Description
Who is crazy about matcha? These matcha brownies are sweet, fudgy, moist, soft, and super delicious! They are made with all plant-based ingredients, 100% vegan, and great for snacks or dessert. You can also make them without store-bought white chocolate, yet it tastes and smells amazingly white chocolaty.
Ingredients
Scale
For the brownies
- 1&1/2 cups(165g) plain flour
- 1/2 cup(70g) rice flour
- 1&1/2 tbsp matcha powder
- 1&1/2 cups(210g) brown sugar
- 1/2 cup(60g) cacao butter
- 1/2 cup(125ml) melted vegan butter
- 1/2 cup(110ml) soy milk
- 1/4 cup(70ml) maple syrup
- 1 tbsp tapioca flour
- 1 tbsp water
- 1 tsp vanilla
- Pinch of salt
For the white chocolate sauce
- 2 tbsp(22g) cacao butter
- 1/2 cup(g) powdered sugar
- 1 tbsp soy milk
Instructions
- Preheat the oven to 180°C(350°F).
- Melt the cacao butter and vegan butter in a saucepan on low heat, and stir consistently. Do not bring it to a boil as we are adding soy milk to it and if the temperature is too high the mixture will bubble up and splash.
- Add in the brown sugar and soy milk and stir until the sugar is dissolved. Set aside and let it cool.
- Mix the tapioca flour and water together. Set aside.
- In a large bowl, mix the plain flour, rice flour, matcha powder and salt with a whisk.
- Add the butter mixture, tapioca flour mixture, maple syrup and vanilla into the dry mixture and mix gently with a large wooden spoon.
- Transfer the batter into a greased/lined square tin and smooth the top. Bake for 25-30 mins until an inserted toothpick in the middle comes out clean.
- While the brownie is in the oven, let’s make the white chocolate sauce! In a small saucepan, melt the cacao butter on low heat. Add in the powdered sugar, and stir to combine. Then add the soy milk until smooth. Set aside to cool and firm up.
- Let the brownie cool down to room temperature in the tin, then take it out and let it cool completely on a cooling rack before topping it with the white chocolate sauce. Cut into 9 or12 squares.
- Put the white chocolate sauce in a piping bag, cut a small hole at the end and decorate the brownies like in the pictures.
- Enjoy!
Notes
Do not boil the cacao butter and vegan butter! If the temperature is too high the mixture will bubble up and splash when you add the soy milk to the mixture.
Mix the batter gently with a large wooden spoon so you don’t develop gluten in the batter.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Brownies
- Method: Baking
- Cuisine: Ameircan
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 16g
- Sodium: 45mg
- Fat: 12g
- Carbohydrates: 32g
- Protein: 3g