Description
Rich and creamy brownie batter dip made with cream cheese, Cool Whip, brownie mix, and chocolate chips. This no-bake dessert dip takes just 5 minutes to make and tastes exactly like licking the brownie batter bowl! Perfect for parties, gatherings, or any time you need a quick chocolate fix. Serve with graham crackers, fruit, pretzels, or cookies.
Ingredients
For the Dip:
- 8 ounces cream cheese, softened to room temperature
- 8 ounces Cool Whip (frozen whipped topping), thawed
- 1 (8-ounce) box brownie mix (dry; do not prepare according to box directions)
- 2 tablespoons milk
- 1 cup mini chocolate chips
For Serving:
- Graham crackers
- Pretzels or pretzel chips
- Fresh fruit (strawberries, banana slices, apple slices)
- Cookies (vanilla wafers, shortbread, Oreos)
- Marshmallows
- Cinnamon sugar pita chips
Substitution Notes:
- Cream cheese: Must be block-style, full-fat cream cheese. Reduced-fat works in a pinch, but avoid whipped cream cheese from a tub.
- Cool Whip: Can substitute with stabilized homemade whipped cream, though texture may vary slightly.
- Brownie mix: Any brand works! Choose your favorite—I love using Ghirardelli for extra richness.
- Milk: Any milk works—whole, 2%, almond, or oat milk are all fine.
Instructions
So there’s this whole thing about raw flour potentially having bacteria. Most of the time it’s fine, but if you’re serving pregnant people or little kids, you should probably heat-treat the flour just to be safe. Microwave the brownie mix in 30-second chunks, stirring between each one, until it hits 165°F. Or spread it on a baking sheet and bake it at 300-350°F for 5-10 minutes. Let it cool ALL THE WAY DOWN before using it. Hot brownie mix will melt your Cool Whip and wreck everything.
Put your cream cheese in the bowl and beat it with the mixer until it’s smooth. This takes like a minute. The cream cheese HAS to be soft or you’ll have lumps forever. I take mine out when I start making dinner so it’s ready by dessert time.
Mix in the Cool Whip on low speed. Don’t go crazy beating it or you’ll knock all the air out and end up with a dense mess. Just mix until it’s combined and looks fluffy.
Add the brownie mix and milk. Start on low speed unless you want chocolate powder all over your kitchen—ask me how I know. Once it’s mixed in, turn it up to medium and beat until smooth. It’ll turn this gorgeous brown color.
Use your spatula to fold in the chocolate chips. Save some for the top because it looks prettier. Fold gently instead of stirring hard to keep it fluffy.
Put it in your serving bowl, throw those extra chips on top, and you’re done. Serve it right away or cover it and refrigerate until you need it.
Notes
- Use full-fat, block-style cream cheese for the richest, creamiest texture. Low-fat versions can make the dip watery and less flavorful.
- Let Cool Whip thaw completely in the refrigerator overnight for the best results. Trying to use partially frozen Cool Whip will create icy chunks.
- Heat-treating is worth it if you’re serving this to young children, elderly guests, or anyone with compromised immune systems. The slight extra step gives peace of mind.
- Start mixing on low speed when you add the brownie mix to avoid a chocolate explosion all over your kitchen and face (been there!).
- Don’t skip the mini chocolate chips—they provide textural contrast and little bursts of pure chocolate heaven in every bite.
- If your dip is too thick, add milk one teaspoon at a time until you reach the perfect consistency. Too thin? Add a couple tablespoons more brownie mix.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American