Vegan Matcha Brownies – Serene Path

These fudgy vegan matcha brownies are a green tea lover’s dream! They have crispy, crinkly tops and the most divine chewy centers! Lightly sweet 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 make these moist beauties!

They don’t have an overpowering matcha flavor and are perfectly sweet with a caramel essence that brings out the irresistible earthiness of green tea. And of course, they are dairy and egg free!

These vegan matcha brownies are similar to blondies with a gooey, gooey texture. However, you can bake them a little longer if you prefer a cake-like brownie.

Stacked matcha brownies.Stacked matcha brownies.

You can easily use culinary grade matcha found in grocery stores. You can also order ceremonial matcha for a more vibrant green color if you want to serve them for Earth Day, St. Patrick’s Day, or another green-themed occasion.

For vegan white chocolate, I’m starting to see them pop up in more grocery stores, but otherwise Amazon has a few options.

Be sure to check out my Skillet Biscuit, Red Velvet flavored cookieAnd Chai Cookies for your next cookie exchange or cookie bar party!

Ingredients and Substitutions

Labeled ingredients for matcha brownies.Labeled ingredients for matcha brownies.
  • Vegan Butter – Add ¼ teaspoon of salt if your butter is not salted.
  • Vegan White Chocolate – I like the ones made by Enjoy life, but any will work. Regular chocolate can be used but this will affect the green color.
  • Cane sugar – Use vegan cane sugar to sweeten the brownies.
  • Egg substitute – I highly recommend egg substitutes like the one made by Bob’s Red Mill. I love using it in many of my pastries. Flaxseed meal can also work, if needed.
  • Vegetable Milk – Vegetable milk adds moisture and fat to this dessert.
  • Matcha powder – My preference is ceremonial grade matcha for its mild flavor and vibrant green color, but the culinary quality also works. A small amount is enough.
  • Flour – All-purpose flour or a 1:1 gluten-free alternative works.
  • Powdered sugar – I like to add this for sweetness and to increase the chewiness. Make sure to buy an organic one to ensure it’s vegan.
  • Baking powder – You just need a little to give the brownies a little rise and aeration.
Matcha brownies on the bias.Matcha brownies on the bias.

How to Make Vegan Matcha Brownies

Here are some quick visual steps. Find the complete recipe with exact measurements on the recipe card below.

Preheat Place in the oven and place the butter and half the chocolate chips in a bowl. Melt put them in the microwave, then blend them until smooth.

Stir in the cane sugar then leave it cool for a few minutes.

In the meantime, TO DO egg substitute and let it thicken for a few minutes. Preparation the baking dish meanwhile, greasing it and/or lining it with baking paper.

Add flour, powdered sugar and baking powder in a separate bowl through the sieve. Then slowly combine them.

Mix egg substitute in the bowl of wet ingredients.

First set of process steps for brownies.First set of process steps for brownies.

Then use a sieve to add matcha powder in the bowl of wet ingredients. Whisk it until you get a smooth green mixture.

Gently incorporate dry ingredients. Fold the remaining white chocolate.

Second set of process steps for brownies.Second set of process steps for brownies.

Spread and press the brownie batter in a flat layer in the dish then above with a few extra chocolate chips.

Cover and cook 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 start to firm up and the center no longer jiggles. It will continue to cook and set as it cools.

Sliced ​​matcha brownies.Sliced ​​matcha brownies.

tips for success

  • Let the melted butter/sugar/chocolate mixture cool so that the remaining chocolate chips don’t melt while you add them to the batter.
  • Metal pans tend to cook more evenly, but glass or ceramic can be used.
  • I like to grease the dish with a little oil then line it with parchment paper. The oil helps the liner stay in place when I add the batter to it.
  • Covering the brownies while baking will help keep the tops green.
  • Bake the brownies for an additional 10 minutes if you want them to be cake-like instead of soft and fudgy.

Frequently asked questions

How to store and reheat matcha brownies?

Store brownies in an airtight container at room temperature for 2 days, in the refrigerator for 5 days, or in the freezer for 3 months. Take them straight from the freezer to the microwave for 30 seconds for a delicious warm treat.

What is matcha?

Matcha is a ground powdered version of green tea leaves. It is known for its many health benefits, including antioxidants, brain function, improved blood pressure, and bone and heart health.

Why did my matcha brownies turn brown?

Using brown-tinted ingredients like brown sugar and vanilla can darken the natural color of matcha green. Overcooking uncovered can also cause some browning on the tops of the brownies. Finally, the type of matcha used may be to blame. Culinary grade matcha tends to produce a deeper, moss-like color, while ceremonial grade matcha leads to a brighter green.

How do you know when brownies are ready?

The brownies are supposed to be very moist and fudgy, especially the squares in the center of the pan, while the outer edges will have a slight crunch. Start checking them after 15 minutes to avoid overcooking them. They’re ready when the edges pull away from the pan slightly and the center doesn’t jiggle when you shake the pan. You can also check by inserting a toothpick near the center. It should come out with a few moist crumbs (not wet dough). Keep in mind that the brownies will continue to bake and set more as they cool.

A bite of matcha brownies.A bite of matcha brownies.

More Vegan Candies to Try

Matcha Brownies Pinterest Pin.Matcha Brownies Pinterest Pin.

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Close-up view of matcha brownies.Close-up view of matcha brownies.

Vegan Matcha Brownies

These fudgy vegan matcha brownies are perfect for green tea lovers! They have crispy, crinkly tops and very gooey centers!

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Course: Dessert

Kitchen: American

Preparation time: ten minutes

Cooking time: 30 minutes

Total time: 40 minutes

Servings: 16

Calories: 146kilocalories

Instructions

  • Preheat oven to 350°F. Add the vegan butter and ¼ cup chocolate chips to a large microwave-safe bowl. Heat it in the microwave for a minute. Mix everything to obtain a smooth mixture. Add the cane sugar then let cool for about 5 minutes.

  • Meanwhile, prepare the egg replacer in a small bowl by mixing it with the plant-based milk until it is free of lumps. Let sit for 3 to 4 minutes to thicken a little.

  • Use a sieve to add the flour, powdered sugar and baking powder to a separate bowl. Then whisk them together.

  • Prepare an 8 x 8 baking dish by greasing it and/or lining it with parchment paper.

  • Mix the egg substitute into the wet dough. Use a sieve to add the matcha powder. Whisk it until you get a smooth green mixture.

  • Gently incorporate the dry ingredients. Then add the remaining white chocolate chips. Spread the dough in a flat layer in the dish, 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 start to firm up and the center no longer jiggles when you shake the pan. It will continue to cook and set as it cools.

Video

Remarks

  • Add ¼ teaspoon of salt if your butter is unsalted.
  • Let the melted butter/sugar/chocolate mixture cool so that the remaining chocolate chips don’t melt while you add them to the batter.
  • Metal pans tend to cook more evenly, but glass or ceramic can be used.
  • The parchment paper will stay in place while you press out the brownie batter if you grease the pan with a little oil before adding the liner.
  • Covering the brownies while baking will help keep the tops green and not get too brown.
  • Bake the brownies for an additional 10 minutes if you want them to be cake-like instead of soft and fudgy.

Nutrition

Portion: 1 elf | Calories: 146kilocalories | 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

Nutrition information is estimated and may vary depending on brands and measurements used.

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