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Healthy Brownie Batter Dip

4 from 1 vote

Deep, dark, rich, chocolatey, and secretly healthy brownie batter dip! 

Dark, rich, decadent chocolate brownie batter dip, secretly made with chickpeas!

You don’t often hear the words healthy and brownie batter in the same sentence.

And it’s true that if you glance at the ingredients, you might think there’s no way this chocolate 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 the brownie batter dip.

Yes, even non-health-food eaters.

(View The Video)

Today’s recipe is an updated version of the original brownie batter dip that I’d originally posted back in July of 2011. Of course, by now the concept isn’t *quite* as crazy–although I still think calling it brownie batter dip sounds so much more appealing than saying it’s dessert hummus.

No matter what you want to call it, the taste of this chocolate dessert dip is just really, really good!

The brownie dip can be vegan, gluten free, egg free, soy free, high protein, and there’s a sugar-free option as well.

There’s one thing this recipe is not free of, however, and that is addictiveness. Seriously. You’ve been warned.

To answer the most common question I receive about this dip, YES you can definitely bake it.

For the baked version, be sure to try this recipe: Black Bean Brownies.

Do you ever eat the raw batter when you bake?

I do! Especially when it comes to brownie batter.

For example, with my Sweet Potato Brownies I sometimes don’t even bother to cook them at all. Instead, I just eat the batter with a spoon.

Even when I do cook them into brownies, 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 dessert dip here on the blog.

But for today, it’s all about the chocolate.

Dark, rich, decadent chocolate brownie batter dip, secretly made with black beans!

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Healthy Brownie Batter Dip

Deep, dark, rich, and secretly healthy brownie batter dip.
 4.88/5 (8)
Total Time 5 minutes
Yield 3 cups

Ingredients

  • 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

Instructions

  • 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.
    View Nutrition Facts

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 4.88/5 (8)

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Published on May 29, 2017

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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349 Comments

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  1. Marissa says

    I’ve made this several times before and LOVE IT! It was inspired by your cookie dough dip, of course. Except I don’t use any nut butter, omit the milk, and double the cocoa powder for an extra thick and super chocolately treat. Yummmm… best eaten straight up with a spoon in my opinion!

    • Kayte says

      I have been looking at your website off and on for probably over a year at this point for healthy ideas, but this is the first recipe I have actually tried to make. It turned out great! At first I didn’t think my food processor (I have a ninja) was going to blend it, but then I walked away for a few minutes and it was done! My boyfriend tolerated it as well although he referred to it as “chocolate hummus” … lol. Thank you for the recipe!!!

  2. Jennifer JCD says

    Ooooh, yum!! My husband asked me to make ‘that yummy chickpea chocolate chip dip’ again, so I’ll surprise him with this even chocolatier version, and maybe top it with some fresh raspberries from the garden just for fun. 🙂 You’re genius!

    Raw cookie dough and brownie batter = absolutely yes! I quite often only cook half of any cooke recipe I make, saving the rest of the batter for snack time! sometimes I’ll even freeze raw cookie dough – for some reason it tastes even better when frozen.

  3. Bekah says

    Love it! You should try it with black beans too! It’s also amazing! 🙂 I am so glad you experimented with making this one! I secretly had to try making it with black beans when I was craving brownies, it’s one that can get addicting.

  4. Tricia says

    I love eating raw dough. It’s probably the best part of baking and the part i look forward to the most! Also, i know what your talking about when it doesn’t yield as much :/ frustrates me sometimes lol.

  5. Jenny says

    Oh… My… CHOCOLATE! (“OMC”? Why does that sound better than the sometimes-annoying “OMG”? Maybe because it involves chocolate…) You’ve done it now. 🙂 I don’t know about you, Katie, but I think you should patent these “__ batter dips”. They’re just too awesome. Well, I love the chocolate chip cookie one, so I bet this one’ll be just as amazing.

    Love eating the raw dough and batters when I bake! I seem to taste-test as I go for almost all recipes, though [unless it’s a cover + don’t-touch-until-it’s-fully-cooked type recipe]…

  6. katie says

    I am thinking this is AMAZING! great for dipping strawberries in! yum!!!!!!!

    love you! U never cease to amaze me with recipes that are yummy and easy! U rock! xoxo <3

  7. Heather says

    Might try it with black beans – same idea, but with a little darker “chocolate” color – and more iron : )

  8. The Teenage Taste says

    I am so bad when it comes to raw cookie/brownie/cake batter. I swear I could eat the entire bowl! 😉
    I think I might copy Heather’s idea^^^ and use black beans instead of the garbanzos. In addition to changing the color it will probably make the dip creamier too! 😀

  9. Amber K says

    I love making raw cookie dough batter so I can eat as much as I want! Although, I just can’t jump on the beans in desserts bandwagon. All I can taste is the bean! But whatever floats your boat 😉

    • Sarahishealthy says

      I was skeptical at first too. But it really is good! I’ve tried another black bean brownie recipe, and that one was AWFUL! But the deep dish cookie pie recipe on this website made me a believer in the beans for dessert thing!

    • Heather says

      Another trick – drain and rinse the beans really well first. Get all the extra starchy-ness out of them. When I make black bean brownies, I rinse, put the beans back in the can and add water back in, puree and add to the dry ingredients.

      • Amber K says

        Hmm…I might have to experiment. I tried them in a brownie recipe once and it was just terrible. But maybe there is a way to make them appealing?

  10. VEGirl says

    I love eating batter– I think the baking soda sizzle and raw flour tastes great ;). I left some of the other beany cookie dough dip in the fridge and my mom ate it without knowing what it was (story of my life– I’ve lost many-a-snack to my mom!). She totally thought it was normal cookie dough! I think this stuff would be great… how can you go wrong with chocolate? (there shouldn’t even be a question mark there…)

  11. christie f says

    Looks yummy…What do dip into the dip, besides a spoon or finger, anyway…? What’s your favorite “dipper” with it? Thanks!

      • Laura says

        Does this seriously help? My friend’s mom made a recipe similar to this one once and apparently got a mighty stomachache, that has made me a bit wary of trying these bean desserts.

  12. Erica @ For the Sake of Cake says

    Ohmygosh! I need to break out my new food processor…like, NOW! I ALWAYS eat raw batter when I bake… it’s part of every recipe as far as I’m concerned!

  13. Faith @ For the Health of It says

    I love that you’re dipping chocolate in more chocolate. Only you, Katie…and that’s why I love your blog! Haha

  14. Aine @ Something to Chew Over says

    Yum yum, this looks dangerously good! I’m totally guilty of eating batter when cooking.

  15. Lauren @ Chocolate, Cheese and Wine says

    Oh my – this looks amazing! I love the fact that there are garbanzos in it to make it healthy!

  16. Emma says

    HOLY YUM! I am in foodgasmic heaven!!!! Just made this, and it’s quite possibly the best thing I’ve eaten all year! I’d stay and tell you more about it, but I have to go eat some more!!!!

    !!!!!!!!!!!!!!!!! 🙂 🙂

  17. Rachel @ Eat, Learn, Discover! says

    I am continually baffled by how you manage to come up with these amazing recipes day after day. Oh.My.Goodnes! I love raw batter, especially when it involves chocolate 😀

  18. natalie @ southern fit foodie says

    I will definitely be making this…SOON! I always always eat the raw brownie batter (and pretty much any other batter). Usually I’ve eaten so much batter that by the time the brownies are ready, I’m full! 🙂 Thanks for another great recipe!

  19. Ann Claire says

    This looks sooo delicious!!
    I ALWAYS eat the raw better, heck I’m not even sure why I bothering cooking stuff sometimes.

  20. Karine says

    Haha, I also eat the batter… but only the “leftovers” when the dessert is in the oven (cheaper than a dishwasher!). But even this way… I always end up with LESS cookies/muffins/brownies/whatever than what the recipe says. :'(

  21. Jess says

    Ooooh this looks yummy! Katie you’ve inspired me to be more creative with chickpeas! The other day I tried to make parsnip fries (I got the recipe from Oh she glows) and instead of coating them with nut butter I covered them with some chickpeas pureed with lemon juice and coconut oil with curry powder because I saw your “chickpea poppers” recipe and I thought they may make the chips kinda crunchy. It was YUMO! anyways I’m gonna try this chocky dip 🙂

  22. Michaela says

    Is that really a question? I mean, come ON! Everybody does it, right? I can´t be the only one eating so much raw dough that I won´t have room left for dinner 😉
    btw, Katie, I wanted to thank you so much for inspiring me to go vegan. I even have an internship at PETA for 3 months now and I will write my final thesis about PETA 🙂

  23. Ragnhild says

    O Hello- I think I just fell in love with a bowl of dip :OOO
    This looks too yummy Katie!! I want it right now!
    I dont eat batter while bake though.. Dont know why, I just dont 😛
    I hope you are having an amazing day in NYC- you lucky girl<3

  24. Marianne says

    Beans are surprisingly friendly in a variety of sweet or dessert type options. I made a bean based cookie awhile back, and my dad just called them granola cookies, because he thought they tasted like granola – no idea I had put chickpeas in there.

    I’ve been meaning to try out some sweet chickpea dips, but I have no working blender, and my food processor is on the verge of exploding…it’s so unfair, because this obviously looks delicious.

  25. Averie @ Love Veggies and Yoga says

    Katie, you’ve done it again….you’ve tempted me with beans in a dessert! I still havent actually made any beaney creations….yet.. I’ve been too busy making other things but they are on my radar screen. Not kidding!

    Do you ever eat the raw batter when you bake? = Is the Pope Catholic?
    That would be YES!!! Being that most all of my batters are vegan, yes, I eat them.

    And I swear, the reason the high raw/no bake vegan desserts just appeal to me (other than not wanting to turn on my oven) is b/c I love to eat raw dough!!!! Today’s recipe…included raw dough 🙂

  26. kate says

    this looks deeeeeeeeeelish! i just have a favour to ask of you. i know you are not into the whole “calorie counting” business, but i take it that lots of your readers (including myself) are. if possible, would you mind posting the nutritional values more often? it would be greatly appreciated!

  27. [email protected] of Sugar Free says

    I’ve made a “brownie batter” version of a bean dip, too. It’s good, but I have to say I love my peanut butter chocolate chunk version so much better!

    And…I ALWAYS eat the batter. That way I can tell if it will taste good cooked 😛

  28. Dona says

    Katie, love love love the chocolate chip cookie dough dip! And I can’t wait to try the brownie batter. I’m on vacation, so I have to wait til I get back to my own kitchen. One thing-my dip came out very runny and didn’t look like the picture. It tasted great, but I’m not sure what I did wrong. Thanks for all the great food!

  29. Lyza says

    Chocolate and peanut butter are heaven 🙂 And yes I eat the batter!!! That’s one of the very best things about vegan baking 🙂

  30. Kristen, Sweetly says

    Oh, my. I might have to spring for this. In another life, I definitely made cookie dough a time or two just to eat the cookie dough… So bad. But soooo good. I can’t wait to whip this up and take a spoon to it. Though, I’m without food processor in my current digs! Hi, mom and dad… Just making some cookie dough with chickpeas. 😉

  31. blossjoss says

    This recipe looks kind of like THE best thing ever. I can see this quickly replacing all my meals lol.

    Soooo true about chocolates addictive properties. Didja know that when Naloxone (a drug) is administered, it takes away the high/feelings of pleasure that come w/ eating chocolate? It does the same with morphine. Basically chocolate is a drug haha.

  32. Hanna M. says

    Made this yesterday, it was amazing! I had to add more milk to make my blender happy, but the consistency was still quite thick and batter-like. I also subbed some lucuma powder for some of the sweetener.

  33. Sarah says

    Made this for a party last night, and it was devoured almost before I got to try any myself. Thanks for a terrific recipe :).

        • M says

          Hi!! All we had was truvia so I added 3 or 4 packets of that. Then I felt like it was missing something, so I added some honey. It still tasted like beans to me so I added more cocoa powder. I used half applesauce, half PB in the 1/4 cup. After I refridgerated it, it did taste a little better. I think I needed to use all PB, so I’ll try again once this batch is gone. I may have to wait though–I have pretty much smoked (literally) our little food processor, so my mom is banning me until I buy a new big league one! Hahahaha

  34. Susan says

    This looks perfect for a party. But you know what it’d be even more perfect for? Keeping all to myself! 😉

  35. LizAshlee says

    Delicious!! Great idea!! Of course I eat the raw version!!! We have discussed licking the blades of the food process, right?! 🙂

    Have a great day!!!

  36. Laura says

    This looks delicious! Eating the batter is the best part of baking. 😉
    I bet you could make lots of flavors of this dip. Pumpkin pie?

  37. Diana (Soap & Chocolate) says

    Katie, this is insane. And a good way to get me to eat my weight in fresh fruit w/o compromising the health factor. 😉 I picked up some gorgeous strawberries on the way home from work, and immediately began thinking about how to make them naughty, which made me think of melting some chocolate for them, and then I remembered reading this recipe! I happened to have all the stuff for it, and well let’s just say I had to remind myself that I had strawberries to dip in it–I dug in with my fingers immediately. Ladylike, no? I used black beans and coconut butter as the nut butter, plus 20 drops stevia for sweetener. Restraining myself from finishing the batch. Thinking I should make this for my candy-loving nieces so they get some sneaky nutrition in there!

  38. Kassandra says

    Hey! I am so loving your blog. It has made me the happiest raw vegan ever!!! Now being pregnant for the first time, I am craving sweets hardcore. These recipes are just the trick:) I think what you do is so great and please keep it up. You are a wonderful inspiration!

  39. Jean Davis says

    Hello!! I just noticed you started following me on Pinterest. I just found your blog from a post on Pinterest! i’m so excited to try your recipes!!!

  40. Kelly Klepfer says

    I made this today. (Well, slightly tweaked because I was lazy and wanted both the Choc Chip and Brownie!). It is DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thank you, Katie.

  41. Jennifer says

    I love to the batter. My favorite raw dough is Sugar cookies. I tried adding 1/3 cup of white choc chips. I also had a great idea of putting in Rum extract instead of vanilla!

  42. Holly says

    How long does it last inthe fridge? I eant to try this and the cookie dough dip to bring to bible study tomorrow, but I want to make it and try it first to see if it turns out okay since I will be using the sugar alternative version (I don’t eat white sugar anymore and have zero in the house).

    If I make it today and stick it in the fridge, will it be good tomorrow night?

    • Chocolate-Covered Katie says

      I know the regular version will be fine for a few days in the fridge. I am assuming the date-sweetened version will be ok too! I wouldn’t let it go more than two days, though. If you do make it, I’d love to hear what the group thinks of the sugar-free version. I know that almost everyone (even non-healthy eaters) likes the normal version, but I haven’t tried the sugar-free version on any of my friends yet, so I have no idea if they would think it tastes “healthy.”

      • Anonymous says

        I went ahead and made them. I think they are delicious!

        For the cookie dough one I did 1 cup dates and 1/4 cup prunes and pureed them first.

        For the brownie batter I used the date/prune puree as the sugar again. I used 5 tbsp cocoa instead of 2, and I blended in about 1/3 cup chocolate chips.

        I will definitely tell you how it goes. My group is tomorrow night, and if there happens to be any left, I might test it out on some girlfriends Wednesday morning if it still tastes good!

      • Holly says

        I went ahead and made them. I think they are delicious!

        For the cookie dough one I did 1 cup dates and 1/4 cup prunes and pureed them first.

        For the brownie batter I used the date/prune puree as the sugar again. I used 5 tbsp cocoa instead of 2, and I blended in about 1/3 cup chocolate chips.

        I will definitely tell you how it goes. My group is tomorrow night, and if there happens to be any left, I might test it out on some girlfriends Wednesday morning if it still tastes good!

          • Holly says

            So it went over well! Everyone had a favorite, some preferred the brownie batter and some preferred the cookie dough. I used graham crackers as dippers.

            The chef in the group noticed the dates. I think I could have used less of them. I might try adding it slowly next time and tasting as I go for the right balance.

            My hubby even liked them and he hates beans!

            I didn’t tell anyone about the prunes because people freak out about prunes! Ha!

            I know some in the group are definitely not healthy eaters and they loved it! Now to test it out on all my family!

    • Jennifer says

      I think it will be fine. I kept some for a few days and it was still good. Make sure you keep it covered though or it will dry out.

  43. Jennifer says

    I noticed in your lower calorie recipe version you put chick peas or white beans. Do the white beans affect the flavor any?

  44. Sherry says

    Hi,
    I was wondering what kind of sweetener you use in this recipe? I have agave, brown sugar and white sugar, and I was wondering which would work best?

    I will definitely be using peanut butter for the nut butter!

    Thanks so much-
    Sherry

  45. beccah says

    have you ever made a red velvet dip with red beans?it’d seem like it’d work and it’d pair w a whipped cream type topping…or the tofu cream recipe you have 😉

  46. Kayla says

    I recently found your blog, and I can’t imagine how I’ve lived without it!
    You’ve introduced me to vegan cooking and baking, and I cannot thank you enough! 🙂
    Anyhoo…
    I made this dip just a few minutes ago..
    Oh my ‘lanta.
    It.
    Was.
    INSANE.
    I gave up on dipping apple wedges in it.. and dove in,
    Spoon-first.
    I added extra bits cocao nibs and some of your homemade chocolate butter..
    I saw no harm in doing so.
    Delizioso!

  47. Kirsten says

    is it bad that after making the snickerdoodle dip i made the cookie dough dip and the brownie batter dip? i made 3 dips in one day. i can say, however, i didn’t eat them all in one day lol i am definitely going to need to stock up on more beans though.

      • Kirsten says

        i may have to start doing that. i, unfortunately, did not like the brownie batter dip (the flavor was just off for me?) so today i made chocolate chip blondies to satisfy my sweet tooth. they are amazing! i never knew garbanzo beans could taste so good. those blondies will definitely be made many, many more times.

  48. Christen says

    I am new to the dairy free world and have recently stummbled onto your blog. I have a severe allergy to dariy, but I feel like my baking and cooking could seriouly get boring now. I have seen another blog with recipes using beans in desserts… now I can’t wait to try it. This may be a stupid question, but what do you use

  49. Julie says

    This dip is amazing. In the last 4 days, I have made the cookie dough dip, the pumpkin cookie dough dip and now this. So yummy!! Perfect snack for my toddlers with some fruit and graham crackers. They love it! Thank you!!

  50. Cindy says

    OMG how is this even possible!? Soooooo good!!! I’d ask you to marry me, but my boyfriend might oppose, and well, that’d just be awkward. 🙂

    Even my 11 year old son LOVES it. I told him it was my dinner and he argued with me that it’s a dessert. I say it’s healthy.

  51. Aly says

    Just made this after I brought up the recipe to my mom (she has no idea what the ingredient list looks like 😉 Our neighborhood is having a round robin party this friday and we might be the last house for dessert, so I thought this dip might be perfect, especially with graham crackers. How did it turn out? Amazing and definitely sweet enough to fool everybody. If it were just up to me, I would definitely reduce the sugar (I don’t have much of a sweet tooth either) but this is going to go over great! Thank you for another great recipe!!!

    • Aly says

      Just as a follow-up, my mom just tried it and I literally had to take the bowl away from her–she kept “trying” it with pretzels 😉

  52. Jessica says

    Okay, so I was extremely skeptical of this recipe and kept thinking (as I was buying the necessary ingredients) “I’m wasting my money, I’m wasting my money, I’m wasting my money…” I was floored when I took a hesitant lick of the spoon and discovered…

    …I love it. I really, truly love it. It’s not too sweet, which makes it possible to have larger quantities without feeling queasy (is that a good thing, considering how much I’ve already had?). I used 3 T peanut flour (e.g., from Trader Joe’s) and a bit of water–maybe 2 T worth. Since salt is added, I recommend getting Reduced Sodium garbanzos–they’re made by Bush’s, for example.

    DELICIOUS! Two thumbs up.

  53. Fiona says

    I tried the first cookie dough dip a couple of times and it was delicious! Instead of oil or nut butter, though, I tried apple sauce and it came out pretty well, if a bit more grainy than the original. 😀

  54. Nanci says

    The only reason we tried this was because it was from you, and everything you make is wonderful! I still trust you! This is GREAT!!

  55. Ann says

    Hey Katie – would I be able to make this in my Magic Bullet? Or would my Vitamix be better? I don’t have a food processor :(. Thanks a bunch!!!

      • Ann says

        Thanks, Katie! Hmm… I was able to make the cookie dough dip in the Vita-Mix and it was pretty smooth (just had to have the liquids added too… and it took a little bit of working it with the black wand). I will give it a shot in the Vita-Mix and let you know how it turns out!!! Thinking about making the sugar-free version with dates.

        • Alana says

          I was able to use my vitamix just fine, took some smashing action with the temperer (?) though. So delicious!

  56. Camilla says

    Wonderfull dip! An even easier way to obtain something like this is, if you already have a batch of the “better than nutella” in your fridge, to sub this for the cocoa and nut butter and vanilla. Easy and equally tasty yum!!

  57. Jenny D says

    I love all these dips and so do my kids!!

    I was wondering…..have you tried making a coconut flavor using coconut butter instead of nut butter? Or a banana nut? Or Butterscotch? Or pumpkin pie?

    Just wondering…..I’m thinking of doing some experimenting but you are the Queen of chickpeas I feel like you may have better luck than me! 😉

  58. Jenny D says

    I used this Brownie Batter recipe but used one T of PB (in case I needed it for texture) then 3T of coconut butter. I replaced the vanilla extract with coconut extract then added a half cup of toasted coconut. All I had on hand was sweetened but I only had to use 5T of brown sugar in the recipe. I think it turned out pretty good! Hard to keep my fingers out of it…..

  59. Jenn C. says

    This was my first attempt at making anything “vegan,” and let me just say – I’m hooked! My husband and I think this tastes great! We’ve renamed it “Chocolate Hummus” at our house, and will be taking it to a Super Bowl Party tomorrow! I changed it up a bit, though, and used peanut oil (instead of nut butter b/c frankly, I have no clue what that is or where to find it) and doubled the chocolate powder. I also omitted the salt. I really hope my mom brings her usual fruit tray b/c this will be FANTASTIC on apple slices!!

    Thanks, Katie!

  60. Anne says

    Is there a substitute for peanut butter in this recipe? I’m out (oh, the horror!) and was going to make this tonight for a party.

    Otherwise, I’ll make a run to the store 🙂 its too tempting not to make it!

    • Chocolate-Covered Katie says

      🙂
      You can use another nut butter, like cashew or almond butter or even coconut butter. But you can also use coconut or canola or vegetable oil.
      Just be sure to use a good food processor, not a blender.
      I hope you like it!!

  61. Michelle Neill says

    Kaite,

    I am so excited about your website. I made the choc. chip cookie dough dip last week. My girls LOVED it (7 and 9). It was halfway gone and THEN I mentioned the chickpeas. =) Today they requested something else so I made the brownie batter dip (I could eat the ENTIRE bowl with a spoon) and the Blondies (they are still cooking but smell awesome) to take to a super bowl party. Thank you so much for sharing your wonderful recipes. We are trying so hard to eat healthy and my youngest has a SUPER sweet tooth so it has been hard to make things that are healthy for her and that she likes to eat…UNTIL I found you. =) This morning I had peanut butter and chocolate oatmeal inspired by you too! =) Anyway, not to go on and on… I just wanted you to know how absolutely grateful this Momma is for you and your creativity, you have made our healthy lifestyle journey much more pleasant…and “chocolate covered” even! Thank you so much for sharing your time and creativity. You truly have a gift. I read on another page about a possible cookbook in the works? Just an FYI, I would buy and gift many copies. Your creations are spectacular. Happy Sunday!

  62. NCH says

    Oh My Goodness!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! sooooooo unbelievably delicious!! I ate the whole batch (not in one sitting :P) extra good with double the cocoa powder and chocolate chips! I seriously can’t get over how amazing this is!!!

    PS I L O V E your blog!!! you should publish your recipes!!!

  63. Mariah says

    Hi Katie!!! I’ve been following your blog for about a year and I LOVE your recipes. I’ve never commented before but I just haaad to thank you after last weekend. I made this dip along with your chocolate chip cookie dough dip for my roommates during the superbowl, and it was such a success! All three girls are HUGE into sweets. Like, serious sweet teeth going on. And they know I like to make healthy desserts, so I wasn’t sure if my dips were going to trick them. But I looked over during halftime and one of the girls had a graham cracker in both hands and was simultaneously dipping into both dips (and then trying to fit both crackers into her mouth at the same time)! They loveeeed them and kept asking how I made them (they still don’t know they were eating beans, hehe). So I just had to thank you for making such great recipes, they’re seriously awesome 🙂 Have a great day!!

  64. Carolyn says

    Do you have the nutrition values for this recipe???
    I just made and and plan on using it a dessert treat.
    I would like to be able to log it in my food diary

    Thank you. SOOOOO glad I found your blog!!!

  65. PKK says

    Honestly, licking the left-over cake batter from the bowl is my favourite part of baking – I like it it so much more than the finished cakes! Me and my sister once tried just making a bowl of cake batter each and ate it – we got the WORST stomach ache ever afterwards (but perhaps not bad enough stop another attempt..!) That was probably because we’re not vegans so the recipe included egg, and we all know what they say about raw eg…silly us! (but still, so, so yummy)

  66. Danielle says

    I was looking at the recipe and you had said to use a fourth cup of nut butter if not use oil, what kind of oil? I have a party coming up and I was wanting to make this! I loooove the batter and this way I can be guilt free! Thanks and keep blogging! ! 😉

  67. Brittany-Anne says

    Hi Katie!

    I’m just wondering, what kind of sweetener do you use?

    Love love your blog.. thanks for the amazing recipes!

  68. Brittany-Anne says

    Hi Katie!

    I’m just wondering, what kind of sweetener do you use?

    Love love your blog.. thanks for all the amazing recipes!

  69. lauren says

    I made this last night and really like the flavor! Mine is creamy, but not sticking together… it’s more of a paste. How do I fix it??
    Thank you! Love your blog!

  70. Phoebe says

    Just to make sure, when you say “1 can garbanzo beans, drained (250g)”, is it 250g AFTER or BEFORE draining?
    Going to make it this week! 🙂

      • Phoebe says

        Katie, I just made it! (a little bowl in front of me now =D)

        I used 0.5cup beans, 2T cocoa, 2T milk, 2T nut butter, and only 1T sweetener. I realized I don’t have much of a sweet tooth, because 1T is way less than what you suggested (if calculated by ratio).

        just wondering, how much sweetener do you add for yourself? cos I know you don’t like sugar at all lol

        • Chocolate-Covered Katie says

          To be honest, this actually isn’t one of my personal favorite recipes! None of the bean ones are LOL!
          For myself, I’d much rather have my chocolate bar pie or pb cookie dough cookies or oatmeal raisin larabars or fudge brownies :).

          • Phoebe says

            Haha, same here =P

            Don’t get me wrong, the batter dip tastes amazing (someone gave me chocolate cheesecake yesterday, but this batter dip tastes WAYYYYY better!!), but beans and I don’t seem to get along well. My tummy bloats every time I eat them :((

            of all your recipes I tried, i love the 1 min chocolate cake & chocolate bar pie best!! everyone LOVES the bar pie! will probably try larabars / ultimate brownies soon.. thanks for all the awesome recipes 🙂

            ps. katie, i’m gaining weight with all the dessert! they are healthy, but sooo good that i can’t stop LOL now i divide them to my friends before I started digging in my own “reasonable” portion, or else I’d end up eating the whole thing!

            ps2. if you make dessert for yourself only, do you usually half the sugar (or even no sugar)? Cos I don’t have a sweet tooth (generally) either!

  71. Courtney says

    The recipe calls for sweetener…what exactly does this mean? I usually use stevia as my sugar substitute, is this what you mean?

    Thanks!!

    • Chocolate-Covered Katie says

      I’d recommend evaporated cane juice or white sugar or coconut sugar or brown sugar. If you want a sf version, I linked to that under the recipe. But I’m not sure I’d recommend all stevia as your sweetener. (And definitely not 2/3 cup lol)

  72. Dawn L says

    Oh my goodness!! I made this with black beans and added 2 squares from a Trader Joes Pound Plus Dark Chocolate bar. Fantastic!! Spread it over apples or bananas and its soooo good!
    There has not been one recipe of yours that I have not loved!!!

  73. Cathy K says

    I don’t like using sweeteners. Is there any way to make this with regular sugar? I don’t like chemicals. Other than that I can’t wait to try it!!

  74. Susan says

    So I made this today, and put half of it in the oven to try to bake it just like your deep dish cookie recipe. Yummy. Bake it for at least 40 minutes though! I used a small ramekin to bake mine in (made 2 with some left over to be used as a dip).

  75. Dawn says

    So as I posted up there (somewhere) I made this today and loved it! I managed to save some for hubby for when he got home from work. So…for dessert I spread it on halved bananas and sprinked them with coconut. He LOVED it and so did I. I was wondering if anyone has used it as a frosting? Mine had that consistency….

  76. Kaitlin says

    Ok I was super excited about this recipe…. but I’m wondering if I did it wrong. My husband thought it was ok but I just kept tasting the beans. I’m not a big bean fan so I had to toss it. I used soy milk, almond butter and brown sugar as my picks. Is it just me or does everyone taste the beans? Any suggestions?

  77. jen says

    Oh yum!!! I did as another person suggested and used cannelini beans and 2 extra T. of cocoa. Wow! So delicious!!!!!!!!! I also didn’t want any “nutty” flavor in there so I used coconut oil. This is my favorite and I reeeeally like you cookie dough dip!

    Just curious why you choose garbonzo beans vs white beans as your base??? I have a problem getting my garbonzo beans super smooth BUT I should note that I just got a new food processor so the brownie batter dip was the first thing I’ve made using my new machine. Maybe I’ll have just as much luck with my garbonzo beans….anyways just curious and am in no way trying to be snarky.

  78. Timothy from Montana says

    http://www.jenisicecreams.com/products/Queen-City-Cayenne-Pint.html

    Chocolate Ice Cream with Cinnamon and Cayenne Pepper. It was featured on Food Network’s “The Best Thing I Ever Ate: Hot and Spicy.” Add enough Cinnamon and Cayenne to satisfy you and this could be crazy good. I have added Cinn. and Cay. to Chocolate Ice Cream and the heat comes right at the tale end, as just a bit of warmth, this could be an awesome variation, for this awesome sounding dip. I have some Cinnamon flavored dipping pretzels, so I think the Cayenne will go well with it. Anyway, I will split the batch in two, one original, one Queen City Cayenne. Keep it up Katie you are awesome (and not bad to look at, I am such a whore). Peace and Piece now.

  79. Timothy from the Big Sky says

    Seriously they are f***ing disgusting. You really can not know until you are making them. They are like some kind of demented, disgusting joke/conspiracy that some dentist created just to ruin people’s teeth, give them diabetes and take their souls. I barely had any, for good reason. A friend of mine had three in ~5 minutes, and I about gagged. Heroin may have met its match with that recipe. You will go through withdrawals the next day. They should be illegal. Whoa!

  80. eivets says

    I love making desserts for others even more than actually eating them. Since I have people around me who are gluten intolerant, and try to avoid it most of the time myself, it is wonderful to come across clever recipes like yours. My brother is trying to cut down on sugar too. Working with gluten-free stuff is new to me. Blogs like yours are just what I need!

  81. Tory says

    I really disliked the texture (I’ve always been a little weird about textures). I even added more liquid and blended it even longer. Disappointed, I tossed it in the freezer. The next day during my daughters’ (3 years old and 1 year old) snack time I thawed it in the microwave for a second and HURRAY! the best chocolate ice cream EVER! The icy texture covered up the grainy garbanzo bean texture. Oh yeah, my little ones LOVED it too 🙂

  82. Rachel says

    I don’t understand what I am doing wrong, but all I could taste was the beans 🙁 I followed the recipe to a T, and I even added some mini chocolate chips to see if it helped but I ended up throwing the batch away. I love love love that your recipes are so unique and I get so hungry looking at them so I’m sad it didn’t work for me. I made sure to drain and rinse the beans really well using a colander. I had the same problem with the deep dish cookie pie….could it be that I am not blending the ingredients well enough?

      • Rachel says

        I used canola oil and about 1/3 a cup of brown sugar. I bet my problem is that I used a blender! I got it to blend it to a very smooth consistency but I’m sure a food processor would be the ideal. Time to invest in one!

        • Chocolate-Covered Katie says

          As it says, you NEED to use a food processor if you want the results… I just can’t vouch for the results if you deviate from the recipe. And I personally have not had success with a blender, which is why I specifically call for a fp here. Cuisinart is a good one, and it lasts a long time!

  83. gb says

    Another awesome recipe! Just made this w/ black beans (all I had), canola oil instead of nut butter, and 1/4 cup maple syrup as the sweetener. I omitted the milk, but probably should have used a bit less oil to make up for the additional liquid of the syrup. I also used an extra tablespoon of cocoa for, you know, *extra* chocolate-y-ness. This is seriously so good. SO Good. I honestly can’t taste even a hint of beany flavor.

  84. Jen says

    I just made this, and wow!! I’ve tried the chocolate chip cookie dough batter (which was also awesome), but this really hits that chocolate-spot! I did tweak the recipe a little bit — black beans instead of garbanzo, double the cocoa powder, NUTELLA for the nut butter (which, I believe, made a big difference), and just a tablespoon of brown sugar. Fantastic! Going to make this for Bunco night this weekend!! 😀

  85. Patrick says

    Wow that didn’t last long. Made this on Friday night, and by Sunday afternoon it’s gone! lol. I was feeling a bit guilty so I did an ‘estimation’ of calories, and I came up with roughly 1200, without the ‘optional’ flax seed or oatmeal. Now I am not feeling so guilty! 🙂 Not bad spread out over a few days!

    That was delicious, by the way!

  86. Carol says

    I’m so glad I decided (albeit grudgingly at first) to try Pinterest because I found YOU! Your recipes are awesome and I can’t wait to try them ALL! My whole family loves sweets (and junk food in general), and if it weren’t for me the only thing my husband would provide would be brownies, chips and crap from a box. I try very hard to make whole, healthy, delicious foods for everyone, but I usually get a roll of the eyes and a refusal to eat when I make beans of any sort. (I love to eat and make hummus, and usually have a batch sitting in the fridge and black beans are a weekly staple in my diet.) So, to give them a decadent treat that is good for them and includes beans???? I can’t wait to try these – thank you so much!

  87. Lori C says

    I made this last night with black beans and IT WAS AMAZING!!! Seriously, it tasted just like brownie batter. I had a silly grin on my face the whole time. Seems too good to be healthy, but my oh my was it ever! Thank you!

  88. Alanna says

    I kept looking at this recipe but I was afraid to make it because of the beans (we don’t always get along). I’m so glad I finally tried it, though! I used 1/3 cup brown sugar for the sweetener, 3 T Nature’s Promise unsalted creamy PB (forgot I probably should have added extra salt to compensate), and 3 T milk since it was fairly thick with only 2 T. I consumed absurd quantities of this the first night, just by spoon, lol. I kept trying to leave it out in the kitchen away from me and coming back for more! For some reason the second and third day I felt like I could taste the beans a little more (not sure if it was being slightly cold from the fridge or all in my head, hehe), but this was still awesome. Next time I must plan accordingly and have something suitable for dipping (or someone to share and save me from myself)! 😉

  89. Maise says

    mmmm..I made this for mothers day b/c my mother loves hummus & we are making it all the time, she also LOVES chocolate, anything chocolate so I made her…CHOCOLATE HUMMUS! It was YUM-MMMMYY!I actually did use my blender though btw, turned out FAB, somehow I’t looks way smoother than your picture on here…weird but tasted so good I literally hid half from the guests & just ate it myself- it was yummy with graham crackers & strawberries!but it is all gone now :(Allwell It was EN-JOYED! Thankyou katie, & no one believed there was any trace of GRABONZO BEANS…someone told me to bake up some brownies but I’m like…this is a bean dip- no eggs or flour & no baking- just SLURP! hahaha Thankyou Katie!

  90. Shannon says

    I just made this, used oil instead of peanut butter, and all I can taste is beans as well. I used my food processor which is cheap and tiny, so I blame it on that.

    And I didn’t just totally dip oreo halves into it… :p

    I’ll get a better food processor and hope for different results next time.

  91. Emily says

    I’m a non-vegan but health conscious HUGE fan of your recipes. I love this brownie batter dip, as well as your Snickerdoodle and Chocolate Chip Cookie dips, but I’ve had trouble thinking of things other than pretzels and apple slices to dip in them… until I had the idea of mixing a bit in with some plain Greek yogurt. DELICIOUS! I haven’t tried soy yogurt or other vegan alternatives but I think it would be worth trying. I just add about 2 tbsp of this brownie batter dip to a cup of Fage 0% plain Greek yogurt for such a treat. And high in protein too! YUM

  92. Rachel says

    Hi Katie, I know this is kind of an old recipe, but I have been ignoring it for quite some time. Since I tried the cookie dough dip and fell in love, I decided this one could not possibly be as good therefor I would not try it. Well today, this recipe just happened to be calling my name. I planned to make it after dinner, but I just didn’t get the chance and it got late. Well at 11pm, instead of getting in bed, I decided to make this because I just couldn’t get it out of my head! It is ah-may-zing!! Can’t believe how awesome it is. I think I died and went to ooey, gooey, chocolatey heaven! Thank you!

    Oh and I replaced half the sugar with ripe banana, in case anyone wants a suggestion for less sugar. And it is still super rich. 🙂

    Thank you for letting me share my story!

  93. Angela says

    Ok… this was the first time I made this… I made sure kids were watching TV so they wouldn’t see the beans!

    I used coconut oil, 1/3 c dk brown sugar and 1/3 c Ideal sweetener. Next time I will omit a little bit of each. I also used almond milk as the liquid. I used too much, and had to thicken it and used some coconut flour. I too increased the cocoa powder and used dutch cocoa.

    I added some mini chocolate chips and the kids are freaking out. Dipping apples in it as we speak. Little do they know!!!!!!!!!!!!! YAY!

  94. Laura says

    You have probably answered this question before, but what happens if you use a blender instead of a food processor? We don’t have one, and I really want to make this!

  95. Taylor says

    Just made this for the first time after loving your deep dish cookie pie and it was so good! After lunch I wanted something sweet but didn’t have time to bake something and I remembered your dips! I’ve been back into the bowl a few times now and I might finish it before the day is over haha. Next time, sugar free version! Thanks! <3

  96. Sarah says

    I honestly think that this sounds so amazing, and it’s healthy too! However, I’m having a craving for this or your healthy cookie dough dip, but I don’t have either of the beans required to make these recipes in my apartment. Have you tried or do you have any recipes not using beans? I was just curious, the next time I go to the store though, both types of beans will for sure be on my list! Thank you!

  97. Mary says

    I may have eaten this entire recipe out of the bowl after a bad day… I just convinced myself it was great protein so it didn’t matter! On the plus side, it made my day much much better!!!

  98. Prepel says

    Made this… sorta 😉 I used white beans, added 2 more T cocoa, omitted the oil/nut butter, didn’t add salt, left out the vanilla, and used only 3 T brown sugar… And it came out great! Oh, and added some coconut flakes just for fun 🙂

  99. Angela E says

    I wonder if this could be a nut-free subsitute for the healthy nutella as a sandwich spread since my daughter is allergic to nuts.

  100. Audrey C says

    I had a desperate need to play in the kitchen tonight… black beans definitely work and are delicious, and if you use kidney beans you get RED VELVET without a bunch of food dye 😉

    P.S. I used an average blender. I think it just probably takes more patience than a food processor. But then again, black beans and kidney beans are a little softer than chickpeas.

    Just thoughts. 🙂

  101. Monica says

    I’ve been having these wild chocolate cravings for almost a week now. I made a batch of this, and with a few bites it was completely gone! Amazing! I also doubled the amount of coco and only added about 1/2 cup brown sugar. I was really interested in trying the sugar free version, but I didn’t have any dates. In the future, though I might. Do you think I could use a banana to sweeten it without having a banana flavor? What about raisins?

  102. Danielle says

    just made this using black beans and with added cocoa. 3 T sugar and about 1/2 T honey to sweeten . it was really chocolatey!!! great cure for chocolate attack!! I also used no milk and about a T of peanut butter ….and my kids liked it too 🙂

  103. Holly says

    I just made this…very yummy. I wanted to add though that I have made your choc chip cookie dough dip many times. My boys love it. I sweeten with a combo of coconut sugar, xylitol (from birch), and stevia to get maximum sweetness…no funny aftertaste an low glycemic impact. In total, I used 2 tablespoons actual sugar(the coconut sugar) to sweeten. Keeps it very low in sugar. Anyway, one other thing is that due to needing to spend less on groceries, I don’t buy canned beans anymore. I buy organic dried garbanzos in the bulk section for cheap. I soak overnight and cook them for 8 minutes in the pressure cooker. The taste is so much cleaner than the canned variety. I don’t think I can do canned beans again…the dried, soaked, cooked beans are definitely superior in flavor and texture and waaaaayyyyyy cheaper. 1/2cup of dried beans equals 1can!!

  104. Orange Steamboat says

    I have made this recipe more times than I can count. Very delicious! This week, I tried it with white beans instead of garbanzo beans, and WOW! I don’t know how it’s possible, but it was even better! The white beans seem less starchy and blend better than the garbanzos. I’ll probably be using them from now on.

  105. Kerry says

    Hey!
    do you think you could bake this into a brownie (much like you do with your cookie dough dip/deep dish cookie?)….any changes I should make?

  106. Lacey says

    i just nommed this for lunch (i halved-ish the recipe and used cannelini beans and date syrup instead of dates, and applesauce instead of oil) Really good! probably coulda done with a bit more sweetener but i was happy to have it on the ‘bitter chocolate’ side 😛 i also feel like i’ve just swallowed a brick. that’s beans for you…

  107. Rachel says

    I LOVE your website! I’ve made this a few times with my boyfriend (and twice by myself haha) but I just made it and added a frozen banana to it! SOOOO GOOD!

  108. Amy says

    I made the cookie dough dip yesterday and all of it was gone by this morning so today I decided to make the brownie batter dip and WOW is it good! I don’t see this dip lasting much longer than the cookie dough dip did. Can’t wait to try another of your recipes tomorrow!

  109. Catherine says

    We made this tonight and it was fabulous but we have WAY TOO MUCH! How long will it last? What will happen if we freeze some?

  110. Korey says

    I don’t know if you still read these comments from so long ago but do you know the nutritional information for this!?

  111. Jenn says

    Katie, my 7 yo daughter says, “mom, you must have gotten this recipe from Chocolate Katie, cuz I don’t think you could have made up something this yummy. ”

    The DIPS are my new go-to healthy sandwich spread for the kids! Easy to bump up the nutrients with more flax meal, probiotics, other nuts and seeds they might normally resist (walnuts, sunflower seeds,) go down easy now. We have done snickerdoodle, almond brownie, PB brownie, almond brownie with dry cherries…… I think I am going to throw in a few spinach leaves in the brownie!

    Agree with Holly above…. Nothing beats home-cooked beans for flavor. Best money I spent was on my pressure cooker , and of course my food processor to make all the CCK recipes.

    Thanks Katie!
    Jenn

  112. Charmaine says

    Oh my gosh! After hearing raving reviews about the Cookie Dough Dip and the sugar free version today from two separate friends who don’t know each other, I became obsessed and HAD to try one of these dips for myself. Tonight. Thank God I happened to have a can of chickpeas hiding in my pantry. I was seriously about to go to the store at 10pm JUST so I could make this!
    I used 2Tbsp Almond-coconut milk blend, added a 3rd Tbsp of Ghiradhelli cocoa powder, used coconut oil and added 1 Tbsp flax meal and 2 Tbsp of oats. I used 1/2 c. brown sugar and honestly think I could cut it down even more. It was plenty sweet. I don’t have a food processor but with some coaxing, my blender did fine. A food processor would be much easier and faster and I’d be willing to buy one just for making more of these dips! I am new to a fairly restrictive diet, but this I can eat! THANK YOU!!!

  113. Emily says

    Oh my gosh Kaite, you were SO right to preface this recipe with a warning about its addictiveness!!! I’ve made this twice in the last week-and-a-half and have polished off the entire bowl myself each time 🙂 I am completely in love with this dip! Last time I made it I just happened to rinse my beans with HOT water and then blended them with all the other ingredients. The final consistency was insanely smooth, just like chocolate peanut butter, and I think it was because I “heated” the beans before blending! WHOAH!!!!

  114. Heidi says

    I’ve been stalking…I mean following your site for a while now, and love your recipes. I’m excited to try this recipe, being that my dad is gluten intolerant and a diabetic (and we’re going to watch the Superbowl at my parents house this weekend!) Thanks for posting…and here’s to hoping the Niner’s win (since I can’t cheer for my Falcons anymore…)

  115. Cerissa says

    I made this for Super Bowl and it was AWWWWWWWWesome!!!!! I used Stevia extract to make it sugar free and half of the pb was peanut flour to make it lower calorie. When I make it for just myself I will use all peanut flour. Thank you!!!! Served it with strawberries, apple slices, oranges…. but eating it with Whole Grain Tortilla chips was my favorite!

  116. Ingrid says

    From a 9 mos. preggo woman w/ wicked sweet cravings (but also trying to eat good) THANK YOU!!!! Made mine w/ coconut oil instead of nut butter and only about half the sweetener and it is so so good. I may eat the whole bowl w/ apple slices and NOT feel bad about:)

  117. Terra says

    I just want to say thank you. I am a new vegan and have been trying to introduce vegan cooking to my family who have been skeptical. My picky family loved the cookie dough dip and snicker doodle dip. Thank you!

  118. Naquita says

    I’ve made the cookie dough dip before, but I wanted something extra chocolatey so tried this! Yum 🙂 I’m always surprised with each spoon that it doesn’t taste of beans. I used 5 fresh dates and about a tablespoon of maple syrop to sweeten, but had to use more milk (around 4 tablespoons) to blend it properly. Sadly I have no food processor, but it worked a treat.
    Then, and here’s the crazy bit, I thought I’d put a bit in a muffin case and cook it in the microwave in a glass (ramakin). It came out as a wonderful soft cupcake! So easy and quick, definitely doing it again. Thanks for the recipe Katie!

  119. Ella says

    Would you mind terribly if I just came to live with you and ate everything you made? I promise I’ll be good! I can’t keep up with all your delicious recipes! I want to check in to Katie’s house for the chocolate deprived! 🙂

  120. Shannon says

    I’ve been holding on to this recipe for awhile and finally took the time to make it. AMAZING! I did make a couple changes and used 4 TBSP unsweetened almond milk (to smooth it out a bit – it was a ball at 2 TBSP) and I used 2 droppersful of each chocolate and vanilla stevia. I plan to serve it to friends with fruit and will top with a few Enjoy Life mini chips so they know it’s chocolate (and wont be telling them it’s beans until after they try it!) Thank you!

  121. Gabby says

    This stuff is SO FREAKIN’ GOOD. I’m eating some as we speak and totally food-gasming hahah. I seriously did not expect it to taste this good. It literally tastes JUST like brownie batter. I actually added some extra PB because I looove chocolate-peanut butter. And I’m pretty sure that it’s nearly impossible to make this with EVERY bit of garbanzo bean creamed, but I actually like the little bits of garbanzo bean in this recipe because it tastes like nuts! Soo good! This is a must try!!!!

  122. Valia says

    I’ve been looking at your healthy recipes for awhile and have been hesitant to try dessert bean dip, but since it’s a rainy day today and I had nothing else to do I figured I’d try one. I made this with butter beans, drained and rinsed, since it’s the only kind of beans I had and sweetened it with brown sugar. Big mistake. It tasted good at first but then the bean taste hit me, so I would not recommend making this with butter beans. Also, the vanilla taste was way too strong and I think it could do with a lot less sugar. My fiancé tasted the bean taste right away. I think I’ll try this again, or the cookie dip once I have chickpeas. I also used a blender but it blended fine.

  123. Candice A says

    Made his last night. Omitted oil/ nut butter, replaced milk with canned condensed coconut milk, and used the soaked dried pitted dates (from the sugar free chocolate cookie dough dip) as my sweetener. I also shaved some bittersweet baking chocolate into it. It was delicious 🙂

  124. Lara Arar says

    This. recipe. is. fucking. awesome.
    I just loved it. Seriously. My family is arabic, so I really like to make hummus, and I had a lot of canned garbanzo beans here… when I saw this recipe, I know I should try it.
    I ate almost the entire batch… and regret nothing.

  125. Nancy says

    I guess I am just cursed with extremely sensitive taste buds because no matter what I did, the taste of the chickpeas overwhelmed all other flavors for me. I even tried adding extra cocoa and pb. My husband couldn’t taste the beans at all even when I told him and thought the dip was tasty. Oh well, my coworkers and hubby will enjoy it at least.

    • Chocolate Covered Katie says

      Hmmm… maybe it’s also because you knew they were in there to begin with? If you ever want to try again, I did hear some of the commenters say that they liked white beans better. Personally I can’t tell a difference, but some people swear it makes the recipe better.

  126. MegW says

    Could I use white beans to replace the garbanzo beans? Like great northern beans. (they are white)
    Thank you for having an alternative to healthy living and eating with sweet treats.

  127. sam says

    Hehe how come if u love the taste of cocoa powder u dont just eat that with a spoon? 😉 u should come up with a carrot cake and pumpkin dip!!!!! Those sound soooo good!! But of course so do these!!

  128. Meredith says

    When you say nut butter are you talking about peanut butter or almond butter? And do you guys just eat this with fruit and graham crackers and stuff?

  129. Natacha says

    I’ve had lots of trouble with chickpeas tasting like something between dirt and socks in desserts – not too delicious 😉 Do you ever have that problem? Can it be because I used beans that I soaked myself – only soaking them for 8 hours, when they are soaked a lot longer in the cans?

  130. V says

    Hi Katie –
    I know this is an older post, but I just made this dip this morning. I’d tried it before, using the chickpeas, but no one here liked it, not even me. We found it too sweet and too grainy. But this morning I tried it again using canned black beans instead, and I also reduced the amount of sweetener and I’m happy to report success! It tastes amazing! My son is the picky one and he’s at school right now, so I can’t test it on him yet. But I love it!!

  131. Brittany says

    Oh my goodness. This is so delicious. I think I’ll try your sugar free version next time so that I won’t feel bad about eating it by the spoonful! I can’t help it. Thanks for sharing your recipes!

  132. Angela says

    I always want to make your dips, and I plan to soon! 🙂 Just wondering … what do use for dipping? What are your favorite … “dipping vessels”? 🙂

  133. Jennifer says

    I’m thinking of making this for an upcoming shower, but not sure what else to serve with it, other than strawberries

  134. Lucy says

    I tried this today, in a blender (I don’t have a food processor). The good news – my blender (a Kitchenaid Artisan) was able to produce a dip with a nice smooth texture. To help get it moving, I only added half the chickpeas with all the other ingredients, and then added the rest of the chickpeas once the first half was relatively smooth, I’m not sure if that was necessary. However, to be honest, I’m not sold on the flavour. I can taste the chickpeas in the background (though not overwhelmingly so), and even having added some extra cocoa powder, it just doesn’t have the right chocolatey thing happening. I’ll see how it goes down with my friends tonight though.

  135. Jewles says

    I made this the other day but changed out a couple things. I used black beans instead of garbanzo beans, 1/4 c of powdered stevia, added 1 scoop chocolate whey protein powder, and water instead of milk, made my own raw almond butter and used that. And still kept the cocoa powder and vanilla the same. So amazing tasted just like a thick dark chocolate brownie batter.

  136. Caitlin says

    I made this the other weekend and was in LOVE. SOOO GOOD. It tasted exactly like it was boxed brownie batter. I love that this is low carb and full of protein. I eat it by the spoonful… for a snack, dessert and even breakfast! Love all your recipes — so healthy yet soooo delicious!

  137. Ruby says

    Do you know how many calories a serving is? Just wondering. Also, I have a cocoa powder that is mixed with sugar so I was wondering if I could sub a little bit of the sugar with the one in the cocoa powder?

  138. Amber says

    Made this for the first time tonight. I have a fairly small food processor so it didn’t all come out 100% smooth, but I didn’t even care. I probably added more PB than I should’ve (I plan to edit this recipe with WowButter for my nut-allergic boyfriend when I inexplicably make him try this in the future) but OH MY GOD was it good. Seriously. I had to stop myself before I ate the whole damn thing. I had chunks of angel food cake with it. That was really hard to scoop but I liked the idea of it. I doubled the cocoa powder… that probably gave it the thicker texture. I have this chilling in the fridge right now and I’m excited to snack on it tomorrow night!!!

  139. Monica says

    This is amazing! I did an Almond Joy version using almond butter and double the cocoa, then after it was smooth, I did a quick blend of whole almonds and shredded coconut. Yum!

  140. Christina says

    I really wanted to like this. I love healthy food but I just couldn’t stomach it. It was smooth, and looked like dark chocolate brownie batter…but it didn’t taste like peanut butter or chocolate….and I used dark cocoa powder and Peanut Butter and Co peanut butter. Not sure where I went wrong or if I just had my hopes up too high. Boo hoo! I tried to salvage it, doubling the cocoa powder, the peanut butter, and the sugar…now it tastes like sweet garbonzo beans…bummer!

    • Unofficial CCK Helper says

      Definitely didn’t have your hopes up too high, as hundreds of commenters including myself adore this recipe. Have you checked out Katie’s recipe FAQ page at the top of her blog? It has a troubleshooting section so hopefully that can help you figure out where you went wrong.

  141. Michelle says

    Can I say yummy?! I made this with my Dash blender, and though I did have to add more milk (prob about 5 T total), it still tastes great (A few years ago I tried the regular cookie dough dip with a regular blender and it tasted beany, so I think a high powered blender is a must). Next time I will reduce the sugar at least to 1/2 cup, since it was a bit too sweet for me. I ended up blending in 1/3 cup of oats and some more cocoa just to try to tone it down a bit and it is a lot better for me. I noticed on the cookie dough dip the sugar is to preference, which is how I will make this next time.

    This is the first time I’ve commented on a recipe, but I make a lot of them (usually ones that have mainstreamish ingredients, since I’m not vegan or vegetarian or organic, etc) because I like to feed my family healthful foods and not feel guilty about desserts. So your food blog is one of my favorite sites! Thank you! 🙂

  142. Kory says

    Hi!

    I used sunflower seed butter and a combination of white beans and black beans to make both this and the cookie dough dip. With both of them there was a flavor that it’s hard to place but that i find off putting. I can best describe it as fresh or green plant like and a bit better. Any idea what may be causing this and/or how to combat it?

    • Unofficial CCK Helper says

      Neither of these recipes call for a combination of beans. You should follow the recipes if you wish for the desired results. Experiment is at the user’s own risk.

  143. Christa says

    I tried this recipe last week with a Cuisinart blender and it turned out really well. Yesterday, I made this dip with lentils and it’s still really good!

    I’ve made most of the cookie batter dips on this site and I have to say that this one is my favourite.

  144. Heather says

    I’m making this tonight for friends! Can’t wait to try it out.

    Can the nut butter be substituted with a powdered version? (PB2?)

    Thanks!

  145. lisa pakiela says

    4 stars
    Ever tried these with black beans instead of garbanzo? It gives it an even darker hue and delicious taste 🙂

     4/5
     4/5
  146. Kat says

    oh my goodness Katie these look and sound delicious! I am going to have to make this very soon. will try coconut butter in replace of the nut butter

  147. Whitney says

    I love you cookie dough/brownie batter recipes. Ever since I finally summoned up the courage to try your black bean brownie pie I’ve been hooked, and will try no healthy bean dessert recipe by another blogger, because why try to improve something that’s already perfect!
    I do have a question, though (probably kind of a dumb one): I’ve tried making your brownie batter dip in the past, and 2 Tbsp of cocoa powder never gets it quite as rich a color or as chocolatey a flavor as your pictures, and I have to double it at least. How do you get it to look/taste so much better?
    And personally, I think eating the batter/dough is simply part of the baking process. How can you possibly make something so good and NOT eat some it before it’s baked? That’s like trying to make an ice cream sundae but leaving off the sauce–it may still be tasty, but it’s just not complete! 😉

  148. Becky says

    Love this idea. I always want to eat the brownie batter before it is cooked, but stop myself because of the raw egg. Now I can eat this instead. What a great treat.

  149. Leah Brandstetter says

    This looks delicious and I would love to try it! Has anyone tried it with regular/brown sugar instead of a liquid sweetener? I was thinking of doing this but was unsure if it would change the texture too much…or the flavor.

  150. Cassie Autumn Tran says

    I cannot wait to see those future dips: PB&J, red velvet, and oatmeal raisin! I really hope to see carrot cake, gingerbread, chunky monkey, or even cinnamon swirl dips! Anyways, this brownie batter dip looks DELICIOUS. I have to make it someday, but I might eat the entire batch!

  151. Katherine says

    This looks so good! I’ve tried several of your bean desserts and breakfast muffins and have loved all of them! Who thought beans could make such amazing desserts? My husband (who is not really a healthy eater) liked them too!

  152. Marissa says

    I tried the recipe and although it was good I feel like I should have used chickpeas instead of black beans! Posting this comment for anyone who reads through them because I know I do 🙂 In my experience with this chickpeas have a more neutral base and the black beans have a slightly beany-aftertaste whilst the chickpeas don’t. Apart from that it was really good. May have had it for lunch haha!

  153. LBeth says

    How did I just discover you? We went plant based last year. I love coming up with vegan alternatives. One thing I noticed is that adding baking SODA gives ‘Batters’ a raw taste as in raw cookie dough. I don’t know why, it gives it that bit of a whang!

  154. Julie says

    Craving brownies today and this was it! I drained and rinsed the black beans, used coconut oil instead of nut butter, and did not use milk. Perfect !

  155. Julianne says

    My three-year-old daughter would eat nothing but dough if given the option, so this is perfect. Just dipped a pretzel in it–mind blown.

  156. Rachel says

    just made this. OMG so yummy ! I made the black bean brownie version 2 weeks ago and the kids ask for more. In fact last week I made some brownies (box version) and kids said “i don’t like that anymore. I want black bean brownies!” They are 10 and 7. For both recipes, I used honey (we are out of maple syrup) and added chocolate chips into the batter and then once it was ready, sprinkle a little more on. I also added a tiny bit more vanilla and a tiny bit more peanut butter 🙂

  157. Katie says

    Hi Katie! I really love everything on your blog. I’m asking for your cookbook for my birthday! I love your cookie dough dip, and I can’t believe I haven’t tried this brownie one yet. It’s so yummy. My 9 year old daughter loves it, and can’t believe I let her take it in her lunch – she doesn’t believe that it’s healthy, lol! I have a request – I wonder if you would consider changing your blog so that the most recent comments appear first. I think that would be better because then the first comments you scroll through would actually be people who had tried it, and people who had tried variations, rather than people saying that it looks good, but they obviously haven’t made it yet. Just a thought! Keep up the excellent work. Your blog is the best, and I tell all my friends about it!

  158. Lola says

    I made this with black beans, oat flour and was unsure what to use as a sweetner since I have type 1 diabetes and even maple syrup seems to raise my blood sugar too quickly, then I remembered I had soaked some dates! I used about 12 dates and the water I soaked them in (date syrup). Delicious!

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