Save The first time I made this dip, I wasn't trying to reinvent anything—I just had cream cheese and cocoa powder on the counter and remembered how much I loved eating raw brownie batter as a kid. My friend was coming over and I thought, why not make that feeling edible and shareable? Twenty minutes later, she walked in, dipped a strawberry, and her eyes went wide. It tasted exactly like fudgy brownie dough, but without any flour or eggs to worry about. That moment, watching her go back for another bite, I knew this recipe would become a regular thing.
I brought this to a potluck once and set it out alongside some fruit and crackers, expecting it to be one option among many. Instead, people kept circling back to it all evening, mixing in different dippers and comparing notes on what worked best. One person dunked in a pretzel and said it reminded her of a brownie sundae. Another loaded up apple slices and suddenly everyone wanted to try that combination too. By the end of the night, the bowl was empty and someone asked for the recipe. I realized it wasn't just a dip—it was an excuse for people to slow down and enjoy something together.
Ingredients
- Cream cheese (230 g / 8 oz), softened: This is your foundation, giving the dip its silky texture and subtle tang that balances the sweetness. Room temperature is essential—cold cream cheese will create lumps that won't blend smoothly.
- Unsalted butter (60 g / 1/4 cup), softened: Butter adds richness and helps the dip stay creamy without being heavy, making it easier to dip and spread.
- Creamy peanut butter (120 g / 1/2 cup), optional: This deepens the chocolate flavor with a subtle savory note that makes the dip taste more like real brownie batter. Skip it if you need nut-free, but it genuinely changes the game.
- Brown sugar (100 g / 1/2 cup): Brown sugar brings moisture and a molasses depth that powdered sugar alone can't deliver, making the dip taste more authentic.
- Powdered sugar (60 g / 1/2 cup): This dissolves instantly into the mixture and smooths out any graininess, giving you that silky mouthfeel.
- Vanilla extract (1 tsp): Just enough to round out the chocolate without being obvious—it makes everything taste more like itself.
- Unsweetened cocoa powder (30 g / 1/3 cup), sifted: Sifting removes lumps that would mar your texture; unsweetened is crucial because the sugars handle sweetness and let the chocolate flavor shine.
- Gluten-free mini chocolate chips (60 g / 1/3 cup): These fold in at the end for little pockets of texture and extra chocolate moments in every bite.
- Milk (60 ml / 1/4 cup), dairy or plant-based: Add this gradually to reach your preferred consistency—some people like it thicker for dipping, others prefer it spreadable.
- Fine sea salt (1/4 tsp): Salt amplifies all the flavors around it and keeps this from tasting cloying, even though it's quite sweet.
Instructions
- Bring everything to room temperature:
- This step takes five minutes but saves you from lumpy dip. Cold ingredients don't blend together smoothly, so set out your cream cheese and butter while you gather everything else.
- Beat the base until cloud-like:
- Cream together the softened cream cheese, butter, and peanut butter (if using) for about two to three minutes, until the mixture looks pale and fluffy. You're essentially incorporating tiny air pockets that make the dip lighter and fluffier.
- Add the sugars and vanilla:
- Pour in the brown sugar, powdered sugar, and vanilla, then beat for another minute until you don't see any sugar grains. This is when the mixture starts smelling like actual brownie batter.
- Sift and fold in the cocoa:
- Sifting the cocoa powder removes any hard little clumps that won't dissolve, which matters for texture. Mix on low speed until the color is even throughout and there are no streaks.
- Add salt and adjust with milk:
- Sprinkle in the salt, mix briefly, then start adding milk one tablespoon at a time, beating gently. You're looking for a thick but spreadable consistency, like soft frosting—stop adding milk once you get there.
- Fold in the chocolate chips:
- Use a spatula to gently fold in the mini chocolate chips so they stay mostly whole and give you those little bursts of chocolate texture throughout.
- Transfer and serve:
- Spoon everything into your serving bowl and scatter a few extra chocolate chips on top if you want it to look extra inviting. Serve immediately or chill until ready, surrounded by your favorite dippers.
Save There was a moment at a family gathering when my eight-year-old cousin came up to me and whispered, "This is exactly what brownie dough tastes like, right?" and I realized the recipe had done exactly what it was supposed to—it had captured that forbidden, thrilling taste of eating something you're not supposed to eat, except now it was totally allowed. That's when I understood it wasn't just a dip. It was permission to indulge in a small, pure joy.
What Makes This Dip Different
Most chocolate dips are either too mousse-like and light, or too thick and fudgy. This one splits the difference by combining the creaminess of frosting with the texture of soft brownie batter, which is what makes it feel so satisfying. The gluten-free element means you're not adding flour to bind it all together, so instead you're relying on the cream cheese and butter to create that luxurious mouthfeel, which actually makes it taste richer and more indulgent than a traditional recipe.
The Best Dippers to Use
I've tested this dip with everything from stone fruits to cookies, and a few combinations genuinely elevate the experience. Fresh apple slices add tartness that cuts through the richness, strawberries bring brightness and slight acidity that makes the chocolate taste deeper, and pretzels add a salty crunch that makes you want another bite immediately. Gluten-free cookies work beautifully if you're serving people with dietary restrictions, but honestly, even just a spoon of this dip straight from the bowl hits differently. The key is having contrast—either temperature, texture, or flavor—so the dip doesn't feel heavy after a few bites.
- Firm fruits like apples and pears work better than soft ones because they have more structure for dipping.
- Toast gluten-free crackers or pretzels lightly before serving to bring out their flavor and add crunch.
- If you want something sweet on sweet, thin gluten-free cookies dipped halfway into this dip taste like a brownie sandwich.
Storage and Making Ahead
You can make this dip the morning of and store it covered in the fridge for up to three days, which means it actually gets better as the flavors settle and meld together. When you pull it out to serve, give it a quick stir because the cocoa powder and chocolate chips may have settled slightly, and it might have thickened a bit from sitting cold. If it's too stiff, let it come to room temperature for a few minutes or add a tiny splash of milk and stir gently.
Save This dip has a way of transforming ordinary moments into small celebrations. Every time I make it, someone tells me it tastes exactly like something from childhood, and somehow that shared memory makes the dessert table feel less formal and more like home.
Common Questions
- → Can I make this without peanut butter?
Yes, you can omit the peanut butter and use extra cream cheese to maintain creaminess without altering the flavor profile significantly.
- → What are good dippers for this spread?
Fresh fruit slices like apples or strawberries, gluten-free cookies, and pretzels complement the creamy chocolate flavors wonderfully.
- → Is this suitable for a gluten-free diet?
Yes, all ingredients are gluten-free, and careful selection of dippers ensures the entire dish remains free of gluten.
- → How long can I store the spread?
Store in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.
- → Can I substitute vanilla extract?
Almond extract makes a great alternative, adding a different but complementary note to the sweet base.