Name: No Bake Brownie Bites from the Pot
Yield: 35

These No Bake Brownie Bites are rich, deeply fudgy, and completely indulgent! The soft, truffle-like filling is dipped in melted chocolate and optionally sprinkled in sea salt (if you like salty-sweet!).

home cooks enjoy all things brownies! Try our from-scratch Brownie Recipe, Peanut Butter Brownie Bites, or Brownie Oreo Ice Cream Bars next!

3-Ingredient NO BAKE brownie fudge bites! I via flexfa.com

No Bake Brownie Bites

I was raised on a ridiculous amount of brownies (Thanks, Mom, for sharing so much happiness!). Honestly, a reliable part was always sneaking a few spoonfuls of batter before the brownies made it into the oven.

In retrospect, it probably wasn’t the best idea (eating spoonfuls of batter with raw flour and uncooked eggs). But I’ve lived to tell the tale and create a version without any risk of foodborne illness. These edible brownie bites are egg-free, and I’ll show you how to heat-treat the flour to ensure it’s completely safe to eat.

These incredible nuggets are ridiculously rich—in the best way, of course! They’re fudgy, sweet, and a brownie lover’s dream!

Ingredients

Chocolate Chips & Butter: These form the rich, fudgy base of the brownie bites. Melting them together creates a smooth and creamy mixture. It is satisfying to semi-sweet in these but use your favorite chocolate.
Sugar: These sweeten the brownie bites and help achieve the reliable chewy texture. Pack the brown sugar firmly into the measuring cup for accurate measurement.
Heat Treated Flour: Provides structure to the brownie bites. Heat treating makes sure it’s safe to eat raw. Be sure the flour cools completely before using to prevent clumping.
Dutch-Process Cocoa Powder: Use Dutch-process for a richer taste and smoother texture.
Salt: A small amount goes a long way—don’t skip it!
Heavy Cream & Vanilla: These add moisture and enhance the richness of the brownie bites. The cream also helps bind the ingredients together.
Mini Chocolate Chips: These provide extra chocolatey bursts throughout the bites.
Milk Chocolate Chips & Coconut Oil (for Dipping): If the chocolate is too thick for dipping, add a bit more coconut oil to thin it out.

How To Heat Treat Flour

To make safe No-Bake Brownie Bites, you need to heat treat the flour to kill any bacteria. Here are three options:

Buy pre-treated flour: Look for it on the package.
Microwave method: Microwave flour in a safe bowl in 30-second bursts, stirring each time. Make sure it reaches 165°F throughout by testing with a thermometer. If not, microwave for another 30 seconds.
Oven method: Heat to 300°F. Spread flour on a lined pan and bake, stirring every 1.5 minutes. Check the temperature until it hits 165°F.

Quick Tip

It is worth heat treating the flour for food safety, but the recipe will still work without it. With food safety knowledge evolving and our food supply now global, it’s your choice if you’re concerned about potential foodborne illness.

Process shots-- making the batter; rolling into balls.

Notes On Heat-Treated Flour

Let the flour cool completely before using. Hot flour can mess up the consistency. If you’re short on time, cool the flour in the fridge or freezer for a few minutes.
Break up any clumps with your fingers and throw away any that won’t break apart. Don’t scrape up flour stuck to the pan—it’s likely overcooked and can cause an “off” taste.
If you see any discolored flour (brown or light brown), discard it, as it can make the batter taste burnt. The heat-treated flour should look just like regular flour—light, fluffy, and white. Only use flour that looks like this to ensure the best texture and flavor.
Since some flour may burn during heat treatment, make extra. You can save leftovers for other edible dough recipes like edible cookie dough or edible peanut butter cookie dough

How To Make No Bake Brownie Bites

Melt Chocolate & Butter: Melt chocolate chips and butter in the microwave until smooth.
Mix Wet Ingredients: Combine the melted mixture with sugars, cream, and vanilla. Beat until smooth.
Add Dry Ingredients: Mix in heat-treated flour, cocoa powder, and salt. Fold in mini chocolate chips.
Form Bites: Roll dough into small balls and chill for 15 minutes.
Dip in Chocolate: Melt chocolate with coconut oil, then dip the chilled bites. Let them set.
Enjoy: Once set, they’re ready to eat!

Process shots-- images of the no bake brownie bites being dipped in chocolate and put on a tray

No-Bake Brownie Bite Tips

Use Dutch-process cocoa instead of regular cocoa powder. Dutch-process cocoa gives a richer, more intense chocolate flavor, making these bites extra indulgent. Regular cocoa can make the batter drier and less flavorful. Hershey’s® “Special Dark” cocoa powder is a good option and is available in most grocery stores.
Beat the mixture well to reduce graininess, as the sugar can make the batter a bit gritty. Chilling the rolled brownie bites also helps with this.
Measure flour carefully. Too much flour will make the bites dry and less flavorful. Spoon flour into the measuring cup, then level it off with the flat side of a knife for accuracy.

Dipping Tips

Use good-quality chocolate chips like Ghirardelli® or Guittard® for dipping.
Microwave the chocolate chips in sturdy, heat-safe bowls—not plastic or melamine.
To prevent burning, microwave in 20-30 second bursts, stirring for 30 seconds between each burst. The chocolate keeps melting even after it’s out of the microwave.
If the chocolate is too thick for dipping, add a little coconut oil to thin it out. Add it slowly, as too much can make the coating not stick to the truffles.