For all chocolate cravings, this brownie batter dip served with cinnamon pita chips will be a perfect snack to fix your sweet tooth. Made without eggs, it’s totally safe and edible.
Did I here “Trick or treat”? Halloween is on its way, and Chicago is full of scary and haunted houses everywhere… In my crazy agenda lately, I try to take a 20-30 minutes break at least once a day, exploring the neighborhoods with my bike or simply by foot. Everyone is very creative when it comes to Halloween and I’ve seen among others some skeletons trying to break into a house (yes, they were climbing the walls and trying to enter through the roof), two skeletons having tea together on the sofa through the window of one house, a fake cemetery with graves displaying names of contemporary living people (ex. 1986-2016) that really scared me, and countless of ghosts, giant spiders and scary pumpkins…
Working far too much lately, I didn’t take time to plan anything for Halloween. I still hope I can find a last minute party to squeeze in. I would still need to find a costume too then, but it’s ok, we did that last year and made it work. There are indeed several Halloween pop up stores in the city, and you can always find something in a thrift shop; you just need to be creative. What about you? Did you plan a party for Halloween? Do you already have a costume and tricks and treats in mind?
Whether we manage to join a Halloween party or not, there will for sure be some treats in our house! Last year I had baked my scary PB & J Mummy Hand Pies and they are still very popular on the blog this year (if you make them, remember to be careful with the jelly – you might need to add some more in the cavities after you baked them). For a little twist, you can also make them savory, replacing the filling with tomato paste with herbs, and using sliced olives for the eyes. I tried it too and they were even more successful actually.
I wanted to share the savory version with you but figured it was too close to the other one. However, you can still contact me directly if interested or if you have any question regarding this recipe; I would be happy to help! Also, if you subscribed to my newsletter, you recently received other snack ideas for Halloween. If not, you can subscribe to the newsletter now, and you’ll be able to browse the past newsletter and find them.
This year, my recipe for Halloween is a very basic one, but Oh! SO good, it’s scary as hell! For a successful party you always need some snacks in which you can dip some chips. We are used to the savory ones, but not too much to the sweet ones. For this brownie batter I got the idea from the chocolate hummus I found at Mariano’s a couple of months ago. I was very curious about it and tried it. I hated it. There are not so many things I dislike when it comes to food but really, I couldn’t eat it and had to throw it away (I feel bad about it). There was something between the chickpeas and chocolate that didn’t make it work, according to my own tastes at least. Have you tried it and did you experience the same or is it just me?
So no chocolate hummus for you on the blog as I would never share a recipe I do not like personally. Instead, let’s go for a rather unhealthy one (it’s Halloween after all, so it’s allowed): a chocolate brownie batter! Remember when you lick the spoon when baking a brownie? Well, that’s pretty much the same thing here… hmmm! The difference is that I didn’t use any eggs here, to make it easier to digest (raw eggs are usually not recommended, although nothing bad ever happened to me when licking a cake batter bowl a little bit more than I should). I also cut the amount of flour you usually have in a brownie recipe to make it softer in texture. This way you can dip some delicious cinnamon pita chips…
… which brings me to these little beauties here. I love cinnamon and it pairs perfectly with chocolate. So instead of making some savory pita chips (as I did here), I made them sweet, brushing them with melted butter instead of oil. Then, simply sprinkle cinnamon and sugar, and place in the oven for a few minutes on grill position. And this is it! A yummy sweet treat you can enjoy for Halloween… or any other occasion or sweet treat craving!
- ½ cup (115g) unsalted butter, softened at room temperature
- ⅓ cup (65g) sugar
- ½ cup (90g)light brown sugar, packed
- ¼ cup (25g) unsweetened cocoa powder
- 2 Tablespoons milk
- ½ teaspoon vanilla extract
- ½ cup (30g) all-purpose flour
- 1 pinch salt
- ⅔ cup (60g) mini chocolate chips
- 3-4 pita bread
- 2 Tablespoons butter, melted
- Ground cinnamon
- 1 teaspoon sugar (optional)
- Preheat oven to 350°F (180°C).
- For the brownie batter dip: spread flour on a foil-covered baking sheet and bake for five minutes*. Set aside.
- Cream together butter and sugars. Mix in cocoa powder, milk, and vanilla.
- Stir in the flour and salt, and fold in the mini chocolate chips.
- For the pita chips: cut the pita bread into triangles and lay them down onto a baking tray lined with parchment paper. Brush with melted butter and sprinkle cinnamon on top. You can also sprinkle some sugar if desired, but remember that the brownie batter is already very sweet. Bake on grill position for 5-10 minutes, until slightly golden.
- Serve your brownie batter with cinnamon pita chips**.
** You can store leftovers in an airtight container in the refrigerator for up to one week. Remove for about 15-20 minutes before eating.
NOTE: you can make a real brownie out of this brownie batter. Simply add ½ cup of flour to the batter and one large egg. Pour the batter into a greased baking dish, and bake at 350 F (180 C) for about 15 minutes, or until a toothpick comes out clean.