We’ve all been there – standing in the kitchen with a spoon in the brownie batter, knowing we shouldn’t be eating raw flour and eggs but unable to resist that chocolatey goodness. After one too many stomach aches from my own lack of willpower (lol), I decided there had to be a better way. That’s when I created this healthy edible brownie batter that satisfies all those chocolate cravings without any of the guilt. The secret ingredient? Chickpeas! I know it sounds strange, but trust me, you can’t taste them at all. This protein-packed treat comes together in minutes and has become my go-to when I need something sweet but don’t want to derail my healthy eating. It’s creamy, chocolatey, and completely safe to eat by the spoonful – which is exactly what I’ve been doing all week!
Making Healthy Edible Brownie Batter
This healthy edible brownie batter is incredibly simple to make, which is dangerous because now I can whip it up whenever a chocolate craving strikes! The most time-consuming part is removing the chickpea skins, but it’s worth it for the ultra-smooth texture.
First, you’ll drain and rinse your chickpeas thoroughly. Then comes the slightly tedious but oddly satisfying part – removing the skins. I gently pinch each chickpea between my fingers until the thin, translucent skin slips off. If you’re in a hurry, you can skip this step, but removing the skins gives you a much smoother final product without any detectable bean texture.
Once your chickpeas are prepped, everything goes into the blender – the skinned chickpeas, powdered peanut butter mixed with water (which adds protein and richness without too much fat), a splash of milk, cocoa powder, maple syrup for natural sweetness, and vanilla for that classic brownie flavor. Blend until completely smooth, adding a little extra milk if needed to get that perfect brownie batter consistency.
The final touch is folding in some chocolate chips – because what’s brownie batter without chocolate chips? I like to use mini dark chocolate chips for little bursts of chocolate throughout. Serve it immediately or store it in the fridge for up to four days. I love to enjoy it as an afternoon snack with some strawberries for dipping or, honestly, just straight from the container with a spoon! If you like this recipe, try the chocolate chip cookie dough version as well – enjoy!
Healthy Edible Brownie Batter
Equipment
- Blender
- Mixing Bowl
Ingredients
- 1 chickpeas 15 oz
- 1/2 cup powdered peanut butter mixed with 3 tbsp water
- 2 tbsp milk can substitute plant milk
- 1/2 cup cocoa powder
- 1/4 cup maple syrup
- 1 tsp vanilla
- chocolate chips optional
Instructions
- Drain and rinse chickpeas, then remove skins by gently pinching each chickpea until the skin peels off.
- Add skinned chickpeas, prepared peanut butter mixture, milk, cocoa powder, maple syrup, and vanilla to a blender.
- Blend until completely smooth, adding more milk if needed to achieve desired consistency.
- Transfer to a bowl and fold in chocolate chips if using.
- Enjoy immediately or store in an airtight container in the refrigerator for up to 4 days.
