Baller Brownies





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)


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


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 ( 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!