Brownie Batter Dip Cups
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for consistency)
- 1/2 cup mini chocolate chips
- Assorted dippers: Graham crackers, pretzels, strawberries, or apple slices
Instructions
- Heat-Treat the Flour: Place the all-purpose flour in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until the flour reaches a temperature of 160°F (71°C). This ensures the flour is safe to consume raw. Let it cool completely before using.
- Cream the Base: In a large mixing bowl, beat the softened cream cheese and butter together using a hand mixer or stand mixer. Continue until the mixture is light, fluffy, and completely smooth with no lumps.
- Add Sweetener and Cocoa: Sift in the powdered sugar and cocoa powder to avoid clumps. Add the vanilla extract. Mix on low speed initially so the powder doesn’t fly out of the bowl, then increase to medium speed until well combined.
- Incorporate Flour and Milk: Add the cooled, heat-treated flour to the mixture. Mix until just combined. If the batter is too thick, add milk one tablespoon at a time until you reach a creamy, dip-like consistency.
- Fold in Chocolate Chips: Using a spatula, gently fold in the mini chocolate chips. This adds a delightful crunch and extra bursts of chocolate throughout the dip.
- Portion and Chill: Scoop the mixture into small individual serving cups or ramekins. For the best texture and flavor, refrigerate the cups for at least 30 minutes before serving. This allows the flavors to meld and the dip to firm up slightly.
Find it online: https://www.diannemeals.com/desserts/brownie-batter-dip-cups/