Brownie Batter Cheeseball

• Baking & Spices

  • 1 1/2 cups Chocolate chips, miniature
  • 1 1/2 cups Chocolate fudge brownie mix, dry
  • 1 cup Powdered sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 package Cream cheese, full-fat

• Desserts

  • 1/2 cups Toffee bits

• Other

  • 8 tablespoons (equivalent of 1/2 cup or 1 stick unsalted butter

Found on chelseasmessyapron.com

Description

Directions

• In a large bowl, beat the room temperature cream cheese and room temperature (neither melted at all) until completely smooth.
• Beat in the vanilla extract.
• Add the powdered sugar and dry brownie mix and beat until smooth.
• Stir in 1/2 cup miniature chocolate chips and the toffee bits.
• Wrap tightly in plastic wrap and place in the fridge to chill for 3-4 hours or until completely firm.
• Spread 1/2 cup miniature chocolate chips on a large plate. Unwrap the cheesecake ball and put on top of the chocolate chips. Use the remaining 1/2 cup chocolate chips to coat all the rest of the cheesecake ball.
• Serve with dippers of your choice.