Vegan Mini Matcha Brownies with White Beans is a unique and delightful dessert. It blends the brightness of matcha green tea with the creaminess of chocolate. Matcha powder gives these brownies a bright green hue and a delicate, slightly bitter taste that perfectly balances the chocolate’s sweetness. These brownies are incredibly wonderful, soft, silky, sweet, and fluffy. You can customize these brownies with nuts, seeds, or dried fruit. Vegan Mini Matcha Brownies with White Beans are a tasty and nourishing dessert choice for those searching for a sweet treat that is also healthy. The distinct taste of these brownies will make them a favorite. Let’s bake the brownies.
STATS:
- Course: Dessert
- Cuisine: American
- Diet: Vegan, Gluten-free
- Total Time: Forty minutes
- Preparation time: Fifteen minutes
- Cook Time: Nineteen minutes
EQUIPMENT:
- Oven
- Muffin Molds
- Small cup
- Food blender
- Two mixing bowls
- Spoon (to mix the batter)
- Butter knife or spoon (to create equal layers)
- Serving Plate
INGREDIENTS:
- Ground flax seeds 1 tbsp with 2 tbsp of water
- Canned Cannellini beans 15.5 oz.
- Maple syrup a half cup
- One-third cup of Room-temperature coconut oil
- Half a cup of white whole-wheat flour
- Baking powder 1 tsp
- Raw cacao powder 2 tbsp
- 1/2 cup of vegan-friendly dark chocolate chips
- Half a cup of roughly crushed walnut
- Matcha powder 2 tsp
- Vanilla extract 1 tsp
INGREDIENT NOTES:
Flour:
- I prefer to use white whole wheat flour to bake the brownies, but ordinary all-purpose flour also works well.
Matcha powder:
- It is a plant-based and green-colored powder.
Raw cacao powder:
- Instead of using cacao, consider using less processed raw cacao powder. I use Nvita’s fair trade cacao powder.
Chocolate chips:
- I used Enjoy Life’s vegan semi-sweet dark chocolate chips.
Canned White Beans:
- Chickpeas or Navy beans also work, but I used cannellini white beans.
Flax seeds:
- Work as a flax egg binder.
Maple syrup:
- It is used to make the brownies sweeter.
INSTRUCTIONS:
Preparation of Brownies Batter:
- Turn the oven on to 350 degrees.
- Arrange paper cupcake sheets inside the standard size of nine muffin molds.
- Mix 2 tablespoons of water and 1 tbsp of flax seeds in a tiny-sized dish or mug.
- Put aside the bowl for eight to fourteen minutes.
- Next, add coconut oil, canned white beans, flax seed mixture, and maple syrup to a blender.
- Blend all items until an ideal consistency is attained.
- Now, mix baking powder and white flour in the same blender.
- Process it for a few seconds or until mixed well.
- The brownie batter is ready.
- Now, distribute the batter between two separate bowls.
- Add the cacao powder to one bowl and mix well.
- Continue to mix until no cacao powder lumps remain.
- Alternatively, sprinkle the cacao powder over the batter.
- Next, add the chocolate chips and crushed walnuts. Mix well.
- After that, add the matcha powder and vanilla essence to a separate dish.
- Mix them together with a spoon.
Assembling:
- Add the first layer of cacao batter into the nine muffin molds.
- Spread it equally with a spoon or butter knife.
- Next, pour the matcha batter on top.
- Smooth the topped layer with the butter knife.
- Scatter a few more chocolate bits over the matcha layer.
Baking:
- For nineteen minutes, bake the brownies.
- After nineteen minutes, leave the baked brownies for a couple of minutes.
- After that, de-mold the brownies from the muffin cups.
- Transfer to a small plate.
- The soft and yummy matcha brownies are ready.
SECRET KEY TO MAKING MINI MATCHA BROWNIES EXTRA FLUFFY:
- These brownies are delicate and spongy because
- Baked brownies include a lot of chocolate, which gives them a very silky and tender feel, particularly when warmed.
- They maintain a soft, velvety feel because brownies are made using white beans. Furthermore, the most popular chocolate flavors and matcha enhance the texture of brownies.
- Additionally, after storing them, make sure to rewarm them for fifty to sixty seconds because they become softer when moderately hot.
SERVING SUGGESTIONS:
- Serve the fluffy and hot brownies with cool and creamy matcha or vanilla ice cream.
- Arrange the brownies on a platter with other vegan treats, such as cupcakes, fruit skewers, or cookies.
- Pair it with a warm matcha latte.
- Enjoy the soft bean brownies with a mug of green tea.
- Fresh juice such as grapefruit or orange complements well with the brownies.
TIPS:
- Slice the matcha brownies into small pieces to facilitate serving and eating.
- Use a good-quality matcha powder to get the vibrant green color.
- Select chocolate chips without dairy to maintain this brownie’s dish vegan-friendly and dairy-free.
- Slightly grease the muffin mold with oil to prevent stickiness.
- A dash of salt highlights the flavors and intensifies the sweetness.
STOARGE INFORMATION:
Fridge:
- Store the brownies in an airtight jar and refrigerate it for eight to eleven days.
Freezer:
- We can also freeze the matcha and bean brownies for four to five days.
Reheating:
- I advise you to rewarm the matcha brownies in a microwave for thirty to seventy seconds before eating them.
FAQs:
Are these matcha brownies gluten-free?
- Yes, these brownies are gluten-free as they don’t contain any gluten-containing ingredients.
Which type of matcha powder goes well with this baked recipe?
- Use a high-quality matcha powder that is ceremonial or premium grade.
Can I prepare these brownies without the matcha powder?
- Yes, you can skip the matcha powder, but it will not have the same green tea flavor and color.
NUTRITIONAL INFORMATION/SERVING:
Serving Size 1 brownie
Total Amount 9 servings
Total Calories 283 kcal
Carbohydrates 32 g
Dietary Fiber 4 g
Protein 6 g
Sugar 14 g
Total Fat 16 g
Sodium 165 mg
Iron 2 mg
