Vegan Matcha Brownies
These fudgy Vegan Matcha Brownies are perfect for green tea lovers! They have crisp, crinkly tops and the most ooey gooey centers!
Print Recipe
Pin Recipe
Bonnie - Serene Trail
Servings: 16
Calories: 146kcal
Ingredients
- 1/2 cup vegan butter, salted, (115g)
- 1/2 cup vegan white chocolate chips, divided, (85g)
- 3/4 cup cane sugar, (150g)
- 2 tbsp egg replacer
- 1/3 cup plant based milk, (79ml)
- 1 tbsp matcha powder, ceremonial grade if possible
- 1 3/4 cup all-purpose flour, (210g)
- 1/4 cup powdered sugar, (30g)
- 1/4 tsp baking powder
Instructions
- Preheat the oven to 350°F (180°C). 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 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 1/4 tsp 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
Serving: 1 brownie | Calories: 146kcal | Carbohydrates: 18.6g | Protein: 2.4g | Fat: 6.8g | Saturated Fat: 3.1g | Sodium: 201mg | Potassium: 153mg | Fiber: 0.8g | Sugar: 7.8g | Calcium: 26mg | Iron: 1mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.