Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Brownie Batter
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 203
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 2 g
- Cholesterol
- 23 mg
- Sodium
- 33 mg
This batter tastes like a brownie but spreads like peanut butter; mix in a little bit to enhance your ice cream or milkshake - or make cookie sandwiches (smush some of the batter in between two soft chocolate chip cookies).
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 203
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 2 g
- Cholesterol
- 23 mg
- Sodium
- 33 mg
Ingredients
Directions
- Using a microwave, melt the chocolate chips in a medium microwave-safe bowl in 30 seconds increments, stirring after each increment, until melted and smooth, about 1 minute total.
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the cocoa powder, baking powder and salt (see Cook's Note).
- Add the sugar, butter and vanilla to the melted chocolate and beat with an electric mixer on medium-high until smooth. Add the flour mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed.
- Refrigerate in an airtight container for up to 5 days.
Cook’s Note
Microwaving the flour to 180 degrees F may reduce the risk of foodborne illness associated with eating it raw or undercooked.
