting a bad egg is actually not very high. The main risk rests in eating raw flour.

    Flour goes through very little processing. It goes from field to mill to store, so whatever was on the wheat in the field is still there in the flour. Luckily, heat-treating the flour makes it safe for you to eat.

    The quickest way to do it is use the microwave. but you can also use the oven. The important thing to do is let the flour cool completely before you use it and then give it a good fluff. This is so that the flour gets the best texture after being heated.

    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! 

    finished brownie batter with spoonfuls missing

    Customization inspiration

    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. 
    spoonful of batter with fudge and sprinkles

    If you're looking for similar recipes, you've got to try 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 in bowl topped with fudge sauce and sprinkles

    Edible Brownie Batter

    Amanda Powell
    Creamy and totally irresistible edible brownie batter
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 2 mins
    Total Time 12 mins
    Course no bake
    Cuisine American
    Servings 2 cups
    Calories 95 kcal

    Ingredients
      

    From the Box

    • 1 box brownie mix*
    • ½ cup unsalted butter room temperature
    • 5 tablespoons heavy cream
    • ⅔ cup chocolate chips optional

    From Scratch

    • 1 cup all-purpose flour
    • 1 ½ cups granulated sugar
    • ½ cup unsalted butter
    • ¾ cup unsweetened cocoa powder
    • ½ teaspoon sea salt
    • 1 teaspoon vanilla extract
    • 5 - 8 tablespoons heavy cream or as needed
    • ⅔ 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.
    • Fluff the cooled flour
    • 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

    Serving: 1tablespoonCalories: 95kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 21mgSodium: 29mgFiber: 1gSugar: 7g
    Keyword brownie batter
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

    More Edible Cookie Dough Recipes

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      Edible Peanut Butter Cookie Dough
    • cookie dough scooped onto baking sheet close up
      Edible Chocolate Chip Cookie Dough
    • close up of edible cookie dough topped with sprinkles
      Edible Sugar Cookie Dough
    • edible red velvet cookie dough white bowl white coaster spoon close up
      Edible Red Velvet Cookie Dough

    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Joni Leigh says

      September 11, 2021 at 1:01 am

      I love baking/making pies of all sorts...have had unimaginable opportunities and learning experiences from numerous restaurant and bakery jobs along with competing and winning Blue Ribbons in the National Pie Council Competition that fuel a passion for playing and creating. A coworker suggested a peanut butter brownie batter pie, because I believe anything can be made into a delicious sweet or savory pie!! I haven't had much time to think let alone play with this suggestion...was thinking a thin nutter butter cookie crumb crust with a layer of milk chocolate then your brownie batter filling with ribbons of peanut butter throughout the filling and topped with whipped cream also with peanut butter ribbons...

      How stiff does the batter get for this recipe? At room temperature? After refrigeration?

      KEEP CALM AND KARO ON!!

      Reply
      • Amanda Powell says

        September 15, 2021 at 12:31 pm

        Apologies for the late reply! This comes out more like an edible cookie dough and is quite thick. You can adjust the thickness using heavy cream.

        Reply
    2. Becca says

      August 02, 2021 at 1:16 am

      I microwaved the box mix for 2 minutes. I had to stop it a few seconds early because I could smell it burning. The mix was in hard clumps in a lot of places. I waited for it to cool, broke up the clumps, then made the batter. It tasted good, but the bottom of my bowl is ruined. Why does it need to be previously warmed?

      Reply
      • Amanda Powell says

        August 13, 2021 at 5:00 pm

        Hi Becca,

        Depending on the brand and bowl, it might have been more susceptible to burning. The heating is necessary because the flour used is raw (it goes from field to mill to stores) and anything that was on it in the field is still in the flour, so it is important to cook it so that it can kill anything potentially harmful

        Reply
    3. Quisha says

      July 14, 2021 at 3:23 am

      It looks like there are two different sets of directions in here since the order of how to mix things is different in two different spots on this article and I’m unsure if I followed the wrong one or if it mattered because it didn’t come out like regular brownie batter.

      Reply
    4. Becca says

      July 09, 2020 at 1:16 pm

      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?

      Reply
      • Amanda Powell says

        July 09, 2020 at 2:18 pm

        I’d be glad to help, I’m sorry you are having issues. Are you doing the from scratch or the boxed version?

        Reply
        • Becca says

          July 09, 2020 at 6:22 pm

          Boxed. I tried two different brands.

        • Amanda Powell says

          July 09, 2020 at 6:42 pm

          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

          July 09, 2020 at 8:02 pm

          No, it’s not clumpy, and yes, I waited for it to cool both times.

    5. dan says

      June 24, 2020 at 7:02 am

      can you use margarine instead of butter and how about sweetened condensed milk?

      Reply
      • Amanda Powell says

        June 26, 2020 at 12:14 pm

        Margarine would work. I don’t think sweetened condensed milk would, but it is always worth trying!!!

        Reply
    6. Ericka Lizotte says

      April 20, 2020 at 10:32 am

      Wow this is amazing!!!

      Reply
      • Amanda Powell says

        April 20, 2020 at 10:04 pm

        Thank you!!!

        Reply
    7. Shadi Hasanzadenemati says

      April 13, 2020 at 10:43 pm

      Love how easy and delicious this recipe is. It's perfect for a gathering or a party.

      Reply
    8. Sarah says

      January 17, 2020 at 12:33 pm

      Can I add yogurt instead of cream?

      Reply
      • Amanda Powell says

        January 17, 2020 at 12:56 pm

        You may try it, but I’d recommend milk before yogurt

        Reply
    9. Liyah says

      December 13, 2019 at 10:01 am

      omg I have been looking for this recipe for a long time thank you so much!

      Reply
      • Amanda Powell says

        December 13, 2019 at 7:44 pm

        I hope you enjoy it!!!

        Reply
    10. Kalee Dillard says

      November 18, 2019 at 4:28 pm

      Yum! I love how fast and easy this is to make, and it's so yummy!

      Reply
    11. Jenn says

      November 18, 2019 at 2:33 pm

      Oh this is decadent with a capital DECADENT!!!! Such a fun recipe!

      Reply
    12. Justine says

      September 27, 2019 at 11:46 am

      This is everything I never knew I needed and then some.

      Reply
    13. MJ Fulton says

      September 27, 2019 at 9:38 am

      If someone doesn't have a microwave to heat the flour, what alternative do you suggest?
      Thank you.

      Reply
      • Amanda Powell says

        September 27, 2019 at 10:01 am

        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!

        Reply
      • Amanda Powell says

        September 27, 2019 at 11:52 am

        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.

        Reply
    14. Tayler Ross says

      September 27, 2019 at 9:29 am

      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!

      Reply
    15. Jessica Formicola says

      September 27, 2019 at 9:15 am

      Brownie batter is totally my weakness! I will definitely be making this delicious recipe often!

      Reply
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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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