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Do you find yourself craving raw brownie batter more than cooked brownies? If you’ve ever been tempted to lick the spoon after mixing up some brownies, indulge your cravings for raw brownie batter in a safer way with this indulgent edible brownie batter recipe!
Heat-treated flour and the exclusion of raw eggs makes this a safer choice than regular uncooked brownie batter! (Please read the full recipe and the safety disclaimer* before you begin.)
Ingredients
⅔ cup (80 grams) all-purpose flour, heat treated* and cooled
¼ tsp table salt
½ cup (113 grams) unsalted butter
1 cup (200 grams) granulated (white) sugar
1 ½ tsp vanilla extract
⅓ cup (33 grams) unsweetened cocoa powder
4 oz. semi-sweet chocolate chips, divided in half
2 oz. milk chocolate chips
1-2 Tbsp. milk (optional)
Instructions
1. Heat treat* the flour:
Oven: Preheat oven to 350°F. Spread the flour evenly onto a clean, dry baking tray. Bake for 8-10 minutes or until the temperature of the flour reaches 165°F.
Microwave: Measure flour into a medium microwave-safe bowl. Microwave on full power for 2-3 minutes, stirring intermittently, until the flour reaches 165°F.
Set aside and allow the flour to cool completely while moving on to the next steps.
2. Cut the cold butter into 1-inch chunks.
3. Add the butter chunks and 2 ounces of the semi-sweet chocolate chips into a medium mixing bowl.
4. Microwave in 20-30 second increments, stirring between each, until the butter and chocolate are melted and integrated fully into a silky smooth mixture. This should take a total of 1 to 1 ½ minutes.
5. Immediately add the granulated sugar to the chocolate mixture and whisk vigorously to combine, until fully incorporated and the sugar is no longer grainy.
6. Whisk in the vanilla extract.
7. Using a spatula, gently mix in the cocoa powder.
8. Sift the cooled flour and salt into the chocolate mixture. Gently stir until almost combined, or until you see a few streaks of flour remaining.
9. Add in the milk chocolate chips and remaining 2 oz. semi-sweet chocolate chips and stir until fully combined and no streaks of flour remain.
10. If the batter is very thick and you would like to thin it out, add up to 2 Tbsp. of milk and gently stir until it reaches your desired consistency.
*Disclaimer: While heat treating flour is believed to reduce the risk of foodborne illness, no home method can guarantee 100% safety as these have not been scientifically validated. Please consume raw ingredients at your own risk.
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