Brownie Batter Gluten-Free Dip

# Ingredient List:

01 - 8 oz cream cheese, softened

02 - 1/4 cup unsalted butter, softened

03 - 1/2 cup creamy peanut butter (optional)

04 - 1/2 cup packed brown sugar

05 - 1/2 cup powdered sugar

06 - 1 teaspoon vanilla extract

07 - 1/3 cup unsweetened cocoa powder, sifted

08 - 1/3 cup gluten-free mini chocolate chips

09 - 1/4 cup milk (dairy or plant-based)

10 - 1/4 teaspoon fine sea salt

01 - In a large mixing bowl, beat cream cheese, unsalted butter, and peanut butter (if using) until smooth and creamy.

02 - Add brown sugar, powdered sugar, and vanilla extract. Beat until thoroughly combined.

03 - Sift cocoa powder into the mixture, add sea salt, and mix until fully incorporated.

04 - Gradually blend in milk while beating until the spread achieves a smooth, dip-ready texture.

05 - Gently fold mini chocolate chips into the mixture.

06 - Transfer to serving bowl and optionally garnish with extra chocolate chips. Accompany with gluten-free fruit slices, pretzels, or cookies.

01 -

Takes literally ten minutes and requires zero baking, which means you can make it while your oven preheats for something else or while youre deciding what to order for takeout
That sneaky peanut butter option makes it taste like a peanut butter cup, but nobody has to know its there unless you want them to

02 -

This dip thickens up significantly in the fridge, so if you're making it ahead, leave it slightly on the thinner side or you'll be stirring in more milk with a fork while your guests wait
The cocoa powder measurement looks tiny but don't be tempted to add more—too much makes it bitter and dusty instead of rich and fudgy

03 -

Room temperature ingredients are non-negotiable—I once tried microwaving the cream cheese for thirty seconds and ended up with weird separated bits throughout
If you're making this for a crowd with nut allergies, skip the peanut butter entirely and bump the cream cheese to 290 g (10 oz) for the same creamy texture