Vegan Matcha Brownies
So I took the idea for matcha brownies right off of Instagram. To me, matcha and brownies don't really go together just because I think the flavor of matcha is so delicate and the flavor of chocolate brownies are so overpowering.
Nonetheless, I still wanted to experiment a bit and the results are pretty good. I saw that many Instagrammers used cocoa butter as the frosting for the brownies, and that just seemed too rich for me. I ended up using a coconut whipped cream with my matcha, which brought out the flavor of the matcha instead of masking it in sugar and fat.
Also though, the whipped topping is lighter than cocoa butter and I like the juxtaposition of a heavy fudgy brownie with a light, whipped topping. Honestly, after trying it out, it really tasted like brownies with a light, matcha ice cream.
Vegan Matcha Brownies
(Makes 9 squares)
- 1/2 cups flour
- 1/3 cup cocoa
- 3/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon instant coffee granules
- 2 flax eggs (2 tablespoons ground flax seeds + 6 tablespoons water)
- 1/2 cup vegetable oil/Earth Balance
- 1/2 cup vegan chocolate chips
- 1/4 cup almond butter (optional for extra fudginess)
Matcha Cream:
- 2 cups coconut whip
- 1 tablespoon matcha powder, more for dusting
Directions
- Preheat oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine the flour, cocoa, born sugar, baking powder, salt, instant coffee and chocolate chips.
- Add in the flax seed mixture and vegetable oil. Additional ingredients like almond butter can be added at this time.
- Pour batter into a greased 7x7-inch pan. Bake for 25-30 minutes.
- Meanwhile, prepare the topping by mixing the matcha powder and coconut whip in a bowl.
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When the brownies are cooled, take them out of the pan and spread on whipped topping. Dust the top with additional matcha powder. Put into the freezer for about an hour until topping sets. Cut into squares and serve.