Brownie batter dip is an easy, 5-ingredient dessert dip. This quick, no bake recipe is perfect for anyone who can’t resist licking brownie batter off the spatula!
If you can’t resist sneaking a bit of brownie batter when you’re baking brownies, then I have the perfect recipe for you! This easy, no-bake dip is made with just 5 simple ingredients.
Cream cheese, brownie mix, and cool whip come together to make this dip extra rich and creamy. Pair the dip with fresh fruit, cookies, or pretzels for an easy dessert or sweet snack.
Ingredient notes and substitutions
- Brownie mix: I like to use Ghirardelli brownie mix, but feel free to use your favorite mix.
- Cream cheese: Regular cream cheese or reduced-fat cream cheese. I don’t recommend using fat-free cream cheese as it doesn’t mix well.
- Cool Whip: Tru Whip also works well. Or you can use 1 and 1/2 cups heavy whipping cream and beat it to form soft peaks. If you use heavy cream, the dip won’t be as sweet.
- Espresso powder: If you want dip with more depth, add 1 teaspoon instant espresso powder with the vanilla.
How to make brownie batter dip
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Heat treat the brownie mix: In a large microwave safe mixing bowl add the brownie mix and microwave for 2 minutes stopping at 30 second intervals to mix thoroughly. Set aside to cool.
Step 2: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese with the vanilla extract until smooth and creamy, about 3 minutes. Scrape the sides of the bowl with a rubber spatula.
Step 3: Add in the cool whip and mix until just combined, scraping the bowl once to make sure it is all evenly combined.
Step 4: Add in the brownie mix, and fold in until well blended.
Step 5: Fold in the chocolate chips and remove to a serving container.
Step 6: Chill for 2 hours before serving.
Recipe Tips!
- Heat-treating: Brownie mix contains raw flour which can be harmful due to the risk of foodborne illness. While the risk is relatively low, it’s still recommended to avoid eating raw flour. Heat treating the brownie mix in the microwave makes it safe to consume. Alternatively, you can spread the brownie mix out on a baking sheet and place in a 350ºF oven for 5 minutes.
- Serving: Serve with fresh fruit like strawberries or apple slices. Or serve with cookies like wafer cookies, Oreos, or chocolate chip cookies, or serve with pretzels for dipping.
- Other flavors: This dip is so easy to customize! Other flavors that that would be delicious are orange zest or cinnamon and chili powder.
Recipe FAQs
You can! Since the dip needs to chill, you can make it up to 24 hours in advance. I recommend setting the dip out for about 10 minutes before serving if it has been in the fridge for longer than 4 hours.
No, you can use whipped cream. To use whipped cream, beat 1 and 1/2 cups heavy whipping cream to form soft peaks. If you use heavy cream, the dip won’t be as sweet.
Storage
Store any leftover brownie dip in an airtight container in the refrigerator. The dip should keep for 3-4 days when properly stored in the fridge.
However, the dip is best served within the first 1-2 days after it was made.
More dessert dip recipes!
If you’ve tried this brownie batter dip recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Brownie Batter Dip
Equipment
- Mixer
Ingredients
- 20 ounce package of brownie mix I used Ghirardelli
- 8 ounce block of cream cheese softened
- 2 teaspoons vanilla extract
- 8 ounce tub cool whip thawed
- ⅓ cup mini chocolate chips plus extra for sprinkling
Instructions
- In a large microwave safe mixing bowl add the brownie mix and microwave for 2 minutes stopping at 30 second intervals to mix thoroughly. Set aside to cool.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese with the vanilla extract until smooth and creamy, about 3 minutes. Scrape the bowl with a rubber spatula.
- Add in the cool whip and mix until just combined, scraping the bowl once to make sure it is all evenly combined.
- Add in the brownie mix, and fold in until well blended.
- Fold in the chocolate chips and remove to a serving container.
- Chill for 2 hours before serving.
- Sprinkle with additional chocolate chips just before serving, if desired.
Notes
- Brownie mix: I like to use Ghirardelli brownie mix, but feel free to use your favorite brownie mix.
- Cream cheese: Regular cream cheese or reduced-fat cream cheese. I don’t recommend using fat-free cream cheese as it doesn’t mix well.
- Cool Whip: Tru Whip also works well. Or you can use 1 and 1/2 cups heavy whipping cream and beat it to form soft peaks. If you use heavy cream, the dip won’t be as sweet.
- Espresso powder: If you want dip with more depth, add 1 teaspoon instant espresso powder with the vanilla.
- Nutrition values are estimates. A serving is approximately 1/4 cup.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!