Brownie Batter Dip is just as good as it sounds. It is an appetizer, perfect party food and serious craving satisfier. Enjoyable for kids and adults alike, it’s chocolate in the most versatile form- dippable.
I grew up in the late 80’s early 90’s and of course there is a lot of nostalgia from that era that I hold onto. My lunch box frequently held Dunk-a-Roos or Hi-C Ecto Cooler. Of course as you get older, one realizes you can’t eat as you once did both due to a slowing metabolism or for presentation purposes. Yet every adult remembers licking the batter from the bowl when mom made brownies, or getting a scoop of cookie dough for every cookie grandma shaped and put on the cookie sheet.
Keeping my sense of childhood and watching food trends of 2013, I noticed a few that stood out. One was dips, and the other was salty/sweet combinations such as with Lay’s Potato Chips in milk chocolate. Pinterest was full of ways to celebrate both of these combinations, yet none intrigued me more than Brownie Batter Dip. It brought me back to days of Dunk-a-roos, but in a way that may be a more appropriate in this day and age.
I loved the idea of being able to enjoy ‘batter’ without worrying about contamination from eggs, and getting to dip extra goodies into a frosting like concoction. The original recipe for Brownie Batter Dip that went viral didn’t have enough chocolate power. I love brownies for their intense chocolate flavor so I wanted to develop a recipe in which a person could tailor it to their likes (milk or dark), and even add in extra flavorings. I also didn’t see the purpose flour served in the recipe other than being at risk to develop gluten. Out went the flour and in came the gluten free folks who could now enjoy!
My recipe for Brownie Batter Dip mimicked my favorite brownie recipe in that it first started with melted chocolate. I made the initial batch with milk chocolate (as seen in the photos), but I much preferred it with bittersweet chocolate chips as it helps compliment the tanginess from the cream cheese. At this stage you could even use peanut butter chips, white chocolate, or a combination of any chips you have in the cupboard. Make it your own I say!
From there, the melted chocolate is mixed in to a basic cream cheese frosting (hello, there’s nothing quite like eating frosting either which was proven with dunk-a-roos). With the melted chocolate and additional cocoa powder, you get the rich chocolate flavor of a brownie. As you start to mix everything together, you’ll achieve a much smoother and lighter consistency with the addition milk. However, if you want a more bold flavor profile, you can add in fruit flavors from extract (raspberry, orange, butterscotch), or just add in caramel sauce.
The bottom line is you have a delicious dip to set out on the table for Super Bowl, Mardi Gras or even Valentine’s day that will entice even the most wary snackers. Serve with potato chips and pretzels to keep your creations trending and hip, or serve with teddy grahams to bring back the nineties.
To full plates and eating your tarte out,
- 10 ounces of chocolate chips
- 8 ounces of cream cheese, softened
- 1/4 cup of unsalted butter, softened
- 2 cups of powdered sugar, sifted
- 1/2 cup of cocoa powder, sifted
- 1 teaspoon of vanilla
- 1/4 teaspoon of salt
- 2 tablespoons of milk
- Melt your chocolate over a double boiler until creamy. Remove from heat and allow to cool for 10-15 minutes.
- Combine together the cream cheese and butter, mixing on medium speed for 1-2 minutes. Add in your melted chocolate and continue mixing. Next, add in the powdered sugar and cocoa powder. Once incorporated fully, stir in the remainder of your ingredients. Mix on medium speed, adding more milk for a creamier, less dense mixture.
- Serve with fruit, potato chips, animal crackers or pretzels.