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
InstructionsÂ
- 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 wonder instead of the chickpeas could you use black beans? I’ve made brownies using them before..
Others have. I haven’t tried it, though. Report back if you try :).
I wonder if this could be a nut-free subsitute for the healthy nutella as a sandwich spread since my daughter is allergic to nuts.
I had a desperate need to play in the kitchen tonight… black beans definitely work and are delicious, and if you use kidney beans you get RED VELVET without a bunch of food dye 😉
P.S. I used an average blender. I think it just probably takes more patience than a food processor. But then again, black beans and kidney beans are a little softer than chickpeas.
Just thoughts. 🙂
I’ve been having these wild chocolate cravings for almost a week now. I made a batch of this, and with a few bites it was completely gone! Amazing! I also doubled the amount of coco and only added about 1/2 cup brown sugar. I was really interested in trying the sugar free version, but I didn’t have any dates. In the future, though I might. Do you think I could use a banana to sweeten it without having a banana flavor? What about raisins?
Sorry, I haven’t tried it so I really can’t say for sure.
just made this using black beans and with added cocoa. 3 T sugar and about 1/2 T honey to sweeten . it was really chocolatey!!! great cure for chocolate attack!! I also used no milk and about a T of peanut butter ….and my kids liked it too 🙂
I just made this…very yummy. I wanted to add though that I have made your choc chip cookie dough dip many times. My boys love it. I sweeten with a combo of coconut sugar, xylitol (from birch), and stevia to get maximum sweetness…no funny aftertaste an low glycemic impact. In total, I used 2 tablespoons actual sugar(the coconut sugar) to sweeten. Keeps it very low in sugar. Anyway, one other thing is that due to needing to spend less on groceries, I don’t buy canned beans anymore. I buy organic dried garbanzos in the bulk section for cheap. I soak overnight and cook them for 8 minutes in the pressure cooker. The taste is so much cleaner than the canned variety. I don’t think I can do canned beans again…the dried, soaked, cooked beans are definitely superior in flavor and texture and waaaaayyyyyy cheaper. 1/2cup of dried beans equals 1can!!
do you think it would still work if i subbed a banana for the sugar and most of the nut butter?
I have made this recipe more times than I can count. Very delicious! This week, I tried it with white beans instead of garbanzo beans, and WOW! I don’t know how it’s possible, but it was even better! The white beans seem less starchy and blend better than the garbanzos. I’ll probably be using them from now on.
Hey!
do you think you could bake this into a brownie (much like you do with your cookie dough dip/deep dish cookie?)….any changes I should make?
I’m guessing you’d need to add a bit of baking powder or it wont rise like a brownie would!
Did anyone else’s garbanzo beans smelt bad or funny? Is this normal?