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Edible Brownie Dough (with chickpeas!)

ByAnsley Beutler Published: Updated:
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4.81 from 212 votes

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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!

Three glasses with edible brownie batter in a drink caddy with spoons sticking out of the side.

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.

A woman with long red hair, wearing a brown sweater and jeans, smiles while standing in a modern kitchen beside a counter with fresh lettuce and hibachi steak bowls. Marble backsplash and gold kitchen accents are visible in the background.

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).

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

Attention chocoholics (I see you 👀), if you haven't made my super fudgy almond flour brownies consider this your introduction. Once those have you hooked, you have to try my fudgy double chocolate brownie cookies - they’re a longtime reader favorite for a reason. And to round out the chocolate fest, frozen chocolate greek yogurt is the final act: tangy, lightly sweet, and loaded with deep chocolate flavor.

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.

Person pouring milk into a food processor.
Step 1 : Wash and peel the chickpeas and blend well. While the food processor is running, add the milk, maple syrup, and vanilla.
Nut butter being poured into a food processor.
Step 2 : Once the chickpeas have been blended, add the nut butter to the processor and mix.
Hand pouring chocolate powder inside food processor with peanut butter mixture.
Step 3 : Add the cocoa powder to the processor and blend until well.
Inside view of food processor with edible brownie batter mixed inside.
Step 4 : Continue to blend until creamy. Scrape down the sides until well incorporated.
Glass bowl with edible brownie batter and chocolate chunks being mixed in.
Step 5 : Fold in chocolate.
Glass with edible brownie batter on a marble coaster and a spoon sticking inside.
Step 6 : Serve in individual glasses or store in the fridge for later and enjoy!

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:

  1. Add some rainbow sprinkles for a pop of color!
  2. Mix in some mini marshmallows and nuts for a rocky road style brownie batter.
  3. 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

This edible brownie batter is rich, fudgy, and made with blended chickpeas for a smooth, spoonable texture. It’s a no-bake, healthy brownie batter that’s safe to eat straight from the bowl.
4.81 from 212 votes
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Prep Time: 10 minutes
Blend time: 5 minutes
Total Time: 15 minutes
Servings: 8 servings
Calories: 259kcal
Author: Ansley Beutler

Ingredients
 
 

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

Notes

Peel the chickpeas : To remove the chickpea skins, pinch each bean in between your thumb and index finger until the film is removed. Alternatively, you can rub a handful of chickpeas in between a towel to remove the skins. This process takes some time but trust me, it's well worth it!
Nut butter : Any nut butter will work in this brownie batter recipe. I recommend cashew butter as it has the lightest flavor and blends well with the chocolate flavor.
Storing : To store the edible brownie batter, transfer the mixture to an airtight container and store in the fridge for up to two weeks. Let the mixture soften slightly before digging in.

Nutrition

Calories: 259kcal | Carbohydrates: 27g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 165mg | Potassium: 309mg | Fiber: 5g | Sugar: 11g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg
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64 Comments

  1. This sounds yummy! I see the recipe allows for 8 servings with 259 calories per serving. What is the serving size? Thanks!

    Reply
4.81 from 212 votes (191 ratings without comment)

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