Edible Brownie Batter
Servings 8 servings
- ⅔ cup all-purpose flour* (82.5 grams)
- ⅓ cup unsalted butter (75 grams) in 4-6 pieces for easier melting
- 4 ounces dark chocolate* (112 grams) finely chopped
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla extract
- 3 tablespoons milk (45 ml) or cream
- ⅓ cup cocoa powder (30 grams)
- ¼ teaspoon salt
- ½ cup mini chocolate chips
Heat Treat the Flour
In the Oven: Preheat the oven to 350F degrees and line a cookie sheet with parchment paper or a baking mat. Sprinkle the flour on top. Bake in the oven for 8 minutes. If it looks burnt or smells burnt, do not use it.
In the Microwave: Add the flour to a bowl. Microwave for 1 minute on 75% power, then remove from the oven and stir. Microwave again for 1 minute, or until it reaches 165F on a thermometer.
Make the Brownie Batter
Add the butter and finely chopped chocolate to a heatproof bowl.
Microwave for 45-second intervals on medium power, stirring between each interval, until smooth.
Use an electric mixer to beat in the sugar and vanilla extract. Beat for 2 minutes.
Beat in the milk.
Sift the flour and cocoa powder (if they're lumpy), then stir in the flour, cocoa and salt.
Stir in the chocolate chips.
- Heat treating the flour is absolutely necessary. Raw flour can contain harmful bacteria, such as E.coli.
- I used 50% dark chocolate. Anything between 50-70% works well, or semi-sweet chocolate.
- Mini chocolate chips can left out, substituted with regular chocolate chips, sprinkles, mini M&Ms or whatever you prefer.
- Store brownie batter in an airtight container in the fridge for up to 1 week.
- Nutrition information is an estimate only and based on the recipe being divided into 8 equal servings.
Calories: 369kcal | Carbohydrates: 48g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 14mg | Potassium: 122mg | Fiber: 2g | Sugar: 35g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg