I'm not the only one who eats more brownie batter than the baked brownie end product, am I? OF COURSE not. If you're favorite part of making brownies isn't face diving into the batter and going snorkeling with your trap wide open, then I would consider you a degenerate beast with no soul. Some of my most horrific childhood memories include being on play dates and baking with the baby sitter or a friend's mom, and having said "responsible" adult forbid us from eating any of the batter! They'd slap our hands from the bowl and scold us - "If you eat the batter, there won't be any brownies later!". Like...BI*** I KNOW THAT! THAT'S THE POINT! Seriously...it would frustrate me so much that I think I may have even cried about it a few times. Either I cried or I started going ape shiz on everyone...throwing things, stomping my feet and screaming like the true miscreant I was. I mean my goodness that really wound me up...and clearly still does, thinking about it now. I completely stand by my immature reaction to forbidden brownie batter snorkeling. And allow me to reflect: if that is one of my most nightmarish childhood memories, I think I had an alright childhood :)
So upon thinking about the nuances of brownie batter, and how people only proceed with baking the batter that's left after going to town on it due to the mere convention of feeling like you MUST bake something if it's in batter form (because the recipe on the side of the box told them to do so), I decided it was only in EVERYONE's best interest that I develop a brownie batter recipe that is NOT intended to be baked. I'm really sticking it to the man on this one. That's right...brownie batter meant ONLY for eating straight.
Now...another nuance. This is technically nut butter. As the base is ground hazelnuts. But the combination of ingredients and flavor gives it a thick, brownie battery consistency and flavor. Like spot on. It's basically Nutella brownie batter, and with that I have nothing else to say but you're welcome.
- 1 cup hazelnuts
- 1 tbsp ghee, melted
- 1/2 tbsp coconut oil, melted
- 1 tsp pure vanilla extract
- 1/4 cup unsweetened cocoa powder or cacao powder
- 2 tbsp maple syrup
- 4 pitted medjool dates
- 2 tbsp coconut milk
- Preheat oven to 315. Roast hazelnuts for 20 minutes. Remove from oven, place in a big towel, and rub them all together so the skins come off. If there are still a few with skins remaining, no big deal - as long as most of the skins are off.
- Place hazelnuts in your food processor and blend until it becomes a nut buttery paste - about 5-10 minutes (depending on the power of your blades).
- Add remaining ingredients to the food processor and blend until creamy.
- Taste test and adjust as needed (more cocoa power for more chocolatey, more maple syrup for sweeter).