When I posted my S’mores Brownie Batter Cheesecake Dip, I’ve been looking for ways to re-invent it. Then it dawned on me… why re-invent something that is amazing as-is? I mean look at this!
When you’re presented with something as deliciously amazing as this, why play with it to make it something more than what it is? It’s utterly perfect how it is and it fulfills that sweet tooth craving when you want something but you don’t know what that something is. Plus c’mon it’s brownies AND cheesecake AND it’s a dip which means you can stuff it into your face with COOKIES (or a spoon! LOL).
It seems now the big thing are these types of dessert dips that are not baked and eggless. Now for me raw eggs doesn’t bother me or freak me out as I have eaten about 42 dozen-worth of raw cookies, cakes, muffins and so forth and haven’t gotten sick yet *knock on wood*. Would I advise throwing caution to the wind and disregarding all of those warnings? No as there is always a risk but eh, I’m a rebel. HA! Nah I just let my innerfatkid come out and play.
So when I got that rare sweet tooth and was cleaning out my fridge I decided to whip up a batch of this. And since I also had some brownies that were just on the verge of no longer fresh it just made sense to add some of that to this. Now you’ll see I use mascarpone in this recipe. Yes you can use full fat cream cheese however for me it’s a personal taste thing. I prefer the taste of mascarpone in dips like this as it’s richer, more decadent. However it can be pricier than regular cream cheese. Well wait, as of late that’s no longer true. I went to buy cream cheese the other week and it was like almost $3 for an 8 ounce brick. WTH? I can remember just a year ago you could buy it for 99 cents each. However my local Aldi’s carries it for about $1-$1.50 a brick is more acceptable.
Do you know the difference between mascarpone and cream cheese? Mascarpone is a buttery, double or triple-cream cheese made from cow’s milk. It is ivory-colored, soft, and delicate. It’s a form of cream thickened with acid. It’s lightly sweet, soft, creamy, and way lower in sodium than cream cheese. Cream cheese is a soft, unripened cheese made from cow’s milk and by law must contain at least 33 percent milk fat and not more than 55 percent moisture. To me there is a huge difference in taste and texture. I actually prefer mascarpone but as I said it is slightly pricier than cream cheese.
If you wanted to kick up this recipe you could also add in some peanut butter, caramel, peanut butter cups, mini chocolate chips… really the sky is the limit. You guys have asked for other types of these dips so just keep an eye out on the website as I’ll be featuring other flavors – cake batter, pumpkin pie, cookie dough and so forth.
I ate this it was a ‘me’ night as Mr. Fantabulous was at band practice. So yes I did just eat mine out of the container shown in the pictures however not all of it (though I did give it a valiant effort). LOL It’s funny as I took a pic of it and sent it to him with the caption “I’d be lying if I said I wished you were here as I’m not sharing this but I wanted to show you my latest creation.” His text back read something like “meanest wife ever. Trading you in for one with a heart.” LOL So love that man. What’s funny is he hates stuff like this. He loves the look of foods like this but this is something he’d never seek out to eat or let alone crave.
But you guys all know me, I can’t be cruel to him. So I made him some chocolate chip cookies and a bowl of ganache. Yes just ganache. He loves it just when it’s set but at room temperature. That’s literally his biggest weakness. Whenever I make anything with ganache I have to make 2 bowls of it – one for the recipe and one for him.
So if you’re having an office party or already planning your football gatherings, add this to your food table. It’s an unexpected dessert that will have folks coming back for seconds and thirds. Plus honestly anything that is no-bake is killer in my book! It allows me to tend to other things – like what else can I stuff in my mouth. LOLPrint
- 8 ounces mascarpone, softened
- 3 Tbl butter, unsalted and softened
- 1/2 cup plus 1 tsp flour
- 1/4 cup plus 1 tsp unsweetened cocoa
- 3/4 cup plus 3 Tbl granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups confectioners’ sugar
- 1 tsp chocolate extract
- 2–3 Tbl whole milk (or cream)
- 1 cup cubed brownie chunks
- Beat together mascarpone and butter until smooth and creamy.
- In a bowl whisk together the flour, cocoa, granulated sugar, baking powder and salt.
- Turn off the mixer and add in the flour mixture and the confectioners’ sugar.
- Carefully/slowly turn your mixer on (and possibly off a few times to avoid everything blowing out) to combine.
- The mixture will be super thick.
- Add in the extract and milk until desired thickness (will thicken up once chilled).
- Fold in brownie chunks.
- Cover and chill for 2 hours.
- Serve with pretzels, graham crackers, strawberries… a spoon!