🍵🍫 Matchaeco Vegan Matcha Chocolate Brownies

Rich, fudgy brownies with smooth Japanese matcha and melty chocolate chips.
Completely vegan, easy to make, and perfect with a Matchaeco latte ☕✨

🛒 Ingredients (8×8 inch tin / ~12–16 squares)

• 225g vegan butter, melted 🧈
• 200g granulated sugar
• 100g light brown sugar
• 2 flax eggs (see tip below) 🌿
• 1 tsp vanilla extract
• 155g plain flour
• 16g Matchaeco matcha powder (about 2 tbsp) 🍵
• ½ tsp baking powder
• ¼ tsp salt
• 85g vegan chocolate chips 🍫

👩🍳 Method

1️⃣ Prep

Preheat oven to 175°C.
Grease and line an 8×8 inch baking tin with parchment paper.

2️⃣ Mix Wet Ingredients

In a large bowl, whisk together melted vegan butter, granulated sugar, and brown sugar until smooth.
Add flax eggs one at a time, then stir in vanilla.

3️⃣ Mix Dry Ingredients

In a separate bowl, whisk flour, Matchaeco matcha powder, baking powder, and salt.

4️⃣ Combine

Gradually fold dry ingredients into wet ingredients until just combined.
Stir in chocolate chips 🍫

Do not overmix.

5️⃣ Bake

Pour batter into prepared tin and smooth the top.
Bake 25–30 minutes until a toothpick inserted comes out mostly clean.

Let cool completely before slicing into squares ✨

⭐ Top Tips

🌿 How to make flax eggs
Mix 1 tbsp ground flaxseed + 3 tbsp water per egg. Let sit 5 minutes until thick.

🍵 For stronger matcha flavour
Increase Matchaeco matcha to 20g and add an extra tablespoon of plant milk if batter feels thick.