• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Also The Crumbs Please

  • Recipes
  • Cookbook
  • About
menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • Subscribe
×

Home » Chocolate Recipes

Edible Brownie Batter: Flourless, Egg-Free, and Safe to Eat

Last updated on December 6, 2021Originally published September 27, 2021Leave a CommentSabine

Jump to Recipe

Do you know the feeling when making brownies and have to resist not to eat the raw chocolate batter? Well, then I have great news for you. This edible brownie batter recipe changes everything. It's flourless, eggless, safe to eat, and completely made from scratch without a box mix. It looks, smells, and tastes just like brownie batter but you can eat it straight out of the mixing bowl.

Edible brownie batter dripping down a whisk into a bowl

Make your dreams come true and stick your fingers in the batter and enjoy this fudgy and chocolaty treat. It’s finger-licking delicious, and you only need 7 basic ingredients!

Jump to:
  • Details
  • Safe to eat
  • Ingredients and substitutions
  • Add-ins
  • Storage
  • Expert tips
  • More chocolaty treats to try
  • Recipe

Details

  • Easy - This one-bowl recipe is easy to make, and all you need is a whisk to combine the ingredients. 
  • Quick - Within 10 minutes, you can fix your chocolate cravings.
  • Texture - The texture is super fudgy and soft. The longer you let it sit, the thicker it will get. Just like raw brownie batter.
  • Taste - Chocolate, chocolate, chocolate! It's heaven for any chocolate lover. Since it's made with real chocolate and cocoa powder, you can imagine how rich it is.

Safe to eat

You may have wondered if brownie batter is safe to eat. Regular chocolate batter that you plan to bake is generally not safe to eat because of the raw flour and eggs in the batter. This recipe contains no flour or eggs, so the batter is perfectly safe to enjoy. It's gluten-free too!

Ingredients and substitutions

  • Unsweetened cocoa powder - you can use either natural cocoa powder or Dutch processed cocoa powder, depending on what you prefer or have available. Just make sure it's not a hot chocolate mix or any type of sweetened cocoa powder.
  • Powdered sugar is the preferred sugar because it dissolves and combines with the other ingredients quickly.
  • Heavy cream is needed so that the dough does not become hard and crumbly after a few hours. Whole milk works too.
  • Milk Chocolate - I designed this recipe specifically with milk chocolate in mind. I chose milk chocolate bars because they melt nicely and don't get as hard as dark chocolate or chocolate chips. However, you can experiment with different chocolates as you wish.

Add-ins

There are no add-ins in this recipe, which makes it the perfect base for all of your favorite add-ins. Whether you're adding coconut flakes, toasted nuts, chopped candy bars, chocolate chips, mini marshmallows, or dried fruit, I recommend starting with ½ cup mix-ins and adjusting to your liking. You can also eat it with dollops of peanut butter, drizzle with caramel sauce, use as a dip for crackers or pretzels, or enjoy with ice cream.

Sticking a finger in the chocolate batter

Storage

Leftovers can be safely stored for 2 days at room temperature or 4 days in the refrigerator. If you store it in the refrigerator, I recommend letting it rest for 1 hour at room temperature before serving so that it becomes soft again. You will find that the dough will become firmer over time. Simply whisk a little to make it soft again. You can even reheat it in the microwave if you prefer a thinner consistency.

Expert tips

  • The texture of the dough depends on the ingredients used. For example, European butter keeps the dough softer due to its higher fat content. Depending on the chocolate used, the dough can also be smoother or firmer. My recommendation is to add enough whipping cream to make the consistency of the batter a little thinner as desired as it will set as it cools. Depending on the ingredients and personal preference, you will need more or less whipping cream as stated in the recipe.
  • Use only high-quality chocolate candy bars that you would eat as a treat. The taste of the chocolate determines the taste of the edible brownie batter. I don't recommend using baking chocolate.

More chocolaty treats to try

If you love chocolate, you've come to the right place. Not only have I published a chocolate dessert cookbook, but I also published a great selection of chocolate desserts on my blog. Here are some of my favorite chocolate treats that I think you will love as much as I do!

  • Brownie Cookies
  • Peanut Butter Brownie
  • Flourless Chocolate Cake
  • Double Chocolate Muffins
  • Chocolate Milkshake
  • Air Fryer Brownies

Recipe

Edible brownie batter dripping down a whisk into a bowl

Edible Brownie Batter (Flourless, Egg-Free, and Safe to Eat)

5 from 3 votes
Author Sabine Venier
Calories: 282kcal
Servings: 8 servings
Prep 10 minutes
Total 10 minutes
Print Pin Rate
Do you know the feeling when making brownies and have to resist not to eat the raw chocolate batter? Well, then I have great news for you. This recipe changes everything. The batter is flourless, eggless, safe to enjoy raw, and completely made from scratch without a box mix. Make your dreams come true and stick your fingers in the batter and enjoy this fudgy and chocolaty treat. It’s finger-licking delicious, and you only need 7 basic ingredients!

Ingredients
 
 

  • 4.5 oz milk chocolate candy bars, chopped
  • ½ cup unsalted butter, cut into a few pieces
  • ½ cup unsweetened cocoa powder, spooned and leveled
  • 1 cup powdered sugar, sifted
  • 2 teaspoon vanilla extract
  • ¼ cup heavy cream, very hot

Instructions

  • Place the chocolate and butter in a microwave-safe bowl and heat until melted. Stir every 20 seconds to avoid seizing.
  • Once fully melted, add the cocoa powder and whisk until combined and no lumps remain, about 1 minute.
  • Add the powdered sugar and the vanilla and whisk until well combined, about 1 minute.
  • Gradually add the whipping cream while whisking and whisk until smooth and everything has combined. Serve immediately or store up to 2 days at room temperature or 4 days in the refrigerator.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 282kcalCarbohydrates: 28gProtein: 2gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 41mgSodium: 8mgPotassium: 139mgFiber: 3gSugar: 23gVitamin A: 464IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Course Dessert
Cuisine American
Keyword edible brownie batter, edible chocolate batter, safe to eat brownie batter
Did you make this recipe?Leave a feedback and rate this recipe!
« How to Cook Air Fryer Hamburgers (Fresh and Frozen)
Air Fryer French Toast (Regular, Sticks, and Frozen) »

About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Portrait photo of Sabine Venier

Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

More about me →


Currently trending

  • Cooked patty on a burger bun with lettuce
    How to Cook Air Fryer Hamburgers (Fresh and Frozen)
  • tiramisu cake decorated with whipped cream and cocoa powder on a cake plate
    Tiramisu Cake Recipe
  • A slice of Black Forest cake on a dessert plate
    Black Forest Cake (Traditional German Recipe)
  • Baked muffins in paper liners on a white serving plate
    How to Make Air Fryer Muffins
  • Stack of oatmeal cookies next to glass of milk
    Oatmeal Raisin Chocolate Chip Cookies
  • a dozen filled Linzer cookies in a wooden basket with powdered sugar on top
    Linzer Cookies (Original Austrian Family Recipe)
  • Stack of chocolate cookies on bright background
    Chocolate Cookies made with Cocoa
  • A slice of sacher torte with whipped cream on a dessert plate
    Sacher Torte Recipe

Favorites

  • Raw pizza dough on a pizza peel
    Cold fermented Pizza Dough
  • Fettuccine pasta covered in Alfredo sauce in a large pan
    Homemade Alfredo Sauce Recipe
  • A prepared cheeseburger on a serving board
    The Best Cheeseburger Recipe
  • Cut raspberry cake slices on a serving plate
    Easy Raspberry Cake Made From Scratch
  • Slices of blueberry bread on a white napkin
    Easy Blueberry Bread (fresh or frozen blueberries)
  • Burger sauce in a small bowl
    The Best Burger Sauce: 6 Ingredient Recipe

Footer


As seen on

collage of logos from brands which featured also the crumbs please

  • Privacy Policy
  • Accessibility Statement

Copyright © 2023 Also The Crumbs Please

 

Loading Comments...