Brownie Batter Dip Gluten-Free (Print Version)

A rich, creamy chocolate spread ideal for fruit, cookies, or pretzels. Gluten-free, quick, and crowd-pleasing.

# What You Need:

→ Base

01 - 8 oz cream cheese, softened
02 - 1/4 cup unsalted butter, softened
03 - 1/2 cup creamy peanut butter (optional)

→ Sweeteners

04 - 1/2 cup brown sugar
05 - 1/2 cup powdered sugar
06 - 1 teaspoon vanilla extract

→ Chocolate

07 - 1/3 cup unsweetened cocoa powder, sifted
08 - 1/3 cup gluten-free mini chocolate chips

→ Dairy

09 - 1/4 cup milk (dairy or plant-based)

→ Salt

10 - 1/4 teaspoon fine sea salt

# How To Make:

01 - In a large mixing bowl, beat together cream cheese, unsalted butter, and peanut butter if using until smooth and creamy.
02 - Add brown sugar, powdered sugar, and vanilla extract; beat until fully combined.
03 - Sift cocoa powder into the mixture and add sea salt; mix thoroughly until incorporated.
04 - Gradually add milk while beating until the spread reaches a creamy, dip-friendly texture.
05 - Gently fold in gluten-free mini chocolate chips until evenly distributed.
06 - Transfer to a serving bowl, garnish with extra chocolate chips if desired; serve with gluten-free fruit slices, pretzels, or cookies.

# Expert Advice:

01 -
  • No baking required, so you can satisfy chocolate cravings in ten minutes flat.
  • It tastes indulgent but feels lighter than actual brownies, especially when paired with fresh fruit.
  • Naturally gluten-free without any weird substitutions or dense textures.
02 -
  • Cocoa powder must be sifted or whisked separately before adding, otherwise you'll end up with bitter, gritty lumps that no amount of mixing can fix.
  • Room temperature ingredients make all the difference—cold cream cheese and butter will create a grainy texture that feels wrong on your tongue.
  • Add milk slowly and stop before you think you're done; you can always add more, but you can't take it back.
03 -
  • Mix on medium speed instead of high to avoid incorporating too much air, which makes the texture light and airy instead of dense and fudgy like actual brownie batter.
  • If you're doubling this recipe for a party, increase everything except the salt slightly—you can always add more salt, but oversalting ruins the whole thing.
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