Edible Brownie Batter Recipe

INGREDIENTS

• 1 cup heat-treated all-purpose flour 150 grams (see step 1)
• ¾ cup semisweet chocolate chips 128 grams, divided
• ½ cup unsalted butter 115 grams, nearly melted (1 stick)
• ¾ cup brown sugar 150 grams
• ¼ cup granulated sugar 50 grams
• 1 teaspoon pure vanilla extract 4 grams
• ½ cup unsweetened cocoa powder 50 grams
• ¼ teaspoon kosher salt
• 2 tablespoons milk 28 grams

EQUIPMENT

• Kitchen Scale (optional)
• Instant Read Thermometer
• Fine-Mesh Sieve
• Hand Mixer

Instructions

• How to Heat-Treat Flour: Place 1 cup of all-purpose flour in a large microwave-safe bowl and cook on high in the microwave for 1 minute. Remove the bowl from the microwave, stir the flour with fork, and return it to the microwave to cook on high for an additional 1 minute. Put that fork in the sink to wash as you don’t want to reuse it with raw flour on it. Remove bowl from microwave and check temperature using an instant-read thermometer. The temperature of the flour should be 175°F or higher. If not yet 175°F, place the flour back in the microwave for another minute on high heat, then check again. Pour all heated flour into a fine-mesh sieve and sift into a new bowl. Use a spoon to push any chunks of flour through the strainer. There will be a few hardened pieces (looks like rice) left in the strainer – throw those pieces away.1 cup heat-treated all-purpose flour
• In a small bowl, microwave ¼ cup of the chocolate chips until melted. Start with 1 minute on high, then remove the bowl from the microwave and stir well. Continue heating in 30-second intervals (stirring between intervals) until the chocolate is melted.¾ cup semisweet chocolate chips
• In a large bowl, using a hand mixer, beat the butter, brown sugar, granulated sugar, vanilla extract, and melted chocolate together until well mixed, about 2 minutes.½ cup unsalted butter,¾ cup brown sugar,¼ cup granulated sugar,1 teaspoon pure vanilla extract
• Beat in the heat-treated flour, cocoa powder, salt, and milk until fully combined, about 1 minute. Use a rubber spatula to scrape down the sides of the bowl.½ cup unsweetened cocoa powder,¼ teaspoon kosher salt,2 tablespoons milk
• Stir in the remaining ½ cup of chocolate chips.
• (Optional) Roll the brownie batter into equally-sized balls for an on-the-go treat.

NOTES

• Use nearly melted butter. It’s easy to incorporate and gives the brownie batter a soft texture.
• Use pure vanilla extract. Because this is a no-bake treat, you will absolutely notice the difference!
• If you plan to make edible brownie batter regularly, make a big batch of heat-treated flour and store it in an airtight container until you’re ready to use it.
• Add some flaky sea salt to this brownie batter just before serving. It really makes the flavors pop!
• Feel free to substitute your favorite mix-ins along with (or in place of) the chocolate chips. Try cookie pieces, sprinkles, other types of chocolate chips, chopped candy bars, chopped nuts, or mini marshmallows!

Storage: Store edible brownie batter in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.