Learn how to make Edible Brownie Batter Dip with this fudgy, no-bake recipe. Quick and simple, it’s delicious on its own or served as a dip. Make a small batch for the family or bring it to a party—an ideal remedy for any chocolate craving.
Edible Brownie Batter is a crowd-pleaser year-round. Enjoy it plain or use it as a dip for pretzels, animal crackers, graham crackers, or strawberries.
Key Ingredients
Gather these ingredients and follow the tips for best texture and flavor.
- Heat-treated flour – See directions below to make raw flour safe to eat.
- Brown sugar – Use light brown sugar for a balanced, chocolate-forward flavor.
- Milk – 2% works well, but any milk will do. Adjust the amount to reach your preferred consistency.
How to Heat Treat Flour
Because raw flour can contain harmful bacteria, heat-treat it to 165°F (74°C) before using. Two easy methods:
- Microwave: Heat in three 30-second intervals, stirring between each interval.
- Oven: Preheat to 350°F (177°C). Spread flour on a parchment-lined baking sheet and bake for 5 minutes, then cool and use.
How to Make Brownie Batter Dip
Follow these steps and reference the photos to match texture as you go.
- In a stand mixer fitted with a paddle or in a mixing bowl with a hand mixer, beat the butter, granulated sugar, and brown sugar on high until the mixture appears light and fluffy, about 2 minutes.
- Add the vanilla and 2 tablespoons of milk. Beat on high for about 90 seconds until silky and smooth—this helps dissolve the sugars and prevents a gritty texture.
- Combine the heat-treated flour, cocoa powder, and salt. Mix on low or stir by hand just until combined. Add more milk if you prefer a looser dip.
- Fold in chocolate chips and chunks. Mini chips plus larger chunks give a nice mix of textures. Refrigerate—the dip will thicken as it cools.
Tip: Add the cocoa powder first among the dry ingredients to reduce the amount that puffs into the air while mixing.
Top tips
Take your time when mixing in the vanilla and milk. Proper mixing dissolves the sugar and prevents a grainy result. Heat-treating the flour takes only a couple of minutes and is what makes this batter safe to eat—flour, more so than eggs, is a common source of foodborne illness when raw.
Recipe
Edible Brownie Batter
Nicole
Ingredients
- 1/3 cup butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2–4 Tablespoons milk
- 2 teaspoons vanilla
- 1/4 cup cocoa powder
- 2/3 cup heat-treated all-purpose flour (see directions above)
- 1/4 cup miniature chocolate chips
- 1/4 cup chocolate chunks
- 1/8 teaspoon salt
Instructions
Heat treat your flour one of two ways:
- Oven: Bake at 350°F for 5 minutes.
- Microwave: Cook in three 30-second intervals, stirring between each interval.
For the Brownie Batter
- Beat the butter and both sugars on high for 2–3 minutes until light and fluffy.
- Add vanilla and 2 tablespoons milk. Beat on high for about 90 seconds until silky and smooth.
- Add the cocoa powder, heat-treated flour, and salt. Mix on low or fold with a spatula until just combined. Add extra milk if you want a thinner dip.
- Stir in chocolate chips and chunks.
- Chill if desired, then serve and enjoy.
Notes
Thoroughly mixing the vanilla and milk is essential to dissolve the sugars; otherwise the batter may be grainy.
Heat treating the flour is quick and necessary to make this recipe safe to eat.
When adding the dry ingredients, putting cocoa powder in first can reduce how much it puffs up while mixing.
Enjoy experimenting with variations and serving options listed below.
Nutrition
Calories: 300 kcal
Substitutions and Variations
Try these variations to change the flavor or make the recipe fit dietary needs.
- Gluten-free: Substitute coconut flour for all-purpose flour, using half the amount and adjusting liquid as needed.
- Peanut Butter: Use peanut butter chips and chopped peanut butter cups in place of the chocolate pieces.
- Caramel: Stir in caramel bits and gently swirl 2 tablespoons of caramel topping before serving.
- Marshmallow: Fold in mini marshmallows and swirl in marshmallow creme just before serving.
- Chocolate Strawberry: Add chopped strawberries and swirl in thick strawberry preserves.
- OREO: Mix in chopped OREOs, Nutter Butters, or your favorite cookies.
- Nutty: Stir in chopped walnuts, almonds, or other nuts for crunch.
- Mint OREO: Replace vanilla with 1/4 teaspoon mint extract (or to taste) and add crushed mint OREOs.
- Orange: Add 1/2 teaspoon orange extract or emulsion for a chocolate-orange twist.
How to Serve Edible Brownie Batter
Serve in a bowl with a spoon or as a dip alongside pretzel rods, animal crackers, graham crackers, marshmallows, and fruit. It’s a party favorite that disappears fast.
Storage
Keep in an airtight container in the refrigerator for up to 5 days. Do not freeze.
FAQ
Beat butter and sugars until light. Add vanilla and milk, beating until silky smooth. Fold in heat-treated flour, cocoa, and salt, then stir in chocolate pieces.
Use heat-treated flour and omit eggs to reduce the risk. Heat treating the flour is important to make this safe to eat.
Flour that has been heated to reduce pathogens. Microwave in three 30-second bursts, stirring between each, or bake spread on a sheet at 350°F for 5 minutes.
When made without raw eggs and with heat-treated flour, this brownie batter is intended to be safe to eat.
Yes. Heat-treat the mix, then combine with melted butter (about 1/4 cup per cup of mix) and milk until you reach the desired consistency.