I watch many a food trends, and in 2013 there were quite a few that stood out that cater to the home cook. One was dips, and the other was salty/sweet combinations such as with Lay’s Potato Chips in milk chocolate. Pinterest was full of ways to celebrate both of these combinations, yet none intrigued me more than Brownie Batter Dip.
Mel’s recipe for Brownie Batter Dip went viral, just like Cookie Batter Dip did in 2012. They were ways to enjoy batter without worrying about any contamination from eggs, and getting to dip extra goodies into a frosting like concoction.
When I set out on the trending bandwagon, I quickly realized that Mel’s version didn’t have enough chocolate. I love brownies for their intense chocolate flavor so I wanted to develop a recipe in which a person could tailor it to their likes (milk or dark), and even add in extra flavorings.
I also didn’t see the purpose flour served in the recipe other than being at risk to develop gluten. Out went the flour with no gumminess, and so the gluten-free folks out there could enjoy this recipe too! My recipe for Brownie Batter Dip mimicked my favorite brownie recipe in that it first started with melted chocolate.
I made the initial batch with milk chocolate (as seen in the photos), but I much preferred it with bittersweet chocolate chips as it helps compliment the tanginess from the cream cheese. At this stage you could even use peanut butter chips, white chocolate, or a combination of any chips you have in the cupboard. Make it your own I say!
From there, the melted chocolate is mixed in to a basic cream cheese frosting (hello, there’s nothing quite like eating frosting either). With the melted chocolate and additional cocoa powder, you get the rich chocolate flavor of a brownie.
As you start to mix everything together, you’ll achieve a much smoother and lighter consistency with milk. However, if you want a more bold flavor profile, you can add in fruit flavors from extract (raspberry, orange, butterscotch), or just add in caramel sauce. The bottom line is you have a delicious dip to set out on the table for Super Bowl, Mardi Gras or even Valentine’s day that will entice even the most wary snackers.
Serve with potato chips and pretzels to keep your creations trending and hip.
To full plates and eating your tarte out,
Brownie Batter Dip
- 10 ounces of chocolate chips
- 8 ounces of cream cheese, softened
- 1/4 cup of unsalted butter, softened
- 2 cups of powdered sugar, sifted
- 1/2 cup of cocoa powder, sifted
- 1 teaspoon of vanilla
- 1/4 teaspoon of salt
- 2 tablespoons of milk
Melt your chocolate over a double boiler until creamy. Remove from heat and allow to cool for 10-15 minutes.
Combine together the cream cheese and butter, mixing on medium speed for 1-2 minutes. Add in your melted chocolate and continue mixing. Next, add in the powdered sugar and cocoa powder. Once incorporated fully, stir in the remainder of your ingredients. Mix on medium speed, adding more milk for a creamier, less dense mixture.
Serve with fruit, potato chips, animal crackers or pretzels.
About the writer: Author Kat Nielsen (Tarte Chic) is a horse enthusiast/musician turned food blogger. She maintains a day job handling marketing and brand support to various companies while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences. Visit her blog at EatYourTarteOut.com or email her at firstname.lastname@example.org.