Edible Chickpea 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!

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!

Ingredients

One of the best things about this edible brownie batter recipe are the minimal ingredients it requires. Here's whatcha need:

• 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.
• Maple syrup - This is how we sweeten the edible brownie 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

Step by step directions

This 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. Here's how we do it:

Step 1 : Blend chickpeas with almond milk 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. Alternatively, 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 and vanilla. This will make the mixture super creamy and silky smooth.

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.

Step 3 : Add the cacao powder

Next, add the cacao powder to the processor and blend until well incorporated into the edible brownie batter.

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.

Step 5 : Fold in chocolate

Transfer the edible brownie 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.

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!

Storing

To store this edible 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.

Frequently asked questions

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 Brownie Batter

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★★★★★

5 from 6 reviews

• Author: Ansley Beutler
• Prep Time: 5
• Cook Time: 10
• Total Time: 15 minutes
• Yield: About 3 cups 1x
• Diet: Vegan

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Description

This Chickpea Brownie Batter is creamy, decadent, and full of healthy wholesome ingredients.  It makes the perfect chocolatey treat and can be whipped up in less than 5 minutes!

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Ingredients

Scale 1x2x3x

• 15oz can chickpeas
• 2 - 3 Tbsp almond milk
• 1 tsp vanilla
• ¼ cup maple syrup, depending on sweetness desire
• ½ cup nut butter of choice (I used cashew butter)
• ¼ cup cacoa powder
• ⅔ cup chocolate chunks

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Instructions

1. Rinse and drain the chickpeas and remove the skins.  Place in a high-powered food processor and blend until well mixed.
2. While the food processor is running, add in the nut milk, vanilla, and maple syrup and mix until creamy (about 2 minutes).
3. Stop the food processor and add in the nut butter, blend again until well combined.
4. Add in the cacao powder and mix until thick and creamy, scraping down the sides as needed (at least 1 minute). 
5. 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 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.

• Category: Chocolate
• Method: Food-processor
• Cuisine: American

Keywords: Edible Brownie Batter, Edible Cookie Dough, Chickpea Brownies, Chickpea Cookie Dough