Matcha Chocolate Chip Brownies (vegan)

It’s getting colder in Chicago which means it’s time to start baking. Brownies are one of my favorite treats – especially when they are just out of the oven and still warm. Brownies with ice cream on top are, well, even better… I made these brownies using aquafaba. Aquafaba is the water that your cans of beans are packed in. This “water” has the consistency of egg whites and works wonders in vegan baked goods. It doesn’t change the flavor at all. It made these brownies moist and chewy and kept them from falling apart. To get aquafaba, simply drain your canned beans or chickpeas into an airtight container instead of throwing it away. Mine was good for 3 days in the fridge. (Tip: You can sub 1/2 cup oil and 2 flax eggs if you don’t have aquafaba) The matcha adds an amazing flavor and goes really well with the chocolate. It also adds an interesting green hue. Why not get some antioxidants and energy from your afternoon treat? If you’re out of matcha you can add 2 tablespoons of unsweetened cocoa powder instead. I took these to work and they were a big hit. I hope you like them as much as my coworkers did!

Matcha Chocolate Chip Brownies (vegan)

Servings: 12
Time: 40 min
Difficulty: easy
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Ingredients

1.5 cups all purpose flour (sub gluten free if desired)
1 tsp baking soda
1 tsp baking powder
1 cup Muscovado or coconut sugar
3/4 cup aquafaba
1/4 cup coconut oil
2 tbs matcha powder
1 cup vegan chocolate chips plus 2 tbs to top (I used Chocolate dream)
1/4 cup shredded coconut to top (optional)

Directions

Preheat oven to 350F. Grease a 9 x 9 inch brownie pan with olive oil spray and set aside. In the bowl of a stand mixer or a large bowl mix together oil, sugar, and aquafaba on low speed for about 1 minute. Next add in flour, baking soda, baking powder, and matcha powder and mix on low speed for another minute. Stir in chocolate chips and pour mixture evenly into baking pan. Top with extra chips and bake at 350F for about 25 minutes or until toothpick inserted in center comes out clean. Allow to cool for at least 15 minutes before cutting and serving. Top with shredded coconut if desired.

Nutrition Information: