Easy Vegan Edible Brownie Batter Recipe

Why I’m Crazy About This Edible Brownie Batter Recipe

• It’s 100% vegan and gluten-free. This brownie batter is made without raw eggs, so it’s safe to eat for everyone. But I also wanted to make a version without dairy, flour, or brownie mix so it’s vegan and gluten-free, too.
• Easy to make. Edible brownie batter is even easier to mix up than regular batter, since I use the blender!
• Just 5 main ingredients. Plus a few extra mix-ins like chocolate chips and cinnamon. That’s all you need to make my edible brownie batter from scratch!

Is Brownie Batter Safe to Eat?

Traditional brownie batter contains ingredients like egg and uncooked flour, neither of which is recommended to be eaten raw. There are edible cookie dough and edible brownie batter recipes that omit the eggs and heat-treat the flour (heating the raw flour to kill any harmful bacteria), while still containing dairy ingredients like milk. My edible brownie batter is made from chickpeas and without flour and dairy, so it’s safe to eat unbaked for vegans and gluten-free folks, too!

Key Ingredients

Refer to the recipe card for the full, printable recipe with the complete ingredient amounts and step-by-step instructions.

• Chickpeas – Drained, rinsed, and some skins removed.
• Almond Butter – Or another nut butter. You can use peanut butter, though I find the batter has a stronger peanut butter taste in this case.
• Maple Syrup and Vanilla – To sweeten the batter. You can use honey instead of maple syrup if you’re not making this recipe vegan.
• Cacao Powder – This can be unsweetened natural cocoa powder or cacao powder.
• Chocolate Chips – Everything is better with more chocolate! You could also use cacao nibs.
• Cinnamon – You can omit this; I just like a hint of cinnamon.

How to Make Edible Brownie Batter

This gluten-free edible brownie batter is made without flour or brownie mix. The base ingredients are chickpeas and nut butter, so the texture is thicker than normal brownie batter. We’ll blend the ingredients into a texture similar to cookie dough:

1. Drain and rinse chickpeas. Afterward, pat the chickpeas dry with paper towels. Discard any skins that come loose during the rinsing and drying process (this helps to make the cookie dough less gritty).
2. Combine and blend. Add the chickpeas to the blender or food processor with almond butter, vanilla extract, maple syrup, cacao powder, and cinnamon. Blend until well combined.
3. Add the chocolate chips. Last but not least, transfer the chickpea brownie batter to a bowl and fold in the chocolate chips. Enjoy right away, or store your edible brownie batter airtight in the fridge until you’re ready to serve.

Serving Suggestions

Once your edible brownie batter is ready, dive in. No wait time necessary. Eat it straight from the bowl or jar with a spoon. This brownie batter also makes a fun topping for dairy-free ice cream (separate and roll small pieces of brownie batter into balls to scatter on top). It’s perfect next to a big bowl of popcorn on movie night!

How to Store Edible Brownie Batter

Refrigerate. Store this edible brownie dough in an airtight jar or container in the fridge. This dough is best eaten within 3 to 4 days. After that, the chocolate chips start to soften.

More No-Bake Treats

• Vegan No-Bake Chocolate Brownie Energy Balls
• Vegan Almond Butter Cups
• Coconut Bliss Balls
• No-Bake Banana Bread Energy Balls
• Chocolate Chip Pumpkin Vegan Cookie Dough