Three-Layer Vegan Brownies – Lemon Blondie, Matcha, and Chocolate

It all started with a photo I saw on Instagram a few months ago. Like pretty much everything I've made lately. You probably remember the beet brownies.

This time, it was a gorgeous photo of three-layer brownies.

The first layer was a tangy lemon blondie, the second was matcha, and the last was chocolate brownie.

I imagined every bite bringing a different little surprise, all wrapped up in a wonderfully moist, indulgent texture.

Here's something I've never told you: I have countless recipes and food photos living in my head, just waiting for their chance to become real.

I'm so glad this one's moment finally arrived.

When Tnuva (a major Israeli dairy and soy brand) asked me to create a recipe with its plain Bio soy yogurt, I knew exactly which one I wanted to make.

Soy yogurt works beautifully in recipes like this—moist, rich bars like brownies and blondies—because it adds both moisture and structure.

This one gets extra points from me, and not because they paid me: it contains no sugar, and its carb-to-protein ratio is just what I like.

A Few Tips for Three-Layer Vegan Brownies

Each layer is delicious on its own, so you can absolutely bake any one of them without building the whole stack.

But if you're trying to impress someone—yes, that someone—the three-layer version is pretty hard to beat.

The base of this recipe is white spelt flour. You can swap in another white flour you like. If you'd like to work in some whole-grain flour, replace 20% of the white flour with it.

I sweetened mine with coconut sugar. I love its deep, nutty flavor and gentle sweetness. You can use whichever sweetener you prefer, but keep in mind that silan (date syrup) tends to darken the batter, so you won't get the same distinct, vibrant layers.

For the matcha layer, I used matcha powder from a health food store. If you don't like it or can't find it, 1/4–1/2 teaspoon of spirulina will do wonders for the color.

For the blondie layer, I used lemon juice for a pleasant citrus flavor. You can leave it out entirely.

For the brownie layer, I used cocoa powder. You can replace it with the same amount of carob powder.

Nutrition Information from Noam Bachar (an Israeli Clinical Dietitian and Fitness Coach):

One vegan brownie, from a batch of 20, weighing 50 g (1.8 oz), contains:

200 calories

4 g protein

15 g carbohydrates

2 g fat

Three-Layer Vegan Brownies

Lemon blondie, matcha, and chocolate brownie

Prep Time 40 minutes

Cook Time 15 minutes

Yield 20 brownies

Ingredients

• 23 × 31 cm (about 9 × 12-inch) baking pan

Dry Ingredients

• 400 g (14.1 oz) white spelt flour 2.5 cups + 1 tablespoon
• 1 teaspoon baking soda
• 1 cup coconut sugar 150 g (5.3 oz)

Wet Ingredients

• 1 cup liquid coconut oil 240 ml (1 cup)
• 1 teaspoon vanilla extract
• 1 cup Tnuva light soy milk 240 g (8.5 oz)
• 2 containers Tnuva plain BIO soy yogurt 250 g (8.8 oz) total
• 1/2 cup dark chocolate chips 75 g (2.6 oz)

Add-Ins for the Individual Layers

• 1 tablespoon matcha powder 8 g (0.3 oz)
• Juice of 1/2 lemon
• 2 tablespoons cocoa powder

Instructions

Make the Batter

1. In a deep mixing bowl, thoroughly mix all the dry ingredients.

2. Add the vanilla extract, coconut oil, soy milk, and finally the soy yogurt.

   

3. Add the chocolate chips and mix well until everything is incorporated into a uniform, sticky batter.

4. Divide the batter evenly among 3 separate bowls.

   

5. Mix the matcha powder into one bowl until the batter is evenly green.

6. Mix the cocoa powder into the second bowl.

7. Mix the lemon juice into the third bowl.

   

8. Spread the lemon blondie batter evenly across the bottom of the brownie pan. Place in the freezer for 5 minutes to firm up.

   

9. Spread the matcha batter over the blondie layer. Return the pan to the freezer for another 5 minutes to firm up.

   

10. Preheat the oven to 180°C (350°F).

11. Remove the pan from the freezer and spread the chocolate brownie batter over the matcha layer.

    

12. Bake for about 15–20 minutes.

13. Don't let the brownie layer dry out. Check by inserting a fork or knife into the brownies: it should come out slightly moist, not completely dry.

14. Remove the brownies from the oven and let them cool before slicing.