Equipment Needed
- Electric hand mixer or stand mixer
- Large mixing bowl
- Spatula
- Serving bowl
Step-by-Step Instructions
My first step is always to let the cream cheese sit out on the counter for a good hour or two until it’s so soft you can press your finger right through it. Trying to mix cold cream cheese is a workout for your mixer and will leave you with lumpy dip. I place the softened block in my large mixing bowl and use my electric hand mixer on medium speed to beat it for a full minute until it’s completely smooth, creamy, and whipped. Scraping down the sides of the bowl is crucial here to avoid hidden lumps.
Next, with the mixer on low speed, I gradually add the entire dry brownie mix to the whipped cream cheese. I add it in about three additions to prevent a huge chocolate dust cloud from erupting in my kitchen. At first, it will look crumbly and dry, like it will never come together—don’t panic! This is exactly what you want to see. I stop the mixer and use my spatula to scrape the sides and bottom, ensuring all the dry mix is incorporated.
Now, with the mixer back on low, I slowly drizzle in the 1/4 cup of milk. This is where the magic happens. As the milk hits the dry mixture, it transforms from a shaggy mess into a thick, fudgy, cohesive batter right before my eyes. I mix just until it’s fully combined and looks like the most luxurious brownie batter you’ve ever seen. If it seems too thick to dip (this can depend on the brand of brownie mix), I’ll add one more tablespoon of milk, but I’m always careful not to make it runny.(See the next page below to continue…)