Vegan Matcha Brownies with Espresso Swirl
These fudgy, vibrant squares prove that skipping eggs and dairy doesn't mean skipping indulgence. The batter gets its richness from melted coconut oil and a flax egg — ground flaxseed stirred with water until it thickens into a gel that binds everything beautifully. Culinary-grade matcha gives each bite a grassy, slightly bitter depth that plays off the sweet cane sugar base in the most satisfying way. Then comes the espresso swirl: a quick mix of instant espresso powder, coconut oil, sugar, and hot water that gets dropped across the surface and dragged into moody, café-worthy ribbons before the pan ever hits the oven. Plant-based milk rounds out the batter to a thick, spreadable consistency, and after 28 to 32 minutes the edges set firm while the center stays delightfully dense. The batch cuts into 16 squares, so there's plenty to share — though you may not want to. Whether you're baking for a crowd or just treating yourself, these are the kind of brownies that make people ask for the recipe before they've even finished their first piece.
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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.
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