Description
This Edible Brownie Batter recipe offers a safe, delicious way to enjoy raw brownie batter without eggs or raw flour risks. Rich with cocoa and chocolate chips, this batter is smooth, sweet, and perfect for snacking or dessert.
Ingredients
Dry Ingredients
- ¾ cup + 1 tablespoon (100g) all-purpose flour
- ¼ teaspoon salt
- ½ cup cocoa powder
Wet Ingredients
- ⅓ cup unsalted butter (dairy or vegan butter)
- ⅓ cup packed brown sugar
- ½ cup granulated white sugar
- ½ teaspoon pure vanilla extract
- 3-5 tablespoons milk (dairy or plant-based)
Add-ins
- ½ cup chocolate chips or chunks (semisweet, dark chocolate, milk chocolate, or allergy/dairy-free chips)
Instructions
- Heat Treat the Flour: Add the flour to a microwave-safe bowl. Heat treat the flour in the microwave at 70% power for 45 seconds to 1 ½ minutes to kill any bacteria. Stir or whisk the flour well to break up any clumps and ensure even heat treatment.
- Combine Dry Ingredients: Whisk the salt and cocoa powder into the heat-treated flour until evenly mixed. Set this dry mixture aside while preparing the wet ingredients.
- Melt the Butter: In a medium-sized microwave-safe mixing bowl, melt the butter on medium heat for 30 seconds to 1 ½ minutes or until fully melted. Be careful not to overheat to avoid burning.
- Mix Sugars and Vanilla: Whisk the brown sugar, granulated white sugar, and vanilla extract into the melted butter until the mixture is smooth and well combined, creating a rich, sweet base.
- Incorporate Dry Ingredients: Slowly whisk the flour and cocoa mixture into the wet butter and sugar mixture. Continue whisking until all streaks of flour disappear, forming a smooth batter.
- Adjust Consistency: Stir in the milk one tablespoon at a time until the batter reaches your desired consistency — smooth, thick, but scoopable.
- Add Chocolate Chips: Gently fold the chocolate chips or chunks into the batter evenly. This adds a wonderful texture and bursts of chocolate.
- Serve or Chill: Spoon the edible brownie batter into bowls to serve immediately or cover and chill in the refrigerator until ready to eat. Enjoy as a safe, indulgent treat!
Notes
- Heat treating the flour is essential for safety when consuming raw batter.
- You can substitute dairy butter and milk with vegan alternatives to make the batter dairy-free.
- Adjust milk quantity depending on desired batter thickness.
- Use allergy-friendly chocolate chips if needed for dietary restrictions.
- Store leftover batter in an airtight container in the refrigerator for up to 3 days.
- The batter is best enjoyed within a day or two for optimal texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 2 minutes (microwaving flour and melting butter)
- Category: Dessert
- Method: Microwave and Whisk
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe (~60g)
- Calories: 180
- Sugar: 17g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
