Ultra Fudgy Vegan Matcha Brownies

 

Ultra Fudgy Vegan Matcha Brownies

Ultra Fudgy Vegan Matcha Brownies

Imagine biting into a brownie that’s impossibly fudgy in the center, with that signature crackly top, but infused with the earthy, slightly bitter brightness of real matcha. Rich dark chocolate melts on your tongue, then the matcha lingers just enough to keep it interesting. These vegan brownies are so dense and decadent, no one will guess they’re egg-free and dairy-free. The first time I served them, my friends demolished the pan in ten minutes flat. Honestly, they’re dangerous – you’ll want to hide the last square for yourself.

Why You’ll Love These Ultra Fudgy Vegan Matcha Brownies

Brownies are my love language, and these vegan matcha ones hit every note I crave: deep chocolate flavor, chewy edges, gooey middle, and that beautiful green swirl on top. The matcha doesn’t overpower – it balances the sweetness and adds a sophisticated edge that makes them feel almost fancy.

They’re completely plant-based, yet somehow richer than most traditional brownies I’ve made. No weird substitutes, no flax eggs, no aquafaba nonsense. Just simple ingredients that create magic in the oven.

I’ve tested this recipe at least eight times, tweaking the matcha amount, the fat ratio, the bake time – everything. Early versions were cakey (tragic). Then I cut back on flour and upped the chocolate, and boom – pure fudginess. Now they come out perfect every single time.

Ingredients You’ll Need

Makes 16 brownies (one 8x8 pan)

  • ¾ cup (170g) vegan butter (I use Miyoko’s or Earth Balance sticks for best texture)
  • 8 ounces (226g) dairy-free dark chocolate, chopped (60-70% cacao – I love Hu or Enjoy Life chunks)
  • 1 cup (200g) granulated sugar
  • ¼ cup (50g) lightly packed brown sugar
  • ½ cup (120ml) unsweetened oat milk or almond milk, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar (trust me on this)
  • ¾ cup (95g) all-purpose flour
  • ⅓ cup (35g) premium unsweetened cocoa powder (Dutch-process for deeper color and flavor)
  • 2 tablespoons ceremonial-grade matcha powder (plus 1 teaspoon extra for swirling)
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (90g) dairy-free chocolate chips or chunks (optional but highly recommended for extra gooey pockets)

That’s it. No fancy egg replacers needed.

How to Make Ultra Fudgy Vegan Matcha Brownies (Step-by-Step)

Step 1: Prep your pan and ingredients

Preheat oven to 350°F (175°C). Line an 8x8 metal baking pan with parchment paper, leaving overhang on two sides for easy removal. Metal conducts heat better than glass here – it helps create those shiny, crackly tops.

Measure everything out beforehand. Room-temperature milk is key – cold liquid can seize the chocolate.

Step 2: Melt the chocolate and butter

In a medium saucepan over low heat, melt the vegan butter and chopped dark chocolate together, stirring constantly until smooth and glossy. You can also do this in the microwave in 30-second bursts, stirring in between.

Remove from heat as soon as it’s melted – don’t let it get too hot.

Step 3: Mix the wet ingredients

Whisk in the granulated sugar and brown sugar until fully combined. The mixture will look grainy – that’s okay.

Add the oat milk, vanilla, and apple cider vinegar. Whisk vigorously for about 30 seconds. The vinegar reacts with the baking powder later for lift, and it helps tenderize the crumb.

Step 4: Sift the dry ingredients

In a separate bowl, sift together the flour, cocoa powder, 2 tablespoons matcha, baking powder, and salt. Sifting prevents lumps and ensures even distribution.

Step 5: Combine wet and dry

Gently fold the dry ingredients into the wet using a spatula. Stop as soon as you see no more dry streaks – overmixing makes tough brownies.

Fold in the chocolate chips if using. The batter will be thick and fudgy.

Step 6: Create the matcha swirl (optional but gorgeous)

Scoop the batter into your prepared pan and smooth the top.

In a small bowl, mix 1 teaspoon matcha with 1 tablespoon hot water until smooth. Drizzle over the batter, then use a toothpick or knife to swirl gently. Don’t overdo it – a few elegant swirls look best.

Step 7: Bake to perfection

Bake for 28-32 minutes. The center should look slightly underdone and a toothpick inserted 2 inches from the edge should come out with moist crumbs. The very middle might have a bit of batter – that’s what makes them fudgy.

Here’s the thing: ovens vary wildly. Start checking at 28 minutes. Overbake these and you lose the magic.

Step 8: The hardest part – cooling

Let the brownies cool completely in the pan on a wire rack – at least 2 hours, preferably 3. They firm up as they cool and become even fudgier.

For clean slices, chill them for 30 minutes after cooling, then use a sharp knife wiped clean between cuts.

Pro Tips from My Kitchen (Hard-Won Lessons)

  • Use good matcha. Culinary grade works, but ceremonial gives vibrant color and smoother flavor. Cheap stuff tastes grassy and dull.

  • Don’t skip the vinegar. It’s flavorless in the final brownie but crucial for texture. I tested without it – the brownies were denser but drier.

  • Metal pan is non-negotiable. Glass bakes unevenly and often overcooks edges before the center sets.

  • Underbake slightly. If you wait for a clean toothpick, you’ll get cake. Moist crumbs = fudgy heaven.

  • Weigh your flour. Too much flour is the #1 brownie killer. 95g is perfect.

  • Storage trick. Keep them in an airtight container at room temp for 2 days, then fridge for up to a week. They get even denser and fudgier cold – I actually prefer them chilled.

One more: Let the melted chocolate cool slightly before adding sugars. If it’s too hot, the sugar melts and you lose that crackly top.

Variations to Play With

  • Double chocolate matcha: Fold in white chocolate chips for contrast.

  • Mocha matcha: Add 1 teaspoon instant espresso powder to the dry ingredients.

  • Matcha blondies: Skip cocoa powder entirely and increase flour to 1 cup for a pure green tea version.

  • Gluten-free: Swap flour for a 1:1 GF blend (I like Bob’s Red Mill). Works perfectly.

  • Nutty crunch: Add ½ cup chopped toasted pistachios or almonds.

  • Frosted: Top with vegan matcha buttercream for extra indulgence.

How to Store and Freeze

Room temperature: 2-3 days in an airtight container.

Fridge: Up to 10 days – texture actually improves.

Freezer: Cut into squares, wrap individually in plastic, then in a freezer bag. Up to 3 months. Thaw at room temp or microwave 15 seconds for warm, gooey bliss.

Pro tip: Freeze slices on a tray first, then bag them. Prevents sticking.

What to Serve With Them

  • A cold glass of oat milk
  • Coconut whipped cream
  • Vanilla vegan ice cream (melty contrast is everything)
  • Fresh raspberries or strawberries to cut the richness
  • Or just straight from the pan with a fork at midnight (no judgment)

Troubleshooting Common Issues

Brownies too cakey? You overbaked or used too much flour. Next time, pull them earlier.

No crackly top? Chocolate was too hot when sugar was added, or you used all granulated sugar. Brown sugar helps.

Matcha tastes bitter? Used low-quality matcha or too much. Stick to 2 tablespoons max.

Greasy on top? Normal for fudgy brownies! It’s the fat setting as they cool.

Won’t cut cleanly? Didn’t cool long enough. Patience, friend.

FAQs

Can I use coconut oil instead of vegan butter?
Yes, but texture is slightly different – more dense. Refined coconut oil for neutral flavor.

Is matcha powder the same as green tea powder?
Not always. Look for 100% pure matcha without added sugar.

Can I make these nut-free?
Absolutely – just use oat or soy milk.

How do I know they’re done?
Edges set, center slightly jiggly, toothpick with moist crumbs (not wet batter).

Can I double the recipe?
Yes! Use a 9x13 pan and bake 35-40 minutes.

Why apple cider vinegar?
It tenderizes and helps with rise without eggs. You won’t taste it.

Final Thoughts

These ultra fudgy vegan matcha brownies are honestly one of my proudest recipes. They prove that plant-based baking can be just as indulgent – maybe more so – than traditional versions. The combination of deep chocolate and vibrant matcha is addictive in the best way.

You’ve got this. Grab that matcha tin, preheat your oven, and make them this weekend. They’re perfect for sharing (or not). Save this recipe, pin it, bookmark it – whatever you need to remember it forever.

And when you take that first bite and your eyes close involuntarily? Drop a comment below and tell me about it. I live for those messages.

Happy baking, friends. Stay sweet.

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