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–+ servings
Brownie Batter Dip

Irresistible Brownie Batter Dip for Sweet Celebrations

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Enjoy brownie batter without baking with this no-bake Brownie Batter Dip that's perfect for any sweet celebration.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 8 dessert bowls
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip Base
  • 8 ounces Cream Cheese Softened, full-fat
  • 8 ounces Cool Whip Slightly thawed
  • 1 cup Brownie Mix Use only dry mix
  • 2-4 tablespoons Milk Adjust for thickness
For Extra Flavor
  • 0.5 cup Mini Chocolate Chips Or substitute with crushed Oreos, M&M’s, or peanut butter chips
For Serving
  • Dippers (optional) Graham crackers, pretzels, fresh fruit slices, cookies, or marshmallows

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, use an electric mixer on medium speed to beat 8 ounces of softened cream cheese until smooth and creamy, about 2 minutes.
  2. Add 8 ounces of slightly thawed Cool Whip to the bowl with the cream cheese and gently fold it in using a spatula until fully incorporated.
  3. Gradually add 1 cup of dry brownie mix, mixing on low speed until just combined, about 1-2 minutes.
  4. Pour in 2-4 tablespoons of milk, one tablespoon at a time, until you reach your desired dippable consistency.
  5. Stir in ½ cup of mini chocolate chips, making sure they are evenly distributed throughout the dip.
  6. Transfer the Brownie Batter Dip to a decorative serving bowl and serve immediately with your choice of dippers.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 10IUCalcium: 2mgIron: 4mg

Notes

Ensure cream cheese is softened for smooth texture. Gradually add milk to reach desired consistency. Reserve some mini chocolate chips for garnishing.

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