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
When you say nut butter are you talking about peanut butter or almond butter? And do you guys just eat this with fruit and graham crackers and stuff?
Yes :).
Either will work, and people usually eat it with fruit, graham crackers, on pancakes, on bananas, whatever.
I’ve had lots of trouble with chickpeas tasting like something between dirt and socks in desserts – not too delicious 😉 Do you ever have that problem? Can it be because I used beans that I soaked myself – only soaking them for 8 hours, when they are soaked a lot longer in the cans?
After you soak them you’ll need to cook them for at least 2hrs I believe. (Longer if not soaked.)
Hi Katie –
I know this is an older post, but I just made this dip this morning. I’d tried it before, using the chickpeas, but no one here liked it, not even me. We found it too sweet and too grainy. But this morning I tried it again using canned black beans instead, and I also reduced the amount of sweetener and I’m happy to report success! It tastes amazing! My son is the picky one and he’s at school right now, so I can’t test it on him yet. But I love it!!
Love this yummy dip!!! My kids come home begging for me to make it them after a day at school! Thanks Katie!
This looks so good! just one question: what’s the difference between garbanzo beans and chickpeas?? thanks! xo
They are the same thing. It just depends on the company, what they decide to put on the lable.
Oh my goodness. This is so delicious. I think I’ll try your sugar free version next time so that I won’t feel bad about eating it by the spoonful! I can’t help it. Thanks for sharing your recipes!
I always want to make your dips, and I plan to soon! 🙂 Just wondering … what do use for dipping? What are your favorite … “dipping vessels”? 🙂
I’m thinking of making this for an upcoming shower, but not sure what else to serve with it, other than strawberries
I tried this today, in a blender (I don’t have a food processor). The good news – my blender (a Kitchenaid Artisan) was able to produce a dip with a nice smooth texture. To help get it moving, I only added half the chickpeas with all the other ingredients, and then added the rest of the chickpeas once the first half was relatively smooth, I’m not sure if that was necessary. However, to be honest, I’m not sold on the flavour. I can taste the chickpeas in the background (though not overwhelmingly so), and even having added some extra cocoa powder, it just doesn’t have the right chocolatey thing happening. I’ll see how it goes down with my friends tonight though.
I made this the other day but changed out a couple things. I used black beans instead of garbanzo beans, 1/4 c of powdered stevia, added 1 scoop chocolate whey protein powder, and water instead of milk, made my own raw almond butter and used that. And still kept the cocoa powder and vanilla the same. So amazing tasted just like a thick dark chocolate brownie batter.