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A blue bowl filled with chocolate mousse, topped with chocolate chips, sits on a white surface.

Frosting-Thick Brownie Batter Dip

Author: Jessica Haggard
This brownie batter dip tastes like the batter bowl you scraped as a kid, made safe to eat by heat-treating the boxed mix first. Cream cheese and Cool Whip set it up as thick as frosting.
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Prep Time 10 minutes
Cook Time 2 minutes
Cool Time 20 minutes
Total Time 32 minutes
Course Desserts
Cuisine American
Servings 10
Calories 361 kcal

Equipment

Ingredients
 
 

  • 18 ounces box brownie mix
  • 8 ounces cream cheese softened
  • 1 cup Cool Whip thawed
  • ½ cup mini chocolate chips for garnish

Instructions
 

  • Pour the brownie mix into a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring well and scraping the sides between each, until an instant-read thermometer reads 160°F in several spots, about 2 minutes total.
  • Spread the mix on a rimmed baking sheet and let it cool completely, about 20 minutes, until it feels cool to the touch. Break up any clumps with a fork.
  • In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 1 minute.
    A glass bowl containing a mixture of creamed butter and sugar sits on a white surface, alongside a bowl of chocolate chips in the background.
  • Add the Cool Whip and the cooled brownie mix.
    A glass bowl with whipped cream, chocolate powder, and butter mixture being mixed with a white spatula on a marble surface.
  • Fold with a spatula until the dip is smooth with no dry or white streaks. It will thicken quickly, and that is what you want.
    A clear bowl containing chocolate cookie dough being mixed with a white spatula on a marble countertop.
  • Transfer the dip to a serving bowl and sprinkle with the mini chocolate chips.
    A blue bowl filled with chocolate-flavored whipped dip, topped with chocolate chips. Sliced green apples and a wooden board are partially visible in the background.
  • Serve immediately with your favorite dippers. To make ahead, cover and refrigerate up to 24 hours. Stir well and taste before serving, since chilling can dull the sweetness slightly.
    A blue bowl filled with chocolate chip-topped whipped dessert sits on a white surface with fruit and a cloth in the background.

Notes

For a peanut butter version, add 2 tablespoons creamy peanut butter to the cream cheese in step 3.
A thermometer reading under 160°F in any spot means another 30 seconds and another stir.
Too stiff to scoop: stir in milk, 1 teaspoon at a time.
Serve: Serve with sliced strawberries, bananas, apple slices, graham crackers, vanilla wafers, chocolate chip cookies, pretzels, or marshmallows. Keep it at room temperature no longer than 2 hours, or 1 hour above 90°F.
Store: Refrigerate leftovers in an airtight container for up to 3 days and stir before serving. Do not freeze.

Nutrition

Calories: 361kcalCarbohydrates: 49gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 25mgSodium: 232mgPotassium: 38mgFiber: 0.3gSugar: 33gVitamin A: 338IUVitamin C: 0.1mgCalcium: 41mgIron: 2mg
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