These fudgy Vegan Matcha Brownies are a green tea lover’s dream! They have crisp, crinkly tops and the most divine chewy centers! Lightly sweetened and full of rich flavor for such a delicious treat!
Matcha green tea powder, vegan white chocolate, and a few other simple ingredients are all you need to whip these moist beauties up!
They are not overpowering in matcha flavor and are perfectly sweetened with a caramel essence that brings out the irresistible green tea earthiness. And of course, they are dairy-free and eggless!
These vegan matcha brownies are similar to blondies with an ooey gooey texture. Although, you can bake them a little longer if you prefer a cake-like brownie.
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You can easily use the culinary grade matcha found at grocery stores. Or, you can order ceremonial matcha for a more vibrant green color if you want to serve these up for Earth Day, St. Patrick’s Day, or another green-themed occasion.
For vegan white chocolate, I'm starting to see them pop up into more grocery stores, but if not, Amazon has a few options to choose from.
Be sure to check out my Skillet Cookie, Red Velvet Cookies, Chocolate Chip Brookies, and Chai Cookies for your next cookie exchange or cookie bar party!
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Ingredients and Substitutions
- Vegan Butter - Add ¼ teaspoon of salt if your butter isn't salted.
- Vegan White Chocolate - I like the ones made by Enjoy Life, but any will work. Regular chocolate can be used but will affect the green color.
- Cane Sugar - Use vegan cane sugar to sweeten the brownies.
- Egg Replacer - I highly recommend egg replacer such as the one made by Bob’s Red Mill. I love to use it in many of my baked goods. Flax meal can work as well, if needed.
- Plant Milk - Plant based milk adds moisture and fat to this dessert.
- Matcha Powder - My preference is ceremonial grade matcha for its smooth flavor and vibrant green color but culinary grade works as well. A little goes a long way.
- Flour - All-purpose flour or a 1-to-1 gluten-free alternative works.
- Powdered Sugar - I like to add this for sweetness and to increase the chewiness. Be sure to get one that's organic to ensure that it's vegan.
- Baking Powder - Just a little is needed to give some rise and aeration to the brownies.
Step-by-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Preheat the oven and place the butter and half of the chocolate chips in a bowl. Melt them in the microwave and then stir it into a smooth mixture.
Stir in the cane sugar and then let it cool down for a few minutes.
Meanwhile, make the egg replacer and let it thicken for a few minutes. Prep the baking dish during this time by greasing it and/or lining it with parchment paper.
Add the flour, powdered sugar, and baking powder to a separate bowl through the sifter. Then, gently combine them.
Mix the egg replacer into the wet ingredient bowl.
Next, use a sifter to add the matcha powder to the wet ingredient bowl. Whisk it into a smooth, green mixture.
Gently stir in the dry ingredients. Fold in the remaining white chocolate.
Spread and press the brownie batter into a flat layer in the dish and then top it with a few more chocolate chips.
Cover and bake it for 25-30 minutes. Uncover it during the last few minutes and remove it from the oven as soon as you see that the edges are starting to firm up and the center isn't jiggling. It will continue to cook and set while it's cooling.
Tips For Success
- Let the melted butter/sugar/chocolate mixture cool down so that the remaining chocolate chips don't melt while you're folding them into the batter.
- Metal pans tend to provide more even cooking but it's fine to use glass or ceramic.
- I like to grease the dish with a little oil and then line it with parchment paper. The oil helps the liner stay in place as I add the batter to it.
- Covering the brownies while baking them will help to keep the tops green.
- Cook the brownies for an additional 10 minutes if you want them to be cake-like instead of moist and fudgy.
Frequently Asked Questions
Store the brownies in a sealed container at room temperature for 2 days, in the refrigerator for 5 days, or in the freezer for 3 months. Pop them straight into the microwave from the freezer for 30 seconds for a delicious warm treat.
Matcha is a ground up powdered version of green tea leaves. It is considered to have many healthy benefits including antioxidants, brain function, improved blood pressure, and promotes bone and heart health. Here is more information from the NIH.
Using ingredients with a brown hue such as brown sugar and vanilla can darken the natural matcha green color. Over-baking them uncovered can also cause some browning at the tops of the brownies. Finally, the type of matcha used can be the culprit. Culinary grade matcha tends to produce a deeper, moss-like color, while high quality ceremonial grade leads to a brighter green.
Brownies are meant to be very moist and fudgy, especially the squares in the center of the pan while the outer edges will have a slight crispness to them. Start checking on them after 15 minutes to keep from overcooking them. They are ready when the edges are slightly pulling away from the pan and the center doesn't jiggle when shaking the pan. You can also check by inserting a toothpick near the center. It should come out with a few moist crumbs (not wet batter). Keep in mind that the brownies will continue to cook and set further as they are cooling down.
More Vegan Sweets To Try
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Recipe
Vegan Matcha Brownies
Bonnie - Serene Trail
Ingredients
- ½ cup vegan butter, salted
- ½ cup vegan white chocolate chips, divided
- ¾ cup cane sugar
- 2 tablespoon egg replacer
- ⅓ cup plant based milk
- 1 tablespoon matcha powder, ceremonial grade if possible
- 1 ¾ cup all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon baking powder
Instructions
- Preheat the oven to 350°F. Add the vegan butter and ¼ cup of the chocolate chips to a large, microwave-safe bowl. Heat it in the microwave for a minute. Stir this together into a smooth mixture. Stir in the cane sugar and then let this cool for about 5 minutes.
- Meanwhile, make the egg replacer in a small bowl by mixing it with the plant milk until it's lump-free. Let it sit for 3-4 minutes to thicken a bit.
- Use a sifter to add the flour, powdered sugar, and baking powder to a separate bowl. Then, whisk them together.
- Prep an 8x8 baking dish by greasing it and/or lining it with parchment paper.
- Mix the egg replacer into the wet batter. Use a sifter to add the matcha powder. Whisk it into a smooth, green mixture.
- Gently stir in the dry ingredients. Then, fold in the remaining white chocolate chips. Spread the batter into a flat layer in the dish and then top it with a few more chocolate chips.
- Cover it with some foil and bake it for 25-30 minutes. Uncover it during the last 5 minutes and remove it from the oven as soon as you see that the edges are starting to firm up and the center doesn't jiggle when you shake the pan. It will continue to cook and set while it's cooling.
Video
Notes
- Add ¼ teaspoon of salt if your butter is unsalted.
- Let the melted butter/sugar/chocolate mixture cool down so that the remaining chocolate chips don't melt while you're folding them into the batter.
- Metal pans tend to provide more even cooking but it's fine to use glass or ceramic.
- The parchment paper will stay put as you're pressing the brownie batter in if you grease the dish with a little bit of oil before adding the liner.
- Covering the brownies while baking them will help to keep the top green and from becoming too brown.
- Cook the brownies for an additional 10 minutes if you want them to be cake-like instead of moist and fudgy.
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
Viridian
do you think they'd be okay if you omitted the chocolate chips, or do you think they need them?
Bonnie
Yes, absolutely! I actually forgot to add them one time and they were still great.
Candy P
Absolutely delicious.
I was out of Egg Replacer and ground flax seed, I did substitute apple sauce with an additional 1 teaspoon of baking powder. Took half a batch to our pastor and my husband after eating wanted to know when I was going to make another batch.
Thank you for sharing and posting, one question has anyone tried the recipe with date sugar?
Bonnie
I'm so happy to hear that you all liked these brownies! Great idea for the egg replacer sub and date sugar seems like it would be delicious here.
Lee
Phenomenal recipe. I made a double batch and found that the matcha flavour was a tiny bit on the weaker side, so I will add more next time. Sweetness level was perfect, and the baking instructions were spot-on. Absolutely delicious! Thank you Bonnie!
Bonnie
I'm so happy to hear that you liked these brownies! More matcha flavor sounds delicious!