Brownie Batter Dip

Name: Brownie Batter Dip
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: About 3 cups (8–10 servings)
Ingredients: 1 cup Pamela's Chocolate Brownie Mix (heat-treated - see Step 1); 1 package (8 oz) cream cheese, softened; ½ cup (1 stick) unsalted butter, softened; ¾ cup powdered sugar; 1 tsp vanilla; Pinch of salt; 2–4 tbsp milk, as needed; 1½ cups thawed whipped topping; ½ cup mini chocolate chips, plus more for topping

on Jun 13 2026

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Serving Size About 3 cups (8–10 servings)

Ingredients

1 cup Pamela's Chocolate Brownie Mix (heat-treated - see Step 1)
1 package (8 oz) cream cheese, softened
½ cup (1 stick) unsalted butter, softened
¾ cup powdered sugar
1 tsp vanilla
Pinch of salt
2–4 tbsp milk, as needed
1½ cups thawed whipped topping
½ cup mini chocolate chips, plus more for topping

Directions

Heat-treat the brownie mix (don't skip). Spread 1 cup of the dry Chocolate Brownie Mix on a parchment-lined baking sheet and bake at 350°F for 5–7 minutes, or microwave it in a bowl in 30-second bursts, stirring between each, until it reaches 165°F on an instant-read thermometer. Let it cool completely - it needs to be fully cool before it touches the cream cheese, or it will melt the dip.
Make the base. Beat the softened cream cheese and butter together until smooth and fluffy, about 2 minutes.
Add the chocolate. Beat in the cooled brownie mix, powdered sugar, vanilla, and salt until combined and fudgy. Add milk one tablespoon at a time until the dip is smooth and scoopable.
Lighten it. Gently fold in the whipped topping until the dip is light and mousse-like — fold, don't beat, so it stays airy. Fold in the mini chocolate chips.
Chill and serve. Transfer to a serving bowl, top with extra mini chips, and chill at least 30 minutes. Serve with your favorite dippers. (Dippers: Gluten-free graham crackers, gluten-free pretzels, strawberries, banana slices, apple slices, gluten-free vanilla wafers, or marshmallows.)
To keep it gluten-free: Pamela's Chocolate Brownie Mix is GFCO-certified and tested, but a dip is only as gluten-free as everything in the bowl. Choose certified gluten-free versions of the other ingredients and dippers so the whole spread stays gluten-free.

Some desserts just bring everyone to the table and this one brings them to the bowl. Our brownie batter dip has all the rich, fudgy flavor you remember, made with the same care Pamela's has baked into everything since 1988. It starts with our GFCO-certified Chocolate Brownie Mix folded into a light, creamy base, and it comes together in about 15 minutes - no oven required, aside from a quick step to heat-treat the mix. Set it out with fruit, pretzels, and cookies, and watch it disappear. So good, nobody will ask if it's gluten-free.

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Gluten-Free Chocolate Brownie Mix, 16 oz.

$11.49

Pamela’s Chocolate Brownie Mix creates rich, fudgy gluten-free brownies with added chocolate chunks. Versatile and incredibly easy to make, this mix can also be used to make chocolate waffles and decadent cookies. Sweetened with honey and molasses!

Pack Size

Single

3 Pack / Save 33%

6 Pack / Save 41%

12 Pack / Save 44%

Quantity

Variations

Dairy-free: use a dairy-free cream cheese, vegan butter, a coconut-based whipped topping, and dairy-free chocolate chips.
Peanut butter swirl: swirl ¼ cup melted peanut butter through the finished dip.
Extra fudgy: reduce the whipped topping to 1 cup for a denser, more batter-like texture.
Lighter & fluffier: add the full 8 oz tub of whipped topping for a mousse-style dip.

Make ahead & storage

Make up to 2 days ahead; store covered in the refrigerator. Give it a quick stir before serving.
Keeps in an airtight container in the fridge for up to 4 days.
Not recommended for freezing — the whipped-topping base can weep when thawed.

Food-safety note

Raw flour - including the flour in any baking mix - isn't meant to be eaten uncooked. Because this dip is no-bake, the brownie mix gets a quick heat-treat first to eliminate any bacteria before it's stirred in. It takes about five minutes, and the recipe below leads with it (the FAQ explains it for readers too). This is a food-safety step about raw flour - separate from the gluten-free question, which the brownie mix's GFCO certification handles.

We've Got Answers

Not as-is. Raw flour in any mix isn't safe to eat uncooked. For this no-bake dip, heat-treat the brownie mix first (Step 1) by baking or microwaving it to 165°F and cooling it completely. That step makes the mix safe to eat in a raw dip.

Yes, it's made with Pamela's Chocolate Brownie Mix, which is GFCO-certified and tested to 10 ppm or less, well below the FDA's gluten-free standard. To keep the whole spread gluten-free, choose certified gluten-free versions of the other ingredients and dippers.

Yes, see the dairy-free variation above using dairy-free cream cheese, vegan butter, coconut whipped topping, and dairy-free chocolate.

Can I make it ahead of time?

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Ingredients

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Gluten-Free Chocolate Brownie Mix, 16 oz.

Variations

Make ahead & storage

Food-safety note

We've Got Answers

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