Brownie Dippers with Dip (Print-Friendly Version)
Delicious brownie strips ready for dipping in smooth cheesecake dip. A perfect sweet option to share with friends and family.
# Ingredients:
→ Red Velvet Brownies
01 -
1 ½ cups white sugar
02 -
4 large eggs
03 -
2 teaspoons vanilla extract
04 -
1 tablespoon bright red food coloring
05 -
¼ cup cocoa powder (unsweetened)
06 -
1 ¼ cups plain flour
07 -
½ teaspoon table salt
08 -
1 cup melted unsalted butter
→ Cheesecake Dip
09 -
½ cup whipped heavy cream
10 -
1 teaspoon vanilla essence
11 -
½ cup powdered (confectioners') sugar
12 -
8 ounces softened cream cheese
→ Optional Toppings
13 -
Pecans (crushed)
14 -
Drizzle of white chocolate
# Steps:
01 -
Turn your oven on to 350°F (177°C). Line a 9x13-inch baking pan with parchment, leaving some extra hanging over the edges for lifting out later.
02 -
Stir together the melted butter, white sugar, red coloring, and vanilla in a big bowl until the mix looks smooth.
03 -
Mix in each egg one after the other. Make sure the first one disappears into the batter before cracking in the next.
04 -
Sift the cocoa, salt, and flour straight into the wet mix. Gently fold until you don't see dry spots—don’t stir too much!
05 -
Spread the batter evenly in your pan and bake for 25 to 30 minutes. Check with a toothpick—it should come out with slightly damp crumbs.
06 -
While the brownies cool, use a mixer to beat cream cheese, powdered sugar, and vanilla until light. Gently fold in whipped cream until it’s smooth and silky.
07 -
Once cool, slice brownies into slim sticks perfect for dipping. Pair with cheesecake dip and, if you’d like, top with pecans or chocolate drizzle.
# Notes:
01 -
Great for a movie night, special gatherings, or when the sweet tooth hits.
02 -
Can be prepped early—keep brownies in an airtight container for up to 4 days.
03 -
Store leftover dip in the fridge for no more than 48 hours.