Brownie Batter Dip
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This decadent brownie batter dip is 100% made from scratch and is the perfect party dessert! This chocolate dessert dip tastes just like brownie batter, and is an easy no bake dessert.
Brownie batter dip – easy holiday dessert recipe!
When it comes to easy party desserts, I don’t think you can get much easier than this creamy brownie batter dip. Now most brownie batter dip recipes will use a brownie mix, but I wanted to make a brownie batter dip that was 100% from scratch.
I made this easy dessert chocolate dessert dip for a girl’s night and it was a huge hit! But I could see this brownie batter dip perfect for a family movie night, birthday parties, baby showers – basically any party where you need a crazy good dessert everyone can’t resist.
I mean edible brownie batter? Who can resist that? Not me, that’s for sure.
See Also:
- Looking for another easy dessert dip recipe? Try this cake batter cheesecake dip!
- Readers agree, this is hands down these are the best brownies ever – with two kinds of chocolate. They will disappear fast!
- Combine cheesecake and brownies into one fabulous dessert, your guests will love with these cheesecake brownies!
Why you will love this brownie batter dip recipe
- 100% from scratch – no boxed brownie mix needed
- Easy no bake dessert everyone will love
- Made in one bowl
- Tastes just like a brownie! Totally delicious. Enough said.
Ingredients needed
For the full recipe and brownie dip ingredient amounts, refer to recipe card at the bottom.
- Cream cheese – I prefer using brick style, full-fat cream cheese but you could use light cream cheese.
- Butter – I like to use unsalted butter vs. salted butter. It’s fresher and I can control the amount of salt.
- Confectioners sugar – Also known as powdered sugar or icing sugar. If you don’t have any on hand, you can make your own homemade powdered sugar in your food processor!
- Flour – It’s recommended to heat treat the flour to make it safe.
- Cocoa powder – You can use unsweetened cocoa powder or Dutch process cocoa powder. Dutch cocoa powder will make a darker, richer brownie batter dip.
- Milk – I used whole milk, but you can use whatever milk you have on hand and prefer to use. Almond milk, soy milk, or light milk works great. If you want a richer, thicker dip try using heavy cream.
- Brown sugar – This helps to sweeten the dip, and give it more of a classic brownie flavor. If you’re out of brown sugar, make your own homemade brown sugar.
- Vanilla extract – I like to bake with pure vanilla extract, but imitation vanilla extract will also work.
- Chocolate chips – I like to top the brownie batter dip with mini chocolate chips but regular chocolate chips will also work. You can also top with other candies or toppings – try M&M’s, Reese’s pieces or mini marshmallows.
How to heat treat the flour
For food safety reasons, itโs recommended to NOT eat raw flour. So in order to use it in the dip, it’s recommended to heat treat the flour, which basically just means heating it to a safe temperature to kill any bacteria. Heat treating the flour is easy and will ensure to kill off any potential harmful bacteria when consuming raw flour.
I like to heat treat the flour in my microwave, so it’s super easy to do. You want to heat treat the flour before you make the dip, so it has time to cool.
To heat treat, place the flour in the microwave in 30-second increments until an internal temperature reaches 165oF. Then let cool before using.
How to make brownie batter dip
- Cream cream cheese and butter. In a large bowl, with an electric mixer, beat the cream cheese and butter together until light and fluffy, about 2 minutes. You can make this in a stand mixer with a paddle attachment, or use a hand mixer.
- Add powdered sugar, flour, and cocoa powder. Beat in powdered sugar, flour, and cocoa powder until smooth and combined.
- Add milk, brown sugar, and vanilla. Beat in milk, brown sugar, and vanilla until combined.
- Serve. Garnish with mini chocolate chips. Serve immediately. If not serving immediately, cover and refrigerate. Before serving, let soften to room temperature.
What to serve with brownie batter dip
To serve this brownie batter dip, I love serving it with:
- Fresh fruit – Fresh strawberries and apple slices are wonderful to serve with this dip.
- Apple slices
- Graham crackers
- Pretzels
- Nilla wafers
- Cookies – Oreo cookies, chocolate chip cookies or sugar cookies work great!
Heather’s Baking Tips
- Heat treat the flour first. You want time for the flour to cool first, so it doesn’t melt the cream cheese.
- Bring to room temperature before serving. If you make this brownie batter dip in advance, make sure you bring it back to room temperature so your guests aren’t eating a cold block of cream cheese.
Storage FAQs
You can keep this dip covered in an airtight container for up to 4 days in the fridge.
Yes, just be sure to keep it covered in a container in the fridge until ready to serve.
No I do not recommend freezing this brownie batter dip.
More dessert recipes to try
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Brownie Batter Dip
Ingredients
- 8 ounces (1 package) cream cheese, softened
- ยผ cup (ยฝ stick, 57 g) unsalted butter, softened
- 2 cups (227 g) confectioners sugar
- 5 tablespoons flour * heat treated, see note
- ยฝ cup (42 g) cocoa powder
- ยผ cup (60 g) milk
- 2 Tablespoons light brown sugar
- 1 ยฝ teaspoons vanilla extract
- Mini chocolate chips for garnish
Instructions
- Cream cream cheese and butter. In a large mixing bowl, with an electric mixer, beat cream cheese and butter together until light and fluffy, about 2 minutes. 8 ounces (1 package) cream cheese, ยผ cup (ยฝ stick, 57 g) unsalted butter,
- Add powdered sugar, flour, and cocoa powder. Beat in powdered sugar, flour, and cocoa powder until smooth and combined. 2 cups (227 g) confectioners sugar 5 tablespoons flour ยฝ cup (42 g) cocoa powder
- Add milk, brown sugar, and vanilla. Beat in milk, brown sugar, and vanilla until combined. ยผ cup (60 g) milk 2 Tablespoons light brown sugar 1 ยฝ teaspoons vanilla extract
- Serve. Garnish with chocolate chips. Serve dip immediately with cookies, and fruit. If not serving immediately, cover and refrigerate. Before serving, let soften at room temperature. Mini chocolate chips
Notes
- Make ahead/Storage: You can keep this dip covered in an airtight container for up to 4 days in the fridge.
- Freezing: No I do not recommend freezing this brownie batter dip.
- Flour: For food safety reasons, itโs recommended to heat-treat the flour. You can do this in the microwave in 30 second increments until an internal temperature reaches 165ยฐF. Let cool before using.
- Cocoa powder – You can use unsweetened cocoa powder or Dutch process cocoa powder. Dutch cocoa powder will make a darker, richer brownie batter dip.
- Milk – I used whole milk, but you can use whatever milk you have on hand and prefer to use. Almond milk, soy milk, or light milk works great. If you want a richer, thicker dip try using heavy cream.
- Chocolate chips – I like to top the brownie batter dip with mini chocolate chips but regular chocolate chips will also work. You can also top with other candies or toppings – try M&M’s, Reese’s pieces or mini marshmallows.
TYPO: I think you meant to say “NOT TO EAT (Raw flour) instead of this:
“For food safety reasons, itโs recommended to eat raw flour. So in order to use it in the dip, itโs recommended to heat treat the flour, which basically just means heating it to a safe temperature to kill any bacteria.”
Thanks for all your great recipes!
awww thank you!! I will be sure to fix ๐