If you're in the mood for rich, ooey-gooey, chocolatey goodness, you need this simple recipe for Edible Brownie Batter! Made with just 8 ingredients in about 10 minutes, I can't think of a faster way to satisfy your sweet tooth.
3-5tablespoons44-74mL tablespoons milk (dairy or plant-based)
½cup70g chocolate chips or chunks (semisweet, dark chocolate, milk chocolate or allergy/dairy-free chips)
Instructions
Add the flour to a microwave-safe bowl. Heat treat in the microwave on 70% heat for 45 seconds - 1 ½ minutes. Stir or whisk the flour well to break up any clumps.
Whisk the salt and cocoa powder into the flour. Set aside.
In a medium-size microwave-safe mixing bowl, melt the butter on medium heat for 30 seconds - 1 ½ minutes, or until melted.
Whisk the brown sugar, white sugar, and vanilla extract into the melted butter until smooth and combined.
Slowly whisk the flour mixture into the butter mixture until the streaks of flour disappear. Stir the milk in by the tablespoon until the batter has reached your desired consistency.
Fold the chocolate chips or chunks into the batter. Serve the brownie batter or cover and chill until serving!
Notes
Brownie batter keeps covered in an airtight container in the refrigerator for 3-5 days, though it is best enjoyed within the first 2 days. It can also be frozen in a freezer-safe container for up to 3 months. To enjoy bite size portions of the brownie dough, freeze small balls of the dough on a baking sheet before storing in a freezer-safe container.
To make this recipe gluten-free, substitute 1-to-1 gluten-free flour for the all-purpose flour.
Raw flour is not technically safe to eat before heat treating it. If you decide to make this recipe without heat treating it, however, just only ¾ cup of the flour.