for 16 pieces

Chocolate

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 substitute, soft
150 g	vegan cream cheese substitute, plain
100 g	icing sugar
1 tsp	matcha powder
1	lime, rinsed with hot water, dabbed dry, grated zest
30 g	pecan nuts

How it's done

Chocolate

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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