Edible Brownie Batter
A rich, chocolatey brownie batter that's safe to eat raw, made without eggs and using heat-treated flour.
Ingredients
For the Brownie Batter
- 1 cup all-purpose flour (heat-treated) Spread on a baking sheet and bake at 350°F (175°C) for about 5 minutes.
- ½ cup unsweetened cocoa powder
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ to ½ cup milk Adjust for consistency.
- to taste Chocolate chips or chunks (optional)
Instructions
Preparation
- In a large bowl, whisk together the heat-treated flour, cocoa powder, brown sugar, granulated sugar, and salt until well combined.
- In a separate bowl, beat the softened butter until it’s light and fluffy.
- Add the dry ingredients to the creamed butter. Stir gently until combined.
- Pour in the vanilla extract and milk. Mix until the batter is creamy and smooth, adjusting milk as needed.
- Fold in chocolate chips or chunks if using.
- Taste and adjust sweetness or chocolate intensity if desired.
- Serve immediately or use as a topper for ice cream or filling for cupcakes.
Notes
Can be stored in an airtight container in the fridge for up to one week. Stir well if it thickens.