Brownie Batter Dip is my go‑to dessert when I want something rich, chocolatey, and completely no‑bake. It tastes exactly like licking the bowl of brownie batter, but it’s thick and fluffy enough to scoop up with fruit, cookies, or pretzels. This dip comes together in minutes and always disappears fast at parties, movie nights, or casual get‑togethers.
What I love most is how few ingredients it needs: cream cheese for tangy richness, dry brownie mix for deep chocolate flavor, and just enough milk to make it silky and dippable. Once everything is whipped together, the Brownie Batter Dip is smooth, creamy, and decadent—perfect for setting in the center of a snack board with all kinds of dippers around it.
Ingredients for Brownie Batter Dip
- 8 ounces cream cheese, softened
- 1 box brownie mix (approximately 18 to 20 ounces, dry mix only)
- 60 milliliters whole milk (about 4 tablespoons), plus a little more if needed
Optional but delicious:
- Mini chocolate chips or chopped chocolate for folding in and sprinkling on top
- Pinch of salt to balance the sweetness
- Extra milk to adjust consistency
Because boxed brownie mix contains raw flour, many bakers choose to heat‑treat it first so the dip is safer to eat. Heat‑treating means warming the dry mix until it reaches a temperature that reduces potential bacteria in the flour.
How I Make Brownie Batter Dip
1. Heat‑treat the brownie mix (recommended)
To make the Brownie Batter Dip safer to eat, I like to heat‑treat the brownie mix before I start. I pour the dry mix into a microwave‑safe bowl and microwave it in short bursts—about 20–30 seconds at a time—stirring well between each round, until an instant‑read thermometer shows at least 165°F (74°C). Then I let it cool completely so it doesn’t melt the cream cheese. This step helps lower the risk that any bacteria in the raw flour survive.
2. Beat the cream cheese
In a mixing bowl, I add the softened cream cheese and beat it with a hand mixer until it’s smooth, creamy, and free of lumps. Taking time here is important; if the cream cheese isn’t fully smooth, the Brownie Batter Dip can end up with little chunks instead of a silky texture.
3. Add the brownie mix
Once the cream cheese is smooth and the brownie mix has cooled, I gradually add the dry brownie mix to the bowl. I start the mixer on low so the powder doesn’t puff everywhere, then increase the speed as it starts to blend in. At this stage the mixture will be very thick and a bit crumbly—that’s normal and exactly what the milk will fix.
4. Stream in the milk
With the mixer running on low, I slowly pour in the whole milk. I keep mixing until the Brownie Batter Dip looks glossy, thick, and spoonable. If it seems too stiff for dipping, I add a little extra milk, one tablespoon at a time, until I reach the texture I want. I like mine soft enough that a strawberry or pretzel can scoop it up without breaking, but still thick enough to hold soft peaks.
5. Finish and chill
If I’m using mini chocolate chips or chopped chocolate, I fold them in with a spatula, then scrape the Brownie Batter Dip into a serving bowl. I usually chill it for at least 30 minutes so the flavors meld and the texture firms up slightly. Just before serving, I sprinkle a few extra chocolate chips or a dusting of cocoa on top to make it look as indulgent as it tastes.
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