Brownie Batter Gluten-Free Dip (Printable Version)

Creamy chocolate spread with gluten-free ingredients, ideal for dipping fruit, cookies, and pretzels.

# What You'll 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 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 optional peanut butter together until smooth and creamy.
02 - Add brown sugar, powdered sugar, and vanilla extract then beat until fully combined.
03 - Sift cocoa powder into the mixture, add sea salt, and mix until fully incorporated.
04 - Gradually add milk while beating to achieve a creamy, dippable texture.
05 - Gently fold gluten-free mini chocolate chips into the dip.
06 - Transfer to a serving bowl, garnish with extra chocolate chips if desired, and present with gluten-free dippers such as fruit, pretzels, or cookies.

# Expert Advice:

01 -
  • It tastes like indulgent brownie batter but comes together in 10 minutes with zero baking.
  • The gluten-free base means everyone at the table can dig in without hesitation.
  • It's rich enough to feel decadent but light enough that you won't feel weighed down after a few spoonfuls.
02 -
  • Don't skip sifting the cocoa powder—lumps of unsweetened cocoa are impossible to break down once mixed, and they'll ruin the silky texture you worked for.
  • Add milk slowly and taste as you go; every brand of cream cheese and butter has slightly different water content, so the amount you need varies.
  • If you do add milk and it becomes too thin, fold in a couple more tablespoons of powdered sugar to thicken it back up.
03 -
  • For a nut-free version, simply omit the peanut butter and add an extra 60 g of cream cheese—you'll get the same richness without the allergy concern.
  • If you ever accidentally add too much milk and it becomes mousse-like, fold in more cocoa powder or powdered sugar until you reach that perfect consistency again.
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