Brownie batter dip is a rich, no-bake treat that's great for parties. This fluffy dessert dip is made with safe-to-eat brownie batter and tastes great with pretzels, graham crackers, and vanilla wafers.
Why you'll love this recipe
Tastes like brownie batter. If you love sneaking a taste of brownie batter before baking your favorite frosted brownies, this recipe is for you.
It's quick. You can have a batch ready in 15 minutes or less.
Simple ingredients. It's made with simple baking staples like flour, confectioner's sugar, cocoa powder, milk, and vanilla. No need to use part of a boxed brownie mix!
It's safe to eat. This recipe is egg-free and I've included directions on how to heat-treat your flour in the recipe card. That means it's totally safe to eat "raw".
Easy to serve. Add graham crackers, fresh fruit, or vanilla wafers. It's great for sleepovers, movie night, or Sunday football.
Similar to: Cookie dough dip, s'mores dip, and grinch dip
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Ingredients and substitutions
- Chocolate chips - I recommend making this recipe with mini chocolate chips for smaller bites of chocolate throughout the dip.
- Flour - You'll need all-purpose flour for this recipe. I haven't tested this recipe with other types of flour, so I can't say for sure how it would turn out with substitutions. If you'd like to use another type of flour, I highly recommend searching for a recipe that's written for that flour instead of making a substitution that hasn't been tested and potentially wasting ingredients.
- Sugars - We're using a combination of brown and confectioner's sugar to achieve the proper texture and flavor.
- Butter - Salted or unsalted butter works in this recipe. If you're using salted butter, omit the salt listed in the recipe. Use room temperature butter, not cold or melted butter. The butter must be room temperature to cream together with the sugar to create the proper texture.
- Vanilla - Adds flavor to the brownie dip.
- Salt - Enhances the flavor of the dip and balances with the sweetness without making it "salty". I don't recommend omitting the salt.
- Cocoa powder - Adds chocolate flavor to the dip. Both natural cocoa and Dutch cocoa will work in this recipe. I used natural cocoa powder in the photos.
- Milk - A bit of whole milk helps thin the dip slightly and balances with the dry cocoa powder.
- Heavy cream - Necessary to make whipped cream which gives the dip its fluffy texture. Lower fat dairy products like milk or half & half don't contain enough milkfat to whip into whipped cream and will not work in this recipe.
How to make brownie batter dip
- Add the wet ingredients to a mixing bowl and use a hand mixer to blend until light and fluffy.
- Add the dry ingredients and mix to combine.
- In a separate bowl, add the heavy cream and whip to medium peaks. This creates an easy homemade whipped cream.
- Gently fold the whipped cream into the chocolate mixture until evenly incorporated.
- Transfer to a serving bowl and enjoy with graham crackers and fresh fruit.
Tips and tricks
Heat treat your flour - Heat-treating flour kills harmful bacteria and makes it safe to eat. Use one of two methods: the microwave or oven. I prefer using the microwave because it's quick, easy, and effective. Place your flour in a microwave-safe bowl and microwave in 30 second increments until your flour reaches 160 degrees Fahrenheit. My flour was ready after 1 minute, but times may vary based on the model and power of your microwave.
Use room temperature butter - This recipe only works with room temperature butter. If your butter is melted, it will create a sludgy, muddy texture. Cold butter will leave chunks throughout the batter. To bring butter to room temperature quickly, unwrap, slice into thin pieces, and place on the countertop. Smaller pieces warm up faster than a whole stick.
Use a hand mixer - You'll need a hand mixer to whip the heavy cream and create whipped cream. I don't recommend preparing this dip by hand as you won't be able to recreate the fluffy, smooth consistency.
Fold gently - Using gentle, sweeping motions, fold the whipped cream into the brownie batter mixture to avoid deflating the whipped cream.
Storage
Leftover brownie batter dip will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
Brownie batter dip can also be frozen for up to 3 months. To thaw, transfer to the refrigerator to thaw overnight.
Frequently asked questions
I recommend serving brownie batter dip with graham crackers, pretzel chips, fresh fruit like strawberries or apple slices, and vanilla wafer cookies.
Yes, the brown sugar adds a grainy texture to mimic the graininess of brownie batter. If you'd prefer a smooth dip, replace the brown sugar with more confectioner's sugar instead.
Yes, your dessert dip can be prepared up to two days ahead of time and stored in a tightly sealed container in the refrigerator.
Recommended
📖 Recipe
Brownie Batter Dip
Ingredients
- ⅓ cup (40 g) all-purpose flour
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (100 g) confectioner's sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ⅓ cup (28 g) natural cocoa powder
- 2 tablespoons whole milk
- ½ cup (113 g) heavy cream, cold
- ½ cup (88 g) mini chocolate chips, divided
Instructions
Heat-treating flour
- Choose one of these methods to heat-treat your flour:
- Microwave - Pour flour into a microwave safe bowl and microwave in 30 second increments until temperature reaches 160 degrees Fahrenheit.
- Oven - Preheat oven to 300℉. Spread flour in a thin layer on a baking sheet and bake for about 10 minutes, or until flour reaches 160 degrees Fahrenheit.
- Allow flour to cool to room temperature before assembling dip.
Dip
- In a large bowl, add room temperature butter, confectioner's sugar, brown sugar, vanilla extract, and salt. Using a hand mixer, beat until creamed and fluffy, about a minute.
- Add heat-treated flour and cocoa powder and mix on low until combined.
- Add milk and mix until incorporated. Set aside.
- In a separate bowl, add heavy cream. Using a hand mixer or stand mixer with a whisk attachment, whip for about 2-3 minutes to medium peaks.
- Gently fold whipped cream into brownie batter mixture until fully incorporated. Add most of your chocolate chips (reserving a tablespoon or two to use as a garnish) and gently fold to incorporate.
- Spread dip into a wide, shallow bowl and top with reserved chocolate chips.
- Serve immediately with pretzels, graham crackers, or fresh fruit.
Equipment Recommendations
Notes
- Do I need to heat-treat my flour?: Heating your flour kills harmful bacteria, making it safe to eat. We're heat-treating our flour in this recipe because the dip itself isn't cooked or baked.
- Serve with: Graham crackers, pretzels, apple slices, strawberries, or vanilla wafer cookies.
- Storage: Brownie batter dip will keep in a sealed container in the refrigerator for 3-4 days.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!