These Fudgy matcha Brownies are the best thing you’ll ever try with Matcha! Incredibly extra fudgy and dense, made with real chocolate, matcha powder and a little bit of almond flour. Super easy Matcha brownies made from scratch.
If you are a Matcha and white chocolate lover, I’m confident to say you’ll love this recipe so much. The batter is so easy to mix up, requires just a few ingredients, and has only a few tablespoons of almond flour. Be sure to check out some more gluten-free and dairy-free brownies recipes on this blog: Chocolate Orange Brownies, Fudgy Pomegranate Brownie recipe.
Matcha Brownies recipe
These brownies are super quick to whip up and can be stored in freezer until ready to use. You gonna love these matcha brownies because they are:
- Chewy, moist and dense
- Super rich flavor
- An incredible combination of matcha powder and white chocolate that no one can resist (if you love matcha of course!)
- Made in one bowl, mixed with a handheld mixer.
- Super easy and quick to prepare
- Gluten-free
- Dairy-free
- made from scratch!
- Healthy
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What does matcha tea powder do for you?
The main reason that many people drink and eat matcha is for its health benefits (and because of its unique taste).
WHY MATCHA?
- One of the nutrients that Matcha has is called catechin (EGCG), which is believed to have cancer-fighting effects on the body.
- One of the most popular benefits that I’ve heard that actually works is Matcha can improve your teeth health. Check out this article for more advanced reading on this topic.
- Matcha is naturally gluten-free. No colour or flavour additives, sugar, or anything added.
- It can be consumed both in cold and hot(cooked) foods. As far as I understood during my research, heat does not destroy the nutrients in matcha, unlike other foods that have been cooked.
Matcha Brownies Recipe
Here’s what you’ll need to make these easy and fudgy Matcha Brownies:
- 2 tbsp Matcha powder (high quality)
- 7 tbsp olive or coconut oil
- ¾ cup coconut sugar (sub with brown sugar)
- 9 oz (255g) white chocolate chips (or chopped cooking chocolate)
- 2 large eggs
- 1/4 tsp salt
- 2 tsp vanilla extract
- 3 tbsp cornstarch
- 3 tbsp almond flour
For white chocolate glaze
- 3/4 cup white chocolate
- 3 tbsp coconut oil
Garnish: rose leaves or edible flowers, and a little bit of sea salt flakes.
Adding a pinch of extra salt on top along with a sweet and delicate taste of these brownies will allow the flavors to bring out the best in one another. Just try it, if you don’t like it you can skip this step!
How to make Matcha Brownies from scratch
- Preheat oven to 350 F (176 C).
- Heat up a small saucepan over medium heat with chocolate chips and coconut (or olive) oil until all the chocolate is melted and the texture smooth.
- Remove from heat and set aside.
- In a medium mixing bowl beat eggs for 2-3 minutes at high speed. Don’t overbeat the eggs.
- Then add the melted chocolate to the egg mixture and stir well to combine.
- Follow with vanilla, sugar, matcha powder, cornstarch, salt, and almond flour. Stir well until all ingredients combined.
- Transfer the brownie batter into an 8 x 8-inch or 8 x 9-inch baking dish covered with parchment paper. Bake the brownies for 25 minutes.
(Depending on the oven bake for 20-25 minutes, but a good rule is to remove the brownies from the oven earlier than later, they’ll continue to cook after removing from the oven).
- Remove from the oven and allow the brownies to cool in the pan completely. Or place in the refrigerator or freezer (once they’ve cooled) until they become firm in texture. (1-2 hours.)
- Make white chocolate glaze. In a small saucepan or double boiler method, melt white chocolate along with the vegetable oil. Pour half of the melted chocolate on chilled brownies (refrigerated) and place the pan back in the refrigerator until the chocolate sets.
- Repeat with the remaining chocolate (you’ll need to reheat it again) and refrigerate until the second layer of chocolate will set. Remove from pan, cut into squares or sticks and enjoy!
I like to keep these brownies refrigerated at all times, they are super fudgy!
How to store these brownies
If properly sealed in an airtight container these brownies will last for a week or more. They will remain moist and fudgy just as they were on the first day of baking. In case you’ll need to refrigerate them, do it as soon as they will cool down completely.
More Matcha recipes?
What Does Matcha Taste Like?
Well, it depends, how much you put it into your recipes. Overall its creamy, vanilla-yish and can be quite sharp in taste.
In the highest-quality matcha brands, you’ll notice vegetal notes, earthiness, a pleasant, but not astringent bitterness, nuttiness, and a smooth sweetness. Grassy and sweet.
But if you add too much you’ll end up hating the taste. Having too much of matcha can be actually bad for you as it contains a high level of caffeine. And we all know that it’s not good for us.
Consume wisely and enjoy the wide range of recipes that you can make with this lovely green tea powder.
I hope you enjoy these delicious fudgy Matcha Brownies and i can’t wait to hear what you think!
More Fudgy Brownie recipes you’ll love
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Fudgy Matcha Brownies (Gluten Free, Dairy Free)
Ingredients
For Matcha Brownies
- 2 tbsp Matcha powder high quality
- 7 tbsp olive or coconut oil
- ¾ cup coconut sugar sub with brown sugar
- 9 oz (255g) white chocolate chips (or chopped cooking chocolate)
- 2 large eggs
- 1/4 tsp salt
- 2 tsp vanilla extract
- 3 tbsp cornstarch
- 3 tbsp almond flour
For the white chocolate glaze
- 3/4 cup white chocolate
- 3 tbsp coconut oil
- Garnish: rose leaves or edible flowers and a little bit of sea salt flakes.
Instructions
- Preheat oven to 350 F (176 C).
- Heat up a small saucepan over medium heat with chocolate chips and coconut (or olive) oil until all the chocolate is melted and the texture smooth.
- Remove from heat and set aside.
- In a medium mixing bowl beat eggs for 2-3 minutes at high speed. Don’t overbeat the eggs.
- Then add the melted chocolate to the egg mixture and stir well to combine.
- Follow with vanilla, sugar, matcha powder, cornstarch, salt, and almond flour. Stir well until all ingredients combined.
- Transfer the brownie batter into an 8 x 8-inch or 8 x 9-inch baking dish covered with parchment paper. Bake the brownies for 25 minutes.
- (Depending on the oven bake for 20-25 minutes, but a good rule is to remove the brownies from the oven earlier than later, they’ll continue to cook after removing from the oven).
- Remove from the oven and allow the brownies to cool in the pan completely. Or place in the refrigerator or freezer (once they’ve cooled) until they become firm in texture. (1-2 hours.)
- Make white chocolate glaze. In a small saucepan or double boiler method, melt white chocolate along with the vegetable oil. Pour half of the melted chocolate on chilled brownies (refrigerated) and place the pan back in the refrigerator until the chocolate sets.
- Repeat with the remaining chocolate (you’ll need to reheat it again) and refrigerate until the second layer of chocolate will set. Remove from pan, cut into squares or sticks and enjoy!
- I like to keep these brownies refrigerated at all times, they are super fudgy!
Notes
- Adding a pinch of extra salt on top along with a sweet and delicate taste of these brownies will allow the flavors to bring out the best in one another. Just try it, if you don’t like it you can skip this step!
- Store: Keep refrigerated.
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
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