Edible Brownie Batter in 7 Minutes for 4 Servings

Instructions:

1. Heat treat the flour. Place the all purpose flour in a microwave safe bowl. Microwave on high in 30 second intervals for 2 minutes total, stirring between each, until the flour reaches 160°F (71°C). Note: This kills any bacteria and removes the raw grain taste.
2. Sift for smoothness. Pass the hot flour through a fine mesh sieve into a separate small bowl. Add the pinch of sea salt and set aside to cool slightly. until no lumps remain in the sieve.
3. Cream the fats. In your main mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Use your spatula to cream them until the mixture is pale, fluffy, and cohesive.
4. Add liquid aromatics. Pour in the whole milk and the pure vanilla extract. Whisk or stir vigorously until the liquid is fully incorporated and the base is smooth.
5. Incorporate the cocoa. Sift the Dutch process cocoa powder directly into the butter mixture. Stir gently until the batter is dark and the powder is mostly absorbed.
6. Fold in the flour. Add the heat treated flour to the cocoa mixture. Use a folding motion until no white streaks remain and a glossy, thick batter forms.
7. Add the crunch. Pour in the mini semi sweet chocolate chips. Fold them in until they are evenly distributed throughout the dough.
8. Final texture check. If the batter feels too stiff, add milk one teaspoon at a time. The goal is a texture that is firm enough to scoop but soft enough to spread.