You can now get edible "brownie batter"
Now that summer’s over and we all have an excuse to start baking again, the inevitable health and safety buzz killers have emerged to tell us how bad it is to eat batter. Even though everyone knows that cake mix is infinitely better than the actual cake, and that uncooked cookies make ovens seem utterly pointless, the sad truth is that anything with uncooked egg and flour is just likely to keep you glued to the toilet as it is to make you happy. If only there were a way around this tasty and possibly poisonous conundrum.
Fortunately, the good folk at Costco appear to have an elegant and edible solution. According to the reputable Instagram account @costcobuys, the popular wholesaler is now stocking tubs of edible brownie batter. Finally, we might be able to have our raw cake and eat it.
In a caption accompanying a photo of the intriguing-sounding item, costcobuys wrote:
“Edible Brownie Batter? Someone pass me a spoon, please (& fast)! We spotted this @delightedbydesserts Edible Brownie Batter at our @Costco and we are SO excited! 😍 This edible brownie batter dessert spread is vegan & gluten-free and can be enjoyed in a variety of ways. With fruit, crackers, pretzels...or our personal favorite - a SPOON.”
The fact that it seems to cover almost all dietary bases means that there’s very little reason not to dive straight in.
Check out this millionaire's shortbread brownie recipe:
The product itself is actually made by vegan food specialists Delighted By Desserts, who offer a whole host of intriguing plant-based sweet treats. The brownie batter itself is in fact actually more of a hummus than traditional chocolate pudding, featuring garbanzo beans as a key ingredient.
According to a description on the Delighted By website:
“Dense, fudgy, and (dare we say) more delicious than the real thing. Satisfy your cravings and enjoy it with pretzels, graham crackers, bananas, strawberries or just by the spoonful!”
It might be unorthodox, but that doesn’t mean it isn’t worth giving a try.
This article originally appeared on twistedfood.co.uk