Description
Satisfy your late-night chocolate cravings with this quick and indulgent edible brownie batter! Rich, fudgy, and irresistibly chocolatey, this no-bake treat is ready in just 10 minutes. Perfect for snacking, this recipe is made with pantry staples and is safe to eat raw.
Ingredients
Units
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- Baking & Spices:
- 1 cup all-purpose flour (heat-treated for safety)
- 1/2 cup cocoa powder
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- Dairy:
- 1/2 cup butter (salted or unsalted), softened
- 3 tbsp heavy cream
- Other:
- 1/3 cup chocolate chips or chunks
Instructions
- Heat-Treat the Flour:
- Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes to ensure it’s safe to eat raw. Let it cool completely.
- Mix the Dry Ingredients:
- In a medium mixing bowl, combine the cocoa powder, brown sugar, granulated sugar, salt, and cooled flour. Mix until evenly distributed.
- Cream the Butter:
- In a separate bowl, beat the softened butter with a hand mixer or whisk until smooth and creamy. Add the vanilla extract and heavy cream, mixing until fully incorporated.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the butter mixture, stirring or mixing with a hand mixer until a smooth dough forms. Adjust the texture by adding a splash of cream if needed.
- Fold in Chocolate Chips:
- Gently fold in the chocolate chips or chunks for an extra chocolatey bite.
- Serve:
- Scoop into bowls, enjoy immediately, or refrigerate for up to 3 days.
Notes
- Customizable Sweetness: Adjust sugar amounts based on your taste preferences.
- Substitutions: Use plant-based butter and cream for a vegan version.
- Storage: Store in an airtight container in the fridge and allow to soften at room temperature before eating.
