Edible Brownie Dough (with chickpeas!)
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!
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.
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).
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.
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:
- 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.
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
Ingredients
- 15 oz can chickpeas
- 2 tablespoon almond milk - or any milk
- 1 teaspoon vanilla extract
- ¼ cup maple syrup - depending on sweetness desire
- ½ cup nut butter - I used cashew butter
- ¼ cup cocoa 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.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
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 🙂