This dip gives you all the flavor of classic brownie batter without the raw eggs or flour. It’s incredibly quick to whip up and perfect for serving with cookies, fruit, pretzels, or graham crackers. Whether you’re feeding a crowd or just want a small batch treat, it’s a fun and decadent way to enjoy brownies in dip form.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
To make flour safe to eat, microwave it in a heat-safe bowl for 1–2 minutes or bake it on a sheet at 350°F (175°C) for 5 minutes, then let cool.
In a large bowl, beat the softened cream cheese and butter until smooth and fluffy.
Add the brown sugar and powdered sugar, and mix until combined.
Sift in the cocoa powder and heat-treated flour, mixing well.
Stir in the vanilla extract and milk until smooth and creamy. Add more milk as needed to reach your desired consistency.
Fold in mini chocolate chips.
Transfer to a serving bowl and top with extra chocolate chips or other toppings if desired.
Chill for 20–30 minutes before serving, or enjoy immediately with dippers of your choice.
Servings and timing
This recipe makes about 8 servings. Prep time is 10 minutes, plus optional chilling time of 20–30 minutes.
Variations
Peanut butter swirl: Add a few tablespoons of peanut butter for a rich twist.
Mint chocolate: Use mint extract instead of vanilla and add chopped mint candies or Andes mints.
Cookies and cream: Fold in crushed chocolate sandwich cookies for added crunch and flavor.
Mocha version: Add 1 teaspoon of instant espresso powder to deepen the chocolate flavor.
Dairy-free: Use dairy-free cream cheese, butter, and milk for an allergy-friendly version.
Storage/Reheating
Store leftover dip in an airtight container in the refrigerator for up to 4 days. Stir before serving again. Freezing is not recommended as it may affect texture. Serve chilled or at room temperature.
FAQs
Is Brownie Batter Dip safe to eat?
Yes! This recipe contains no raw eggs, and the flour is heat-treated to eliminate any potential bacteria.
How do I heat-treat flour?
Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, or microwave it in 30-second bursts, stirring in between, until it reaches 165°F (74°C).
Can I make this ahead of time?
Yes, this dip can be made a day in advance and stored in the fridge. Let it sit at room temperature for 10–15 minutes before serving for a softer texture.
What can I serve with Brownie Batter Dip?
Great dippers include graham crackers, strawberries, apple slices, pretzels, vanilla wafers, or marshmallows.
Can I make this gluten-free?
Yes, use a gluten-free flour blend and ensure your other ingredients (like chocolate chips) are gluten-free.
Can I use chocolate pudding mix instead of cocoa powder?
No, pudding mix will change the texture and flavor. Unsweetened cocoa powder gives the best brownie-like taste.
Is it very sweet?
It’s sweet like brownie batter, but you can adjust the sugar levels to your taste.
Can I add mix-ins like nuts?
Yes! Chopped walnuts or pecans work great if you like a nutty brownie flavor.
Will it firm up in the fridge?
Yes, chilling will thicken the dip. If it becomes too firm, let it sit at room temperature or stir in a bit of milk.
Can I double the recipe?
Definitely. It scales well, just make sure to mix thoroughly for a smooth consistency.
Conclusion
Brownie Batter Dip is a quick, easy, and irresistible dessert that brings the joy of licking the brownie bowl—without the risks. Creamy, chocolatey, and endlessly customizable, it’s a guaranteed crowd-pleaser that’s perfect for any occasion. Serve it up with your favorite dippers and enjoy a rich, no-bake treat everyone will love.
Brownie Batter Dip is a rich, chocolatey, no-bake dessert dip that tastes just like brownie batter—but is totally safe to eat. Made with cream cheese, cocoa powder, and mini chocolate chips, it’s perfect for dipping cookies, fruit, and more.
Ingredients
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1/4 cup brown sugar
1/2 cup powdered sugar
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour (heat-treated)
2–4 tbsp milk
1 tsp vanilla extract
1/2 cup mini chocolate chips
Optional toppings: extra chocolate chips, chocolate syrup, sprinkles, crushed nuts
Instructions
Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes, or microwaving it in 30-second intervals until it reaches 165°F (74°C). Let cool completely.
In a large bowl, beat softened cream cheese and butter until smooth and fluffy.
Add brown sugar and powdered sugar. Mix until well combined.
Sift in cocoa powder and cooled, heat-treated flour. Mix until incorporated.
Stir in vanilla extract and 2 tablespoons of milk. Mix until smooth, adding more milk as needed to reach desired consistency.
Fold in mini chocolate chips.
Transfer to a serving bowl and top with optional toppings.
Chill for 20–30 minutes before serving, or enjoy immediately with your favorite dippers.
Notes
To keep the dip safe, always heat-treat raw flour before using.Adjust milk to control the dip’s thickness.Chilling helps thicken the dip, but it’s also delicious served right away.Customize with peanut butter, mint, espresso, or cookie crumbles for flavor variations.Store leftovers in the fridge for up to 4 days; stir before serving again.
