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chewy vegan chocolate brownies with matcha frosting

Fudgy Vegan Brownies with Coconut Matcha Frosting

  • Author: ShortGirlTallOrder
  • Prep Time: 20 minutes
  • Cook Time: 28 minutes
  • Total Time: 48 minutes
  • Yield: 8-9 servings 1x
  • Category: Vegan, Dessert, Brownies
  • Method: Baked
  • Cuisine: Vegan

Description

There is nothing quite like a really good fugy and chewy brownie! These brownies are also vegan, refined sugar-free, and made with spelt flour.


Scale

Ingredients

Brownies

  • 1/4 cup coconut oil (melted)
  • 1/4 cup almond butter (unsweetened, creamy)
  • 3/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 tsp vanilla bean paste/extract
  • 1 flax egg (*to make mix 1 tbsp ground flax+ 3 tbsp water. Stir and let sit 5-10 minutes until thick.)
  • 4 Tbsp non-dairy creamer (*soy preferred)
  • 3/4 cup cocoa powder (unsweetened)
  • 1/2 cup spelt flour
  • 1/2 tsp baking powder
  • 1 tsp salt

Coconut Matcha Frosting

  • 1 13 oz can full fat coconut milk
  • 1.5 tsp matcha
  • 1 tsp vanilla bean paste/extract
  • 1/21 cup confectionary sugar

Instructions

Fudgy Vegan Brownies

  1. Preheat the oven to 325 Fahrenheit. Prepare flax egg and set aside to thicken for 5-10 minutes.
  2. Add the wet ingredients including melted coconut oil, almond butter, coconut sugar, maple syrup, vanilla extra, and flax egg to a large bowl. Mix to combine.
  3. In a separate bowl, sift together the spelt flour, cocoa powder, salt, and baking powder. Add the dry ingredients to the mixing bowl of wet ingredients and whisk until a thick batter forms.
  4. Grease an 8*8 baking dish. Once greased, pour the brownie batter into the pan and use a spatula to even it out.
  5. Bake in the oven at for 23-28 minutes. These brownies will be very moist when they are done baking so let cool completely or place in the fridge to cool before cutting into slices. Enjoy the brownies as is or make coconut matcha frosting to spread on top!

Coconut Matcha Frosting

  1. Place your can of coconut milk in the fridge, ideally for at least 2 hours to harden. Open up the refrigerated coconut milk and spoon out the coconut cream from the water. Add the coconut cream to the mixing bowl and set aside the liquid coconut milk (it will not be used in this recipe).
  2. Begin by whipping the coconut cream until small peaks form when the whisk is lifted from bowl. Next, add in the matcha and vanilla extract and whip until combined.
  3. Once the Matcha is mixed in, gradually add the powdered sugar in until mixed. I prefer my frosting less sweet so use 1/2 cup of powdered sugar, but up to 1 cup of powdered sugar works for this recipe.
  4. Once combined, put on a dessert of your choosing and enjoy immediately! Frosting should be okay refrigerated for 3-4 days.

Keywords: refined sugar-free brownies, spelt flour brownies, vegan spelt brownies, fudgy vegan brownies, coconut matcha frosting, vegan coconut frosting, vegan brownies without eggs, dairy free brownies, chewy vegan brownies

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