Today’s recipe for edible brownie batter is a chocolate lover’s dream come true! This luscious combination of brownie mix, butter, and half and half is perfect for those of us always tempted to lick the spoon when baking treats!
Edible brownie dough is not only delicious, but it’s also incredibly easy to make. I’ll show you how to make edible brownie batter from a box in just around 15 minutes. Since this version is made with box mix, it requires no eggs, and no flour, and can be made without brown sugar. So simple and easy!
This rich, chocolatey treasure is amazing when enjoyed right off the spoon and makes a great addition to other desserts too. I like mixing some into a big bowl of ice cream and drizzling it with caramel sauce, but there are endless other ways to enjoy it.
Once you learn how to make edible brownie batter, you’ll find all kinds of creative uses for it.
How to Make Edible Brownie Batter
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 350 degrees F. Use parchment paper to line a rimmed baking dish and sprinkle the brownie mix over the pan.
Bake for 12-15 minutes. Use an instant-read thermometer to check that the temperature reaches 165 degrees F. Remove from the oven and set aside to cool completely.
STEP TWO: If you have a stand mixer, fit it with the mixing bowl and paddle attachment. Otherwise, just use a large bowl to combine the cooled brownie batter and melted butter.
Carefully drizzle in the half and half while continuously mixing. Add only enough half and half for the batter to come together.
STEP THREE: Stir in the chopped chocolate pieces, stirring to combine.
STEP FOUR: Serve immediately or store in the refrigerator until ready for use. When refrigerated, the brownie batter will harden and stiffen. Allow a bit of time for it to come to room temperature, and it will soften back up. Enjoy!
Is It Okay to Eat Raw Brownie Batter?
Although it is incredibly tempting, most raw brownie batter contains raw eggs and cannot be safely consumed. Don’t panic, though! This edible brownie batter recipe was designed with this fact in mind.
This recipe will show you how to make edible brownie batter from a box without eggs. With a quick heat treatment of the baking mix, this easy, no eggs recipe is your ticket to indulgent brownie batter bliss.
Edible Brownie Batter Variations
- Switch up your brownie mix. I used Duncan Hines in this recipe, but most brownie mixes will work, even gluten free mixes. Just make sure they are free from chocolate chips, chunks, or sauce that will melt during heat treating.
- Toss in chopped-up peanut butter cups, Heath bars, M&Ms, or any of your favorite candies.
- Add a handful of chopped walnuts, almonds, or other nuts.
- Top your edible brownie batter with rainbow sprinkles for an added dose of joy.
- Mix in chopped-up Oreo or other cookie bits.
- Swap the chocolate chips for white or dark chocolate, butterscotch, or peanut butter chips.
- Make some brownie batter cake pops. Dip refrigerated brownie batter balls in melted chocolate for a super tempting treat.
Do I Have to Heat Treat the Brownie Mix?
Yes! Please do not skip this crucial step!
Even though they may seem innocent, flours and baking mixes (like the brownie mix in this recipe) should not be consumed raw. Unfortunately, they have the potential to harbor bacteria and other pathogens.
The good news is that a simple heat treatment will render your dry brownie mix safe for consumption. It’s an easy fix to keep you and your family safe from food poisoning.
How to Store Leftover Edible Brownie Dough
Now that you know how to make edible brownie batter, let’s discuss the best way to store it.
Your edible brownie dough will last for up to a week in the refrigerator when stored in an airtight container.
I like to use small mason jars to make portions of edible brownie batter for one, but storing it in a larger container works just as well.
However you stash it, take your brownie batter out of the fridge and let it come to room temperature for about 15 minutes before enjoying it. This will soften it up and make it as good as new.
If you have a lot of leftover edible brownie batter on your hands, freezing is a perfect option. Roll your batter into whatever-sized dough balls you desire, wrap them in plastic wrap, and store them in a Ziploc bag. They will last in the freezer for about 2 months.
Other Chocolate Dessert Recipes You’ll Love:
- Chocolate Covered Pecans
- Chocolate Fruit Dip
- Chocolate Kiss Cookies
- Oreo Mousse
- Condensed Milk Brownies
- Brownie Recipe Without Cocoa Powder
More Edible Dough Recipes
- 1 box Duncan Hines Dark Chocolate Fudge brownie mix
- 1 stick (½ cup) butter, melted
- ¼ cup half-and-half
- ¾ cup finely chopped chocolate or mini chocolate chips
- Preheat the oven to 350F and line a rimmed baking sheet with parchment paper. Sprinkle the brownie mix over the pan and bake it for 12-15 minutes, or until the temperature reaches 165F on an instant read thermometer. Set it aside to cool completely.
- Add the cooled brownie mix and melted butter to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment). Slowly drizzle in the half-and-half while mixing. Add just enough half-and-half so the batter comes together.
- Next add the chopped chocolate and mix to combine.
- Serve immediately or store in the fridge until ready to use. If the batter has been in the fridge, it will be hard and stiff– just allow it to come to room temperature before enjoying.
Amount Per Serving: Calories: 302Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 14mgSodium: 54mgCarbohydrates: 36gFiber: 2gSugar: 27gProtein: 4g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.