A couple weeks ago I saw this delicious looking Brownie Batter Dip on Mel’s Kitchen Café and decided I needed to make it. Love it! I could eat it by the spoonsful, but it really is great with pretzels, animal crackers or graham crackers. I didn’t try it, but it’d also be great with fresh fruit. I also thought it would be a great sandwich cookie filling for whoopie pies or something. In fact I tried it as a filling in some zucchini cookies I made this week. I’m even thinking it would be a great topping for cupcakes.
I made some minor adaptations to the recipe.
Brownie Batter Dip, by Katrina, Baking and Boys! adapted from Mel’s Kitchen Café
8 ounces 1/3 less fat cream cheese, softened
1/4 cup I Can’t Believe It’s Not Butter (or butter), softened
2 cups (220 grams) powdered sugar, sifted
5 tablespoons (37.5 grams) all purpose flour
5 tablespoons (25 grams) cocoa powder
2 tablespoons (27.5 grams) brown sugar
1 teaspoon vanilla extract
**You might need a tablespoon or two of milk for the desired consistency, I didn’t use any
Pretzels, animal crackers, graham crackers, fruit
In the bowl of an electric mixer, combine the cream cheese and butter and beat until light and fluffy. Scrape sides of bowl. Add the powdered sugar and beat until well combined. Add the flour, cocoa powder, brown sugar and vanilla. Beat until fluffy and smooth. Add milk a teaspoon at a time, beating together until desired consistency. Serve with pretzels, crackers, etc.
Do you like brownie batter? This is the perfect solution from eating unbaked brownie batter (not that there is anything wrong with that). :)
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