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!
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
Notes
Have you made this recipe?
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Katherine says
This looks so good! I’ve tried several of your bean desserts and breakfast muffins and have loved all of them! Who thought beans could make such amazing desserts? My husband (who is not really a healthy eater) liked them too!
Aubrey T. @ About The Model says
I want someone to make this for me right now!!! 😉
Marissa says
I tried the recipe and although it was good I feel like I should have used chickpeas instead of black beans! Posting this comment for anyone who reads through them because I know I do 🙂 In my experience with this chickpeas have a more neutral base and the black beans have a slightly beany-aftertaste whilst the chickpeas don’t. Apart from that it was really good. May have had it for lunch haha!
LBeth says
How did I just discover you? We went plant based last year. I love coming up with vegan alternatives. One thing I noticed is that adding baking SODA gives ‘Batters’ a raw taste as in raw cookie dough. I don’t know why, it gives it that bit of a whang!
Lola says
I will have to try this!
Julie says
Craving brownies today and this was it! I drained and rinsed the black beans, used coconut oil instead of nut butter, and did not use milk. Perfect !
Julianne says
My three-year-old daughter would eat nothing but dough if given the option, so this is perfect. Just dipped a pretzel in it–mind blown.
Rachel says
just made this. OMG so yummy ! I made the black bean brownie version 2 weeks ago and the kids ask for more. In fact last week I made some brownies (box version) and kids said “i don’t like that anymore. I want black bean brownies!” They are 10 and 7. For both recipes, I used honey (we are out of maple syrup) and added chocolate chips into the batter and then once it was ready, sprinkle a little more on. I also added a tiny bit more vanilla and a tiny bit more peanut butter 🙂
Katie says
Hi Katie! I really love everything on your blog. I’m asking for your cookbook for my birthday! I love your cookie dough dip, and I can’t believe I haven’t tried this brownie one yet. It’s so yummy. My 9 year old daughter loves it, and can’t believe I let her take it in her lunch – she doesn’t believe that it’s healthy, lol! I have a request – I wonder if you would consider changing your blog so that the most recent comments appear first. I think that would be better because then the first comments you scroll through would actually be people who had tried it, and people who had tried variations, rather than people saying that it looks good, but they obviously haven’t made it yet. Just a thought! Keep up the excellent work. Your blog is the best, and I tell all my friends about it!
Lola says
I made this with black beans, oat flour and was unsure what to use as a sweetner since I have type 1 diabetes and even maple syrup seems to raise my blood sugar too quickly, then I remembered I had soaked some dates! I used about 12 dates and the water I soaked them in (date syrup). Delicious!
Christine says
This looks very good .Please send me the website. Thank you
Krysten says
I made your brownie batter dip recipe in 2017 but it was a completely different recipe than this one, yet the website link is the same..
The recipe I used called for oats and a can of black beans… I would like to make it again but when I clicked on the link that I had saved for it, it brought me to this new recipe that doesn’t have oats or black beans.
Where is the original black bean brownie batter dip recipe?
CCK Media Team says
Hi! It might be this one: https://chocolatecoveredkatie.com/chocolate-hummus-recipe/