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 made this the other weekend and was in LOVE. SOOO GOOD. It tasted exactly like it was boxed brownie batter. I love that this is low carb and full of protein. I eat it by the spoonful… for a snack, dessert and even breakfast! Love all your recipes — so healthy yet soooo delicious!
Do you know how many calories a serving is? Just wondering. Also, I have a cocoa powder that is mixed with sugar so I was wondering if I could sub a little bit of the sugar with the one in the cocoa powder?
Made this for the first time tonight. I have a fairly small food processor so it didn’t all come out 100% smooth, but I didn’t even care. I probably added more PB than I should’ve (I plan to edit this recipe with WowButter for my nut-allergic boyfriend when I inexplicably make him try this in the future) but OH MY GOD was it good. Seriously. I had to stop myself before I ate the whole damn thing. I had chunks of angel food cake with it. That was really hard to scoop but I liked the idea of it. I doubled the cocoa powder… that probably gave it the thicker texture. I have this chilling in the fridge right now and I’m excited to snack on it tomorrow night!!!
This is amazing! I did an Almond Joy version using almond butter and double the cocoa, then after it was smooth, I did a quick blend of whole almonds and shredded coconut. Yum!
I really wanted to like this. I love healthy food but I just couldn’t stomach it. It was smooth, and looked like dark chocolate brownie batter…but it didn’t taste like peanut butter or chocolate….and I used dark cocoa powder and Peanut Butter and Co peanut butter. Not sure where I went wrong or if I just had my hopes up too high. Boo hoo! I tried to salvage it, doubling the cocoa powder, the peanut butter, and the sugar…now it tastes like sweet garbonzo beans…bummer!
Definitely didn’t have your hopes up too high, as hundreds of commenters including myself adore this recipe. Have you checked out Katie’s recipe FAQ page at the top of her blog? It has a troubleshooting section so hopefully that can help you figure out where you went wrong.
Would the “oil” substitution for nut butter be vegetable oil? Or coconut oil?
Either!
Can I say yummy?! I made this with my Dash blender, and though I did have to add more milk (prob about 5 T total), it still tastes great (A few years ago I tried the regular cookie dough dip with a regular blender and it tasted beany, so I think a high powered blender is a must). Next time I will reduce the sugar at least to 1/2 cup, since it was a bit too sweet for me. I ended up blending in 1/3 cup of oats and some more cocoa just to try to tone it down a bit and it is a lot better for me. I noticed on the cookie dough dip the sugar is to preference, which is how I will make this next time.
This is the first time I’ve commented on a recipe, but I make a lot of them (usually ones that have mainstreamish ingredients, since I’m not vegan or vegetarian or organic, etc) because I like to feed my family healthful foods and not feel guilty about desserts. So your food blog is one of my favorite sites! Thank you! 🙂
Hi!
I used sunflower seed butter and a combination of white beans and black beans to make both this and the cookie dough dip. With both of them there was a flavor that it’s hard to place but that i find off putting. I can best describe it as fresh or green plant like and a bit better. Any idea what may be causing this and/or how to combat it?
Neither of these recipes call for a combination of beans. You should follow the recipes if you wish for the desired results. Experiment is at the user’s own risk.
I tried this recipe last week with a Cuisinart blender and it turned out really well. Yesterday, I made this dip with lentils and it’s still really good!
I’ve made most of the cookie batter dips on this site and I have to say that this one is my favourite.
I’m making this tonight for friends! Can’t wait to try it out.
Can the nut butter be substituted with a powdered version? (PB2?)
Thanks!