Description
This Edible Brownie Batter recipe offers a safe-to-eat raw brownie batter made from heat-treated flour and basic ingredients. Perfect for craving a sweet, chocolatey treat without baking, this recipe is ready in minutes and features melted butter, cocoa powder, vanilla, and chocolate chips for a rich and indulgent snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup cocoa powder
- 3/4 cup granulated sugar
Wet Ingredients
- 1/2 cup unsalted butter (melted)
- 2 teaspoons vanilla extract
Add-ins
- 1/2 cup chocolate chips
Instructions
- Gather Ingredients: Collect all the necessary ingredients including heat-treated flour, cocoa powder, sugar, melted butter, vanilla extract, and chocolate chips to ensure a smooth preparation process.
- Melt Butter: Place the unsalted butter in a microwave-safe bowl and heat it in 30-second intervals until completely melted. Let it cool slightly to avoid cooking the eggs or vanilla extract in later steps.
- Combine Dry Ingredients: In a separate mixing bowl, whisk together the heat-treated all-purpose flour, cocoa powder, and granulated sugar until evenly mixed and free of lumps.
- Mix Wet and Dry Ingredients: Pour the cooled melted butter and vanilla extract into the bowl with dry ingredients. Stir thoroughly until combined; some lumps are acceptable and will not affect the texture.
- Add Chocolate Chips: Gently fold in the chocolate chips to distribute them evenly throughout the batter, adding extra bursts of chocolate flavor.
- Serve & Enjoy: Scoop generous spoonfuls of the edible brownie batter into bowls or cups and enjoy immediately without the need for baking.
Notes
- Ensure the flour is heat-treated to make it safe for raw consumption by baking it at 350°F (175°C) for about 5 minutes or microwaving it until it reaches 165°F internally.
- This edible batter is meant to be eaten raw and should not be baked.
- You may substitute chocolate chips with nuts or other mix-ins for variety.
- Store leftover batter covered in the refrigerator for up to 3 days.
- For a dairy-free version, substitute butter with melted coconut oil or a vegan butter alternative.
