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Brownie batter dip with strawberries and graham crackers

Name: Edible Brownie Batter

Summary: A rich, egg-free, and no-bake dessert that captures the gooey goodness of classic brownie batter—safe to eat raw and ready in minutes. Perfect for late-night cravings, party dips, or kid-friendly treats.
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Prep Time 10 minutes
15 minutes
Total Time 25 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients
  • 1 cup all-purpose flour heat-treated
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup brown sugar
  • 1/2 cup butter softened
  • 1/4 cup milk any type
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips optional

Equipment

  • Equipment:
  • Mixing bowl
  • Hand mixer or whisk
  • Silicone spatula
  • Measuring cups and spoons
  • Microwave or oven (for heat-treating flour)

Method
 

  1. Instructions
  2. Heat-treat flour: Microwave for 90 seconds (stirring every 15 sec) or bake at 350°F for 5–7 mins. Cool completely.
  3. In a bowl, beat softened butter and sugar until light and fluffy.
  4. Mix in cocoa powder, vanilla, and salt.
  5. Add flour and mix until combined.
  6. Gradually stir in milk to reach desired creamy consistency.
  7. Fold in chocolate chips if using.
  8. Serve immediately or chill for a firmer texture.

Notes

Notes
Store in an airtight container in the fridge for up to 5 days.
For a vegan version, use plant-based butter and non-dairy milk.
Use almond or oat flour for gluten-free alternatives.
Freeze in bite-sized portions for easy snacking later.