Brownie Batter Gluten-Free Spread (Printable version)

Smooth chocolatey gluten-free spread ideal for dipping fruit, cookies, or pretzels. Ready in 10 minutes.

# What You'll 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

# Directions:

01 - In a large mixing bowl, beat the cream cheese, butter, and peanut butter (if using) until smooth and creamy.
02 - Add brown sugar, powdered sugar, and vanilla extract to the bowl. Beat until fully combined and smooth.
03 - Sift in the cocoa powder and sprinkle in the salt. Mix thoroughly to incorporate all dry ingredients.
04 - Slowly pour in the milk while beating until the mixture achieves a creamy, dip-ready texture.
05 - Gently fold the mini chocolate chips into the batter to distribute evenly.
06 - Transfer to a serving bowl, optionally garnish with extra chocolate chips, and pair with gluten-free dippers such as fruit slices, pretzels, or cookies.

# Expert Tips:

01 -
  • No oven required, no waiting around—you'll be dipping within ten minutes flat.
  • It tastes dangerously like brownie batter but actually lets you eat it without guilt (well, almost).
  • Gluten-free without tasting like it, and flexible enough to swap ingredients based on what you have.
02 -
  • Cold cream cheese will turn your dip lumpy and gritty—let it sit on the counter for at least twenty minutes before you start.
  • If your dip breaks or looks separated, you added the milk too fast; next time add it a teaspoon at a time and the mixture will come back together.
03 -
  • If you're making this ahead, store it covered in the fridge and let it come to room temperature for five minutes before serving—this makes the flavor pop.
  • A tiny pinch of instant espresso powder mixed into the cocoa powder will make the chocolate taste impossibly deeper without tasting like coffee.
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