Brownie Batter Cheesecake Dip

  • Author: The Kitchen Whisperer

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  • 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
  • 23 Tbl whole milk (or cream)
  • 1 cup cubed brownie chunks


  1. Beat together mascarpone and butter until smooth and creamy.
  2. In a bowl whisk together the flour, cocoa, granulated sugar, baking powder and salt.
  3. Turn off the mixer and add in the flour mixture and the confectioners’ sugar.
  4. Carefully/slowly turn your mixer on (and possibly off a few times to avoid everything blowing out) to combine.
  5. The mixture will be super thick.
  6. Add in the extract and milk until desired thickness (will thicken up once chilled).
  7. Fold in brownie chunks.
  8. Cover and chill for 2 hours.
  9. Serve with pretzels, graham crackers, strawberries… a spoon!
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