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A supremely chocolatey dip that is everything you love about brownie batter without the eggs.
Day 2 of the 12 Dips of Christmas AND we’re giving away goodies! It’s a great Tuesday here at FAF!
Are you planning to follow along with the dip party? 6 savory and 6 sweet. Yesterday, we kicked things off with spinach dip, so today, we’re all about the sweetness.
Bring. On. The. Sugar.
I’m really excited about this dip because, well, it’s BROWNIE BATTER that you can safely eat. No eggs. Not even flour. Just chocolate, sugar, and more chocolate. SO MUCH CHOCOLATE.
This is a recipe you’ve seen before if you’ve frequented FAF. It’s the general outline of my very favorite, tried and true, very delicious scratch brownie recipe. I’ve used it so many times here– in cookies & cream brownies, in game day brownie bites, in Peppermint Pattie brownies.
It’s easy, it’s quick, and it makes incredible brownies.
And, as it turns out, it makes incredible brownie batter DIP. Decadent, smooth, and everything you love about licking the bowl without the risk of getting sick.
Though… If we’re being honest, that’s a risk I’m always willing to take, but I can’t advertise eating raw eggs on my blog because… Well… Salmonella.
So instead of taking risks, I’ve taken the risk OUT for you and we’re left with plain old brownie batter sans eggs for dipping all of the things. Spoons included.
While the backbone of this recipe is my basic brownie batter, we’re using a special ingredient that I don’t normally use in my brownies: Dutch processed cocoa powder. And if you’ve been here for things before, you may have seen I am a fangirl of Dutch processed cocoa powder from my friends at Rodelle!
And, spoiler alert, Rodelle is giving away the goodies today. Including a canister of their Dutch processed cocoa powder for your baking adventures for the holidays! Scroll down to above the recipe for details about the giveaway.
In this brownie batter dip, we’re using the Dutch processed cocoa powder in place of flour. Since flour lends zero flavor to baked goods and is there for the purpose of essentially giving baked goods their guts and working insides, we don’t need any of that here.
But we needed some powder situation to give us the mouthfeel of batter. And that’s where the cocoa powder comes in.
Since we don’t have to neutralize any acidity in the smooth and mellow Dutch processed cocoa powder, we don’t have to worry about a metallic or weird flavor. It’s the perfect ingredient for what we’re trying to accomplish in this dip.
We chose pretzels, graham crackers, and APPLES (!!) for dipping into this when we took it to a party, but really, anything that goes well with chocolate is fair game here.
So are spoons.
Like if you want to just make this up and lick it out of the bowl or off of spatulas, that is completely acceptable since this is exactly why I made this dip the way I made it: brownie batter is irresistible.
So now that you’re drooling all over the place, let’s talk about how you can enter the giveaway and what it’s all about!
What you will win
A surprise goodie box from Rodelle, including a canister of Dutch processed cocoa powder
How to enter
Comment below and tell me what your favorite holiday tradition is. That’s it!
Winner will be picked randomly by comment number entered into random.org.
This giveaway is open to the U.S. only. Giveaway ends on Thursday, December 6th at 11:59pm.
Brownie Batter Dip
- 4 Tablespoons unsalted butter cut into 6-8 pieces
- 4 ounces quality semi-sweet chocolate coarsely chopped
- 1 and 1/4 cup + 1 Tablespoon firmly packed brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup Rodelle Dutch processed cocoa
- 1/4 teaspoon salt
- 1/4 cup heavy whipping cream
- optional: 1/3 cup semi-sweet chocolate chips
- In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.
- Pour the cooled chocolate into a large bowl or the bowl of a stand mixer. Using a handheld mixer or the stand mixer fitted with the whisk attachment, whisk the sugar into chocolate mixture until combined. Whisk in the vanilla. Add the cocoa powder and salt and whisk on low until completely combined.
- Increase the mixer speed to medium-high, add the heavy cream, and whisk until everything is combined and mixture becomes a little fluffier. Allow dip to chill in the refrigerator at least 30 minutes before serving. If refrigerating longer than 1 hour, allow dip to sit at room temperature for 15-20 minutes before serving. Leftovers can be kept in the refrigerator up to 1 week.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.