Recipes › Desserts
Brownie Batter Dip (Naturally Sweetened)
By Samira Kazan
updated July 18, 2024
This brownie batter dip is made with 5 all-natural ingredients and a hazelnut and walnut base; dairy-free, gluten-free, refined sugar-free, naturally sweetened, and ready in 20 minutes!
If you’re looking for a dip/spread that’s a mix somewhere between this homemade Nutella (hazelnut cacao spread) and chocolate hummus , a creamy, rich spread/dip that tastes like brownie batter but without any butter, oil, dairy, or eggs, you’ve found it! This brownie dip tastes like brownie batter and works amazingly as a spread for toast or homemade banana bread or to be dipped into with seed crackers , etc!
In fact, this dessert dip is 100% natural with a combination of hazelnuts, walnuts, cacao powder, dates (or date paste ), and espresso. Unlike my chocolate hummus, there is no “hidden” veggie in this dessert dip either!
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- The ingredients
- Optional add-ins
- How to make brownie batter dip
- How to serve
- How to store
- Recipe notes
- More dessert recipes
- Brownie Batter Dip Recipe
The ingredients
- Nuts: I used a combination of hazelnuts and walnuts. You could use almonds instead of hazelnuts, but I love how the hazelnuts provide the brownie batter with a “ Nutella ” flavor.
- Dates: you can use dates (I like Medjool) or date paste to naturally sweeten the brownie dip. Alternatively, use the liquid sweetener of your choice including a sugar-free alternative.
- Cocoa powder: I used unsweetened cacao powder. You could also experiment with using some Dutch-processed cocoa (used to make Oreos!). I find the flavor quite strong, so I would suggest a combination of both if you want to add it.
- Salt: just a pinch to enhance the chocolate flavor.
- Espresso: espresso shot or leftover coffee grounds (from filter coffee) have become a must-have in all of my chocolate recipes (like these fudgy brownies and my Fudgy Vegan Gluten-Free Chocolate Cake ). Coffee helps to add depth and enhances the cacao flavor without tasting like coffee. Omit if preferred though.
- Milk: milk helps achieve a smoother consistency. You can use your preferred – dairy or dairy-free . You can also omit it if you prefer the batter less runny.
Optional add-ins
- Vanilla extract : I use homemade vanilla extract .
- Other flavor extracts : just a few drops of natural flavoring can help elevate this dip even further – mint, orange, coffee, etc.
- Chocolate chips: if you want even more of a brownie batter dip experience, you can fold in a handful of chocolate chips to the dip after blending it.
How to make brownie batter dip
Step 1: Prepare the nuts
Preheat the oven to 350ºF/175ºC.
Spread all the nuts evenly on a baking sheet. Bake for 10-12 minutes or until slightly golden brown and begin to crack. Set aside to cool.
Add slightly cooled nuts to the food processor and blend until butter forms, scraping down sides as needed.
You can do this to your preferred level of thickness/smoothness. For traditional walnut butter, I’m known to blend for up to 15 minutes. To avoid overheating the machine, give your machine a break every 2-3 minutes, scrape down the sides of the jug then continue.
Step 2: Blend the brownie butter
Add the rest of the ingredients and mix once more until it reaches a spreadable thick batter. Add some milk (dairy or dairy-free) to help achieve a smoother consistency.
Then transfer to a jar. If you refrigerate, it will get hard, so the best way is to leave it at room temperature.
How to serve
You can serve this brownie batter dip as a dip or spread as an appetizer, snack, or dessert. Here are some of my favorite ways to enjoy it.
Spread : spread over toast , muffins, banana bread (or gluten-free banana bread ), scones, etc.
Drizzle : warm in the microwave for just a few seconds if it’s a little thick and then drizzle over Danish pancakes , French toast , oatmeal , overnight oats , chia pudding, ice cream, over this chocolate mug cake , etc.
Dip : serve alongside a selection of sliced fruits for dipping: apple slices, orange segments, figs, banana (and dried banana chips). Freeze-dried and dehydrated fruit will also work really well in place of traditional crackers – these ginger chips could also work well. You can also dip homemade digestive biscuits , pretzels, and crackers into the brownie batter dip too.
How to store
Fridge: any leftover brownie batter dip can be refrigerated in an airtight container (I use glass jars) for between 1-2 weeks.
Freezer: I haven’t tried to freeze this edible brownie dip, however, it should work. Freeze in a freezer-safe airtight container for between 2-3 months. Thaw in the fridge and reblend for a few seconds if needed.
Recipe notes
- To prepare this dip in minutes, you can use ready-made walnut butter / hazelnut butter . Then chuck all the ingredients and blend for a minute or two until it’s fully blended. The dip will be less thick and more smooth (depending on how smooth the nut butters were), but super delicious.
- A high-speed blender is best for this recipe . Otherwise, the process can take much longer to get smooth brownie butter.
More dessert recipes
- Fudgy Peanut Butter Banana Brownies (Flour-Free, GF)
- The Ultimate Indulgent Fudgy Brownies
- Fudgy No-bake brownies (+ Frosting Option)
- Fudgy Vegan Gluten-Free Chocolate Cake
- Chocolate Hummus
- Vegan No-bake Chocolate Cake with Caramel (Mars Cake)
- Hazelnut Truffles (Vegan Ferrero Rocher)
Equipment
- Blender/Food processor
IngredientsUS CustomaryMetric1x2x3x
- ▢ 7 oz hazelnuts 1.5 cups; or almonds or hazelnut butter
- ▢ 3 oz raw walnuts 1 cup; or walnut butter
- ▢ 6 oz medjool dates 6 – 8 large; or date paste
- ▢ 1 oz cacao powder 3 Tbsp
- ▢ 0.3 oz ground coffee 1/2 Tbsp
- ▢ 1/4 tsp salt
- ▢ 1/2 cup milk of choice more or less to achieve desired consistency
This will yield about1.5cups of brownie batter dip
Instructions
Step 1: Prepare the nuts
- Preheat the oven to 350ºF/175ºC.
- Spread all the nuts evenly on a baking sheet. Bake for 10-12 minutes or until slightly golden brown and begin to crack. Set aside to cool.
- Add slightly cooled nuts to the food processor and blend until a butter forms, scraping down sides as needed. If you want a smoothie dip, you could remove the skins from the hazelnuts – though this takes a lot of time so I usually avoid it.
- You can do this to your preferred level of thickness/smoothness. For traditional walnut butter, I’m known to blend for up to 15 minutes. To avoid overheating the machine, give your machine a break every 2-3 minutes, scrape down the sides of the jug then continue.
Step 2: Blend the brownie butter
- Add the rest of the ingredients and mix once more until it reaches a spreadable thick batter. Add some milk (dairy or dairy-free) to help achieve a smoother consistency.
- Transfer to a jar. If you refrigerate, it will get hard, so the best way is to leave it at room temperature.
How To Store
- Fridge: any leftover brownie batter dip can be refrigerated in an airtight container (I use glass jars) for between 1-2 weeks Freezer: I haven’t tried to freeze this brownie batter dip, however, it should work. Freeze in a freezer-safe airtight container for between 2-3 months. Thaw in the fridge and reblend for a few seconds if needed.
Notes
- To prepare this dip in minutes, you can use ready-made walnut butter / hazelnut butter – chuck all the ingredients and blend for a minute or two until it’s fully blended. The dip will be less thick and more smooth (depending on how smooth the nut butters were), but super delicious.
- A high-speed blender is best for this recipe . Otherwise, the process can take much longer to get smooth brownie butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Brownie Batter Dip
Equipment
- Blender/Food processor
Ingredients
- 7 oz hazelnuts 1.5 cups; or almonds or hazelnut butter
- 3 oz raw walnuts 1 cup; or walnut butter
- 6 oz medjool dates 6 - 8 large; or date paste
- 1 oz cacao powder 3 Tbsp
- 0.3 oz ground coffee 1/2 Tbsp
- 1/4 tsp salt
- 1/2 cup milk of choice more or less to achieve desired consistency
This will yield about1.5cups of brownie batter dip
Instructions
Step 1: Prepare the nuts
- Preheat the oven to 350ºF/175ºC.
- Spread all the nuts evenly on a baking sheet. Bake for 10-12 minutes or until slightly golden brown and begin to crack. Set aside to cool.
- Add slightly cooled nuts to the food processor and blend until a butter forms, scraping down sides as needed. If you want a smoothie dip, you could remove the skins from the hazelnuts - though this takes a lot of time so I usually avoid it.
- You can do this to your preferred level of thickness/smoothness. For traditional walnut butter, I’m known to blend for up to 15 minutes. To avoid overheating the machine, give your machine a break every 2-3 minutes, scrape down the sides of the jug then continue.
Step 2: Blend the brownie butter
- Add the rest of the ingredients and mix once more until it reaches a spreadable thick batter. Add some milk (dairy or dairy-free) to help achieve a smoother consistency.
- Transfer to a jar. If you refrigerate, it will get hard, so the best way is to leave it at room temperature.
How To Store
- Fridge: any leftover brownie batter dip can be refrigerated in an airtight container (I use glass jars) for between 1-2 weeks Freezer: I haven’t tried to freeze this brownie batter dip, however, it should work. Freeze in a freezer-safe airtight container for between 2-3 months. Thaw in the fridge and reblend for a few seconds if needed.
Notes
- To prepare this dip in minutes, you can use ready-made walnut butter / hazelnut butter - chuck all the ingredients and blend for a minute or two until it’s fully blended. The dip will be less thick and more smooth (depending on how smooth the nut butters were), but super delicious.
- A high-speed blender is best for this recipe . Otherwise, the process can take much longer to get smooth brownie butter.
Nutrition
Recipe on Alphafoodie: https://www.alphafoodie.com/healthy-brownie-batter-dip/
