Elevate your brownie experience with the unique flavors of black sesame and matcha. These vegan brownies are rich, fudgy, and packed with unexpected tastes that challenge traditional dessert norms. Get ready to impress your taste buds!
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup black sesame paste
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup plant-based milk (unsweetened)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons matcha powder
- 3 tablespoons warm water
Instructions
Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by lining it with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, combine the almond flour, cocoa powder, baking soda, and salt. Whisk well to incorporate all dry ingredients.
In a separate bowl, mix together the black sesame paste, maple syrup, melted coconut oil, plant-based milk, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients and stir until fully combined and no lumps remain.
In a small bowl, whisk together the matcha powder and warm water until it forms a smooth paste. Take about a third of the brownie batter and mix it with the matcha paste until well combined.
Pour the main brownie batter into the prepared baking pan, smoothing it out evenly. Drop spoonfuls of the matcha batter over the top of the brownie batter. Using a skewer or a knife, gently swirl the matcha through the brownie batter to create a marbled effect.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Once baked, remove from the oven and let the brownies cool in the pan for about 10 minutes. Use the parchment overhang to lift them out and place them on a wire rack to cool completely before slicing.
Cut into squares and serve. Enjoy the unique flavor combination of black sesame and matcha in every bite!
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.