Brownie Batter Gluten-Free Spread (Print Version)

Creamy, chocolatey dip with gluten-free mini chips for fruit and cookie pairing.

# 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 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

# How-To Steps:

01 - In a large mixing bowl, beat the softened cream cheese, butter, and peanut butter (if using) until smooth and creamy.
02 - Add brown sugar, powdered sugar, and vanilla extract; beat until fully blended.
03 - Sift in cocoa powder and stir in salt until evenly distributed.
04 - Gradually add milk while beating to achieve a creamy, dippable texture.
05 - Gently fold the mini chocolate chips into the mixture to distribute evenly.
06 - Transfer dip to a serving bowl and garnish with extra mini chocolate chips if desired; pair with gluten-free fruit slices, pretzels, or cookies.

# Expert Advice:

01 -
  • It tastes exactly like licking the brownie bowl but without any raw eggs or flour worries
  • You can throw it together in ten minutes flat with ingredients you probably have sitting in your fridge right now
02 -
  • Cold cream cheese creates lumps that will not disappear no matter how long you beat it so leave it on the counter for at least two hours before starting
  • The dip firms up in the fridge so let it sit at room temperature for twenty minutes before serving if you have refrigerated it overnight
03 -
  • Room temperature ingredients are non negotiable for that silky smooth texture so do not try to rush this step
  • Taste the dip before you add the chocolate chips because some cocoa brands are more bitter than others
Go Back