Wednesday, September 19, 2012

Brownie Batter Dip


I like an easy make ahead dessert that’s no fuss. There’s a couple of factors in this dessert I want to be sure to point out. I made it with the full amounts listed below. Tasting it right when it was made, it had the tang taste like cream cheese and powdered sugar, which made me want to cut back on the powdered sugar. Having it a day later it tasted like brownie batter. It does thicken up so it’s hard to judge on how much to add for consistency, but it was perfect for dipping pretzels and vanilla wafers (kind of like a thick frosting). If you want to dip strawberries it needs to have less powdered sugar. I would make it again it’s just hard to say what to use to dip with. I think we liked the vanilla wafers best.

Brownie Batter Dip
(Adapted from Crumbs and Chaos)

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8 ounces cream cheese
½ cup butter
2-3 cups powdered sugar - varies by desired consistency
5 tablespoons flour
5 tablespoons cocoa powder
2 tablespoons brown sugar
3+ tablespoons milk - varies by desired consistency
1 teaspoon vanilla

With a mixer, beat together the cream cheese and the butter.


Add 2 cups of the powdered sugar, 1 cup at a time, and 1 tbsp. milk until combined.


Add the flour, cocoa powder, brown sugar, vanilla, and 1 more tbsp. of milk if needed.


Beat until smooth.


Add remaining powdered sugar and milk alternately until dip reaches your desired consistency.


1 comment:

  1. Interesting dip...wondering how it would do without the flour...