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 just nommed this for lunch (i halved-ish the recipe and used cannelini beans and date syrup instead of dates, and applesauce instead of oil) Really good! probably coulda done with a bit more sweetener but i was happy to have it on the ‘bitter chocolate’ side 😛 i also feel like i’ve just swallowed a brick. that’s beans for you…
I am so glad you included information for substituting the nut butter … my son is highly allergic and you just made my life a little bit easier. Thank you!
I LOVE your website! I’ve made this a few times with my boyfriend (and twice by myself haha) but I just made it and added a frozen banana to it! SOOOO GOOD!
I made the cookie dough dip yesterday and all of it was gone by this morning so today I decided to make the brownie batter dip and WOW is it good! I don’t see this dip lasting much longer than the cookie dough dip did. Can’t wait to try another of your recipes tomorrow!
We made this tonight and it was fabulous but we have WAY TOO MUCH! How long will it last? What will happen if we freeze some?
A few days in the fridge. I haven’t tried freezing it.
If you substitute carob powder for the cocoa, you don’t even need sweetener!
I don’t know if you still read these comments from so long ago but do you know the nutritional information for this!?
Katie, my 7 yo daughter says, “mom, you must have gotten this recipe from Chocolate Katie, cuz I don’t think you could have made up something this yummy. ”
The DIPS are my new go-to healthy sandwich spread for the kids! Easy to bump up the nutrients with more flax meal, probiotics, other nuts and seeds they might normally resist (walnuts, sunflower seeds,) go down easy now. We have done snickerdoodle, almond brownie, PB brownie, almond brownie with dry cherries…… I think I am going to throw in a few spinach leaves in the brownie!
Agree with Holly above…. Nothing beats home-cooked beans for flavor. Best money I spent was on my pressure cooker , and of course my food processor to make all the CCK recipes.
Thanks Katie!
Jenn
Oh my gosh! After hearing raving reviews about the Cookie Dough Dip and the sugar free version today from two separate friends who don’t know each other, I became obsessed and HAD to try one of these dips for myself. Tonight. Thank God I happened to have a can of chickpeas hiding in my pantry. I was seriously about to go to the store at 10pm JUST so I could make this!
I used 2Tbsp Almond-coconut milk blend, added a 3rd Tbsp of Ghiradhelli cocoa powder, used coconut oil and added 1 Tbsp flax meal and 2 Tbsp of oats. I used 1/2 c. brown sugar and honestly think I could cut it down even more. It was plenty sweet. I don’t have a food processor but with some coaxing, my blender did fine. A food processor would be much easier and faster and I’d be willing to buy one just for making more of these dips! I am new to a fairly restrictive diet, but this I can eat! THANK YOU!!!
Oh my gosh Kaite, you were SO right to preface this recipe with a warning about its addictiveness!!! I’ve made this twice in the last week-and-a-half and have polished off the entire bowl myself each time 🙂 I am completely in love with this dip! Last time I made it I just happened to rinse my beans with HOT water and then blended them with all the other ingredients. The final consistency was insanely smooth, just like chocolate peanut butter, and I think it was because I “heated” the beans before blending! WHOAH!!!!