Brownie Batter Dip: A supremely chocolatey dip that is everything you love about brownie batter without the eggs.
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Brownie Batter Dip

A supremely chocolatey dip that is everything you love about brownie batter without the eggs.
Prep Time10 mins
Total Time10 mins
Servings: 10 -12 servings
Calories: 0
Author: freshaprilflours.com

Ingredients

  • 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

Instructions

  • 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.