3-Layer Vegan Brownies – Blondie, Matcha, and Chocolate
It all started with a photo I saw on Instagram a few months ago. (As with everything for 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, a brownie layer.
I imagined how every bite would offer a different, surprising flavor with a particularly juicy and indulgent texture.
I never told you: 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 arrived now.
When Tnuva asked me to create a recipe using their Bio soy yogurt (natural flavor), 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, juicy cakes like brownies or blondies) because it provides moisture and stability.
This yogurt gets extra points from me (and not because I'm being paid) because it contains no sugar and its protein-to-carb ratio is perfect.
A bit about the 3-layer vegan brownies
I must note that each layer is delicious on its own and can be baked independently without the triple-stack construction.
But if you want to impress someone, this comes out really cool.
The base of the recipe is light spelt flour. You can swap it for any other light flour you like. If you want to incorporate whole grain flour, replace 20% of it.
I sweetened it 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 dough (so you won't get those vivid color layers).
For the matcha layer, I used matcha powder I bought 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 lemony flavor. You can skip it entirely.
For the brownie layer, I used cocoa powder – you can replace it with the same amount of carob powder.
Nutritional Values by Clinical Dietitian and Fitness Coach Noam Bachar:
One vegan brownie out of 20 units (50g per unit) contains:
200 kcal
4g Protein
15g Carbs
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 liquid coconut oil 240 ml
- 1 tsp vanilla extract
- 1 cup Tnuva Light Soy Milk 240g
- 2 units Tnuva Bio Soy Yogurt (Natural Flavor) 250g
- 1/2 cup dark chocolate chips 75g
Add-ins for Each Layer
- 1 tbsp matcha 8g
- juice from half a lemon
- 2 tbsp cocoa powder
Instructions
Prepare 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 milk, 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 one bowl, mix in the matcha powder until a green batter is formed.
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In the second bowl, mix in the cocoa powder.
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In the third bowl, mix in the lemon juice.
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In a baking pan designated for brownies, 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 on top of the blondie layer and place in the freezer for another 5 minutes to set.
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Preheat the oven to 180°C (350°F).
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Remove the baking pan from the freezer and spread the brownie batter on top of the matcha layer.
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Place in the oven and bake for 15-20 minutes.
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Be careful not to overdry the brownie layer (you can check by pricking the cake with a fork or knife; they should come out slightly moist, not dry).
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Remove the brownies from the oven and let them cool completely before cutting.
