Brownie Batter Dip Recipe

Certain foods are just incredibly tempting to eat undercooked or even raw, but sometimes it's simply not worth the safety risk. Cookie dough and brownie batter are two great examples of foods that many of us have wanted to eat straight from the mixing bowl, but the inclusion of raw eggs and uncooked flour means there's a potential that they're a food safety hazard, and that's an idea that makes them no fun to eat. If you're looking for a way to really enjoy brownie batter without the food safety risks, boy, is this it. It's a moreish dip that has all the choclately flavor and luscious, extra-thick, creamy texture of a really fantastic brownie batter, with the tanginess of cream cheese for balance.

While this brownie batter dip isn't an exact dupe for actual batter (obviously, because otherwise it wouldn't be safe to eat), it perfectly captures all the fun of stealing tastes of the batter when you whipped up brownies as a kid. A combination of softened butter and cream cheese serves as the base, establishing that velvety consistency, while cocoa powder, a touch of espresso powder, and confectioners' sugar help transform it into a deeply flavored dip truly akin to brownie batter. This dip is definitely a new favorite for me for party platters, and would make a great pairing to a fruit platter, cookie platter, or holiday table. 

To make this brownie batter dip, start with softened unsalted butter and softened cream cheese. Next, you'll need cocoa powder, espresso powder, kosher salt, milk, confectioners' sugar, and mini chocolate chips. As for what to serve the dip with, it's really up to you and your preferences, and you have plenty of options, and snacks like cookies, pretzels, and sliced fruits are good pairing options.

In a stand mixer fitted with a paddle attachment (or with a handheld mixer), beat the butter, cream cheese, cocoa, espresso powder, salt, and 1 tablespoon milk to form a thick paste.

Add an additional tablespoon of milk, along with the confectioners' sugar, and beat until smooth.

Adjust the consistency by adding the remaining tablespoon of milk as desired.

Fold in 2 tablespoons of mini chocolate chips.

Transfer the dip to a serving dish.

Sprinkle with additional chocolate chips, and serve with cookies, pretzels, strawberries, or other favorite dippers.

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When it comes to serving the brownie batter dip, the dippers of choice are almost as crucial as the dip itself. I paired my chocolatey concoction with a plethora of dippers for optimal variety and appeal, including marshmallows, strawberries, peanut butter cookies, butter cookies, wafer cookies, and salty pretzel rods. I even threw in some brownie brittle pieces for dipping, because you really can't go overboard with the layers of chocolatey flavor in this recipe.

If you want to experiment with dippers or get creative with what you set out, just go for anything that might pair well with chocolate. Other fruits are a good option, like thick apple slices for a crunchy contrast, or fresh raspberries, which make for a naturally great tart pairing with chocolate. Dried fruits are also fair game here, so something like figs or cherries could add a flair of sophistication to the platter. Cookies of any sort would work well, and those that bring a new flavor profile to the mix, like peanut butter or hazelnut, will add that much more complexity. Finally, I highly recommend including pretzels somewhere in the mix, as that salty, crunchy contrast is absolutely delicious with the rich, sweet, creamy dip. You could take that even further and set out some kettle chips!

This recipe is already pretty quick and easy as written, requiring only about 15 minutes of prep work and no cook time. That said, if you're planning a big party or event and want to get a couple of things ticked off your list in advance, then there is some flexibility in making the dip ahead of time. 

To make the dip ahead, fully prepare it as written in the recipe, but just shy of sprinkling on the remaining chocolate chips and setting it out with various dippers. Tightly wrap the dip in the serving dish (or store it in a sealable container in the meantime) and keep it refrigerated for up to four days. Note that the dip will become quite thick after sitting in the fridge, so you'll want to let it stand at room temperature for about 30 minutes before serving. Depending on how long it was refrigerated, you may need to give the dip a hefty stir or possibly re-mix it in the stand mixer to bring it back to life. It'd also be a good idea to keep an extra tablespoon or so of milk on hand, in case you need to loosen the dip even further. 

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