Brownie Batter Dip
This Brownie Batter Dip is loaded with chocolate, and only takes 5 ingredients and 10 minutes to make. Serve it at holiday parties and watch it disappear!
Servings: 14 servings
Calories: 286kcal
Equipment
- mixing bowls
- hand mixer
- spatula
Ingredients
- 18 ounces fudge brownie mix
- 8 ounces cream cheese softened
- ¼ cup milk
- 1 ½ cups whipped topping
- ¾ cup mini chocolate chips reserve ¼ cup for garnish
Instructions
- Heat treat the dry brownie mix so it is safe to eat. Add the mix to a microwave safe bowl and heat in thirty second intervals for a total of about ninety seconds. Stir between each round until the temperature reaches 165ºF. Let it cool completely. While it's cooling, beat softened cream cheese until smooth and creamy.
- Add the cooled brownie mix and blend on low speed until just combined.
- Slowly add the milk one tablespoon at a time while mixing on low. Stop when the mixture is silky and smooth. Fold in the whipped topping with a spatula until no white streaks remain.
- Gently add the mini chocolate chips and save some for the garnish.
Notes
- Always heat treat your brownie mix to make it safe to eat as shown in Step 1 of the instructions.
- Make sure the cream cheese is fully softened for the smoothest texture.
- If the brownie mix looks clumpy after cooling, give it a quick sift before mixing.
- Store leftover dip in an airtight container in the refrigerator for up to three days. The dip will firm up in the fridge, so let it rest at room temperature for about fifteen minutes to bring back the creamy texture.
Nutrition
Serving: 1serving | Calories: 286kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 171mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 27g | Vitamin A: 252IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg