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.
Notes
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.