Pescatarian Vegan Matcha Brownies with Espresso Swirl
Total time1 hr 20 min
Prep time20 min
Cook time30 min
5.0(29)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
16 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the brownie batter
- ½ cup coconut oil, melted and cooled slightly
- 1 cup organic cane sugar
- 1 tsp vanilla extract
- 3 tbsp culinary-grade matcha powder
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup plant-based milk
For the espresso swirl
- 1 tbsp instant espresso powder
- 1 tbsp coconut oil, melted
- 1 tbsp organic cane sugar
- 1 tbsp hot water
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!