Edible Brownie Batter Recipe
This edible brownie batter recipe uses no eggs and heat treated flour, making it a delicious and easy no-bake sweet treat!
Servings: 4
Calories: 521kcal
Equipment
- Bowl
Ingredients
- 1/2 cup butter melted
- 1/2 cup sugar more or less to taste
- 1/3 cup cocoa powder
- 3/4 cup all-purpose flour 93 g, heat treated
- 1/2 tsp espresso powder optional
- pinch salt omit if using salted butter
- 1/2 tsp vanilla extract optional
- 2-4 tbsp milk plus more as needed
- 1/2 cup chocolate chips or chopped chocolate, optional
Instructions
- Microwave the flour in 20 second intervals until it reaches 165℉, about 40-60 seconds. Alternatively, you can spread the flour on a baking sheet and bake the flour in a 350 ℉ degree oven or 3-5 minutes. Whisk or sift to remove any lumps.
- Whisk together the cocoa powder, flour, salt, and optional espresso powder.
- Mix melted butter and sugar into a bowl.
- Add in the flour mixture.
- Mix until smooth. Mix in the vanilla and 2 tbsp milk.
- Continue adding milk a little bit at a time until you reach the desired consistency.
- Gently fold in chocolate chips. Enjoy!
Notes
- Because of the sugar, this brownie batter can be a little bit gritty. But, refrigerating the dough can help improve the texture by softening some of the grittiness.
- This recipe makes 4 generous servings, but can easily be scaled down for a single serving, or doubled or tripped for a crowd!
- This recipe will last 3-4 days in the refrigerator in an airtight container and 1-2 months in the freezer.
Nutrition
Serving: 1g | Calories: 521kcal | Carbohydrates: 63g | Protein: 5g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 203mg | Potassium: 158mg | Fiber: 4g | Sugar: 40g | Vitamin A: 772IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 2mg
