Baller Brownies

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Vegan

Quick

Ingredients

Wet:

1 can black beans/kidney beans

60g water from the beans (aquafaba)

75g sticky sweetener (e.g. maple syrup)

Flavour drops of choice (or 1 tsp vanilla + 1 tbsp granulated sweetener)


Dry:

80g oat flour (gf)

10g cacao powder

20g maca powder (or malt powder)

50g vegan protein powder (or substitute with 1 extra tbsp cacao and 30g more oat flour)

1 tsp baking powder 
Doisy and Dam ballers - crushed

Recommended Chocolate

From

Method

What's the perfect, chocolatey squidgey brownie missing? Some say nothing, some say a little bit of malty crunch. We fall into the latter category, but lucky for us, the lovely Elle (@bites.by.bean) has crafted an epic vegan Baller brownie recipe for us.

Tuck in, we can't guarantee these will stay around for long!

Serves 8 and takes 45 mins.

 

  1. Preheat the oven to 180C/350F and grease a square tin or loaf tin.

  2. Place all the wet ingredients into a food processor and blend until smooth.

  3. Combine all the dry ingredients in a separate bowl and add the puréed mixture.

  4. Fold until combined - add a little milk if needed, you want a cookie dough consistency.

  5. Spread into your prepared tin and sprinkle on the crushed Ballers.

  6. Bake for 30 mins and allow to cool completely on a wire rack before cutting.

  7. Enjoy!
Elle
Written by Elle
Hey, Elle here, otherwise known as Bean from @bites.by.bean! I’m a nutrition student who has a passion for baking and all things chocolate! I love staying active so when I’m not in the kitchen or studying, I’ll probably be at the gym or hiking in the great outdoors. I believe in a healthy, balanced lifestyle, incorporating all foods and look for sustainably sourced, vegan ingredients wherever possible (which I think makes food taste even yummier)! Anyway, enough about me, let’s get baking!
DOISY&
DAM
Gram
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