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