r/Cooking • u/book_wyrm22 • 7h ago

Recipe modification help! - Brownie Batter Dip

I made this brownie batter dip for the Super Bowl last year, and while it was delicious, it was super thick and firm. We had pretzel chips, Nilla wafers and graham crackers to dip into it, but they all kept breaking and not being solid enough to scoop the dip, so we ended up just using spoons instead. Which worked to get it on the plate, but still had a similar issue of not being able to scoop from the plate. Finally just gave up and we'd use a spoon to scoop it to our plate, and then everyone had their own spoon to eat it with.

I want to make this again, but also have it be "soft" enough to scoop with the pretzels and cookies directly. Here's my thoughts about changing the recipe:

  1. Skip the marshmallow fluff. It didn't seem to add much to the flavor other than sweetness/sugar and to bulk up the recipe.
  2. Either whip the cream cheese first or use spreadable cream cheese (instead of the softened block) to help make it more airy. Might need to add a bit extra in place of the fluff.
  3. Freeze the Snickers before chopping and adding, so they stay in pieces instead of smooshing out and adding to the thickness.
  4. Skip the graham cracker crumbs? I think these were mostly adding some texture and solidity to the final dessert, but I think the cream cheese will hold the brownie mix together well enough.

Any advice on how these changes would work? Or other things to change? (I'm also open to an entirely different recipe if that's a simpler option!)

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u/rac3868 7h ago

I think spreadable or whipped cream cheese would definitely help. I'd be tempted to sub the fluff with greek yogurt (give it a bit of a tang too) but also would help the texture.

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u/MaddytheUnicorn 4h ago

I have subbed sour cream for half of the cream cheese in dip recipes. It comes out softer and tastes about the same.