This classic brownie batter dip recipe is ultra thick, smooth, rich, fudgy, and delicious. It’s the perfect chocolate dessert dip to feed a crowd!
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Whipped chocolate brownie dip
If you are a brownie lover, this creamy brownie batter dip is a must-try.
It tastes like eating literal chocolate fudge brownie batter with a spoon, and party guests go crazy for the recipe every single time!
Serve it as an appetizer or dessert, alongside graham crackers, pretzels, or fresh fruit. Or go for the truly decadent option of serving with Oreos or chocolate chip cookies.
Readers also love this Brownie in a Mug
The best brownie batter dip recipe
This no bake chocolate dessert gives you all the deliciousness of real homemade baked brownies, without ever having to turn on the oven!
Just one bowl, four ingredients, and you will be the most popular person at any potluck, book club, birthday with friends, or family gathering.
And unlike many other brownie dip recipes out there, this one can be made with no Cool Whip, butter, powdered sugar, or chocolate pudding mix.
You can also make it without cream cheese or box brownie mix if you prefer.
Also try these Peanut Butter Brownies
Above – watch the chocolate brownie dip recipe video
Chocolate cream cheese dip ingredients
You will need the following: cream cheese or coconut cream, optional yogurt, pure vanilla extract, sweetener of choice, and cocoa powder or boxed brownie mix.
The easy recipe is already naturally gluten free. It can easily be low calorie, low carb, and keto friendly if you use erythritol or your favorite sugar free sweetener and unsweetened yogurt.
For a dairy free and vegan brownie batter dip, use Vegan Cream Cheese or the coconut cream option and plant based yogurt.
If you don’t have regular cocoa powder or boxed brownies on hand, hot chocolate mix will also work. Or try using a combination of unsweetened cocoa powder and Dutch cocoa powder for a deep chocolate brownie-like flavor.
Chocolate protein brownie batter dip
Want a high protein, healthy brownie batter dip? Simply substitute an equal amount of your favorite chocolate protein powder for the brownie mix or cocoa powder.
You can also whip in a few tablespoons of peanut butter or almond butter if desired.
Skip the cookies for dipping, and instead try serving the healthy snack recipe with raspberries, blackberries, strawberries, and apple slices.
Use leftover protein powder in Protein Brownies
More easy dessert dip recipes
Pumpkin Dip (reader favorite)
How to make brownie batter dip
Bring the cream cheese or coconut cream to room temperature so it’s softer and much easier to mix with the other three ingredients.
In a blender or food processor, or with hand beaters, beat all ingredients until thick and smooth. Since you are not baking the dessert, no need to worry about over-mixing.
Transfer to a bowl, decorate with dippers as desired, and serve. Or cover and refrigerate overnight or until ready to serve at an event. Store leftovers in the refrigerator in a covered container for up to about four or five days.
While you technically can freeze leftover brownie dip, it will change the creamy texture. So I do not recommend it. Besides, it is highly unlikely you will have any leftovers!
What to dip in the recipe?
Try pretzels, graham crackers, strawberries, apples, or sliced bananas.
It’s also wonderful spread over pancakes or eaten straight from the bowl with a spoon.
Traditionally, chocolate brownie batter dip is often topped with M&Ms, caramel pieces, or marshmallows. I like to garnish mine with mini chocolate chips.
Using a food scale
If you like using gram measurements instead of cups, here are the amounts:
240 grams of cream cheese or coconut cream, 160 grams of yogurt or additional coconut cream, 7 grams of vanilla, 27 grams of cocoa, and about 160 grams sweetener.
Or if you prefer using measuring cups, the full recipe is written out below.
The recipe was adapted from my Chocolate Cream Cheese Frosting.
Brownie Batter Dip
Ingredients
- 8 oz cream cheese or coconut cream
- 1/3 cup yogurt or nut butter of choice
- 1 1/2 tsp pure vanilla extract
- 2/3 cup sweetener of choice
- 1/3 cup brownie mix or cocoa powder
Instructions
- Blend all ingredients until smooth and creamy, in a food processor or with beaters. (I like this Cuisinart Food Processor.) Garnish if desired with chocolate chips, and serve with any of the serving suggestions listed above. Refrigerate leftover brownie batter dip in a covered container for up to five days.View Nutrition Facts
Video
Notes
No Bake Chocolate Party Desserts
3 Ingredient Peanut Butter Balls
This dip is amazing. In the last 4 days, I have made the cookie dough dip, the pumpkin cookie dough dip and now this. So yummy!! Perfect snack for my toddlers with some fruit and graham crackers. They love it! Thank you!!
When you say non-dairy milk is what does this mean? Like soy milk? or dry non-dairy creamer?
Soymilk, almond milk, ricemilk… really any milk you wish to use is ok. I used almond milk.
OMG how is this even possible!? Soooooo good!!! I’d ask you to marry me, but my boyfriend might oppose, and well, that’d just be awkward. 🙂
Even my 11 year old son LOVES it. I told him it was my dinner and he argued with me that it’s a dessert. I say it’s healthy.
Just made this after I brought up the recipe to my mom (she has no idea what the ingredient list looks like 😉 Our neighborhood is having a round robin party this friday and we might be the last house for dessert, so I thought this dip might be perfect, especially with graham crackers. How did it turn out? Amazing and definitely sweet enough to fool everybody. If it were just up to me, I would definitely reduce the sugar (I don’t have much of a sweet tooth either) but this is going to go over great! Thank you for another great recipe!!!
Just as a follow-up, my mom just tried it and I literally had to take the bowl away from her–she kept “trying” it with pretzels 😉
Okay, so I was extremely skeptical of this recipe and kept thinking (as I was buying the necessary ingredients) “I’m wasting my money, I’m wasting my money, I’m wasting my money…” I was floored when I took a hesitant lick of the spoon and discovered…
…I love it. I really, truly love it. It’s not too sweet, which makes it possible to have larger quantities without feeling queasy (is that a good thing, considering how much I’ve already had?). I used 3 T peanut flour (e.g., from Trader Joe’s) and a bit of water–maybe 2 T worth. Since salt is added, I recommend getting Reduced Sodium garbanzos–they’re made by Bush’s, for example.
DELICIOUS! Two thumbs up.
So I just made this and it was absolutely AMAZING!!! Definitely making it again!
I tried the first cookie dough dip a couple of times and it was delicious! Instead of oil or nut butter, though, I tried apple sauce and it came out pretty well, if a bit more grainy than the original. 😀
The only reason we tried this was because it was from you, and everything you make is wonderful! I still trust you! This is GREAT!!
Hey Katie – would I be able to make this in my Magic Bullet? Or would my Vitamix be better? I don’t have a food processor :(. Thanks a bunch!!!
Honestly, I wouldn’t recommend either :(. My chickpeas wouldn’t blend when I used the vita.
Thanks, Katie! Hmm… I was able to make the cookie dough dip in the Vita-Mix and it was pretty smooth (just had to have the liquids added too… and it took a little bit of working it with the black wand). I will give it a shot in the Vita-Mix and let you know how it turns out!!! Thinking about making the sugar-free version with dates.
I was able to use my vitamix just fine, took some smashing action with the temperer (?) though. So delicious!
Wonderfull dip! An even easier way to obtain something like this is, if you already have a batch of the “better than nutella” in your fridge, to sub this for the cocoa and nut butter and vanilla. Easy and equally tasty yum!!