• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe box
  • Resources
    • Business
    • Photography
  • About
    • Contact
  • Peach Perfect Financials
    • Blogger MBA School
    • Bookkeeping Template

The Fit Peach logo

menu icon
go to homepage
  • Recipes
  • About
  • Accounting
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Accounting
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Category » Chocolate » Edible Brownie Batter

    Published: Jun 2, 2022 by Ansley Beutler

    Edible Brownie Batter

    • Share
    Jump to Recipe

    Rich and decadent edible brownie batter that's safe to eat by the spoonful! This brownie cookie dough recipe is packed with chocolate flavor and made with only 6 main wholesome ingredients. Made vegan and gluten-free too!

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

    I never thought I'd be a dessert hummus type of gal but gosh, this edible brownie batter has forever changed me. It's smooth, decadent, and oh so chocolaty. (If you're more of a chocolate chip kinda person, be sure to check out my chocolate chip chickpea cookie dough!)

    You can stick this brownie batter in the fridge and snack on it by the spoonful all week (my favorite way to enjoy it). It also makes the perfect dip to bring to gatherings and parties - trust me, you'll shock everyone when you share the ingredients!

    For more chocolate fun, check out my paleo brownies and fudgy double chocolate brownie cookies too!

    Jump to:
    • Ingredients and Substitutions
    • Step by step directions
    • Expert tips
    • Storing
    • Frequently asked questions
    • Recipe
    • Reviews

    Ingredients and Substitutions

    One of the best things about this recipe are the minimal ingredients it requires. Here's what you need:

    Image of edible brownie batter ingredients on a white marble surface with black labels.
    • Chickpeas (aka garbanzo beans) - Don't forget to peel off the skins. I know, it's annoying but a necessary evil. Peeling the skins ensures a smooth and silky consistency!
    • Nut butter - Any nut butter will work with this recipe, just make sure it's the creamy style. I like to use cashew butter as it will provide only a subtle nutty flavor.
    • Maple syrup - This is how we sweeten the batter. Substitute honey or agave syrup if desired.
    • Nut milk - Any nut milk will work. Use a dash to get the consistency you desire.
    • Chocolate chunks - By far the best part. Chocolate chips work here too. This brand is my favorite vegan chocolate brand.
    Glass full of edible brownie batter with chocolate chunks in the top and a spoon inside the glass.

    Step by step directions

    This edible brownie batter 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.

    Step 1 : Blend chickpeas with almond milk, maple syrup, and vanilla. First, wash and peel the chickpeas. You can do this a couple ways - pinch the chickpea in between your thumb and pointer finger to remove the skin OR run a handful of chickpeas in between a piece of paper towel and the skins will peel off almost effortlessly.

    Next, pulse the chickpeas in a food processor until well mixed. While the food processor is still running, add the nut milk, maple syrup, and vanilla. This will make the mixture super creamy and silky smooth.

    Person pouring milk into a food processor.
    Person pouring vanilla into a food processor.

    Step 2 : Add the nut butter. Once the chickpeas have been blended, add the nut butter to the processor and continue to mix well. Scrape down the sides of the processor as needed.

    Hand pouring nut butter into food processor with tan mixture inside.

    Step 3 : Add the cacao powder. Next, add the cacao powder to the processor and blend until well incorporated into the brownie batter.

    Hand pouring chocolate powder inside food processor with peanut butter mixture.

    Step 4 : Blend until creamy. Continue to blend the batter until it is running smoothly in the processor. Scrape down the sides a few times to ensure all the batter is well mixed. It should look creamy and light like the below picture.

    Inside view of food processor with edible brownie batter mixed inside.

    Step 5 : Fold in chocolate. Transfer the batter to a mixing bowl and fold in chocolate chips or chunks. Serve the brownie batter in individual glasses with a spoon or transfer it to a large bowl to serve at a gathering.

    Glass bowl with edible brownie batter and chocolate chunks being mixed in.

    Expert 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!
    Glass with edible brownie batter on a marble coaster and a spoon sticking inside.

    Storing

    To store this brownie batter, place the mixture in an airtight container and store it in the fridge. It will keep for up to two weeks! When ready to enjoy, let it soften slightly on the counter before serving or digging in with a spoon.

    Three glasses overflowing with edible brownie batter with spoons stuck inside.

    Frequently asked questions

    How to make edible brownie batter?

    This recipe is super easy. Simply add the ingredients below to a food processor and blend well until creamy. Then add in your mix-ins like chocolate chunks and dig in!

    What is the best nut butter to use in this recipe?

    Any nut butter will work in this recipe. I recommend cashew butter as it doesn't have as strong of a nutty taste so it blends well with the chocolate flavor.

    Do I really need to peel the skins off the chickpeas?

    Peeling the skins of the chickpeas ensures a silky smooth and creamy texture to the batter. This recipe will still work if you choose not to peel the skins off, just keep in mind the texture may be a tad clumpy.

    Want more chocolate? Check out these other recipes on the blog!

    • Dark Chocolate Cashew Butter Tart with Gluten Free Crust
    • Edible Vegan Chickpea Cookie Dough
    • Almond Flour Brownies

    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

    Edible Brownie Batter

    Rich and decadent edible brownie batter that's safe to eat by the spoonful! This brownie cookie dough recipe is packed with chocolate flavor and made with only 6 main wholesome ingredients. Made vegan and gluten-free too!
    4.78 from 97 votes
    Print Pin Rate
    Course: Chocolate
    Cuisine: American
    Keyword: Chickpea Brownies, Chickpea Cookie Dough, Edible Brownie Batter, Edible Cookie Dough
    Prep Time: 5 minutes
    Blend time: 5 minutes
    Total Time: 10 minutes
    Servings: 8 servings
    Calories: 259kcal
    Author: Ansley Beutler

    Ingredients
     
     

    • 15 oz can chickpeas
    • 2 - 3 tablespoon almond milk
    • 1 teaspoon vanilla
    • ¼ cup maple syrup - depending on sweetness desire
    • ½ cup nut butter of choice - I used cashew butter
    • ¼ cup cacao 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.
    • While the food processor is running, add in the nut milk, vanilla, and maple syrup and mix until creamy (about 2 minutes).
    • Stop the food processor and add in the nut butter, blend again until well combined.
    • Add in the cacao powder and mix until thick and creamy, scraping down the sides as needed (at least 1 minute). 
    • Transfer the mixture to a separate bowl and stir in the chocolate chunks and enjoy!

    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
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
    « Oatmeal Fudge Bars
    Greek Nachos »

    Reader Interactions

    Comments

    1. Trish says

      July 03, 2022 at 8:01 am

      5 stars
      As my 3 year old said “I love this chocolate hummus!” Such a fun treat/snack and so pretty too. Thanks!

      Reply
    2. Patty says

      May 30, 2022 at 8:09 pm

      5 stars
      Made it without the addition of chocolate chunks and it’s DELICIOUS!! I portioned it into single servings and refrigerate. Top with some cocowhip and it’s amazing!

      Reply
      • Ansley Beutler says

        May 31, 2022 at 6:53 am

        I'm so glad you liked the recipe! Cocowhip is a great addition!

        Reply
    3. Jess says

      May 02, 2022 at 4:24 pm

      Love this recipe! Wondering if you have ever baked into squares?

      Reply
      • Ansley Beutler says

        May 11, 2022 at 10:47 am

        Hi Jess! I have not ever baked it. I don't know how that would turn out since it has no eggs or leavening agents in the batter.

        Reply
    4. Emily says

      June 06, 2021 at 1:43 pm

      5 stars
      This recipe was tasty! I had made a similar “dessert hummus” before but never took off the chickpea skins and it made such a difference in smoothness! The pictures of your ingredients and your instructions both left off the sea salt so I didn’t include it but noticed it is listed in the ingredients list- wondering about that? Thanks!

      Reply
      • Ansley Beutler says

        June 07, 2021 at 8:09 am

        Hi Emily I'm so happy to hear you enjoyed the recipe! Yes, taking off the chickpea skins is a necessary evil. Correct, there is no sea salt in the recipe (thanks for point that out in the recipe card!). Because the nut butter typically has a "salty" taste there is no need for extra salt.

        Reply
        • Emily says

          June 07, 2021 at 1:08 pm

          Awesome. Makes sense! Thanks!! I am thoroughly enjoying this treat! 😄

          Reply
    5. Anne says

      May 15, 2021 at 8:22 am

      5 stars
      Made this today and it is fantastic. Thank you for such a great recipe. Would love to know if you could share the nutritional info for a 1/2 cup serving.

      Reply
    6. Mo says

      April 02, 2021 at 8:38 am

      5 stars
      I am not the biggest fan of but butters/peanut butter. Is there an alternative? Or will it not be good without it?

      Reply
      • Ivy says

        August 12, 2022 at 8:39 am

        My family can't eat nuts. Some substitute with seed butters. Those are too expensive for me. I drain and rinse a tin/can of cannolinni beans/white beans and use it in place of the butters. I have also added 10g each of ground sunflower, pumpkin, flax, and chai seeds tomadd more nutritional profile and depth.

        Reply
    7. Anne says

      August 08, 2020 at 8:45 am

      How do you store leftovers? TIA ????

      Reply
      • Ansley Beutler says

        November 03, 2020 at 9:20 pm

        Hi there! Left overs are best kept in an air-tight container in the fridge. It should keep for up to a week!

        Reply
    8. Patricia says

      July 10, 2020 at 3:25 pm

      How much is a serving (in ounces, grams or cups) thank you!

      Reply
      • Nancy says

        November 04, 2020 at 5:49 pm

        5 stars
        So delicious!! My three and four year old helped make it and enjoyed it as a special treat with some graham crackers for dipping. Good thing I have some self control because I have to stop myself from eating the whole thing right now!

        Reply
        • Ansley Beutler says

          November 10, 2020 at 10:05 am

          Ha! I love how the kids enjoy it! So happy to hear you like the recipe - it's one of my favorites 🙂

          Reply
    9. Madi Rowan says

      June 10, 2020 at 5:53 pm

      5 stars
      Absolutely delicious!!!

      -Madi xo | http://www.everydaywithmadirae.com

      Reply
      • Ansley Beutler says

        November 03, 2020 at 9:21 pm

        Aww thank you!!

        Reply
    10. Mia says

      May 14, 2020 at 3:47 pm

      5 stars
      I've made this several times it is delicious! But Is it 289 calories for the entire thing? or for a serving? If so how much is a serving?

      Reply
      • brittany cook says

        September 12, 2020 at 12:34 pm

        It is over 2,000 calories for the entire thing! So just a heads up!

        Reply
      • Ansley Beutler says

        November 03, 2020 at 9:30 pm

        Hi! A serving is about 1/2 cup.

        Reply
    11. Michelle says

      August 01, 2019 at 12:24 am

      Are you using dried beans or cooked for recipe?

      Reply
      • Ansley Beutler says

        August 01, 2019 at 12:28 am

        Cooked chickpeas/garbanzo beans! I used a pouch but you can also use a can, just rinse and drain 🙂

        Reply
    12. Michelle says

      August 01, 2019 at 12:24 am

      Are you using dried beans or cooked for recipe?

      Reply
      • Ansley Beutler says

        August 01, 2019 at 12:28 am

        Cooked chickpeas/garbanzo beans! I used a pouch but you can also use a can, just rinse and drain 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar


    Welcome to The Fit Peach where I share elevated everyday recipes for the health-focused foodie.

    Read more about Ansley here!

    • Facebook
    • Instagram
    • Pinterest


    New Year New You

    • Zucchini Involtini
    • Southwest Chicken Chili
    • Triple Berry Smoothie
    • Firecracker Bang Bang Shrimp

    Trending

    • Edible Brownie Batter
    • Air Fried Teriyaki Salmon Bites Rice Bowl
    • Ricotta Cheese Egg Bites with Peppers and Onion
    • Almond Flour Peanut Butter Cookies


    Footer

    ↑ back to top

    More

    • About
    • Resources
    • Peach Perfect Financials
    • Contact

    Newsletter

    Subscribe to our monthly newsletter for more deliciousness!

    Recipes

    • Chocolate
    • Cookies
    • Savory
    • Drinks

    COPYRIGHT © 2020 THE FIT PEACH ALL RIGHTS RESERVED


    Accessibility Statement | Privacy Policy


    As an Amazon Associate I earn from qualifying purchases.