Brownie Batter Dip
Quick to make, this brownie batter dip is a no-bake chocolate dessert dip that pairs great with cookies, fruit and pretzels.
Servings: 12
Calories: 343kcal
Ingredients
- 1 box Boxed brownie mix 16.9 to 18 oz in size
- 8 ounces cream cheese softened/room temperature
- 2 tablespoons chocolate milk or regular milk / milk of choice
- ½ cup mini chocolate chips
- 8 ounces whipped topping cool whip or similar
- 2 tablespoons sprinkles see note 1
Instructions
- Add the dry brownie mix to a large microwave safe bowl. Microwave on high for 30 seconds. Stir well. Return to microwave another 30 seconds. Stir again. Take temperature using a quick read thermometer. If temperature is not reading 165℉ then return to microwave and repeat process until that temperature is reached. Set aside.
- Add softened cream cheese to another mixing bowl and beat with a hand mixer until smooth. Add milk and dry brownie mix. Continue to mix until mixture is well blended.
- Add mini chocolate chips and whipped topping and stir well with spoon or rubber spatula until well combined and white from whipped topping is no longer visible.
- Transfer to serving bowl and top with sprinkles of choice.
Notes
Note 1: Change up the type of sprinkles to match the occasion. IE: for Valentine's day use pastel or heart sprinkles. For Christmas use red and green etc.
Note 2: If not serving right away or you have dip left over, cover tightly and store in refrigerator for no more than four days.
Serving ideas -
Some great dippers for the brownie batter dip are:
- graham crackers
- strawberries
- chocolate chip cookies
- salted pretzels - the sweet salty combo is great!
- wafer cookies
Nutrition
Calories: 343kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 204mg | Potassium: 48mg | Fiber: 0.2g | Sugar: 33g | Vitamin A: 287IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg