This Brownie Batter Dip is a rich, creamy, and chocolatey treat that tastes just like licking brownie batter off the spoon—but without the eggs or guilt. Made with chickpeas as the secret ingredient, it’s a healthier dessert option that still feels indulgent. I love serving it with fruit, pretzels, or sweet crackers for dipping.

Why You’ll Love This Recipe

I really enjoy this dip because it gives me that nostalgic taste of raw brownie batter but in a safe, wholesome way. Since it’s made with chickpeas, I feel good about eating it and serving it to friends or family. I also like that I can whip it up in about 10 minutes with just a few pantry staples. For parties, I prepare it in advance, keep it chilled, and then bring it out with a variety of dippers. It always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 15oz can chickpeas

• 2 tablespoons liquid from the can

• 3 tablespoons coconut oil, melted

• 2 teaspoons vanilla extract

• 1/2 cup creamy peanut butter

• 2/3 cup brown sugar

• 1/4 cup cocoa powder

• 1/4 teaspoon salt (or to taste)

• 1/3 cup chocolate chips

Directions

1. Add chickpeas and 2 tablespoons of the chickpea liquid to a food processor. Blend until smooth.

2. Add peanut butter, melted coconut oil, and vanilla extract. Continue blending.

3. Add brown sugar, cocoa powder, and salt. Blend again until fully combined.

4. Stir in the chocolate chips.

5. Serve immediately with your favorite dippers or store for later.

Servings and timing

This recipe makes about 2 cups of dip, which serves 8 people.

• Prep Time: 10 minutes

• Cook Time: 0 minutes

• Total Time: 10 minutes

Variations

• I sometimes swap the peanut butter for almond butter or sunflower seed butter if I want a nut-free version.

• For a deeper chocolate flavor, I like using dark cocoa powder.

• If I want it less sweet, I reduce the sugar slightly and add a drizzle of maple syrup instead.

• I’ve also tried folding in mini marshmallows or crushed cookies for a fun twist.

storage/reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, I let it sit at room temperature for about 30 minutes so it softens and becomes easier for dipping. Since it’s a no-bake dip, there’s no reheating required.

FAQs

Can I make this dip ahead of time?

Yes, I like preparing it a day or two in advance. It stores well in the fridge and tastes even better once it’s chilled.

What are the best dippers for this recipe?

I usually serve it with strawberries, apple slices, pretzels, graham crackers, or vanilla wafers. Anything sturdy enough to scoop works great.

Can I use a different sweetener instead of brown sugar?

Yes, I’ve made it with coconut sugar and it turned out just as delicious. You could also use maple syrup or agave, but you may need to adjust the consistency.

Does the dip actually taste like chickpeas?

Not at all. Once everything is blended, the chocolate and peanut butter flavors completely mask the chickpeas. Most people don’t even realize they’re in there.

Can I freeze brownie batter dip?

I don’t recommend freezing it because the texture changes after thawing. It’s best enjoyed fresh or within a few days.

Conclusion

This Brownie Batter Dip is one of my favorite quick desserts because it’s both indulgent and nourishing. I love that it’s made with simple ingredients I usually have in my pantry, and it always feels like a fun treat. Whether I’m enjoying it solo with fruit or serving it at a party with a variety of dippers, it never fails to impress. If you’re looking for a healthier dessert that still feels decadent, this recipe is a must-try.

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