Name: Edible Brownie Batter (No Bake)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 1 cup all‑purpose flour; ½ cup unsalted butter; 4 oz dark chocolate bar, chopped (divided); ½ cup packed light brown sugar; ½ cup granulated sugar; 1 teaspoon vanilla extract; ½ cup unsweetened cocoa powder; ¼ teaspoon salt; 6 tablespoons whole milk

A rich and fudgy edible brownie batter that’s safe to eat straight from the bowl—no baking required. It delivers that deep chocolate flavor I love in traditional brownies, but without turning on the oven (other than briefly heat-treating the flour). It’s perfect for satisfying late-night cravings or whipping up a quick treat for guests.

Edible Brownie Batter (No Bake)

Why You’ll Love This Recipe

I love this recipe because it gives all the indulgent flavors of a classic brownie, minus the baking time. It’s ready in minutes, and I don’t have to worry about raw eggs or unsafe flour. Plus, it’s endlessly customizable with mix-ins and toppings. Whether I want a spoonful after dinner or to use it as a dip with fruit or cookies, this edible brownie batter hits the spot every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
½ cup unsalted butter
4 oz dark chocolate bar, chopped (divided)
½ cup packed light brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
¼ teaspoon salt
6 tablespoons whole milk

directions

I preheat the oven to 350°F and spread the flour on a small baking sheet. Then I heat-treat it in the oven for 5 minutes to kill any bacteria.
In a large heat-proof mixing bowl, I melt the butter in the microwave.
I add half of the chopped chocolate to the melted butter and whisk until fully melted and smooth.
I whisk in the brown and granulated sugars.
Then I stir in the vanilla extract.
Using a sieve, I sift the cocoa powder and salt together with the heat-treated flour into the bowl and stir everything to combine.
I pour in the milk, a couple tablespoons at a time, mixing until I get the creamy, thick consistency I like.
Finally, I fold in the remaining chopped chocolate chunks.

Servings and timing

Edible Brownie Batter (No Bake)

This recipe makes about 10 servings, perfect for sharing (or not!).

Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

I sometimes swap the dark chocolate for milk or white chocolate to change up the flavor.
When I want extra texture, I mix in crushed walnuts or mini marshmallows.
For a fun twist, I add a tablespoon of peanut butter or a few drops of peppermint extract.
If I’m avoiding dairy, I use vegan butter and almond or oat milk for a dairy-free version.

storage/reheating

I store any leftover brownie batter in an airtight container in the refrigerator for up to 5 days. It firms up in the fridge, so I let it sit at room temperature for 10–15 minutes before eating, or I microwave it for just a few seconds to soften it up again.

FAQs

Can I eat raw flour?

No, raw flour can contain harmful bacteria. That’s why I always heat-treat it by baking it at 350°F for 5 minutes or microwaving it for 1–2 minutes before using it in no-bake recipes.

Can I freeze edible brownie batter?

Yes, I can freeze it in a sealed container for up to 2 months. When I’m ready to enjoy it, I let it thaw in the refrigerator overnight.

Can I use cocoa powder alone without chocolate chunks?

Yes, but I like using both because the chocolate chunks give it extra richness and texture. Without them, it’s still good but a little less decadent.

What’s the best way to serve this?

I love eating it straight from the bowl, but it’s also great as a dip for fruit, cookies, or pretzels. Sometimes I use it as a layer in dessert parfaits.

Is this safe for kids?

Yes, as long as the flour has been properly heat-treated, this is a kid-friendly, egg-free treat that’s fun for the whole family.

Conclusion

This edible brownie batter is my go-to when I want a fast, fuss-free chocolate fix. It’s safe, simple, and super satisfying. Whether I eat it by the spoonful or get creative with toppings and mix-ins, this recipe never disappoints.