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’ve been stalking…I mean following your site for a while now, and love your recipes. I’m excited to try this recipe, being that my dad is gluten intolerant and a diabetic (and we’re going to watch the Superbowl at my parents house this weekend!) Thanks for posting…and here’s to hoping the Niner’s win (since I can’t cheer for my Falcons anymore…)
I made this for Super Bowl and it was AWWWWWWWWesome!!!!! I used Stevia extract to make it sugar free and half of the pb was peanut flour to make it lower calorie. When I make it for just myself I will use all peanut flour. Thank you!!!! Served it with strawberries, apple slices, oranges…. but eating it with Whole Grain Tortilla chips was my favorite!
Do you think I could get away with half the pb? I want a pb taste, but I need lower cal…
From a 9 mos. preggo woman w/ wicked sweet cravings (but also trying to eat good) THANK YOU!!!! Made mine w/ coconut oil instead of nut butter and only about half the sweetener and it is so so good. I may eat the whole bowl w/ apple slices and NOT feel bad about:)
Can i use nutella instead of a plain nut butter?
I wouldn’t see why not, but I haven’t tried.
I just want to say thank you. I am a new vegan and have been trying to introduce vegan cooking to my family who have been skeptical. My picky family loved the cookie dough dip and snicker doodle dip. Thank you!
Do you know the carb counts on these awesome sounding dips? I’m am on a LC lifestyle change.
I’ve made the cookie dough dip before, but I wanted something extra chocolatey so tried this! Yum 🙂 I’m always surprised with each spoon that it doesn’t taste of beans. I used 5 fresh dates and about a tablespoon of maple syrop to sweeten, but had to use more milk (around 4 tablespoons) to blend it properly. Sadly I have no food processor, but it worked a treat.
Then, and here’s the crazy bit, I thought I’d put a bit in a muffin case and cook it in the microwave in a glass (ramakin). It came out as a wonderful soft cupcake! So easy and quick, definitely doing it again. Thanks for the recipe Katie!
Would you mind terribly if I just came to live with you and ate everything you made? I promise I’ll be good! I can’t keep up with all your delicious recipes! I want to check in to Katie’s house for the chocolate deprived! 🙂
I would love it. I need taste testers :).
I’ve been holding on to this recipe for awhile and finally took the time to make it. AMAZING! I did make a couple changes and used 4 TBSP unsweetened almond milk (to smooth it out a bit – it was a ball at 2 TBSP) and I used 2 droppersful of each chocolate and vanilla stevia. I plan to serve it to friends with fruit and will top with a few Enjoy Life mini chips so they know it’s chocolate (and wont be telling them it’s beans until after they try it!) Thank you!