Edible Brownie Batter
or more as needed
Preheat oven to 350F.
Spread the all-purpose flour on a baking sheet and bake for 8 minutes, stirring once halfway through.
Allow heat-treated flour to cool completely before proceeding with the rest of the recipe.
In a medium-sized bowl, beat together the butter and sugars until light and fluffy, about 2 minutes.
Beat in the milk and vanilla extract until well-combined.
Whisk together the flour, cocoa powder salt and then add to the batter and beat until completely incorporated and no dry streaks remain.
Add the chocolate chips to taste and stir to combine.
Refrigerate until ready to serve.
Some great idea mix-ins for edible brownie batter include cookie dough bites, mini m&m, or your favorite candy bars.
Chocolate Peanut Butter:
For peanut butter chocolate brownie batter, add peanut butter chips or crushed peanut butter cups and drizzle peanut butter on top before serving.
To make this edible brownie recipe gluten free, swap the all-purpose flour for a gluten free all-purpose flour or oat flour.
Try adding a little sea salt on top.
Add peanuts, walnuts, pecans or whatever you prefer for a little crunch.
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