Ingredients:

  • 1.5 cups (190g) fudge brownie mix
  • 2 tbsp (10g) unsweetened Dutch-process cocoa powder
  • 3 tbsp (45ml) whole milk
  • 8 oz (225g) full-fat cream cheese, softened
  • 0.25 cup (55g) unsalted butter, softened
  • 0.5 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1.5 cups (115g) stabilized whipped topping
  • 0.5 cup (90g) mini semi-sweet chocolate chips

Instructions:

  1. Spread the 190g brownie mix on a baking sheet.
  2. Bake at 175°C for 5 minutes until the flour smells toasted and warm. Note: This ensures the flour is safe to eat and improves the flavor.
  3. In a small bowl, whisk the 45ml whole milk with the 10g cocoa powder until no dry lumps remain.
  4. Beat the 225g softened cream cheese and 55g butter in a stand mixer.
  5. Mix on medium speed for 3 minutes until the texture is velvety and pale.
  6. Add the vanilla and sea salt, scraping down the sides of the bowl.
  7. Pour in the milk cocoa mixture and the heat treated brownie mix.
  8. Beat on low speed until the dark chocolate streaks disappear.
  9. Gently fold in the 115g whipped topping using a spatula.
  10. Stir in the 90g mini chocolate chips until evenly distributed throughout the clouds.