Brownie Batter Dip - Easy No-Bake Dessert Recipe! (2024)

FAQs

Can you eat brownie mix without baking it? ›

How do I make edible brownie batter from a box? Well, you would simply make the batter without eggs (substituting ~1/4 cup extra oil or an oil-water mixture for each egg), and then don't bake it. However, flour should technically not be eaten raw because it can contain bacteria.

If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

Add nuts – Add a handful of finely chopped pecans or walnuts if you love brownies with nuts. Add mix ins – Jazz up a basic brownie mix with chopped mini peanut butter cups, white chocolate chunks, or your favorite chopped up candy bar. Add a swirl – Swirl in spoonfuls of peanut butter or Nutella before baking.

Traditional brownie recipes have raw eggs and raw flour in them, so they are not technically safe to eat. This brownie batter is eggless and the flour is heat treated, so it is safe to eat! How do I heat treat flour?

How do I make edible brownie batter from a box? Well, you would simply make the batter without eggs (substituting ~1/4 cup extra oil or an oil-water mixture for each egg), and then don't bake it. However, flour should technically not be eaten raw because it can contain bacteria.

Oil Brownies: These were chewier with crunchier edges and a crunchier topping. They were more matte on top with a far less crinkly shiny brownie 'skin. ' They tasted more like box mix brownies. Butter Brownies: These were much fudgier, softer, and had a melt-in-your-mouth texture.

Swirl It Up!

Think Nutella, peanut butter, caramel, cream cheese, or some combination of all four. Add a few dollops of your favorite spread on top of the prepared brownie batter, and use a knife to create a marbled effect before baking.

Try swirling in half of a cup of strawberry jam or caramel sauce into the batter. To do this, once you have your batter into your pan, add two to three spoonfuls of jam or sauce in separate corners. Then, swirl your spoon all around to mix that delicious flavor into each bite.

the butter brownies actually had a fudgier texture. they were softer, and they really just melted in your mouth. they also had that shiny crust and just better flavor, whereas the oil brownies were actually chewier.

How much butter instead of oil in brownies? ›

Replacing Oil with Butter

It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe. (If the recipe calls for ½ cup oil, use ½ cup melted and cooled butter.)

Further, you can make those boxed brownies taste a little closer to the real thing with a couple of easy substitutions. Specifically, swap out oil and water for butter and coffee — the result will be a more robust, more flavorful batch of boxed brownies.

Beating your eggs and sugar first creates glossy brownies

According to Guy, the process will introduce just the right amount of air into the batter. This aeration will lead to a finished product that is shiny, nicely risen, and perfectly crackled on top.

Tips for the Best Homemade Brownies. Always, always weigh and sift your cocoa powder along with the flour. If you accidentally add to much flour or cocoa powder to your batter, the outcome could be dry or dense. Use a quality dark chocolate baking bar, roughly chopped into chunks.

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.

Yes, you can safely eat raw brownie batter without eggs since the concern with consuming raw batter usually revolves around the risk of salmonella from uncooked eggs. Without eggs, that risk is eliminated. However, always be mindful of the other ingredients you use and their safety when consumed raw.

For cake-like brownies, make batter using 2 tablespoons water, 1/4 cup vegetable oil and 2 eggs. Bake as directed. High Altitude: Add 1/3 cup all-purpose flour and an additional 2 tablespoons water. Do not eat raw batter.

Because there is no baking powder in this recipe, these brownies have a fudgy texture. Adding baking powder creates more air bubbles and results in a cakey brownie texture.