This brownie batter dip is creamy and full of amazing chocolate flavor! And unlike other brownie dips, this one first cooks the brownie batter with milk to avoid the gritty texture of most brownie batters! It’s delicious and the perfect dessert dip for any occasion!
In a medium saucepan, whisk together the brownie mix and milk over medium heat and cook until smooth and thick, about 5 to 8 minutes. There shouldn’t be any grittiness to the mixture, it should look like chocolate sauce.
Remove from heat and allow to cool to room temperature for about 45 minutes. You can also speed this up by transferring the brownie mixture to a fresh bowl and placing it in the refrigerator for 20 to 25 minutes. The brownie mixture should have a soft but thick ganache-like texture once cooled enough to mix in.
In a large bowl or stand mixer fitted with a whisk attachment, whip together the heavy cream, pudding mix, and powdered sugar until stiff peaks form.
Fold the brownie mixture into the whipped cream mixture until fully incorporated.
Serve immediately for a silky smooth and soft dip or refrigerate for a thicker mousse-like consistency. Serve with fruit, cookies, pretzels, and more!
Choose a brownie mix that is just a standard fudge brownie mix. This works best with a regular mix.Try it both ways. Serve part of the dip immediately and chill the other half for later so you can taste it both as a creamy dip and a more mousse-like dip.Make this ahead of time and store in the refrigerator until serving. The dip can be stored in the fridge for up to three days before you should toss it.Recipe Substitutions:
Heavy cream - if you don’t have heavy cream, you can also use an 8 oz tub of Cool Whip instead, but I highly recommend the cream for a fuller flavor.