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Vegan Edible Brownie Batter

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    Alyssa Workman

Decadent, creamy edible brownie batter that’s both healthier and vegan. This recipe uses garbanzo beans (chickpeas), is sweetened with maple syrup, and is made chocolatey with cacao powder. It’s the best healthier alternative to traditional edible brownie batter.

Spoon scooping out a bite of vegan brownie batter.

We’re all guilty… we bake cookies or brownies and end up eating half of the batter before it makes it to the oven. Why not skip the oven altogether, then? That’s exactly what’s going down with this edible brownie batter!

There’s no animal products in this batter making it totally vegan and it’ll only take about 15 minutes of your time to make. It’s seriously so simple! All you really end up doing is blending the ingredients together and voila!

I love healthier, clean dessert options because we’re human and all need a sweet treat in our lives every so often. It’s the best of both worlds when you can satisfy a sweet tooth or chocolate craving using clean ingredients. You don’t have to compromise quality or feel guilty afterwards. It’s a win-win!

All ingredients laid out on a white table.

Ingredients you’ll need

As always, you’ll only find whole food ingredients in this recipe, which will transform into rich, silky-smooth, chocolatey brownie batter perfection! Here’s what you’ll need: 

  • Garbanzo beans (aka chickpeas) 
  • Pure maple syrup
  • Blanched almond flour (Blanched means that the skin of the almonds is removed. Some packages may not say “blanched” but you will be able to tell because blanched almond flour should be a uniform cream color as opposed to a mixture of brown and cream.)
  • Raw cacao powder (Can be used interchangeably with cocoa powder, but I prefer cacao powder because of its nutrient density.) 
  • Pure vanilla extract
  • Coconut oil (Go for the coconut oil that is organic, virgin, cold-pressed, and unrefined. Costco has huge tubs of coconut oil that meet these standards without breaking the bank.) 
  • Pinch of sea salt
Brownie batter in a mason jar.

How to make vegan edible brownie batter

This recipe is super easy to make! The most time consuming part of the recipe is removing the skin from the garbanzo beans, but you will definitely thank yourself later. 

I’ve tried this brownie batter with and without the garbanzo bean skins and removing the skin completely changes the texture of the brownie batter. With the skins removed, it’s velvety and smooth. I actually started removing the garbanzo bean skins when I make hummus, as well, and the result is the creamiest hummus you’ve ever tasted!

After removing the skins, the recipe is smooth sailing! You’ll only need a blender to make the brownie batter, which makes for easy cleanup. I like to add the garbanzo beans to the blender first to ensure that they become as smooth as possible and then add the rest of the ingredients.

I like eating this brownie batter plain with a spoon and a glass of almond milk or dipping fruit (like strawberries or apples) in it. Whatever floats your boat!

Close up picture of the vegan brownie batter.

How long does it keep in the fridge?

You can serve this right away or store it covered in the fridge for up to a week.


Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 8


  • 1 15oz can garbanzo beans (also called chickpeas)

  • ⅓ c + 1 Tbsp pure maple syrup

  • ¼ c blanched almond flour

  • ⅓ c raw cacao powder

  • ½ tsp pure vanilla extract

  • 3 Tbsp coconut oil melted and slightly cooled

  • Pinch of sea salt

Optional garnishes: chocolate chips (I recommend Lily’s or Enjoy Life chocolate chips or Hu chocolate gems), dusting of cacao powder


  1. Drain and rinse the garbanzo beans and remove the skin (Note: This process is a bit tedious, but easy and so worth it! Removing the skin ensures a silky smooth texture. The easiest way to remove the skin is to pinch the beans between your thumb and index fingers. Once you get the hang of it, you can remove the skins using both hands at the same time to speed up the process.)

  2. Place the garbanzo beans in a high-speed blender and blend on high until smooth, scraping the sides as needed (about 1-1.5 minutes).

  3. Add the remaining ingredients to the blender and blend on high until thick and creamy (about 2 minutes). Stop to scrape the sides of the blender as needed.

  4. Transfer the brownie batter to a bowl and add garnishes (optional). Either eat the batter plain or use it as a dip for your favorite fruit!