Sunday, September 9, 2012

Brownie Batter Dip

Difficult? Nope
Time consuming? Nope

Who doesn't love licking sweet, chocolatey brownie batter from the bowl (and spatula and fingers) before tossing all the dirty dishes in the sink?  Except for that whole don't-eat-raw-eggs thing.  That can end badly.  This brownie batter dip has no eggs in it and definitely got a thumbs up from my six-year-old niece who basically just ate this with her fingers.

The recipe

1 stick of butter, room temperature
1 (8 oz) package of cream cheese or neufchatel, room temperature
2-3 cups powdered sugar (doesn't have to be sifted)
5-8 tablespoons of cocoa powder (also doesn't have to be sifted)
2 tablespoons brown sugar, lightly packed
1 tablespoon white sugar
2+ tablespoons of milk
1 teaspoon vanilla

1.  Using a hand or stand mixer, cream the butter and cream cheese together.
2.  Add one cup of powdered sugar, mix.  Add 1 tablespoon of milk, mix.  Add another cup of powdered sugar, mix.  Add another tablespoon of milk, mix.
3.  Add 5 tablespoons of cocoa powder, all of the brown and white sugars, and the vanilla.  Mix.
4.  Taste it - is it still too tangy from the cream cheese?  Add more cocoa powder.  Is the consistency too thin?  Add more powdered sugar.  Is the consistency too thick?  Add more milk.
5.  Serve with pretzels, vanilla wafers, graham crackers, Oreo's, anything.  And enjoy.

Recipe modified from Something Swanky.

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