Description
This vegan brownie recipe features a rich, fudgy texture with crunchy pistachios, topped with a vibrant, earthy matcha drizzle. It’s an easy-to-make dessert that offers a unique twist on a classic, perfect for families.
Ingredients
Scale
- 1.25 cups (150g) all-purpose flour (use whole wheat pastry flour for a softer, slightly chewier texture)
- 0.75 cup (75g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar (can use coconut sugar for a caramel note and a slightly less sweet brownie)
- 0.5 cup (113g) vegan butter
- 0.5 cup (120ml) plant-based milk (almond or oat milk works great)
- 1 tsp (5ml) vanilla extract
- 0.5 cup (60g) chopped pistachios
- 1 tsp (5g) baking powder
- 0.5 tsp (3g) salt
- 1 cup (120g) powdered sugar
- 1–2 tsp (5-10g) culinary grade matcha powder
- 2–3 Tbsp (30-45ml) plant-based milk, for drizzle
- Optional: 0.5 cup (85g) vegan chocolate chips
- Optional: 0.25 tsp espresso powder
Instructions
- Prep Oven And Pan: Preheat oven to 350F (175C). Line an 8×8 inch pan with parchment paper, leaving an overhang to lift later.
- Combine Wet Ingredients: In a large bowl, gently melt 0.5 cup (113g) vegan butter. Whisk in 1 cup (200g) sugar, 0.5 cup (120ml) plant-based milk, and 1 tsp (5ml) vanilla extract until the mixture looks smooth and slightly creamy.
- Mix Dry Ingredients: In a separate medium bowl, combine 1.25 cups (150g) flour, 0.75 cup (75g) cocoa powder, 1 tsp (5g) baking powder, and 0.5 tsp (3g) salt. Whisk until evenly mixed.
- Fold Batter: Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix. (If the batter looks too dry, an extra tablespoon of plant-based milk can be added.)
- Add Pistachios: Stir in most of the 0.5 cup (60g) chopped pistachios, reserving about a tablespoon for the top.
- Bake Brownies: Pour the batter evenly into the prepared 8×8 inch pan. Sprinkle the reserved pistachios over the top. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, not liquid batter.
- Cool Completely: Let the brownies cool completely in the pan on a wire rack for at least 1-2 hours before slicing. This is crucial for achieving that ultimate fudgy texture and clean cuts.
- Prepare Matcha Drizzle: In a small bowl, whisk together 1 cup (120g) powdered sugar, 1-2 tsp (5-10g) matcha powder, and 2-3 Tbsp (30-45ml) plant-based milk until you have a smooth, pourable glaze with a vibrant green color. Adjust milk for desired consistency.
- Drizzle And Serve: Once brownies are completely cool, lift them from the pan using the parchment paper overhang. Generously drizzle the vibrant matcha glaze over the top. Slice and enjoy your delicious vegan brownie.
Notes
To achieve the fudgiest texture, ensure brownies cool completely in the pan for 1-2 hours before slicing. For dietary variations, consider whole wheat pastry flour or coconut sugar as noted in the ingredients.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320 calories
- Sugar: 36 g
- Sodium: 135 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: vegan, brownies, matcha, pistachio, dessert, plant-based, easy, fudgy, chocolate, unique