Brownie Batter Gluten-Free Dip (Print)

Smooth and chocolatey dip with gluten-free ingredients, ideal for fruit, cookies, or pretzels.

# What You 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 teaspoon 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 teaspoon fine sea salt

# Directions:

01 - In a large bowl, beat softened cream cheese, butter, and peanut butter (if using) until smooth and creamy.
02 - Add brown sugar, powdered sugar, and vanilla extract, then beat until fully combined.
03 - Sift in cocoa powder and add sea salt, mixing thoroughly until evenly incorporated.
04 - Gradually beat in milk until the mixture achieves 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 serve with gluten-free dippers like fruit slices, pretzels, or cookies.

# Helpful Hints:

01 -
  • It tastes decadent but requires no baking, no waiting, no stress.
  • People genuinely ask what bakery you bought it from, and you get to smile mysteriously.
  • It's gluten-free without tasting like you're missing anything—just pure chocolate indulgence.
02 -
  • Cold ingredients are the enemy—everything needs to be softened or the dip will be lumpy and dense, and no amount of beating will fix it.
  • Don't skip sifting the cocoa powder, even though it seems fussy; it's the difference between smooth and gritty.
03 -
  • If you don't have a mixer, you can make this with just a spatula and some patience—it'll take longer but still work perfectly.
  • Almond extract instead of vanilla creates a totally different vibe if you're feeling adventurous, and it pairs beautifully with chocolate.
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