Introduction
Remember those days when you’d sneak a spoonful of brownie batter straight from the bowl? Pure, unadulterated chocolatey bliss! Well, get ready to relive that joy, because today we’re making a Brownie Batter Dip that captures all that fudgy, chocolatey goodness in a dippable, shareable (or not!) form. It’s ridiculously easy, super quick, and guaranteed to be the star of your next get-together, or just a delightful treat for yourself.
Why You’ll Love This Recipe
- Fast: Seriously, this comes together in minutes! Perfect for last-minute cravings or unexpected guests.
- Easy: No fancy techniques here. If you can stir, you can make this dip!
- Giftable: Package it up in a cute jar with some dippers and you’ve got a homemade gift that’s sure to be loved.
- Crowd-pleasing: Who doesn’t love brownies? This dip is a guaranteed hit for any age and any occasion.
Ingredients
Here’s what you’ll need to whip up this chocolatey dream:
- ⅓ cup (40 g) all-purpose flour: This gives our dip a lovely thick texture, just like real brownie batter.
- ½ cup (113 g) unsalted butter, room temperature: Softened butter is key for creaming everything together smoothly.
- 1 cup (100 g) confectioners’ sugar: For that sweet, powdery richness.
- 2 tablespoons brown sugar: Adds a subtle caramel note that’s oh-so-delicious.
- 1 teaspoon vanilla extract: The secret weapon for boosting all those chocolate flavors!
- ¼ teaspoon kosher salt: Just a pinch to balance out the sweetness and make the chocolate pop.
- ⅓ cup (28 g) natural cocoa powder: The heart and soul of our brownie flavor. Use a good quality one for the best taste.
- 2 tablespoons whole milk: To bring everything together into a dreamy consistency.
- ½ cup (113 g) heavy cream, cold: This is what makes our dip light and airy, like magic! Make sure it’s nice and cold.
- ½ cup (88 g) mini chocolate chips, divided: For those delightful little pockets of melted chocolate goodness throughout.
How to Make It
Alright, let’s get our hands (metaphorically, mostly!) into this deliciousness:
- Cream it up: In a medium bowl, start by creaming together the softened butter, confectioners’ sugar, and brown sugar. You want this mixture to be super smooth and fluffy. A hand mixer or a stand mixer works wonderfully here.
- Flavor boost: Now, beat in the vanilla extract and kosher salt. Give it another good mix until everything is well combined.
- Bring on the chocolatey goodness: Add the all-purpose flour and natural cocoa powder. Mix these in until they’re just combined. We don’t want to overmix at this stage!
- A splash of dairy: Stir in the whole milk. This will help loosen up the batter into something more dip-able.
- Whip it good: In a separate, clean bowl, whip the cold heavy cream until it forms stiff peaks. This means when you lift your whisk or beater, the cream stands straight up without falling over. This is crucial for a light and airy dip!
- Gentle does it: Now for the magic! Gently fold the whipped cream into the brownie batter mixture. Do this in a few additions, folding carefully until there are no streaks of whipped cream left. You want to keep all that lovely airiness!
- Choc-chip surprise: Fold in ¼ cup of the mini chocolate chips. These will be your hidden treasures within the dip.
- Serve it up: Transfer the glorious Brownie Batter Dip to your favorite serving bowl.
- The grand finale: Sprinkle the remaining ¼ cup of mini chocolate chips over the top. It looks pretty, and gives you that extra burst of chocolate with every scoop!
Substitutions & Additions
Feel free to get creative! This recipe is wonderfully forgiving:
- No brown sugar? You can use an equal amount of granulated sugar, but you might lose a tiny bit of that rich, caramel depth.
- Dairy-free? You could try a plant-based butter alternative and a dairy-free milk like almond or oat milk. For the whipped cream, coconut cream is a great option, just make sure to chill it thoroughly beforehand.
- Extra chocolatey? Fold in some chopped chocolate bars, chocolate shavings, or even a few swirls of chocolate syrup before serving.
- Fancy it up: A sprinkle of sea salt flakes on top before serving is divine! You could also add a swirl of peanut butter or a dollop of marshmallow fluff.
Tips for Success
A few little helpers to make your dip perfect:
- Butter temperature is key: Make sure your butter is truly softened (room temperature) but not melted. This helps it cream properly with the sugars.
- Don’t overmix the batter: Once you add the flour and cocoa, just mix until combined. Overmixing can lead to a tougher texture.
- Cold cream is a must: For the best whipped cream, make sure your heavy cream, bowl, and whisk are all nice and cold.
- Prep ahead! You can make the brownie batter base (steps 1-4) a day in advance and store it in the fridge. Whip the cream and fold it in just before serving for the freshest texture.
How to Store It
If you happen to have any leftovers (highly unlikely, but good to know!), store the Brownie Batter Dip in an airtight container in the refrigerator for up to 3-4 days. The texture might change slightly as it chills, becoming a bit firmer. Give it a gentle stir before serving again!
FAQs
Here are a few common questions you might have:
Q: Can I eat this brownie batter dip raw?
A: Unlike traditional brownie batter, this recipe uses cooked flour, so it’s safe to enjoy as is! That’s the beauty of it!
Q: What should I serve with this dip?
A: Oh, the possibilities are endless! Graham crackers, pretzels, fresh fruit like strawberries and raspberries, cookies, shortbread, or even just a spoon! Your favorite dippers are all fair game.
Q: Can I make this dip without the whipped cream?
A: You can, but it will have a much denser, fudgier texture, more like a thick brownie spread. The whipped cream adds that signature light and airy quality that makes it so irresistible!
Brownie Batter Dip
Equipment
- Medium bowl
- Hand mixer or stand mixer
- Clean bowl for whipping cream
- Whisk or electric mixer for cream
- Serving bowl
- Airtight container for storage
Ingredients
Main ingredients
- 0.33 cup all-purpose flour (40 g)
- 0.5 cup unsalted butter room temperature (113 g)
- 1 cup confectioners' sugar (100 g)
- 2 tablespoons brown sugar (with caramel note)
- 1 teaspoon vanilla extract
- 0.25 teaspoon kosher salt
- 0.33 cup natural cocoa powder (28 g)
- 2 tablespoons whole milk
- 0.5 cup heavy cream cold (113 g)
- 0.5 cup mini chocolate chips divided (88 g)
Instructions
- In a medium bowl, cream together the softened butter, confectioners' sugar, and brown sugar until super smooth and fluffy. A hand mixer or a stand mixer works wonderfully here.
- Beat in the vanilla extract and kosher salt. Mix until everything is well combined.
- Add the all-purpose flour and natural cocoa powder. Mix until just combined. Do not overmix.
- Stir in the whole milk to loosen up the batter into a more dip-able consistency.
- In a separate, clean bowl, whip the cold heavy cream until it forms stiff peaks.
- Gently fold the whipped cream into the brownie batter mixture in a few additions until no streaks remain, being careful to keep the airiness.
- Fold in ¼ cup of the mini chocolate chips.
- Transfer the dip to a serving bowl.
- Sprinkle the remaining ¼ cup of mini chocolate chips over the top.