3-Layer Vegan Brownies – Blondie, Matcha, and Chocolate
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It all started with a photo I saw on Instagram a few months ago. (Like everything with me lately, you probably remember the beetroot brownies).
It was a beautiful picture of triple-layer brownies.
The first layer was a tangy lemon blondie, the second layer was matcha, and finally, there was the brownie layer.
I imagined how every bite would offer a different, surprising flavor with a particularly juicy and indulgent texture.
I never told you this: I have countless recipes and images in my head just waiting for the opportunity to come to light.
I'm so glad that opportunity has come now.
When a major dairy brand asked me to create a recipe using their Bio Soy Yogurt (Plain), it was clear to me that I was going for this recipe.
The reason is that soy yogurt integrates perfectly into these types of recipes (moist and juicy cakes like brownies or blondies) because it provides moisture and stability.
This yogurt gets extra points from me (and not because they paid me) because it contains no added sugar and its carb-to-protein ratio is perfect.
A bit about the 3-layer vegan brownies
I must note that each layer is tasty on its own and can be baked separately without building the layers.
But if you want to impress someone, this turns out really cool.
The base of the recipe is light spelt flour. You can substitute it with any other light flour you prefer. If you want to use whole wheat flour, replace 20% of it.
I sweetened these with coconut sugar, which gives a deep nutty flavor that I love and has a gentle sweetness. You can replace it with any sweetener you desire. Just note that silan (date syrup) tends to darken the batter (so you won't get such vivid, distinct color layers).
For the matcha layer, I used matcha powder purchased at a health food store – if you don't like it or can't find it, a quarter to half a teaspoon of spirulina will work wonders.
For the blondie layer, I used lemon juice which provides a pleasant citrusy flavor. You can omit it entirely if preferred.
For the brownie layer, I used cocoa powder – you can swap it for the same amount of carob powder.
Nutritional Values by Clinical Dietitian and Fitness Trainer Noam Bachar:
One vegan brownie out of 20 units weighing 50g contains:
200 kcal
4g Protein
15g Carbohydrates
2g Fat
3-Layer Vegan Brownies
Blondie, Matcha, Brownies
Ingredients
- Baking pan size 23 cm x 31 cm
Dry Ingredients
- 400 g light spelt flour 2.5 cups + 1 tbsp
- 1 tsp baking soda
- 1 cup coconut sugar 150g
Wet Ingredients
- 1 cup melted coconut oil 240 ml
- 1 tsp vanilla extract
- 1 cup a major dairy brand Light Soy Drink 240g
- 2 units a major dairy brand Bio Plain Soy Yogurt 250g
- 1/2 cup dark chocolate chips 75g
Add-ins for each layer
- 1 tbsp matcha powder 8g
- juice from half a lemon
- 2 tbsp cocoa powder
Instructions
Preparing the Batter
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In a deep bowl, mix all the dry ingredients well.
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Add the vanilla extract, coconut oil, soy drink, and finally the soy yogurt.
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Add the chocolate chips and mix well until all ingredients are incorporated and a uniform, sticky batter is formed.
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Divide the batter equally into 3 separate bowls.
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In the first bowl, mix the matcha powder until a green batter is formed.
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In the second bowl, mix the cocoa powder.
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In the third bowl, mix the lemon juice.
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In a brownie baking pan, spread the blondie batter across the bottom and place in the freezer for 5 minutes to set.
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Spread the matcha batter over the blondie layer and return to the freezer for another 5 minutes to set.
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Preheat the oven to a medium heat of 180°C.
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Remove the baking pan from the freezer and spread the brownie batter over the matcha layer.
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Place in the oven and bake for 15-20 minutes.
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Make sure the brownie batter doesn't over-dry (you can check by piercing the cake with a fork or knife; it should come out slightly moist, not bone dry).
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Remove the brownies from the oven and let cool completely before slicing.
