Edible Brownie Dough (with chickpeas!)
I’ve made this edible brownie batter more times than I can count, and judging by the 200 + five-star reviews, you all have too. This recipe went viral for a reason. It delivers that classic cookie dough texture and deep chocolate flavor without using raw flour or eggs. I blend chickpeas with nut butter, milk, cocoa powder, maple syrup, and vanilla until silky smooth, then fold in plenty of chocolate chips. The result is a rich, fudgy, high-protein treat that tastes like dessert but feels a little more nourishing!
Let Me Put You On to This
I never thought I’d be a dessert-hummus kind of person, but this recipe fully converted me. It’s smooth, rich, and deeply chocolatey. Everything you want from brownie batter without raw eggs, ovens, or complicated steps. Most edible dough recipes call for heat-treated flour, which feels like a whole thing. This one skips flour entirely and uses a simple chickpea base that blends up in minutes.
I usually keep a container in the fridge and grab spoonfuls all week (zero shame). It also makes the best last-minute party dip - especially when you casually mention what’s in it and watch everyone do a double take. And if chocolate isn’t your thing every day, you’ll probably love my edible cookie dough recipe too (it's also made with chickpeas..shhh).
Edible Brownie Dough Ingredients & Substitutions
This recipe starts with chickpeas (aka garbanzo beans), and while peeling the skins is a little annoying, it’s the secret to that smooth, creamy brownie batter texture. They get blended with creamy nut butter (cashew is my favorite), cocoa powder for deep chocolate flavor, maple syrup for sweetness, and a splash of nut milk to get everything perfectly scoopable. If your nut butter is unsalted, just add a pinch of salt.
Once it’s blended, fold in the chocolate chunks - the best part. Chocolate chips or even sprinkles work too. Simple ingredients, no baking, and very hard not to eat straight from the bowl!
How to make Edible Brownie Batter
This edible brownie batter recipe is probably one of the easiest recipes I have on the blog. The most time-intensive part is peeling the chickpeas which is well worth it for a smooth consistency.
Ansley's Tips
- Like my homemade hummus, this recipe is best when you remove the skins from the chickpeas. Yes, it's annoying but trust me, it's SO worth it. Removing the skins ensures a silky smooth consistency every time!
- Keep the food processor running when pulsing the chickpeas and nut milk. This keeps things moving and adds air to the mixture to make it nice and fluffy.
- Test taste the mixture before you transfer it to a separate bowl. Everyone's taste preferences are different. If you prefer things on the sweeter side, add a touch more maple syrup to make sure it's just how you like it!
Brownie Batter Variations
You can easily make this recipe your own with a few favorite add-ins:
- Add some rainbow sprinkles for a pop of color!
- Mix in some mini marshmallows and nuts for a rocky road style brownie batter.
- Use peanut butter chips or white chocolate chips in place of the chocolate.
Want more chocolate? Check out these other recipes on the blog!
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Chickpea Edible Brownie Batter
Ingredients
- 15 oz can chickpeas
- 2 tablespoon almond milk - or any milk
- 1 teaspoon vanilla extract
- ¼ cup maple syrup - depending on sweetness desire
- ½ cup nut butter - I used cashew butter
- ¼ cup cocoa powder
- ⅔ cup chocolate chunks
Instructions
- Rinse and drain the chickpeas and remove the skins. Place in a high-powered food processor and blend until well mixed.15 oz can chickpeas
- While the food processor is running, add in the nut milk, vanilla, and maple syrup and mix until creamy (about 2 minutes).2 tablespoon almond milk, 1 teaspoon vanilla extract, ¼ cup maple syrup
- Stop the food processor and add in the nut butter and blend again until well combined.½ cup nut butter
- Add in the cocoa powder and mix until thick and creamy, scraping down the sides as needed (at least 1 minute).¼ cup cocoa powder
- Transfer the mixture to a separate bowl and stir in the chocolate chunks and enjoy!⅔ cup chocolate chunks
I pretty much followed your recipe and it is super yummy! I did slightly alter a few things: an extra half a tablespoon of milk, a pinch of Celtic salt, and I make a simple syrup out of allulose sweetener, which I used in place of the maple syrup. And then to eat it, I topped it with toasted pecans and coconut, plus a few sugar-free chocolate chips. And for the people who were skeptical about taking the skin off of the chickpeas, it’s really not that bad. I have a wire strainer and so I just roughed up the chickpeas in that strainer under some cold, running water and the skins just come right off; I’ve made other things out to chickpeas and did not take the skins off, and it does make a big difference in the texture
I'm so glad you enjoyed it! I love the toasted pecan and coconut topping idea!
Wow! This is sooo good! I used Lankto monk fruit syrup instead of regular maple syrup. I also used chopped Lily’s chips and natural peanut butter. Will definitely make again.
I love Lily's chocolate! So glad you enjoyed the recipe.
So so good!!!! And I've tried MANY different edible batter recipes, this is by far the very best! Removing the shin on the chick peas truly does make all the difference. THANK YOU!!!!
Right?! Removing the skins is a pain but worth it. Happy to hear you enjoyed it!
I was hesitant to make these at first because I've tried different variations of Brownie Hummus, but this was so dang good! Glad I finally found a recipe I can keep in the recipe book.
Thank you!
So glad you enjoyed it!
so i made this for the first time ever (never used chickpeas for sweet things) but i love chickpeas and hummus so i was not really worried. for the nut butter, i used half peanut butter and half tahini (it was good, but i would recommend not using tahini as it has a kind of bitter aftertaste). it anyways tastes so good and my mom didn’t realise that it had chickpeas in it at all!
So glad you enjoyed it!
Amazing with strawberries!
A staple item in my fridge when I want that sweet healthy snack. I reduced the maple syrup and add a packet of stevia. I don't peel the chickpeas; just give an extra minute in the cuisinart to make a smooth "cookie dough."
So glad you love it!
This stuff is SO good! I make it regularly and it never disappoints. Peeling the chickpeas is a major pain so the last time I made it, I didn’t peel them (gasp). And you know what? It was FINE. I’m never peeling them again! If you don’t have access to a Cuisinart or Vitamix (as happened to me this winter), just add more dairy-free milk to your crappy blender, and it still works. The texture is softer, but very acceptable. I love eating this with a dab of CocoWhip.
Hi Patty! I'm so glad you like the recipe! It's a favorite in our household too. Love the cocowhip addition!
I made this today and I have to say, I do not like hummus or chick peas. With that said, you do not even know this is made with chick peas because you can't even taste them. This recipe is delicious and I would make it again! I used peanut butter chips instead of chocolate chunks and I used skim milk instead of almond milk. Came out great!
I'm so glad you enjoy the recipe! I love the peanut butter chip idea!
I can't do maple syrup or honey right now, do you think I could make this with Stevia?
You probably can but I would cut the quantity in half since the sweetness can be stronger.
Soo… I never comment on blogposts but with this recipe I just had to, cause oh my do I love it! First time I made as per your instructions. Liked it a lot (chocolate chips were too sweet for me but that’s a taste thing). And I soon realized I would want a batch in the fridge all the time, but found the chickpeas a bit of a hassle. So I started experimenting and I found the ideal (in my opinion) substitute: cannellini beans! They don’t need to be pealed, their flavor is easily masked by the cocoa and the batter comes uit super creamy.
For nut butter I use a peanut/cashew/almond butter (it’s cheaper in my area than pure cashew or almond) and sometimes is spice it up with a teaspoon of cinnamon (doesn’t make the taste like Christmas but deepens the cacao flavor slightly).
Anyway! Thanks for the recipe and maybe someone will enjoy my additions.
(English is not my first language so please excuse any typos of grammer mishaps)
I'm so glad you enjoyed it! I love the cannellini beans substitute!
Is there a bitter taste from the chickpeas like there is with raw chickpea flour?
No this isn't bitter.
I made it! It's thick. I didn't add any extra almond milk though. It's not as chocolatey as I thought. Wondering if I should add more chocolate powder? Also, could I bake this still???
So glad you enjoyed the recipe! Yes, the almond milk will help thin it out and make it creamy. It should be pretty chocolaty already but you can always add more coca powder.
Hi! I just whipped this up (pun!!!!)!
This will be my new go-to for chocolate cravings. I did remove the shells of the chickpeas. I didn't know thay was a thing, so now I'm excited to try it when making regular hummus. This recipe is so creamy! I didn't have enough nut butter, but had peanuts and walnuts on hand, so I tossed them in as a replacement. I had to use extra milk as a result, but no biggie! It turned out fantastic!!!! I feel like this recipe is very forgiving. I'm excited to have my 3-year-old chocolate monster try this out! It would he great if he loves it, too!!!
I will be sure to check out more recipes on your blog! Thank you for sharing!
This is so good! But I doubled the batch and it’s so delish and rich, I wondered if it can be frozen and re-whipped later? Anybody know?
I have frozen this before and let it thaw in the fridge until it's spoon-able.
Does it have to be almond milk?
No you can use any milk!
are there any nut-free alternatives for the nut butter? I'm allergic to nuts, but I would love to try this recipe.
I would try sun butter as an alternative 🙂