Brownie Batter Dip

This brownie batter dip is completely made from scratch. It has the super creamy, rich chocolatey flavor of brownie batter, and it even has the satisfying crunch of sugar crystals, like we find in the box mix! Skip the box mix, and bake brownie batter from scratch--it's just as easy and uses ingredients you probably already have on hand!

Let's not pretend that we don't know the joys of dipping our fingers into raw brownie batter. We have all done it, we will all continue to do it, and we will teach it to our children, too. There's just something so GOOD about the rich chocolate fudge taste, the thick texture, and the sugar crystals. I really think it's the crunch of the sugar crystals that does it for me. 

However, I don't do boxed mixes. My love for small batch brownies for two is too deep to even bother with a mix. I have eaten this dip at parties so much and loved it, only to discover the recipe starts with a box mix. I have been wanting to recreate it from scratch, and I think the Super Bowl is the right time. Speaking of, check out all of my Party Food Ideas here.

Brownie Batter Dip is only for true brownie lovers:

• If over-the-top brownie recipes are your thing, don't miss my Oreo Brownies as well. As if we can't get enough chocolate, let's put chocolate cookies in our brownies, am I right?
• If you're making super bowl desserts, don't miss my Beer Brownies, made with whatever beer you love the most (I always choose a coffee stout).
• Let's say you love brownies, but you have a vegan friend. We cannot leave them out of the fun! Make my vegan brownies. Even non-vegans love them A LOT.

How to Make Brownie Batter Dip

This recipe starts out a bit like making brownies. But, there's no need to preheat your oven.

Yes, we're using raw flour in this recipe. If that bothers you, toast it in the oven or microwave before using. It's an excellent time to use gluten-free flour, if that suits you more, too.

The Ingredients

• Cream Cheese. Room temperature cream cheese, please. If it's not room temperature, we will have lumps in the final result, and no one wants a lumpy dessert. Well, unless you're talking about Coconut Cupcakes, where we all love the lumps of coconut in the frosting. Finally, since we are making a Super Bowl dessert, I highly recommend full-fat cream cheese. However, you can absolutely use a low-fat version without much sacrifice to the overall flavor of the brownie batter dip.
• Butter. Unsalted butter, also at room temperature.
• Powdered Sugar. Sometimes also called icing sugar or confectioner's sugar in the baking aisle.
• All-Purpose Flour. Yes, we're using a small amount of raw flour in this dip. Since flour is just processed raw grains that aren't heated to kill any germs, it's highly recommended that you spread it out thinly on a baking sheet and bake it at 350-degrees Fahrenheit for 5 minutes. The flour should reach 160-degrees F to kill any potential pathogens. You can microwave for just over 1 minute to heat to this temperature as well. Let the flour cool  and then use as directed in recipe. Alternatively, you can use a gluten-free flour that is safe to eat raw, like oat flour or almond flour.
• Cocoa Powder. I like to use Dutch-Process Cocoa Powder because it is the darkest, richest color, but regular unsweetened cocoa works just as well.
• Brown Sugar. Light or dark work equally well here.
• Milk. Can be anything from whole milk to skim milk, or even non-dairy milk.
• Vanilla Extract. Don't skip this--it balances the chocolate flavor and makes things even sweeter.
•  Salt. For balance.
• For serving: I like mini chocolate chips on top for serving, and tons of dippers. The best dippers for brownie batter dip are: fresh fruit (any fruit that pairs well with chocolate, like strawberries and berries), salty pretzels, graham crackers, and chocolate chip cookies. Anything you see on my famous Dessert Charcuterie Board is welcome here.

The Directions

1. Gather all ingredients needed for the dip (ensure the cream cheese and butter are at room temperature).
   
2. In a large bowl, beat the butter and cream cheese together with an electric mixer. Beat until fully combined and fluffy, about 1 minute.
   
3. Next, sprinkle all remaining ingredients in the bowl: the powdered sugar, flour, cocoa powder, brown sugar, vanilla, milk and salt. Beat until very well combined and smooth.
    
4. Give this a taste and add salt or extra powdered sugar, to your liking. Do you see the small grains of brown sugar in there? It's the BEST PART!
   
5. Scrape the brownie batter dip into a serving bowl, and place it on a board with dippers. You can sprinkle mini chocolate chips on top before serving, if you like.

What to Serve with Brownie Batter Dip

• Since this dip is so sweet, it needs something salty on the board, like pretzel twists or pretzel sticks. 
• Any fruit that goes with chocolate is welcome on this board: fresh strawberries, blackberries, raspberries and blueberries.
• Just to be super fun, I like to serve it with chocolate chip cookies because what is more fun that combining two desserts into one?

Other Super Bowl Desserts:

--Fruit Dip

--Football Cupcakes

--Caramel Brownies

--Oreo Balls Recipe

Continue to Content

Yield: 4

Brownie Batter Dip

Print

A small batch of brownie batter dip to serve 4-6 people.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• ⅓ cup all-purpose flour
• ⅓ cup Dutch-process cocoa powder
• 2 tablespoons brown sugar
• 3 tablespoons milk
• ½ teaspoon vanilla
• ¼ teaspoon salt

Instructions

How to Make Brownie Batter Dip

1. Gather all ingredients and ensure the butter and cream cheese is at room temperature.

2. Beat together the softened butter and cream cheese until light and fluffy, using an electric mixer for 1 minute.

3. Add all remaining ingredients and beat until creamy.

4. When smooth, scrape into a serving bowl, top with mini chocolate chips and serve with dippers.

Notes

All-Purpose Flour: Since raw flour isn't heat-treated to kill any germs, it's highly recommended that you spread it out thinly on a baking sheet and bake it at 350-degrees Fahrenheit for 5 minutes. The flour should reach 160-degrees F to kill any potential pathogens. You can microwave for just over 1 minute to heat to this temperature as well. Let the flour cool  and then use as directed in recipe. Alternatively, you can use a gluten-free flour that is safe to eat raw, like oat flour or almond flour.
Cocoa Powder: I like to use Dutch-Process Cocoa Powder because it is the darkest, richest color, but regular unsweetened cocoa works just as well.
Brown Sugar:Light or dark work equally well here.
Milk: Can be anything from whole milk to skim milk, or even non-dairy milk.
Dippers: I like mini chocolate chips on top for serving, and tons of dippers. The best dippers for brownie batter dip are: fresh fruit (any fruit that pairs well with chocolate, like strawberries and berries), salty pretzels, graham crackers, and chocolate chip cookies, in my opinion, of course.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 233Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 183mgCarbohydrates: 31gFiber: 1gSugar: 23gProtein: 3g

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