Brownie Batter Dip Gluten-Free (Print)

A rich, creamy chocolatey dip ideal for fruit, cookies, or pretzels, gluten-free and quick to prepare.

# Components:

→ 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 tsp 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 tsp fine sea salt

# Directions:

01 - In a large mixing bowl, beat cream cheese, 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 in cocoa powder and add fine sea salt. Mix thoroughly to integrate all ingredients.
04 - Gradually add milk while beating until a creamy, dippable texture is achieved.
05 - Gently fold gluten-free mini chocolate chips into the dip mixture.
06 - Transfer to a serving bowl. Optionally garnish with extra chocolate chips. Serve with gluten-free fruit slices, pretzels, or cookies.

# Chef Secrets:

01 -
  • It comes together in ten minutes with a hand mixer and tastes like you spent an hour melting chocolate.
  • The texture is silky and rich, halfway between frosting and mousse, and it pairs with almost anything you dip into it.
  • You can leave out the peanut butter or swap the milk type without losing any of the fudgy magic.
02 -
  • If your cream cheese is cold, the dip will turn lumpy and grainy no matter how long you beat it, so patience during the softening step saves the whole recipe.
  • Sifting the cocoa powder is the difference between a velvety dip and one with dry pockets that taste bitter and chalky on the tongue.
  • The dip thickens as it sits in the fridge, so if you make it ahead, let it come to room temperature for fifteen minutes before serving or stir in a splash more milk.
03 -
  • Use a stand mixer if you have one because it aerates the dip better than a hand mixer and gives you a lighter, fluffier texture that holds up on a spoon.
  • Taste the dip before adding the chocolate chips and adjust the sweetness or cocoa intensity, because once the chips go in, it is harder to fix the balance.
  • If you want to make this dairy free, swap the cream cheese for a cashew based spread and use coconut cream in place of butter, it will not taste identical but it still turns out rich and satisfying.
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