This edible chickpea brownie batter is creamy, decadent, and secretly full of healthy wholesome ingredients. It makes the ultimate chocolate treat and can be whipped up in no time! Perfect for a sweet party dish or fun snack!
Edible Chickpea Brownie Batter
I never thought I'd be a dessert hummus type of gal but gosh, this edible chickpea 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). More-so, this chickpea brownie batter makes the perfect dish to bring to gatherings and parties. Trust me, you'll shock everyone when you share the ingredients!
What you need to make chickpea brownie batter?
One of the best things about this recipe are the minimal ingredients it requires. Here's whatcha need:
- Garbanzo beans (aka chickpeas) - 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
- Cacao powder - to pack some serious chocolate flavor
- Vanilla - adds a touch of sweetness to the chickpeas
- Maple syrup - this is how we sweeten the brownie batter
- 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
How to make brownie batter
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:
- First, wash and peel the garbanzo beans/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. This will make the mixture super creamy and silky smooth.
- Then, add the remaining ingredients except the chocolate chunks and turn the food processor on again until everything is well incorporated.
- Finally, transfer the batter mixture to a bowl and stir in the chocolate chunks. Serve immediately or store in an air-tight container in the fridge for up to a week!
Dessert hummus tips
- Like the best 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!