Description
A safe and delicious edible brownie batter made without eggs, using heat-treated flour and rich cocoa powder. This recipe yields a creamy, fudgy batter perfect for eating straight from the bowl or adding your favorite mix-ins like chocolate chips or crushed Oreos.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (heat-treated, see note)
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- ¼ cup milk (dairy or non-dairy alternative)
- 1 teaspoon vanilla extract
Optional Mix-ins
- ½ cup chocolate chips (mini or regular)
- Crushed Oreos
- Chopped nuts
- Marshmallows
- Peanut butter swirls
Instructions
- Heat-Treat the Flour: Spread the flour evenly on a baking sheet and bake at 300°F (150°C) for 5 to 7 minutes to kill any harmful bacteria. Allow the flour to cool completely before using it in the recipe.
- Cream the Butter and Sugars: In a medium mixing bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Cocoa Powder, Milk, and Vanilla: Add the cocoa powder, milk, and vanilla extract to the butter-sugar mixture. Mix until smooth and fully combined, scraping down the sides of the bowl as needed.
- Add Flour and Salt: Gradually mix in the cooled, heat-treated flour and salt. Blend until the mixture is thick and fudgy with no dry streaks of flour remaining.
- Fold in Chocolate Chips or Mix-Ins: Stir in chocolate chips or any optional mix-ins such as marshmallows, chopped nuts, or crushed cookies to your liking.
- Taste and Enjoy: Serve the edible brownie batter immediately in bowls or enjoy it straight from the mixing bowl with a spoon. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Heat-treating the flour is essential to ensure it is safe to consume raw by eliminating harmful bacteria.
- You can substitute dairy milk with non-dairy alternatives like almond or oat milk.
- Optional mix-ins like crushed Oreos or peanut butter swirls add fun flavor variations.
- Store leftover batter in an airtight container refrigerated for up to 5 days.
- Do not use this recipe with regular raw flour that has not been heat-treated.
