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⅓ cup butter, melted

½ cup light brown sugar

½ cup granulated sugar

1 tsp vanilla extract

1 cup all-purpose flour (or white whole wheat flour)

½ cup unsweetened cocoa powder

¼ tsp salt

6 tbsp milk (any), as needed

¼-⅓ cup chopped chocolate or chocolate chips

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1. Heat treat your flour by microwaving it in a bowl for around 1 -2 minutes or until it's hot, or pouring it on a baking sheet and baking it in a preheated oven (350°F) for 5 minutes, then set aside to cool.

2. In a medium microwave-safe bowl, melt butter. Whisk in the sugars until the mixture is combined. Add in the vanilla extract.

3. Add in the flour, cocoa powder, and salt. Mix thoroughly.

4. Mix in the 3 tbsp milk, then add more 1 tbsp at a time until your desired consistency is reached.

   (I prefer it a bit runnier than this recipe suggests, so I add more milk.)

5. Stir in the chopped chocolate or chocolate chips or other toppings and enjoy!

STORAGE AND FREEZING INSTRUCTIONS

Edible brownie batter can be stored in an airtight container in the fridge for up to 7 days. It will firm up in the fridge, so I like to scoop out however much I want to eat and let that sit out at room temperature for around 15-20 minutes to let it soften before I eat it.

For frozen bites, add less milk and roll into bite-size balls (maybe roll in cocoa so they don't stick) and place them in a Ziploc bag. These can be stored in the freezer for up to 2 months.