Description
A rich, fudgy, edible brownie batter that requires no baking (except heat‑treating the flour).
Ingredients
- 1 cup all‑purpose flour
- ½ cup unsalted butter
- 4 oz dark chocolate bar, chopped (divided)
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 6 tablespoons whole milk
Instructions
- Preheat oven to 350 °F. Spread the flour on a small baking sheet and heat‑treat it in the oven for 5 minutes (to kill any bacteria).
- In a large heat‑proof mixing bowl, melt the butter in the microwave.
- Add half of the chopped chocolate pieces to the melted butter and whisk until smooth and fully melted.
- Whisk in both sugars (brown and granulated).
- Stir in the vanilla extract.
- Measure cocoa powder and salt into a sieve. Sift them together with the heat‑treated flour into the butter/sugar mixture, stirring to combine.
- Add the milk, a couple of tablespoons at a time, stirring until you reach the desired consistency.
- Stir in the remaining chocolate chunks.
Notes
- Raw flour may carry bacteria — heat‑treating is essential when you’re not baking. You can also microwave it for 1–2 minutes instead.
- If the melted butter is not hot enough to melt the chocolate, microwave butter + chocolate together in 30‑second increments until smooth.
- Heat‑treated flour tends to clump; sift it (along with cocoa powder) into the batter for better consistency.
Nutrition
- Calories: 291 kcal
- Sugar: 24 g
- Sodium: 69 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.4 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 26 mg
