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Healthy Brownie Batter Dip

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.
4.86/5 (7)
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

Have you made this recipe?

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4.86/5 (7)

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Published on May 29, 2017

Meet Katie

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

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347 Comments

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  1. 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!

  2. 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!

  3. 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!

  4. 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 !

  5. 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.

  6. 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 🙂

  7. 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!

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