Rich and decadent edible brownie batter that's safe to eat by the spoonful! This edible brownie batter is packed with rich chocolate flavor comes together with only 6 simple ingredients. It's perfect for kids and 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 and decadent with rich chocolate flavor just like brownie batter but without the egg or oven! Most edible cookie doughs require heat-treated all purpose flour which can be complicated. This recipe has a no bake chickpea base with no flour making it super easy to whip up!
If you're more of a chocolate chip kinda person, be sure to check out my edible cookie dough recipe!
You can stick this brownie batter in the refrigerator 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 craving fun, check out my almond flour brownies and fudgy double chocolate brownie cookies too!
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Ingredients and Substitutions
- 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. If you use a salt-free nut butter, you will want to add a pinch of salt to the food processor.
- Cacao powder - This is what provides the deep chocolate flavor. Cocoa powder will work as well.
- 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. You can also use chocolate sprinkles!
Step by step instructions
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.
Step 1 : Blend the chickpeas. 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 extract. 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 until you reach your desired consistency. 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 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 batter to a large 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.
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!
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.
Storing
To store this edible brownie batter cookie dough, place the leftovers 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
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!
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.
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!
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
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!
Can I use black beans in place of chickpeas?
No I wouldn't recommend black beans as their consistency isn't the same as chickpeas.
Oh my sweet goodness!!!
This is absolutely delicious!!
I didn't chocolate chunks, so I used Sugar free chocolate chips instead. Instead of regular maple syrup, I used Sugar free Maple Syrup. I can't wait to make this for my friends and family.
Yay I'm so happy you enjoyed it!
i love this recipe. I've made it a few times now, changing things here and there but keeping the gist of it and i honestly am so happy to have discovered it. Today i made it and added peanut M&Ms and to the batter and ate it together with some mandarin slices... sooo good. Also, this + fresh strawberries are officially my favorite food now. I also finally don't have to feel guilty about eating sweets/chocolate with this because it's mostly chickpeas
As my 3 year old said “I love this chocolate hummus!” Such a fun treat/snack and so pretty too. Thanks!
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!
I'm so glad you liked the recipe! Cocowhip is a great addition!
Love this recipe! Wondering if you have ever baked into squares?
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.
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!
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.
Awesome. Makes sense! Thanks!! I am thoroughly enjoying this treat! 😄
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.
I am not the biggest fan of but butters/peanut butter. Is there an alternative? Or will it not be good without it?
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.
How do you store leftovers? TIA ????
Hi there! Left overs are best kept in an air-tight container in the fridge. It should keep for up to a week!
How much is a serving (in ounces, grams or cups) thank you!
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!
Ha! I love how the kids enjoy it! So happy to hear you like the recipe - it's one of my favorites 🙂
Absolutely delicious!!!
-Madi xo | http://www.everydaywithmadirae.com
Aww thank you!!
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?
It is over 2,000 calories for the entire thing! So just a heads up!
Hi! A serving is about 1/2 cup.
Are you using dried beans or cooked for recipe?
Cooked chickpeas/garbanzo beans! I used a pouch but you can also use a can, just rinse and drain 🙂
Are you using dried beans or cooked for recipe?
Cooked chickpeas/garbanzo beans! I used a pouch but you can also use a can, just rinse and drain 🙂