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Safe-To-Eat Brownie Batter

Indulge in a rich and creamy brownie batter that's safe to eat raw. This no-bake recipe is perfect for satisfying your sweet cravings without any guilt!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup all-purpose flour (heat-treated) Heat-treat the flour by baking it at 350°F for 5 minutes.
  • ½ cup unsweetened cocoa powder
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ cup milk (or dairy-free alternative) Adjust based on desired consistency.
Optional Add-Ins
  • ½ cup chocolate chips Add for extra chocolatey flavor.
  • ¼ cup chopped nuts Use your favorite type of nuts.

Method
 

Preparation
  1. To ensure safety, heat-treat the all-purpose flour by spreading it out on a baking sheet and baking at 350°F (175°C) for 5 minutes. Let it cool.
  2. In a medium bowl, combine the cooled flour, cocoa powder, granulated sugar, brown sugar, and salt. Whisk until evenly incorporated.
  3. In a separate bowl, beat the softened butter until creamy and smooth using an electric mixer.
  4. Gradually add the dry mixture to the butter, mixing at low speed until combined.
  5. Blend in the milk and vanilla extract until you achieve a smooth consistency. If the batter is too thick, add a splash more milk.
  6. If desired, gently fold in chocolate chips and chopped nuts for an added texture burst.
Serving
  1. Serve immediately or store in the refrigerator for up to a week. Enjoy it straight from the bowl, on graham crackers, or in a sundae!

Notes

You can enjoy this brownie batter with vanilla ice cream, whipped cream, or fresh fruits. Store leftovers in an airtight container in the fridge for about a week or freeze in portions.