Brownie Batter Gluten-Free Dip (Print Version)

Creamy chocolate batter spread, perfect for dipping fruit and snacks. Gluten-free and easy to make.

# Components:

→ 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

# Preparation Steps:

01 - In a large mixing bowl, beat cream cheese, butter, and peanut butter (if using) together until smooth and creamy.
02 - Add brown sugar, powdered sugar, and vanilla extract to the mixture. Beat until fully combined.
03 - Sift cocoa powder over the mixture, add sea salt, and mix thoroughly until fully blended.
04 - Gradually beat in the milk until the spread achieves the desired creamy, dippable texture.
05 - Gently fold in the mini chocolate chips until evenly distributed.
06 - Transfer to a serving dish, garnish with additional chocolate chips if preferred, and offer with gluten-free dippers such as fruit slices, pretzels, or cookies.

# Expert Advice:

01 -
  • It comes together in ten minutes with ingredients you probably already have tucked in your fridge.
  • The texture is impossibly creamy, somewhere between frosting and mousse, and it clings perfectly to whatever you dip.
  • Nobody ever guesses how simple it is, which makes you look like a dessert genius without breaking a sweat.
02 -
  • Cold cream cheese will turn this into a lumpy mess no matter how long you beat it, so let it warm up on the counter until it feels soft when you press it with your finger.
  • Sifting the cocoa powder is the difference between silky dip and gritty disappointment, and it only takes an extra thirty seconds.
  • If the dip feels too thick after mixing, add milk one tablespoon at a time because it loosens quickly and you cant thicken it back up easily.
03 -
  • Use a hand mixer instead of stirring by hand because the dip needs air whipped into it to get that light, mousse-like texture.
  • Always check your chocolate chip label to confirm they are certified gluten-free, because some brands sneak in barley malt or other hidden gluten.
  • Serve this in a shallow bowl rather than a deep one so everyone can reach the bottom easily without wearing chocolate on their sleeves.
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