Easy No-Bake Edible Brownie Batter Dip
Make this rich, creamy, and safe-to-eat brownie batter dip in minutes. It is a simple, no-bake dessert perfect for parties or satisfying a chocolate craving.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Bake Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (about 18.3 oz) dry brownie mix (heat-treated)
- 8 oz cream cheese, softened
- 8 oz whipped topping (like Cool Whip), thawed
- 1/4 cup milk
- 1/2 cup chocolate chips (optional, for folding in)
- Sprinkles (optional, for topping)
Instructions
- Spread the dry brownie mix onto a baking sheet. Bake at 350°F for 10 minutes, or microwave in 20-second intervals, stirring between each, until the mix reaches 165°F. This step makes the mix safe to eat. Let the heat-treated mix cool completely.
- In a large bowl, beat the softened cream cheese with an electric mixer until it is completely smooth.
- Add the thawed whipped topping to the cream cheese and mix until just combined.
- Gradually add the cooled, heat-treated dry brownie mix and the milk. Mix on low speed until the mixture is smooth and resembles thick batter. Do not overmix.
- If using, gently fold in the chocolate chips.
- Transfer the dip to a serving bowl. Top with extra chocolate chips or sprinkles.
- Serve immediately with pretzels, graham crackers, strawberries, or cookies for dipping.
Notes
- To heat-treat your flour if not using a mix, spread 1 cup of all-purpose flour on a microwave-safe plate and microwave on high for 1 minute 30 seconds, stirring every 30 seconds, until it reaches 165°F internally. Let cool before using.
- For a richer flavor, substitute the milk with 1/4 cup of heavy cream.
- This dip tastes best when served the same day it is made.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 45