Since raw flour can contain harmful bacteria, it’s important to heat treat it before using it in your batter. Here's how you can do it:

Microwave Method: Spread the all-purpose flour on a microwave-safe plate and microwave it on high for 30 seconds at a time, stirring in between, until it reaches 165°F (74°C).

Oven Method: Spread the flour evenly on a baking sheet and bake it at 300°F (150°C) for about 5 minutes.

Let the heat-treated flour cool completely before adding it to the other ingredients.

In a large bowl, whisk together your dry ingredients:

Heat-treated flour

Unsweetened cocoa powder

Brown sugar and refined sugar

This will ensure everything is well mixed, giving you a smooth batter with no lumps.

Next, melt the butter and mix it with the vanilla extract. Add this mixture to the dry ingredients. Gradually stir in milk, one tablespoon at a time, until you achieve your desired batter consistency. If you'd like a thicker batter, you can reduce the amount of milk. If you prefer a more runny consistency, add a bit more.

Once your wet and dry ingredients are combined, add in the chocolate chips (or chopped chocolate if you prefer). Stir until the chocolate is evenly distributed throughout the batter.

If the batter seems too dense, simply add a little more milk to loosen it up. On the other hand, if it's too runny, increase the amount of flour or cocoa powder until you reach the desired thickness.

Now your brownie batter is ready! You can eat it raw right from the bowl, or chill it in the fridge for a thicker texture. If you're using it to make baked brownies, transfer it to a baking dish, spread it evenly, and bake as directed in your chosen recipe.