No Bullshit Brownies

Plant Based
Snack
Sweet
No Bullshit Brownies

The rich, fudgy brownies your soul has been waiting for – no nonsense, just flavour. They're a real celebration of pure and natural ingredients – just the way we like it at Uppa Club. Brownies that feel like a treat, taste like a dream, and secretly pack in the good stuff.

Our Extra Virgin Avo Oil brings the rich, smooth, buttery flavour into your baking. No refined sugars, no weird fillers, no compromise. Just a rich, fudgy, feel-good, melt in the mouth brownie that’ll make you wonder why you ever settled for anything else.

INGREDIENTS

  • 12–15 fresh dates, pitted (about 150g)
    we like Palestinian Mejool dates
  • 1/4 cup aquafaba (the liquid from a tin of chickpeas)
  • 1/3 cup (80ml) Uppa Club extra virgin avocado oil
  • 2 tbsp strong espresso (or hot water if you prefer)
  • 1/3 cup tahini (or smooth almond butter)
  • 100g good-quality cocoa powder (unsweetened)
  • 200g almond flour
  • 50g oat flour (or blitzed oats)
  • 1 tsp gluten-free baking powder
  • Pinch of fine sea salt
  • Optional: 50g dark chocolate chunks or cacao nibs for extra texture (plant based if you want vegan)

Made with: Extra Virgin Avocado Oil

The Path to Deliciousness... 

Blitz up the Base
Start by blitzing the dates, aquafaba, and espresso together in a food processor until you’ve got a smooth, sticky paste.

Silky Swirl
Add in the avocado oil, tahini, and a pinch of salt, then blitz again until silky and combined.

Dry meets wet
In a big bowl, whisk together the cocoa powder, almond flour, oat flour, and baking powder. Pour in your sticky date mix and stir to bring it all together into a thick, luscious batter. If you’re adding choc chunks or cacao nibs, now’s the time.

Into the Tin
Line a small square tin (about 20x20cm) with baking paper, then scrape in the brownie batter and smooth the top.

Bake that Beauty
Bake in a preheated oven at 170°C (fan) for 25–28 minutes. The edges should be set but the middle still a little squidgy – that’s the sweet spot.

Cool and Slice
Let it cool completely in the tin before slicing into squares. They’ll firm up as they cool, giving you that perfect fudgy texture.

There’s more where that came from

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