Deep, dark, rich, chocolatey, and secretly healthy brownie batter dip.
Those are words you don’t often hear in the same sentence: healthy & brownie batter.
And it’s true that if you glance at the ingredients, you might think there’s no way this dip–which is based on my popular Healthy Cookie Dough Dip recipe–could possibly taste good or that it could ever be a hit with non-health-food eaters. But the shocking thing is, people love this brownie batter dip.
Yes, even non-health-food eaters.
A new addition to my Gluten-Free Recipes.
It’s also egg-free, soy-free, and there’s a sugar-free option as well. (All of my recipes are dairy-free.) There’s one thing this recipe is not free of, however, and that is addictiveness. Seriously.
You’ve been warned.
Do you ever eat the raw batter when you bake?
I do! Especially the batter of my favorite Chocolate Zucchini Brownies.
In fact, I sometimes don’t even bother to cook the brownies at all. Instead, I just eat the batter with a spoon. Even when I do cook them, they somehow never yield as many brownies as the recipe says. I wonder why that is…
Someday soon, you might see peanut butter and jelly dip, red velvet dip, and oatmeal-raisin dip. But today, it’s all about the chocolate.
Brownie Batter Dip
Adapted from my Black Bean Brownies
Healthy Brownie Batter Dip
- 1 can chickpeas or black beans
- 2 tbsp regular or dutch cocoa powder
- 1/2 cup quick oats (or almond meal or 1/3 cup flour of choice)
- 1/4 tsp salt
- 1/3 cup sweetener of choice, such as pure maple syrup (Sugar-Free Version)
- pinch uncut stevia, or 2 tbsp additional sweetener of choice
- 2 tsp pure vanilla extract
- 1/4 cup nut butter or oil of choice
- chocolate chips, and other add-ins if desired
- milk of choice, if needed for a thinner dip
Combine all ingredients except add-ins in a high-quality food processor until completely smooth. Stir in the chocolate chips before serving. Leftovers can be covered and refrigerated 3-4 days.
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