This brownie batter dip is calories 3 inch brownie made from scratch. It has the super creamy, rich chocolatey flavor of brownie batter, and it even has the satisfying crunch of sugar crystals, like we find in the box mix! Let’s not pretend that we don’t know the joys of dipping our fingers into raw brownie batter. We have all done it, we will all continue to do it, and we will teach it to our children, too.
There’s just something so GOOD about the rich chocolate fudge taste, the thick texture, and the sugar crystals. I really think it’s the crunch of the sugar crystals that does it for me. However, I don’t do boxed mixes. I have eaten this dip at parties so much and loved it, only to discover the recipe starts with a box mix. I have been wanting to recreate it from scratch, and I think the Super Bowl is the right time.
Let’s say you love brownies, but you have a vegan friend. We cannot leave them out of the fun! Even non-vegans love them A LOT. How to Make Brownie Batter Dip This recipe starts out a bit like making brownies. But, there’s no need to preheat your oven. Yes, we’re using raw flour in this recipe.
If that bothers you, toast it in the oven or microwave before using. It’s an excellent time to use gluten-free flour, if that suits you more, too. If it’s not room temperature, we will have lumps in the final result, and no one wants a lumpy dessert. Finally, since we are making a Super Bowl dessert, I highly recommend full-fat cream cheese. However, you can absolutely use a low-fat version without much sacrifice to the overall flavor of the brownie batter dip. Unsalted butter, also at room temperature. Sometimes also called icing sugar or confectioner’s sugar in the baking aisle.
Yes, we’re using a small amount of raw flour in this dip. Since flour is just processed raw grains that aren’t heated to kill any germs, it’s highly recommended that you spread it out thinly on a baking sheet and bake it at 350-degrees Fahrenheit for 5 minutes. The flour should reach 160-degrees F to kill any potential pathogens. You can microwave for just over 1 minute to heat to this temperature as well. I like to use Dutch-Process Cocoa Powder because it is the darkest, richest color, but regular unsweetened cocoa works just as well. Light or dark work equally well here. Can be anything from whole milk to skim milk, or even non-dairy milk.