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Eggless Edible Brownie Batter

A rich, fudgy, and completely safe-to-eat eggless brownie batter ready in just 5 minutes.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Batter Ingredients
  • 0.5 cup all-purpose flour heat-treated and cooled
  • 0.33 cup cocoa powder Dutch-processed preferred
  • 0.5 cup unsalted butter softened to room temperature
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated white sugar
  • 2-3 tbsp whole milk or heavy cream
  • 1 tsp vanilla extract pure
  • 0.25 tsp fine sea salt
  • 0.5 cup semi-sweet chocolate chunks or chocolate chips

Equipment

  • Mixing bowl
  • Hand mixer or whisk
  • Rubber spatula

Method
 

  1. Heat treat your flour by microwaving it in a bowl for 1 minute to 1 minute 15 seconds, stirring every 30 seconds until it reaches 165°F. Let it cool completely.
  2. In a medium mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and somewhat fluffy, about 2 minutes.
  3. Add the vanilla extract, salt, and 2 tablespoons of milk. Mix until smooth and well combined.
  4. Add the cooled heat-treated flour and the cocoa powder. Fold with a spatula until a thick dough forms. Add 1 more tablespoon of milk if it seems too dry.
  5. Gently fold in the chocolate chunks until evenly distributed.
  6. Serve immediately straight from the bowl, or store in the refrigerator.

Notes

Do not skip heat treating the flour, as raw flour can harbor bacteria. Ensure the flour is completely cool before adding it so you do not melt the butter.