Brownie Batter Dip Recipe

Why You’ll Love This Recipe

I love this recipe because it comes together in just minutes, no baking required. The texture is silky and fluffy, like a cross between frosting and mousse, with all the rich chocolate flavor of a classic brownie. It’s great for sharing, and I can serve it with everything from strawberries and graham crackers to pretzels and cookies. Plus, it’s easy to customize with different mix-ins and flavors.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz cream cheese, softened
1 box brownie mix (about 18–20 oz)
¼ cup milk
½ cup mini chocolate chips
8 oz whipped topping, thawed

Directions

1. I place the dry brownie mix in a microwave-safe bowl and heat it in 30-second intervals for a total of 2 minutes, stirring between each round. This step helps kill any potential bacteria in the raw flour. I let it cool completely.

2. In a large mixing bowl, I beat the softened cream cheese with a hand mixer until smooth and creamy.

3. I add the cooled brownie mix and milk to the cream cheese and beat again until the mixture is well blended and smooth.

4. I use a spatula to gently fold in the whipped topping until everything is light and fluffy.

5. I stir in the mini chocolate chips until evenly distributed. For extra flair, I sprinkle a few more on top just before serving.

6. I serve the dip immediately or chill it in the refrigerator until I’m ready to enjoy.

Servings and Timing

This recipe yields 10 servings and takes just 10 minutes to prep plus 2 minutes to heat the brownie mix, for a total time of 12 minutes.

Variations

I like to change up the flavors depending on the occasion:

• Peanut Butter Swirl: I add a few tablespoons of creamy peanut butter and swirl it through before folding in the whipped topping.

• Mint Chocolate: I stir in a drop of mint extract and top with crushed Andes mints.

• Cookies and Cream: I fold in crushed chocolate sandwich cookies along with the chocolate chips.

• Mocha Dip: I mix in ½ teaspoon of instant espresso powder for a subtle coffee kick.

• Birthday Twist: I add rainbow sprinkles and use a blondie mix instead of brownie mix.

Storage/Reheating

I store the dip in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing it, as the texture can become grainy once thawed. If it firms up too much in the fridge, I let it sit at room temperature for 10–15 minutes before serving.

FAQs

Is this safe to eat raw?

Yes, it’s safe because the dry brownie mix is heat-treated in the microwave to kill any bacteria in the raw flour.

Can I use homemade whipped cream instead of whipped topping?

Yes, I can! I just whip 1 cup of heavy cream until stiff peaks form and use that in place of the store-bought whipped topping.

What can I serve with this dip?

I love serving it with graham crackers, pretzels, vanilla wafers, strawberries, apple slices, or marshmallows.

Can I make this gluten-free?

Yes, I simply use a gluten-free brownie mix and double-check the labels on the other ingredients.

Can I make it ahead of time?

Absolutely. I often make it a day ahead and store it in the fridge. Just give it a quick stir before serving.

Conclusion

This brownie batter dip is a fast, fun, and delicious treat that always steals the show. I love how it satisfies my chocolate cravings with minimal effort and maximum flavor. Whether I’m hosting a party or just want something sweet to snack on, this dip never disappoints—it’s like dessert in its most scoopable form.