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 noticed in your lower calorie recipe version you put chick peas or white beans. Do the white beans affect the flavor any?
I think they can be used interchangeably :).
Hi,
I was wondering what kind of sweetener you use in this recipe? I have agave, brown sugar and white sugar, and I was wondering which would work best?
I will definitely be using peanut butter for the nut butter!
Thanks so much-
Sherry
When I made this, I used brown sugar. I think agave would work… but you’d probably have to reduce the other liquid.
What kind of nut-butter do you use?? Would peanut butter or nutella work?
Either is fine! 🙂
I used peanut butter, but depending on the taste you’re going for, you can use any.
have you ever made a red velvet dip with red beans?it’d seem like it’d work and it’d pair w a whipped cream type topping…or the tofu cream recipe you have 😉
I haven’t… but it sounds really good! Maybe even adzuki beans?
I think i’m gonna be bookmarking a lot of recipes tonight…another one I;m gonna have to try!
know the easy way to book mark these… I just bookmarked the WHOLE BLOG! 🙂 That’s how much I love this!
Wow, thank you!!
Could you use the melted banana trick to sweeten this? (love your blog, btw… thank you Pinterest!)
I bet you could! If you click on the “lower cal version” it uses banana. I bet it’d be even better melted, though!
I recently found your blog, and I can’t imagine how I’ve lived without it!
You’ve introduced me to vegan cooking and baking, and I cannot thank you enough! 🙂
Anyhoo…
I made this dip just a few minutes ago..
Oh my ‘lanta.
It.
Was.
INSANE.
I gave up on dipping apple wedges in it.. and dove in,
Spoon-first.
I added extra bits cocao nibs and some of your homemade chocolate butter..
I saw no harm in doing so.
Delizioso!
LOL ok I think I’m going to have to start saying “oh my ‘lanta” now. Too fun 🙂
is it bad that after making the snickerdoodle dip i made the cookie dough dip and the brownie batter dip? i made 3 dips in one day. i can say, however, i didn’t eat them all in one day lol i am definitely going to need to stock up on more beans though.
Hahaha you are too funny!
If I see a sale of garbanzo beans, I buy in bulk… and then have to search for a place to store them all in my pantry. But they do go fast! 🙂
i may have to start doing that. i, unfortunately, did not like the brownie batter dip (the flavor was just off for me?) so today i made chocolate chip blondies to satisfy my sweet tooth. they are amazing! i never knew garbanzo beans could taste so good. those blondies will definitely be made many, many more times.
I am new to the dairy free world and have recently stummbled onto your blog. I have a severe allergy to dariy, but I feel like my baking and cooking could seriouly get boring now. I have seen another blog with recipes using beans in desserts… now I can’t wait to try it. This may be a stupid question, but what do you use
Hi Christen,
I think part of your comment might’ve gotten cut off? What do I use for what?
looks so good. Definitely making some to top my oatmeal with for breakfast!