Matcha Brownies (Gluten-free)
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.
Equipment
- 1 Large bowl
- 1 Spatula
- 8 x 8 inches (20 x 20 cm) baking dish
Ingredients
- 1 cup almond flour
- 1/3 cup rice flour
- 3 tbsp matcha powder preferably ceremonial grade, organic
- 1/2 tsp salt
- 3/4 cup brown sugar
- 1/3 cup vegan butter melted
- 1/2 cup applesauce
- 1/2 cup white chocolate chips vegan
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.
- 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 evenly. Add more white chocolate chips on top.
- 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.
- Remove from the oven and let them cool down completely as they will solidify while cooling. Enjoy!
Notes
- 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.