Vegan brownies with matcha

Vegan brownies with matcha

Total: 55 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / piece: 352 kcal
, Fat: 23 g
, Carbohydrate: 30 g
, Protein: 4 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g vegan, dark chocolate, cut into pieces

Brownie mixture

200 g white flour
120 g pecan nuts, coarsely chopped
1 tbsp cocoa powder
1 tsp baking powder
100 g sugar
¼ tsp salt
2 ½ dl almond drink
½ dl sunflower oil

Matcha frosting

100 g vegan butter, soft
150 g vegan cream cheese, plain
100 g icing sugar
1 tsp matcha powder
1 lime, rinsed with hot water, dabbed dry, grated zest
30 g pecan nuts
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One square springform pan (approx. 23 cm), base and sides lined with baking paper

How it's done

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Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth, set aside.

Brownie mixture

Mix the flour, nuts, cocoa powder, baking powder, sugar and salt in a bowl. Add the almond milk, oil and chocolate, mix. Transfer the brownie mixture to the prepared tin.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a rack.

Matcha frosting

Mix the butter, cream cheese, icing sugar, matcha powder and lime zest in a bowl. Spread the frosting evenly over the brownie using a spoon. Decorate with the nuts, cut the brownie into slices.

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