Brownie Batter Dip
Ok, I know, it’s been a while since my last post. I’m sorry! Hubs and I drove down to stay at my mom’s for Thanksgiving and I didn’t get to spend much time cooking. But, I’m back now and I wanted to make up for my absence by making you all this brownie batter dip. How could you not forgive me?!
I hope you all had a great Thanksgiving! It was so nice to have so many days off. Aside from spending a lot of time working on my prelim paper for school, we tried to relax as much as possible, though it is kind of hard in my crazy house! We also went to see the Muppet movie. It was so cute and funny! Unfortunately, we were running late for the movie and as we were walking into the mall, my right ankle decided to give out on me and I sprained my ankle pretty badly. It’s swollen and the whole right side of my foot is badly bruised. I’ve sprained this ankle numerous times since I was a teenager and have some torn ligaments, but I’ve only ever done therapy for it, but it’s still so weak and it’s scary because I never know when it will give out! So, that kind of put a damper on my weekend! Lot’s of R.I.C.E. happening on my couch!
Alright, now that you’ve read enough about my disgusting ankle, we can move onto the the brownie dip. Ever since I made the Chocolate Chip Cookie Dough Dip, I have been dreaming about making a brownie batter version. Like the cookie dough dip, this brownie batter dip is also healthy. I used the cookie dough dip recipe as a base and swapped out the chick peas for black beans. The black beans really gave this dip the appearance of real brownie batter. I found that black beans worked better than the chick peas as they are softer and resulted in a richer and silkier dip compared to when I used chick peas for the cookie dough dip. And let me tell you guys, I like this dip better than the cookie dough version! Perhaps it is my love for chocolate, but the texture of this dip was just perfect!
Brownie Batter Dip
- 1 can (15-ounces) unseasoned black beans, rinsed and drained
- 2/3 cup brown sugar
- 2-3 tbs. unsweetened cocoa powder (I did 3 to make it really chocolatey!)
- 1/4 cup peanut butter
- 2 tsp. vanilla extract
- 1-2 tbs. skim or soy milk (add 1 tbs. at a time, I only needed 1)
- 1/2 cup semi-sweet chocolate chips
- Combine all ingredients (except chips) in a food processor or blender. Process until the mixture is smooth and silky. Stir in the chocolate chips. Cover and refrigerate until ready to serve.
If you want to make this sugar-free, you can swap out the sugar for Stevia (granular or drops), agave, honey, or maple syrup.