Project: vegan, free from gluten and refined sugar brownies w/ matcha buttercream


I've made several brownies before (even greenies!) but never really a vegan one. Until now and I'm happy to share the recipe with you guys!
The brownie should be in my opinion fudgy and not cakey, moist and of course full of chocolate flavour. This vegan brownie recipe here ticks all the boxes and plus its also gluten-free and if you want free from refined sugar too.


Ik heb al meerdere brownies gemaakt (zelfs greenies!) maar nooit echt een vegan variant. Tot nu toe en ik deel het recept graag met jullie!
De brownie moet naar mijn mening fudgy zijn en niet cakeachtig, smeuïg en natuurlijk naar chocolade smaken. Dit vegan brownierecept hier voldoet aan alle eisen en is bovendien ook glutenvrij en als je 't wilt ook vrij van geraffineerde suiker. 

voor Nederlandse

The Ingredients
2 tbsp/ 30 gr vegan butter (room temp.)
½ cup/ 70 gr sweetener/
¼ cup/60 gr/ around half mushed up avocado
1 tsp. vanilla extract
¼ cup/60 ml plantbased milk
1 cup/123 gr almond flour
¼ cup/ 25 gr cocoa powder
bit of salt
1 tsp. baking powder

matcha buttercream
120 gr vegan butter
2,5 tbsp. plantbased milk
3 tbsp sweetener
1 tbsp. matcha powder
don`t worry it`s not going to be an avocado buttercream.
Replace the egg with a quarter cup of avocado they say and so I did! I was afraid that the avocado would overpower the chocolate but luckily it didn`t. I think the fattyness of the avocado really gives the extra moist to the brownie.
Here`s a little secret of mine to make it extra chocolately: add a teaspoon instant coffee.
This vegan brownie fits in this cute green enamel pan with the size: 7.6” - 5.3” (19,5-13.5 cm)

Buttercream time!
1. Beat the butter for a good 10 min and scrape the butter around the bowl a couple of times for good mixing and fluffy texture.
2. Add little by little the plantbased milk, sugar and matcha powder to the butter and beat for another 5-8 min until everything is mixed well.
br />storing tip: leftover buttercream can be stored in a freezer bag for months in the freezer.

pssst, long beating (10 min) is the key to fluffy buttercream!
The Steps
1. Preheat oven to 180C/350F and line a baking pan with baking paper.
2. Beat and cream butter and sugar for 3-4 min in a bow. Add the mushed avocado and combine well.
3. Add the plantbased milk and vanille extract and combine well.
4.In another bowl, add the almond flour, cocao powder, salt and baking powder. Give it a good whisk and add it to the buttery mixture. Fold and combine once again.
5.Pour batter in the baking pan and bake for 30-32 min.
6.Allow the brownie to cool down in the pan before slicing or! Add frosting on top. Enjoy!



  1. Yumm, these look so good Mei! I never would've guessed they're vegan. Btw I really appreciate that brownie to buttercream ratio, haha :)

    1. Thanks Mani! It was very yummy and a nice companion to my coffee haha. I've actually put a bit too much buttercream in the first place haha but because the brownie itself is moist and fudgy, the fluffy airy buttercream makes it a good combination c:


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