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
I don’t like using sweeteners. Is there any way to make this with regular sugar? I don’t like chemicals. Other than that I can’t wait to try it!!
Good news! Regular sugar IS a sweetener ;).
I often use brown sugar for this recipe, but regular sugar will do. I’m with you; I don’t trust splenda and never use it.
So I made this today, and put half of it in the oven to try to bake it just like your deep dish cookie recipe. Yummy. Bake it for at least 40 minutes though! I used a small ramekin to bake mine in (made 2 with some left over to be used as a dip).
So as I posted up there (somewhere) I made this today and loved it! I managed to save some for hubby for when he got home from work. So…for dessert I spread it on halved bananas and sprinked them with coconut. He LOVED it and so did I. I was wondering if anyone has used it as a frosting? Mine had that consistency….
I think people have… I know the regular cookie dough dip works well as a frosting. I love your idea!
Ok I was super excited about this recipe…. but I’m wondering if I did it wrong. My husband thought it was ok but I just kept tasting the beans. I’m not a big bean fan so I had to toss it. I used soy milk, almond butter and brown sugar as my picks. Is it just me or does everyone taste the beans? Any suggestions?
What food processor did you use? And did you use all the sugar called for? Also did you completely drain and rinse the beans?
Oh yum!!! I did as another person suggested and used cannelini beans and 2 extra T. of cocoa. Wow! So delicious!!!!!!!!! I also didn’t want any “nutty” flavor in there so I used coconut oil. This is my favorite and I reeeeally like you cookie dough dip!
Just curious why you choose garbonzo beans vs white beans as your base??? I have a problem getting my garbonzo beans super smooth BUT I should note that I just got a new food processor so the brownie batter dip was the first thing I’ve made using my new machine. Maybe I’ll have just as much luck with my garbonzo beans….anyways just curious and am in no way trying to be snarky.
I just happened to have garbanzos on hand, but (as you noted) it doesn’t make a difference what bean you use. White are fine!
I never have a problem with them blending… I always use canned, though.
http://www.jenisicecreams.com/products/Queen-City-Cayenne-Pint.html
Chocolate Ice Cream with Cinnamon and Cayenne Pepper. It was featured on Food Network’s “The Best Thing I Ever Ate: Hot and Spicy.” Add enough Cinnamon and Cayenne to satisfy you and this could be crazy good. I have added Cinn. and Cay. to Chocolate Ice Cream and the heat comes right at the tale end, as just a bit of warmth, this could be an awesome variation, for this awesome sounding dip. I have some Cinnamon flavored dipping pretzels, so I think the Cayenne will go well with it. Anyway, I will split the batch in two, one original, one Queen City Cayenne. Keep it up Katie you are awesome (and not bad to look at, I am such a whore). Peace and Piece now.
OBTW, just so I do not look too much the creeper, hahaha, I just turned 26 which I am guessing is about your age. Enough about me, here is a recipe that I defy you to make a healthier version of. I am sure I could, but it sounds like too much time, though it would be a ton of fun. Here it is:
http://somekitchenstories.com/2012/01/17/momofukus-butter-cake-bars/
Happy baking.
I have definitely seen those Momofuku treats… I’ll have to put them on my “to try” list!!
Seriously they are f***ing disgusting. You really can not know until you are making them. They are like some kind of demented, disgusting joke/conspiracy that some dentist created just to ruin people’s teeth, give them diabetes and take their souls. I barely had any, for good reason. A friend of mine had three in ~5 minutes, and I about gagged. Heroin may have met its match with that recipe. You will go through withdrawals the next day. They should be illegal. Whoa!
LOL at first I only got the comment in my inbox… I thought you were talking about one of my recipes! So glad that wasn’t the case ;).
I love making desserts for others even more than actually eating them. Since I have people around me who are gluten intolerant, and try to avoid it most of the time myself, it is wonderful to come across clever recipes like yours. My brother is trying to cut down on sugar too. Working with gluten-free stuff is new to me. Blogs like yours are just what I need!
Is it bad that I can eat the whole thing right out of a bowl and call it lunch?? lol