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 and plant-based treat.
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 8x8 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.