If you’re the type who loves to lick the bowl clean of leftover brownie batter, but don’t really love the thought of eating raw eggs, then this edible brownie batter recipe is for you! Made with simple ingredients and is gluten free & can easily be made vegan, this is the perfect way to satisfy your chocolate craving safely!
It’s no secret I love fudgy brownies. They’re the perfect treat for anyone that’s got even the tiniest bit of a sweet tooth. I also love eating the raw brownie batter, but I’m really not a fan of the harmful bacteria that comes along with raw eggs, so I try not to taste much of it. With this edible brownie batter recipe, you can eat as much brownie batter as you want without worry!
If you’re in the mood to make brownies yourself after you’ve tried this recipe, you might want to try these Peanut Butter Cup Stuffed Brownies, these Banana Walnut Brownies or you might like to learn how to uplevel boxed brownie mix at home.
Why You’ll Love This Recipe
- It’s a no bake recipe. You’ll enjoy all the fudgy goodness of edible brownie dough without any of the baking required.
- It’s an easy dessert recipe. This edible brownie batter dip uses simple, gluten free ingredients and does not require heat-treated flour since we’re using almond flour rather than all purpose flour.
- It is safe to eat raw. This fudgy edible brownie batter recipe is a decadent treat that will remind you of traditional brownie batter and is much safer to eat.
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Edible Brownie Batter Ingredients
- Almond Flour. I prefer to use almond flour for this chocolatey edible brownie batter because there is no need for heat treating flour. I do not recommend swapping it out for coconut flour. The only other flour I’d recommend is all purpose flour. If you’ll be using this, please see the note below.
- Note: You can use gluten free 1:1 flour, or all purpose flour, but you will need to heat treat it first as raw flour can contain bacteria. To heat treat flour, simply pre-heat the oven to 350F and spread the flour evenly along a lined baking sheet. Bake for 5 minutes, then remove from the oven.
- Chocolate Milk. Using chocolate milk instead of plain milk is the best way to add even more rich chocolate flavor to this decadent treat. You can use dairy milk, chocolate oat milk or chocolate almond milk. Whichever you prefer!
- Cocoa Powder. Unsweetened cocoa powder is best. If you use cacao powder, you may want to add additional maple syrup for a sweeter brownie batter. You can also sub in chocolate protein powder instead for a high protein dessert.
- Espresso Powder. Using espresso powder is optional, however it really helps to bring out the chocolatey flavors. I recommend not skipping it if you can!
- Vanilla Extract. Use a high quality vanilla extract for best results.
- Maple Syrup. I recommend using high quality, real maple syrup.
- Grass-fed Unsalted Butter. I prefer to use unsalted butter but you’re welcome to use salted butter if your tastebuds prefer. You can also use vegan butter as well to make vegan edible brownie batter.
- Salt. Sea salt flakes are preferable but you can use regular sea salt as well.
- Chocolate Chips. Don’t forget chocolate chips for a little extra chocolatey crunch!
Favorite Add-Ins
- Chocolate Chunks. If you like things extra chocolatey, try adding chocolate chunks in place of chocolate chips.
- Candy Bars. Break up pieces of your favorite candy and fold them into the edible brownie batter!
- Graham Crackers & Mini Marshmallows. S’Mores brownie batter anyone?!
- Chocolate Chip Cookies. Break up a few homemade chocolate chip cookies and mix them into the brownie batter for the ultimate chocolatey treat!
- Peanut Butter Chips. There’s no better combo than chocolate & peanut butter!
Edible Brownie Batter Recipe Steps
- Mix butter & syrup. Whisk together the melted butter, maple syrup and vanilla extract in a large mixing bowl.
- Mix dry ingredients. Add almond flour, cocoa powder and espresso powder to the same bowl. Whisk together to combine with the melted butter mixture.
3. Add the chocolate milk. Add chocolate milk to the bowl, whisking until smooth. If the mixture is a bit too thin, simply add more almond flour 1 tbsp at a time. If it’s too thick, add more chocolate milk 1 tbsp at a time until it resembles smooth brownie batter.
4. Fold in chocolate chips. Using a spatula, fold the chocolate chips or any other add-ins into the brownie batter.
5. Sprinkle in the salt. If using, sprinkle in a pinch of salt, folding into the batter once more.
Edible Brownie Batter Recipe FAQs
Can I bake this edible brownie batter?
Unlike regular brownie batter, this isn’t meant to be baked even if you’re going to try adding an egg. If you’re looking for deliciously fudgy brownies to bake, try these Espresso Brownies. You can reduce the amount of espresso powder (or omit altogether!) to make regular crinkle top brownies.
How can I store edible brownie batter?
It can be stored in the fridge in an airtight container for up to 7 days. The batter will thicken up in the refrigerator, so be sure to take it out about 15-20 minutes before you’re ready to enjoy.
Can I freeze the edible brownie dough?
Yes! I recommend scooping the batter onto a sheet of plastic wrap and forming a dough ball with it. Fully wrap it in plastic and store it in an airtight freezer bag for up to 3 months. You can also individually wrap smaller portions of the batter for a quick and easy chocolate fix!
Expert Tips
- If the batter seems a bit too thick and crumbly, simply add a bit more chocolate milk. I recommend adding a tablespoon at a time until it is smooth like brownie batter. Alternatively, if it’s too thin, add a bit more flour a tablespoon at a time.
- If you are using all purpose flour, do not skip heat treating the flour. It doesn’t take much effort and can be done by spreading the flour into an even layer on a cookie sheet. Pop it in the oven at 350F for 5 minutes. Be sure to allow it to fully cool at room temperature before proceeding with the recipe.
- If you want to make single serving sizes, I love these little glass jars. They also make for great classroom gifts or party favors, too!
If you liked this recipe, you might also enjoy
- Espresso Brownies
- Matcha Brownies
- Cosmic Brownies
- Banana Walnut Brownies
- Peanut Butter Cup Brownies
- FODMAP Friendly Vegan Brownies
- Indulgent Dairy Free Brownies
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Edible Brownie Batter
Ingredients
- 1/2 cup almond flour or all purpose flour, see notes
- 1/3 cup cocoa powder or chocolate protein powder
- 2 tsp espresso powder
- 2 tbsp butter melted, can sub vegan butter
- 3 tbsp maple syrup
- 4 tbsp chocolate milk or milk of choice
- 2 tsp vanilla extract
- 1/3 cup chocolate chips
- 1 pinch sea salt
Instructions
- Mix butter & syrup. Whisk together the melted butter, maple syrup and vanilla extract in a large mixing bowl.
- Mix dry ingredients. Add almond flour, cocoa powder and espresso powder to the same bowl. Whisk together to combine with the melted butter mixture.
- Add the chocolate milk. Add chocolate milk to the bowl, whisking until smooth. If the mixture is a bit too thin, simply add more almond flour 1 tbsp at a time. If it's too thick, add more chocolate milk 1 tbsp at a time until it resembles smooth brownie batter.
- Fold in chocolate chips. Using a spatula, fold the chocolate chips or any other add-ins into the brownie batter.
- Sprinkle in the salt. If using, sprinkle in a pinch of salt, folding into the batter once more.
Notes
- If the batter seems a bit too thick and crumbly, simply add a bit more chocolate milk. I recommend adding a tablespoon at a time until it is smooth like brownie batter. Alternatively, if it’s too thin, add a bit more flour a tablespoon at a time.
- If you are using all purpose flour, do not skip heat treating the flour. It doesn’t take much effort and can be done by spreading the flour into an even layer on a cookie sheet. Pop it in the oven at 350F for 5 minutes. Be sure to allow it to fully cool at room temperature before proceeding with the recipe.
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