Strawberry Matcha Brownies (Vegan)
A wonderfully fudgy brownie, bursting with freeze-dried strawberries and topped with an ultra-creamy matcha buttercream. An indulgent, easy to prepare plant-based treat.
These strawberry matcha brownies bring together one of my favorite flavor combinations, strawberries and matcha. These rich, fudgy brownies are filled with dark chocolate chips and freeze-dried strawberries and topped with the lightest, creamiest matcha buttercream. Every bite is a wonderful blend of dark chocolate, sweet strawberries and earthy matcha. A completely plant-based dessert that can be whipped up in no time and the perfect choice for your next gathering.
What you will need:
Freeze-dried strawberries and matcha powder are essential for making these amazing brownies. If you’re having trouble finding them, both are available on Amazon. The rest of the ingredients for this recipe can be easily picked up at your local grocery store.
Strawberry Brownie
- chocolate – I used Lindt Excellence 70% chocolate bar
- plant based butter with salt – I used Earth Balance Vegan Buttery Sticks
- cane sugar – I used Zulka Pure Cane Sugar
- all-purpose flour
- vanilla extract
- ground flax seed
- plant based yogurt – I used Silk Vanilla Almond Milk Yogurt
- chocolate chips – I used Callebaut 811 Dark Chocolate Callets
- freeze-dried strawberries
Matcha Buttercream
- plant based butter with salt
- powdered sugar – I used Zulka Powdered Pure Cane Sugar
- vanilla extract
- plant based heavy cream – I used Country Crock Plant Cream Heavy Whipping Cream Alternative
- matcha powder
How to:
Let’s start by preparing the brownies. Preheat the oven to 350°F and line an 8×8 square pan with parchment paper. Measure out the freeze-dried strawberries and roughly chop them. Next, prepare the egg replacement, which is a combination of ground flaxseed, yogurt, and water. To a small container, add the ground flaxseed, room-temperature yogurt, and water. Whisk the ingredients together and set aside for 5 minutes to thicken. While the egg replacement thickens, melt the butter and chocolate. Break the chocolate bar into pieces and combine them with the butter in a small pot. Place the pot over medium heat. Once the butter and chocolate are melted, remove the pot from the heat and stir until the butter and chocolate are well combined. Set the pot aside.
To a medium bowl, add the sugar and the flax mixture. With a handheld mixer, blend the sugar and flax mixture on medium-high speed for 1 minute. To the sugar mixture, add the melted chocolate and butter and the vanilla extract. Continue blending for an additional 30 seconds on medium-high speed. Add the flour to the wet ingredients and blend on medium speed just until well combined. Add the chocolate chunks and freeze-dried strawberry pieces, gently folding them into the batter. Pour the batter into the prepared pan and bake for 27 minutes. The brownies should be pulling away from the pan’s edges and a toothpick inserted should come out with minimal crumbs. Once out of the oven, leave the brownies in the pan to cool to room temperature.
While the brownies are cooling, the matcha buttercream can be prepared. To the bowl of a stand mixer, add the butter. Using the balloon whisk attachment, cream the butter on high speed for 3 minutes. Next, add the powdered sugar to the creamed butter and continue blending on high for another minute, or until the ingredients are well combined.
Combine the heavy cream and matcha powder in a small bowl. Mix the cream and matcha powder together until well blended with no lumps. Add the matcha/cream mixture to the mixing bowl along with the vanilla extract. Continue blending on high speed for 3 minutes or until the butter cream becomes light and fluffy.
The brownies are ready to be frosted once they’ve cooled to room temperature. Spread the buttercream evenly across the top of the brownies. The brownies can be decorated with a sprinkle of crushed freeze-dried strawberries. Placing the frosted brownies in the refrigerator for 15 to 20 minutes helps set the frosting (it is very light and creamy). Setting the frosting makes slicing the brownies easier. Store the brownies in an airtight container in the refrigerator.
Alright, let’s get started. Please make, bake and enjoy!
Strawberry Matcha Brownies (Vegan)
Ingredients
Strawberry Brownie
- 100 grams chocolate – one Lindt Excellence 70% bar
- 70 grams / 5 tbsp plant based butter with salt
- 250 grams / 1¼ cups cane sugar
- 150 grams / 1¼ cups all-purpose flour
- 1 tbsp vanilla extract
- 2½ tbsp ground flax seed
- 4½ tbsp water
- 45 grams / 3 tbsp plant based yogurt – room temperature
- 75 grams / ⅓ cup chocolate chips
- 30 grams / ⅔ cup freeze dried strawberries – roughly chopped
Matcha Buttercream
- 113 grams / 1 stick plant based butter with salt – room temperature
- 240 grams / 2 cups powdered sugar
- 1 tbsp vanilla extract
- 3 tbsp plant based heavy cream
- 1 tbsp matcha powder
Instructions
Strawberry Brownie
- Preheat the oven to 350F and line an 8×8 square pan with parchment paper.
- To a small bowl, add the ground flax seed, water and yogurt; stir to combine and set aside for 5 minutes while it thickens.
- To a small pot, add the chocolate and butter. Place the pot over medium heat until the chocolate and butter have melted. Remove the pot from the heat, stir to combine and set the pot aside.
- To a medium bowl, add the sugar and flax seed mixture. With a hand mixer on medium-high speed, blend the sugar and flax mixture for one minute. Add the chocolate/butter mixture and vanilla extract and continue blending on medium-high speed for another 30 seconds. Add the flour and blend on medium speed just until combined. Add the chocolate chips and freeze-dried strawberries to the bowl and fold them into the batter.
- Pour the batter into the prepared pan and bake for 27 minutes or until the edges start pulling away from the sides of the pan and a toothpick inserted comes out with minimal crumbs. Allow the brownies to cool to room temperature before removing them from the pan.
Matcha Buttercream
- Place the butter in the bowl of a stand mixer. Whip the butter on high with a balloon whisk attachment for 3 minutes. Add the powdered sugar to the bowl and continue blending on high for another 30 seconds to a minute or until the ingredients come together.
- Add the heavy cream and matcha powder to a small container. Blend them together until all of the matcha powder has been incorporated and is smooth and well blended.
- Add the matcha/cream mixture and the vanilla extract to the bowl and blend on high for 3 minutes.
- Once the brownies have cooled to room temperature, the buttercream can be added to the top. Spread the buttercream evenly across the top of the cooled brownies. Placing the frosted brownies in the refrigerator for 15 to 20 minutes helps set the frosting (it is very light and creamy). Setting the frosting makes slicing the brownies easier.Optional: Sprinkle the top of the buttercream with some freeze-dried strawberry pieces.Store the brownies in the refrigerator in an airtight container.
This combination is absolutely enchanting! Decadent, gorgeous indulgence–and I have to applaud your taste in chocolate! All your picks are tops.
Thank you so much Wendy, love the earthy taste of the matcha paired with the bitter dark chocolate. It’s a win-win in my book. Hope you get a chance to give it a try.