These Matcha Brownies are a perfect morning or afternoon treat—they are intense in matcha flavor, moist, gooey, and addictive! They are also gluten-free, egg-free, and vegan! The nutty texture of the almond flour and the matcha flavor are such a combo, that you can’t stop at just one.

It was a gloomy, boring day, and everything felt uninspiring—until I stumbled upon the incredible discovery of matcha brownies! Intrigued, I couldn’t resist the urge to recreate it into a vegan, gluten-free version.

Combining the earthy, slightly bitter notes of matcha with the rich, fudgy texture of brownies sounded so good as a matcha lover and a baker. I knew I’d enjoy every moment of the process—especially the tasting!

Well, I must say they turned out perfect: moist, fudgy, and bursting with that unmistakable matcha flavor. When cutting these matcha brownies, I thought to myself that they look so fancy yet are so easy to make.

Why matcha brownies?

Unique Flavor: Matcha adds an earthy, slightly bitter taste that perfectly complements the brownies’ sweetness and the almond flour’s nutty flavor.
Vibrant Color: What can be better than a dark green dessert?
Health Benefits: Matcha is packed with antioxidants, and provides a gentle energy lift. Plus, the almond flour is rich in healthy fats, protein, and fiber.
Diet-Friendly: These brownies are gluten-free, egg-free, and vegan, making them suitable for a variety of dietary needs.
Perfect Texture: The combination of almond flour and matcha creates a dense, fudgy texture that melts in your mouth.
Simple & Delicious: Easy to make but impressively unique—perfect for those of you who love experimenting with flavors.

Key ingredients & substitutions

Almond flour – To make this recipe gluten-free & healthier, we are using almond flour. I haven’t tried making these matcha brownies with another type of flour but I assume coconut flour could work well, although you might get a slightly different result in texture and flavor.
Rice flour – This type of flour is essential for this recipe because it helps bind the ingredients together. As you might notice, we are not using any other binding agents like eggs, not even baking soda. Rice flour absorbs moisture well, which helps maintain the right consistency in these brownies.

Matcha powder – The star of this recipe is matcha powder. Make sure to use quality matcha powder as it has more intense flavor and color. Ceremonial-grade organic matcha is what I usually use.
Butter – I am using vegan butter for this recipe. You can easily swap the butter for coconut oil, which will still provide that same moist, tender texture without compromising on taste.
Brown sugar – The moisture in brown sugar helps keep the brownies soft and fudgy. However, for a refined sugar-free option, you could substitute with coconut sugar.
Applesauce – I love using applesauce here because not only does it add natural sweetness to the brownies but also helps the matcha brownies be more light and moist.
White chocolate chips – I love adding different textures to my desserts because it creates a more complex and interesting flavor experience. The fudginess of the brownies complements perfectly with the crunchy white chocolate chips. For a healthier version, skip the chocolate chips or add nuts/seeds instead.

Step-by-step instructions

Start by adding all of your dry ingredients into a large bowl – almond flour, rice flour, matcha powder, salt, and brown sugar. Mix everything until well combined. The green matcha color will infuse into your dry mixture.
Next, add the wet ingredients – butter and applesauce. Mix again until a green brownie batter is formed.
Add the chocolate chips and fold them in the batter.
Pour the batter into a square baking dish (8 x 8 inches/ 20 x 20 cm) and spread it evenly. Sprinkle with more white chocolate chips.
Bake at 180°C (350°F) for 25-30 minutes, until the edges of the brownie start to set. The top should look slightly set, with a glossy, fudgy texture. Keep an eye on the brownies towards the end of the baking time to avoid overcooking—they should remain soft in the middle for the perfect fudgy consistency. Remember that they will continue setting after removing them from the oven.
Remove from the oven and let them cool down completely as they will solidify while cooling. Enjoy!

More brownie recipes:
– Buckwheat flour brownies
– Beetroot Brownies
– Chickpea Brownies

Tips for the perfect matcha brownies

Use High-Quality Matcha: The flavor of matcha is key to the success of these brownies. Choose a high-quality, culinary-grade matcha for the best flavor and vibrant green color.
Don’t Overmix the Batter: Even if there is no gluten in this recipe, overmixing the batter can result in dense brownies. Stir just until the ingredients are combined to maintain a fudgy texture.
Check for Doneness Early: Every oven is different, so start checking your brownies at around 25 minutes. The edges should pull away from the pan and they should be slightly set while the middle of the brownies should be soft (they will harden as they cool down).
Let Them Cool: I know it’s tempting to cut the brownies right away, but allow them to cool completely in the pan before cutting them.
Store Properly: I love keeping these brownies in the fridge because it makes them more fudgy. They soften if they start at room temperature because of the butter.