Ingredients
Scale
- 1 ½ cups dry brownie mix (ensure it does not contain pudding in the mix)
- 8 oz cream cheese, softened to room temperature
- 4 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 2–3 tablespoons whole milk (adjust for desired consistency)
- ½ cup mini semi-sweet chocolate chips
- Optional: A pinch of sea salt to enhance the chocolate flavor
Instructions
- Place the dry brownie mix in a microwave-safe bowl. Heat it on high in 30-second intervals for about 2 minutes total, stirring between each session. Use a meat thermometer to ensure the mix reaches 160°F (71°C) to kill any potential bacteria in the raw flour. Let the mix cool completely before proceeding to the next step.
- In a large mixing bowl, combine the softened cream cheese and softened butter. Use a hand mixer or stand mixer on medium-high speed to beat the mixture until it is smooth, light, and fluffy. This usually takes about 2 to 3 minutes. Scrape down the sides of the bowl to ensure no lumps remain.
- Add the cooled brownie mix and vanilla extract to the cream cheese base. Mix on low speed until the powder is mostly incorporated, then increase the speed to medium. Gradually add the milk one tablespoon at a time until the dip reaches your preferred thickness. Stir in the mini chocolate chips by hand using a spatula.
- Transfer the dip to a serving bowl. For the best flavor and texture, let it chill in the refrigerator for at least 30 minutes. This allows the cocoa flavors to deepen and the dip to firm up slightly. Serve with graham crackers, fruit, or pretzels.
- Cook Time: 12 minutes