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
Oh, and Ghirardelli 72% is my favorite dark chocolate!
Amazing idea as usual Katie! You never cease to impress me 🙂
Katie, this is insane. And a good way to get me to eat my weight in fresh fruit w/o compromising the health factor. 😉 I picked up some gorgeous strawberries on the way home from work, and immediately began thinking about how to make them naughty, which made me think of melting some chocolate for them, and then I remembered reading this recipe! I happened to have all the stuff for it, and well let’s just say I had to remind myself that I had strawberries to dip in it–I dug in with my fingers immediately. Ladylike, no? I used black beans and coconut butter as the nut butter, plus 20 drops stevia for sweetener. Restraining myself from finishing the batch. Thinking I should make this for my candy-loving nieces so they get some sneaky nutrition in there!
Oh I’m so glad you liked it, Diana! And I’m even gladder you made it sugar-free! I’m going to link to your comment so others can follow your version! 🙂
I’m a huge fan of NuNaturals stevia and use the vanilla stevia drops in all kinds of stuff. I should have mentioned that I only made a half-batch of this recipe though–so I assume a full batch would need 40 drops. But of course everyone should just sweeten to taste. 🙂 Hershey’s Special Dark cocoa makes it extra rich, too!
I am in love with those drops too!
Hey! I am so loving your blog. It has made me the happiest raw vegan ever!!! Now being pregnant for the first time, I am craving sweets hardcore. These recipes are just the trick:) I think what you do is so great and please keep it up. You are a wonderful inspiration!
Aww this made me smile so much!!! 🙂
There should be a law that everyone must make this delicious, healthy recipe! It is just lovely.
Aww 🙂 🙂
Melt chocolate…. Dip pretzels in… Freeze!
Hello!! I just noticed you started following me on Pinterest. I just found your blog from a post on Pinterest! i’m so excited to try your recipes!!!
Hi Jean! 🙂
Haha I just discovered Pinterest… it’s dangerously addictive!
I made this today. (Well, slightly tweaked because I was lazy and wanted both the Choc Chip and Brownie!). It is DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thank you, Katie.
Oh wow, chocolate-chip chocolate brownie batter dip sounds even better!
I love to the batter. My favorite raw dough is Sugar cookies. I tried adding 1/3 cup of white choc chips. I also had a great idea of putting in Rum extract instead of vanilla!
That IS a great idea! Kinda sounds like tiramisu!
How long does it last inthe fridge? I eant to try this and the cookie dough dip to bring to bible study tomorrow, but I want to make it and try it first to see if it turns out okay since I will be using the sugar alternative version (I don’t eat white sugar anymore and have zero in the house).
If I make it today and stick it in the fridge, will it be good tomorrow night?
I know the regular version will be fine for a few days in the fridge. I am assuming the date-sweetened version will be ok too! I wouldn’t let it go more than two days, though. If you do make it, I’d love to hear what the group thinks of the sugar-free version. I know that almost everyone (even non-healthy eaters) likes the normal version, but I haven’t tried the sugar-free version on any of my friends yet, so I have no idea if they would think it tastes “healthy.”
I went ahead and made them. I think they are delicious!
For the cookie dough one I did 1 cup dates and 1/4 cup prunes and pureed them first.
For the brownie batter I used the date/prune puree as the sugar again. I used 5 tbsp cocoa instead of 2, and I blended in about 1/3 cup chocolate chips.
I will definitely tell you how it goes. My group is tomorrow night, and if there happens to be any left, I might test it out on some girlfriends Wednesday morning if it still tastes good!
I went ahead and made them. I think they are delicious!
For the cookie dough one I did 1 cup dates and 1/4 cup prunes and pureed them first.
For the brownie batter I used the date/prune puree as the sugar again. I used 5 tbsp cocoa instead of 2, and I blended in about 1/3 cup chocolate chips.
I will definitely tell you how it goes. My group is tomorrow night, and if there happens to be any left, I might test it out on some girlfriends Wednesday morning if it still tastes good!
Ooh that sounds delicious! I love your idea to use prunes!
So it went over well! Everyone had a favorite, some preferred the brownie batter and some preferred the cookie dough. I used graham crackers as dippers.
The chef in the group noticed the dates. I think I could have used less of them. I might try adding it slowly next time and tasting as I go for the right balance.
My hubby even liked them and he hates beans!
I didn’t tell anyone about the prunes because people freak out about prunes! Ha!
I know some in the group are definitely not healthy eaters and they loved it! Now to test it out on all my family!
Haha I know… why do people freak out about prunes? Prunes and brussels sprouts. They’re GOOD!!
I think it will be fine. I kept some for a few days and it was still good. Make sure you keep it covered though or it will dry out.