Updated
This Brownie Batter Dip recipe always satisfies my urge to dip into a bowl of raw batter. Completely safe to eat, it’s made with brownie mix, pudding mix, cream cheese, and a couple of other ingredients that come together to make this creamy, chocolatey dessert dip with no baking required. I always add other toppings and mix-ins, then dip cookies and fruit, for a brownie-flavored treat.
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If you’re like me and can never resist the urge to lick the spoon while making brownies, then this dip is for you! I love getting all that satisfying brownie flavor without the potential health risks of eating raw eggs and flour. To make this batter safe to eat, I left out the eggs and heat-treated the flour to kill any harmful bacteria. Now you can lick that spoon without any worries!
Brownie Batter Dip Recipe
Ingredients
- 18.3 oz. brownie mix 519 g (1 box)
- 8 oz. cream cheese spread 226 g (1 container)
- 8 oz. whipped topping 226 g, thawed if frozen (1 tub)
- 3.4 oz. instant chocolate pudding mix 96 g (1 box), do not use cook and serve
- 6-8 tbsp chocolate milk 85-114 g
- mini chocolate chips or mini M&M's, optional; for topping
For Dipping (Optional)
- Oreo cookies, graham crackers, pretzels, vanilla wafers, strawberries
Video
Instructions
- Heat the brownie mix in a medium-sized, microwave-safe bowl for 30 seconds on high heat and stir well.18.3 oz. brownie mix
- Heat again for 30 seconds and stir. Repeat until the mix has been cooked for at least 2 minutes and reaches at least 165°F evenly throughout.
- In a separate mixing bowl, use a hand mixer to beat the cream cheese spread and whipped topping until light and fluffy.8 oz. cream cheese spread, 8 oz. whipped topping
- Whisk the pudding into the brownie mix and then gradually beat the dry ingredients into the cream cheese mixture until combined.3.4 oz. instant chocolate pudding mix
- Gradually add the first 6 tablespoons of chocolate milk, beating well until light and fluffy.6-8 tbsp chocolate milk
- Slowly add the following 2 tablespoons, one at a time as needed, beating well until you reach your desired consistency.
- Scoop the dip into a large serving bowl and top with mini chocolate chips or mini M&Ms, optional.mini chocolate chips
- Serve with your choice of sides, such as Oreos, graham crackers, pretzels, vanilla wafers, and strawberries.Oreo cookies, graham crackers, pretzels, vanilla wafers, strawberries
Equipment
- Kitchen Scale (optional)
- Hand Mixer
Becky’s Tips
- This recipe yields approximately 6 cups of dip. A serving is ½ cup.
- Do not skip microwaving the brownie mix. This helps to kill any bacteria in the raw flour, making this dip safe to eat!
- Vanilla pudding mix will also work in this recipe, and will only mildly change the flavor.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Brownie Batter Dip Step by Step
Heat treat the brownie mix: Gather your ingredients. Heat the brownie mix in a medium-sized, microwave-safe bowl for 30 seconds on high heat and stir well.
Heat again for 30 seconds and stir. Repeat until the mix has been cooked for at least 2 minutes and reaches at least 165°F evenly throughout.
Prepare the cream cheese mixture: In a separate mixing bowl, use a hand mixer to beat 8 oz cream cheese spread and 8 oz whipped topping until light and fluffy.
Combine the brownie mix and the cream cheese mix: Whisk the pudding into the brownie mix and then gradually beat the dry ingredients into the cream cheese mixture until combined.
Gradually add the first 6 tablespoons of chocolate milk, beating well until light and fluffy.
Slowly add the following 2 tablespoons, one at a time as needed, beating well until you reach your desired consistency.
Scoop the dip into a large serving bowl and top with mini chocolate chips or mini M&Ms, optional.
Serve: Serve with your choice of sides, such as Oreos, graham crackers, pretzels, vanilla wafers, and strawberries, and enjoy.
Variations on Brownie Dip
This brownie batter dip is endlessly customizable. Here, I added mini M&M’s, but you could add in any mix-ins you love, such as mini chocolate chips (dark, milk, or white), cookie pieces (Oreos, Nutter Butters, Chips Ahoy, etc.), sprinkles (rainbow or chocolate), chopped candy bars (Twix, Milky Way, Reese’s Cups, Snickers, etc.), chopped nuts (walnuts, pecans, pistachios, etc.), or mini marshmallows.
How to Store
Store leftover brownie batter dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving chilled.
If your dip becomes too thick after refrigeration, let it sit at room temperature for a few minutes and then stir vigorously or gradually add a tablespoon or two of chocolate milk until the dip reaches the desired consistency.
Freeze brownie batter dip in an airtight container or Ziplock bag for up to 2 months. I recommend rolling the batter into bite-sized balls before freezing so you can just enjoy one straight from the freezer!
Serving Suggestions
I love to serve this brownie batter dip with Oreos, graham crackers, vanilla wafers, or strawberries. It’s also delicious with shortbread cookies and caramel pretzels, or you can also prepare saltine cracker toffee for dipping.
If you make your own ice cream (I love this red velvet ice cream recipe!), you can roll pea-sized balls of dip and add them in during the last 5 minutes of churning. If you want to add it to store-bought ice cream, just crumble some on top!
