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
You know, I think I have an addiction to your site. It seems like every time I post I link back to one of your recipes for some reason. You’re awesome.
http://itsnourishment.wordpress.com/2012/02/17/a-few-of-my-favorite-things/
Ha, as I was skimming through previous posts I found that this one was linked to you too!
http://itsnourishment.wordpress.com/2012/02/12/do-you-like-brownies-how-about-batter-and-dip-um-yes-please/
I think I have an addiction….
Honestly, licking the left-over cake batter from the bowl is my favourite part of baking – I like it it so much more than the finished cakes! Me and my sister once tried just making a bowl of cake batter each and ate it – we got the WORST stomach ache ever afterwards (but perhaps not bad enough stop another attempt..!) That was probably because we’re not vegans so the recipe included egg, and we all know what they say about raw eg…silly us! (but still, so, so yummy)
I was looking at the recipe and you had said to use a fourth cup of nut butter if not use oil, what kind of oil? I have a party coming up and I was wanting to make this! I loooove the batter and this way I can be guilt free! Thanks and keep blogging! ! 😉
Any non-strong-tasting oil, such as veg oil or canola or coconut oil :). Or maybe hazelnut oil?
Hi Katie!
I’m just wondering, what kind of sweetener do you use?
Love love your blog.. thanks for the amazing recipes!
You can use any dry sweetener. Sugar, evaporated cane juice, coconut sugar, etc. If you want to use liquid sweetener, I’d omit the other liquid in the recipe :).
Hi Katie!
I’m just wondering, what kind of sweetener do you use?
Love love your blog.. thanks for all the amazing recipes!
I made this last night and really like the flavor! Mine is creamy, but not sticking together… it’s more of a paste. How do I fix it??
Thank you! Love your blog!
Just to make sure, when you say “1 can garbanzo beans, drained (250g)”, is it 250g AFTER or BEFORE draining?
Going to make it this week! 🙂
Yes :).
It’s a 15 oz can… I think like 500g before draining?
Katie, I just made it! (a little bowl in front of me now =D)
I used 0.5cup beans, 2T cocoa, 2T milk, 2T nut butter, and only 1T sweetener. I realized I don’t have much of a sweet tooth, because 1T is way less than what you suggested (if calculated by ratio).
just wondering, how much sweetener do you add for yourself? cos I know you don’t like sugar at all lol
To be honest, this actually isn’t one of my personal favorite recipes! None of the bean ones are LOL!
For myself, I’d much rather have my chocolate bar pie or pb cookie dough cookies or oatmeal raisin larabars or fudge brownies :).
Haha, same here =P
Don’t get me wrong, the batter dip tastes amazing (someone gave me chocolate cheesecake yesterday, but this batter dip tastes WAYYYYY better!!), but beans and I don’t seem to get along well. My tummy bloats every time I eat them :((
of all your recipes I tried, i love the 1 min chocolate cake & chocolate bar pie best!! everyone LOVES the bar pie! will probably try larabars / ultimate brownies soon.. thanks for all the awesome recipes 🙂
ps. katie, i’m gaining weight with all the dessert! they are healthy, but sooo good that i can’t stop LOL now i divide them to my friends before I started digging in my own “reasonable” portion, or else I’d end up eating the whole thing!
ps2. if you make dessert for yourself only, do you usually half the sugar (or even no sugar)? Cos I don’t have a sweet tooth (generally) either!
The recipe calls for sweetener…what exactly does this mean? I usually use stevia as my sugar substitute, is this what you mean?
Thanks!!
I’d recommend evaporated cane juice or white sugar or coconut sugar or brown sugar. If you want a sf version, I linked to that under the recipe. But I’m not sure I’d recommend all stevia as your sweetener. (And definitely not 2/3 cup lol)
You are so creative! Thank you for introducing such awesome, healthy recipes to me and my family!
Oh my goodness!! I made this with black beans and added 2 squares from a Trader Joes Pound Plus Dark Chocolate bar. Fantastic!! Spread it over apples or bananas and its soooo good!
There has not been one recipe of yours that I have not loved!!!