Copycat Crumbl Brownie Dippers Recipe – Worth the Mess?
These brownie dippers were gone before I could share them! The bite-sized pieces are incredibly fudgy and dense, with that perfect crackly top dusted in powdered sugar. Dipping them into the smooth chocolate fudge frosting made each bite ridiculously indulgent—think warm, melty brownie batter you can actually eat with your hands. 🍫✨
Ingredients
Main ingredients
- semi-sweet chocolate chips 1.25 cups
- unsalted butter 1 stick
- granulated sugar 1 cup
- packed light brown sugar 0.5 cup
- large eggs 3 pieces
- cream cheese, softened 2 oz
- all-purpose flour 1.25 cups
- unsweetened cocoa powder 0.5 cup
- cornstarch 1 tbsp
Seasonings/Sauce
- fine sea salt 0.5 tsp
- vanilla extract 2 tsp
- baking powder 0.5 tsp
- powdered sugar 0.33 cup
Nutrition summary
Carbohydrates
66 g
51%
Protein
6 g
5%
Fat
26 g
44%
Cooking steps
-
1
Preheat your oven to 350°F (175°C). Line a 9x13-inch pan with parchment, leaving overhang to lift out later—this helps create clean, dippable pieces just like Crumbl.
-
2
Melt 1 1/4 cups semi-sweet chocolate chips with 1 stick unsalted butter in a heatproof bowl over simmering water (double boiler), stirring until smooth. Let cool 5 minutes; this melts the chocolate evenly for signature Crumbl fudginess.
-
3
Using a mixer, beat the cream cheese, granulated sugar, and brown sugar together on medium until creamy—about 2 minutes. Add eggs, one at a time, mixing well after each. Then add vanilla. Blend in the cooled chocolate mixture until fully incorporated.
-
4
Sift in all-purpose flour, unsweetened cocoa powder, cornstarch, baking powder, and fine sea salt. Mix until just combined; avoid overmixing for a dense but soft, crackly texture. Batter will be very thick.
-
5
Spread into prepared pan, smoothing the top. Chill the batter in the fridge for 30 minutes—this is key to a thick, rich center like Crumbl’s. Bake for 24–28 minutes, until edges are set but the center is slightly underdone and shiny (don’t overbake!).
-
6
Cool brownies completely in the pan, then lift out and cut into generous 1x4-inch “dippers.” Dust with powdered sugar.
-
7
For the full Crumbl experience, serve with chocolate fudge frosting for dipping. If desired, microwave the dippers 5–10 seconds before serving to mimic that warm, melty, just-baked center.
Personalized Q&A
Q. Does this actually taste like the Crumbl Brownie Dippers from the store?
Yes! This copycat recipe uses real melted chocolate, cream cheese, and cornstarch to replicate Crumbl’s signature dense, fudgy texture with a shiny crackly top. Chilling the batter and baking just until set gives you that unmistakably soft, almost gooey bite you get with the original Brownie Dippers.
Q. Why do my Brownie Dippers turn out cakey or dry instead of fudgy?
The most common cause is overbaking or skipping the chilling step. For best results, chill your batter for 30 minutes and bake just until the edges are set and the center is slightly underdone. Also, using the exact ingredient amounts—especially the extra eggs and cream cheese—keeps your brownies rich and moist like Crumbl’s.
Q. Can I use Dutch-process cocoa powder or only natural cocoa powder?
Both will work, but natural unsweetened cocoa powder is recommended for the best Crumbl-like flavor and crackly top. Dutch-process can be used in a pinch but will make the brownies darker and slightly less chewy.
Q. How many calories and carbs are in each Brownie Dipper?
Each Crumbl-sized Brownie Dipper (about 135g) has approximately 520 calories, 66g of carbohydrates, 6g of protein, and 26g of fat—making these a true indulgence. Enjoy in moderation!
Q. Can I freeze the Brownie Dippers or store them at room temperature?
Yes! Once cooled, Brownie Dippers can be stored in an airtight container at room temperature for up to 3 days, refrigerated for 1 week, or frozen (separated by parchment) for up to 2 months. Thaw before serving, and microwave briefly for that warm, gooey center.
