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Edible Brownie Batter Recipe

Edible Brownie Batter Recipe
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★★★★★

5.3 from 23 reviews

This Edible Brownie Batter recipe offers a safe-to-eat, rich, and fudgy treat made with heat-treated flour and luscious dark chocolate. Perfect for those craving the indulgent taste of brownies without baking, this batter combines creamy butter, cocoa, and a hint of vanilla for a delectable dessert experience.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter
  • 6 tablespoons whole milk
  • 1 teaspoon vanilla extract

Sugars

  • ½ cup packed light brown sugar
  • ½ cup granulated sugar

Chocolate

  • 4 oz. dark chocolate bar (chopped and divided)

Instructions

  1. Heat-treat the flour: Preheat your oven to 350°F. Spread the flour evenly on a small sheet pan and place it in the oven for 5 minutes. This process makes the flour safe to eat by eliminating potential bacteria.
  2. Melt the butter: In a large heat-proof mixing bowl, melt the unsalted butter in the microwave until fully liquefied.
  3. Incorporate half the chocolate: Add half of the chopped dark chocolate pieces to the melted butter. Whisk continuously until the chocolate melts completely and the mixture becomes smooth and glossy.
  4. Add the sugars: Whisk in both the light brown sugar and granulated sugar. The mixture will be grainy at this stage, which is expected.
  5. Mix in vanilla extract: Stir in the vanilla extract to enhance the flavor profile of the batter.
  6. Sift in dry ingredients: Using a sieve, measure out the cocoa powder and salt. Add the preheated flour to these and sift the combined dry ingredients into the butter and sugar mixture. Gently fold everything together until a thick, uniform batter forms.
  7. Add milk gradually: Pour in the whole milk a couple of tablespoons at a time, mixing with a wooden spoon after each addition. Continue until the batter reaches your desired consistency—smooth yet thick enough to hold chocolate chunks.
  8. Fold in remaining chocolate: Finally, stir in the remaining chopped dark chocolate to add texture and extra bursts of chocolate flavor throughout the batter.

Notes

  • Heat-treating the flour is essential to make the batter safe for raw consumption.
  • You can substitute dark chocolate with semisweet chocolate if preferred.
  • For a dairy-free version, use a plant-based milk and vegan butter alternative.
  • Store leftover batter in an airtight container in the refrigerator for up to 3 days.
  • Never skip sifting the dry ingredients; it ensures even mixing and prevents lumps.

Nutrition

Keywords: edible brownie batter, no-bake brownie, safe-to-eat batter, brownie batter recipe, chocolate dessert, raw flour recipe

Find it online: https://cheframiflavor.com/edible-brownie-batter-recipe/