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 really disliked the texture (I’ve always been a little weird about textures). I even added more liquid and blended it even longer. Disappointed, I tossed it in the freezer. The next day during my daughters’ (3 years old and 1 year old) snack time I thawed it in the microwave for a second and HURRAY! the best chocolate ice cream EVER! The icy texture covered up the grainy garbanzo bean texture. Oh yeah, my little ones LOVED it too 🙂
So glad!
Also, just in case: make sure you used a food processor, not a blender. The texture will be SO different if you use a blender, and not good!
Ah, that must have been my problem, I used my magic bullet…
I don’t understand what I am doing wrong, but all I could taste was the beans 🙁 I followed the recipe to a T, and I even added some mini chocolate chips to see if it helped but I ended up throwing the batch away. I love love love that your recipes are so unique and I get so hungry looking at them so I’m sad it didn’t work for me. I made sure to drain and rinse the beans really well using a colander. I had the same problem with the deep dish cookie pie….could it be that I am not blending the ingredients well enough?
Are you using a food processor? And what fat source? How much sugar?
I used canola oil and about 1/3 a cup of brown sugar. I bet my problem is that I used a blender! I got it to blend it to a very smooth consistency but I’m sure a food processor would be the ideal. Time to invest in one!
As it says, you NEED to use a food processor if you want the results… I just can’t vouch for the results if you deviate from the recipe. And I personally have not had success with a blender, which is why I specifically call for a fp here. Cuisinart is a good one, and it lasts a long time!
Another awesome recipe! Just made this w/ black beans (all I had), canola oil instead of nut butter, and 1/4 cup maple syrup as the sweetener. I omitted the milk, but probably should have used a bit less oil to make up for the additional liquid of the syrup. I also used an extra tablespoon of cocoa for, you know, *extra* chocolate-y-ness. This is seriously so good. SO Good. I honestly can’t taste even a hint of beany flavor.
I just made this, and wow!! I’ve tried the chocolate chip cookie dough batter (which was also awesome), but this really hits that chocolate-spot! I did tweak the recipe a little bit — black beans instead of garbanzo, double the cocoa powder, NUTELLA for the nut butter (which, I believe, made a big difference), and just a tablespoon of brown sugar. Fantastic! Going to make this for Bunco night this weekend!! 😀
…and serve with banana chips on the side!
Wow that didn’t last long. Made this on Friday night, and by Sunday afternoon it’s gone! lol. I was feeling a bit guilty so I did an ‘estimation’ of calories, and I came up with roughly 1200, without the ‘optional’ flax seed or oatmeal. Now I am not feeling so guilty! 🙂 Not bad spread out over a few days!
That was delicious, by the way!
I’m so glad I decided (albeit grudgingly at first) to try Pinterest because I found YOU! Your recipes are awesome and I can’t wait to try them ALL! My whole family loves sweets (and junk food in general), and if it weren’t for me the only thing my husband would provide would be brownies, chips and crap from a box. I try very hard to make whole, healthy, delicious foods for everyone, but I usually get a roll of the eyes and a refusal to eat when I make beans of any sort. (I love to eat and make hummus, and usually have a batch sitting in the fridge and black beans are a weekly staple in my diet.) So, to give them a decadent treat that is good for them and includes beans???? I can’t wait to try these – thank you so much!
Oh, another thing – we just found out my son is allergic to milk, so dairy free is perfect and hard to find in sweet recipes! (Thank goodness for coconut and almond products :))
Haha I first got into Pinterest grudgingly too! It’s dangerous… you could spend all day on there ;).
I made this last night with black beans and IT WAS AMAZING!!! Seriously, it tasted just like brownie batter. I had a silly grin on my face the whole time. Seems too good to be healthy, but my oh my was it ever! Thank you!
I kept looking at this recipe but I was afraid to make it because of the beans (we don’t always get along). I’m so glad I finally tried it, though! I used 1/3 cup brown sugar for the sweetener, 3 T Nature’s Promise unsalted creamy PB (forgot I probably should have added extra salt to compensate), and 3 T milk since it was fairly thick with only 2 T. I consumed absurd quantities of this the first night, just by spoon, lol. I kept trying to leave it out in the kitchen away from me and coming back for more! For some reason the second and third day I felt like I could taste the beans a little more (not sure if it was being slightly cold from the fridge or all in my head, hehe), but this was still awesome. Next time I must plan accordingly and have something suitable for dipping (or someone to share and save me from myself)! 😉
mmmm..I made this for mothers day b/c my mother loves hummus & we are making it all the time, she also LOVES chocolate, anything chocolate so I made her…CHOCOLATE HUMMUS! It was YUM-MMMMYY!I actually did use my blender though btw, turned out FAB, somehow I’t looks way smoother than your picture on here…weird but tasted so good I literally hid half from the guests & just ate it myself- it was yummy with graham crackers & strawberries!but it is all gone now :(Allwell It was EN-JOYED! Thankyou katie, & no one believed there was any trace of GRABONZO BEANS…someone told me to bake up some brownies but I’m like…this is a bean dip- no eggs or flour & no baking- just SLURP! hahaha Thankyou Katie!