Edible Brownie Batter
Edible brownie batter makes it safe to eat the rich, gooey chocolatey dessert you love–baked or not. Amazingly it’s less about the eggs that are risky and more about the flour. We’ll remedy that with a quick bake in the oven to kill bacteria rendering your favorite treat perfectly safe to eat. Use it as a dip or get a spoon and a glass of milk and have at it!
Tips & Tricks
- When people talk about how dangerous it is for you to eat raw brownie batter or cookie dough, they are usually referring to the raw eggs and the potential salmonella they carry. But, honestly, that’s not really the problem. Raw flour, believe it or not, carries more contamination than raw eggs.
- You’ll need to use flour that has been heated to 160°F in order to kill off harmful bacteria such as listeria and salmonella. This can be achieved by baking the flour in the oven for 5-7 minutes or by heating it in the microwave. If you choose the microwave method, heat in 30-second intervals until the flour reaches 160°F.
- Despite the bad rap that eggs get, you can enjoy them raw in this brownie batter. I do recommend using pasteurized eggs or pasteurized egg products, however. If you feel uncomfortable consuming raw eggs, omit the egg and add extra butter or a couple of tablespoons of melted coconut oil to thin the batter out a bit.
- While this edible brownie batter is fabulous as is, you are more than welcome to add some fun mix-ins to yours if you’re feeling fancy. I have been loving adding chocolate chips or chunks, peanut butter chips, Reese’s peanut butter cups, M&Ms, and/or chopped nuts to mine.
Can I make edible brownie batter from a box?
You can! Dry brownie mix contains flour, cocoa powder, leavening agents, and sugar so all you have to do is heat it just as you would the flour in my recipe (in the oven or in the microwave) in order to kill any bacteria. Then you’ll want to add the butter, vanilla, and egg. Note that you will need to double the wet ingredients noted in my recipe in order to hydrate a whole box of brownie mix.
Healthy swaps
If you’re on a bit of a health kick but still craving a sweet treat, try using honey instead of sugar and/or cacao powder instead of cocoa powder in this recipe. You could even trade half of the flour for a quality chocolate protein powder.
Storage
This batter will stay good for about a week if sealed in an airtight container. If you don’t use eggs, you can store it at room temperature. If you do, keep it in the fridge.
You can also pour edible brownie batter into an ice cube tray and keep it in the freezer for up to 2 months. Let it thaw at room temperature for a delicious, quick snack.
Ingredients
- 1 cup all purpose flour or gf flour
- 1/3 cup salted butter melted
- 1/2 cup light brown sugar
- 1/2 cup granulated or cane sugar
- 1/2 cup cocoa powder
- 1 teaspoon vanilla
- 6 tablespoons milk
Instructions
- Preheat the oven to 350. Spread the flour in a baking dish or on a rimmed cookie sheet. Bake for 7 minutes, then let cool for 5 minutes before using.
- While the flour cools, in a medium bowl add the butter, granulated and brown sugars. Use a whisk to beat the mixture until the sugar starts to dissolve; about 5 minutes.
- Add the flour, cocoa powder, vanilla and milk and use a spoon to stir the mixture together. If the batter is too thick, add additional milk 1 tablespoon at a time as needed to reach your preferred texture.
- Serve with your choice of toppings or enjoy plain. Store leftovers in the refrigerator up to three days.
