Last updated on April 10th, 2024 at 06:26 pm
Matcha brings a burst of earthy flavor and a pop of color to traditional dessert recipes. This green tea powder isn’t just for lattes—it’s a versatile ingredient for baking too, bringing antioxidants along for the ride. The twist comes with the addition of dairy-free alternatives that make indulgence accessible to everyone. Matcha brownies offer a unique treat that’s as delightful to look at as it is to eat. Think of the rich, chocolaty goodness of a brownie paired with the distinct, vibrant taste of matcha—a duo that creates something entirely new and absolutely delicious.
You’re about to dive into a recipe that demystifies the craft of making dairy-free, vegan matcha brownies from scratch. From the careful selection of ingredients to the blending of flavors, every step is aimed at achieving a moist, flavorful, and guilt-free treat. Filled with helpful details and tips, this guide ensures even a baking novice can whip up a batch of these healthy brownies with confidence. So, grab your mixing bowl; it’s time to bake with matcha and savour the green goodness in a brownie form.
How to Make Matcha Brownies
Making matcha brownies with a dairy-free, vegan twist is a breeze and an exciting way to bake with the unique flavor of matcha. In general, brownies are pretty easy to make! You mix together your dry ingredients, mix together your wet ingredients, and then combine them to bake. Simple as that! Keep reading for a more detailed tutorial on how to make these vegan matcha brownies.
Ingredients for Matcha Brownies
Gathering the ingredients for these dairy-free matcha brownies, you’ll find that each one plays a crucial role. The star of the show, matcha powder, not only imparts that distinct green tea flavor but also brings a vibrant green hue to your dessert. Opting for high-quality, culinary-grade matcha ensures that your brownies will have that delicate, grassy note and a pop of color.
-¼ cup Matcha Powder: culinary-grade for a bright, earthy taste is ideal. I got mine in a huge bag at Costco, and it does specify on the bag that the matcha can be used for tea or baked goods.
-1 cup Flour: Use 1 cup of all-purpose flour or substitute with gluten-free flour for alternative dietary needs.
-¾ cup Sugar: granulated sugar to sweeten, or swap in coconut sugar for a more caramel-like undertone.
-2 tablespoons Cocoa Powder: for a hint of chocolate, complementing the matcha beautifully.
-1 teaspoon Baking Powder: to help the brownies rise
-½ teaspoon Salt: to balance the sweetness and enhance flavors
-½ cup Unsweetened Applesauce: as an egg substitute
-½ cup Coconut Milk From a Can: almond, oat, or any other milk would also work
-1 teaspoon Vanilla Extract: for a subtle, aromatic touch
-⅓ cup Coconut Oil, melted: eplaces butter and adds a richness to the texture
-½ cup Vegan Chocolate Chips: because what’s a brownie without chocolate chunks?
These components come together to create a delectable treat that respects dietary choices and preferences. Whether you adhere to a vegan lifestyle or simply seek to reduce dairy in your diet, these brownies offer a mouthwatering option that won’t make you feel left out of the indulgence.
Video: How to Make Matcha Brownies
Instructions for Making Matcha Brownies
Grab your mixing bowls; let’s craft some dairy-free matcha brownies that will tantalize your taste buds. We’ll blend the unique flavor of matcha with the classic texture of a brownie for an irresistible dessert.
1. Begin by preheating your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out once done.
2. Mix your dry ingredients (except for the sugar!). In a bowl, whisk together 1 cup flour, ¼ cup matcha powder, 2 tablespoons cocoa powder, 1 teaspoon baking powder and ½ teaspoon salt. You’ll see that the matcha gives these brownies a very distinct color.
3. Mix your wet ingredients and sugar. In another bowl, mix together ⅓ cup melted coconut oil and ¾ cup sugar. Mix until well blended. Then, add in coconut milk, applesauce and vanilla.
4. Combine your wet and dry ingredients. Slowly mix your dry ingredients into your wet ingredients, making sure not to overmix anything. You want everything just combined; a few small lumps are okay!
5. Fold in your chocolate chips. This is optional, of course! I used the Tollhouse Plant Based vegan chocolate chips for mine. If you’re having trouble finding vegan chocolate chips, you can easily skip this part.
6. Bake. Pour your brownie batter into your prepared pan and smooth the batter flat. Then, bake for 23-28 minutes, or until a toothpick inserted in the middle comes out mostly clean, with a few moist crumbs.
Patience is key — let the brownies cool in the pan on a wire rack for at least 20 minutes. After that, use the parchment paper handles to gently lift the brownies out and transfer them to the rack to cool completely. The final result should be a set of moist, fudgy matcha brownies, spotted with melty chocolate and a perfect crumb. Slice them into squares, serve, and watch them disappear!
Pro Tips for Making Matcha Brownies
Matcha powder delivers a unique taste and a boost of antioxidants to your brownies, so picking a high-quality, finely-ground matcha powder is key. You want its vibrant green hue and earthy flavor to shine through without any bitterness. My tip is to taste the matcha powder you plan to use; it should be slightly sweet and never gritty.
When mixing your batter, it’s all about balance. Resist overworking it; just mix until your dry and wet ingredients are barely combined. This prevents the development of gluten, which can lead to a tougher brownie texture. I also recommend using a whisk rather than an electric mixer. This will reduce your chances of leaving the mixer on too long and overworking your batter.
Try not to overbake your matcha brownies. You’re aiming for a crispy top layer with a fudgy center. Insert a toothpick into the center of the brownies; it should come out with a few moist crumbs clinging to it. If it’s clean, you might be too late, and the brownies could be dry. If you face this issue, a minute less in the oven next time can make all the difference. Trust me, nailing that perfect texture feels like a triumph every time! Plus, you’re going to want to make these more than once!
FAQs
Wondering about the ins and outs of creating perfect vegan matcha brownies? I’ve compiled some frequently asked questions that might help you along your baking journey. I know that diving into a new recipe can raise some questions, so here are the answers to what you might be curious about.
What kind of matcha powder should I use for the brownies?
Choose ceremonial grade matcha for its vibrant color and superior flavor. It can make a real difference in the outcome of your dessert. Culinary grade can also work if you’re on a budget, but remember, the quality of your matcha directly influences the taste of your brownies. I personally used culinary grade from Costco, and I wasn’t super pleased with the color of it. The next time I feel like splurging on ceremonial tea-grade matcha, I’ll make these again and take better pictures.
How should I store my dairy-free matcha brownies to keep them fresh?
Keep them in an airtight container at room temperature for up to four days. You can also store them in the refrigerator if you prefer them chilled. To extend their shelf life, freeze the brownies, and enjoy them for up to three months.
Can I make these brownies gluten-free as well?
Definitely! Simply swap out the all-purpose flour for a gluten-free flour blend. Just make sure it’s a 1:1 substitution blend for the best texture.
Are there any variations I can apply to this recipe?
Yes, feel free to get creative! I really wanted to add white chocolate chips to this recipe, but I couldn’t find vegan white chocolate chips. You could also make this recipe non-vegan. I would swap the applesauce for 2 eggs, which will make your matcha brownies a little fluffier. You could also use melted butter rather than coconut oil. I even gave some of mine a dusting of extra matcha powder on top, because I really love matcha. My husband wasn’t as much of a fan, though, so know your audience..
With these queries out of the way, you’re ready to embark on your matcha brownies adventure. If you have any other questions, please feel free to add them to the comments section. Enjoy the process and the delicious result!
If you like these Vegan Matcha Brownies, check out:
Vegan Blueberry Scones with Lemon Glaze
Vegan Banana Cinnamon Sugar Bars
Dairy-Free Banana Coconut Cream Whoopie Pies
Matcha Cookies
Matcha Brownies
Ingredients
- 1/4 cup matcha powder high-quality if possible
- 1 cup flour
- 2 Tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/3 cup coconut oil melted
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut milk from a can can also use almond or oat milk
- 1 tsp vanilla
- 1/2 cup vegan chocolate chips optional
Instructions
- Preheat your oven to 350°F. Line an 8 in. square baking pan with parchment paper.
- In a bowl, mix together matcha powder, flour, cocoa powder, baking powder and salt. Set aside.
- In a large mixing bow, mix together melted coconut oil and sugar until well combined. Then, add applesauce, coconut milk and vanilla. Mix until well combined.
- Carefully incorporate your dry ingredients into your wet ingredients. Stir until just combined. Try not to overmix.
- Fold in chocolate chips.
- Bake in prepared pan for 23-28 minutes, or until a toothpick inserted comes out clean.
