These matcha brownies are not only incredibly delicious, but they're also gluten free and refined sugar free making them the perfect easy to bake treat. A delicate balance of smooth, sweet white chocolate and bold, earthy matcha makes this a truly unique, show stopping dessert that only sounds fancy!
Matcha is one of my favorite things to add to desserts. It has a truly unique flavor that is a bit earthy and a touch sweet. It pairs really well with flavors like honey, lavender and chocolate. If you love adding matcha to desserts you might enjoy this matcha honey lavender ice cream or these chocolate matcha donuts.
If you like these matcha brownies and want to try more delicious gluten free brownie options, you should try these paleo fudge brownies !
Why You'll Love This Recipe
- It is unique. Matcha brownies are a truly unique and fun dessert to make.
- They are a healthier dessert option. Using gluten free flour, coconut sugar and granulated monk fruit makes these brownies a healthier version of brownies made with all purpose flour and refined sugars.
- Perfect make ahead dessert. These matcha brownies can be made up to 3 days ahead of time. I like to store them in an airtight container in the fridge when I make them ahead. It helps keep them extra fudgy!
Ingredient Notes + Tested Substitutions for Matcha Brownies
- White Chocolate - Be sure to choose a high quality white chocolate that is meant for baking and made with cocoa butter, not palm oil. It is preferable to use baking chocolate squares to white chocolate chips in this recipe but either will work.
- Matcha Green Tea Powder - Matcha is powdered green tea, so it lends that flavor to these brownies and is also responsible for their green hue. Choose a high quality matcha for the best flavor.
- Gluten Free 1:1 Flour - In order to make these matcha brownies gluten free, I use gluten free 1:1 flour, which is essentially a gluten free version of all purpose flour.
- Granulated Monk Fruit - Monk fruit is a no-calorie sweetener that is the perfect 1:1 substitute for white sugar. If you prefer, you can use white cane sugar in this recipe as I have tested it using both monk fruit and white sugar.
- Organic Coconut Sugar - Coconut sugar is the perfect low-glycemic substitute for brown sugar, so if you are looking to minimize your sugar intake, I recommend using this instead of brown sugar, tho I have tested this recipe using both sugars and they both work fabulously!
- Egg - The more eggs you use in a brownie recipe the cakey-er they will be. I used 4 eggs in this recipe to give a nice balance between ultra fudgy and slightly cakey, but you can use 3 for a little extra fudginess.
- Butter - When melting white chocolate, it is important to add fat to it in order for it to properly melt. I have only tested this brownie recipe using butter as the fat and cannot guarantee it would work with something like coconut oil or vegan butter.
Step By Step Instructions
- Pre-heat oven and prepare the brownie pan. Pre-heat your oven to 350F. Grease an 8x8 brownie pan and then line it with parchment paper. I like to cut a sheet of parchment in half and line the pan as shown below.
2. Mix the dry ingredients. In a medium sized mixing bowl, whisk together the flour, salt and matcha powder being sure to break up any clumps that may be present.
3. Beat eggs, vanilla & sugars together. In the bowl of a stand mixer, add coconut sugar, monk fruit sweetener, and vanilla then beat in eggs one at a time on medium speed, waiting 30 seconds in between adding each egg. Once all eggs have been incorporated, continue beating on medium high speed for about 4-6 minutes.
4. Melt White Chocolate. While eggs and sugar are mixing, melt together white chocolate and butter in a small saucepan over medium low heat, being careful not to burn it. It is helpful to cut the butter into 3 pieces so that the white chocolate melts faster.
5. Mix up brownie base. Allow white chocolate and butter mixture to cool slightly, then add to egg and sugar, while continuing to mix on low speed. Then add in matcha & flour mixture, scraping down the sides of the bowl to fully incorporate in to batter.
6. Bake the matcha brownies. Pour the brownie batter into the baking pan and bang the pan on the countertop to remove any air bubbles. Bake for around 30 minutes or until a toothpick comes out clean.
Matcha Brownies FAQs
What is Matcha?
Matcha is a finely ground powder of green tea leaves that is strongly concentrated. It has a high concentration of antioxidants and nutrients. It has a bold, earthy flavor.
What is the best type of matcha to use?
I recommend using a high quality ceremonial grade matcha for these brownies.
Why am I beating the eggs and sugar for so long?
In order to achieve the coveted crinkle top on your brownie, you must beat eggs and sugar together until fluffy. I have found around 4-6 minutes is the sweet spot for these matcha brownies, but you can go up to 8-10 minutes.
What if I want my matcha brownies to be extra fudgy?
The fudginess of a brownie lies in the amount of eggs you use. If you want these matcha brownies to be even fudgier, you can use 3 eggs instead of 4.
How do I store matcha brownies?
You can store matcha brownies in the fridge up to 7 days (if you can wait that long!) I prefer to store brownies in the fridge because I find it makes the texture richer and fudgier.
Can I freeze matcha brownies?
Yes! If you'd like to freeze your brownies, simply wrap each individual brownie in tin foil and then store them in a zip top freezer safe bag. To defrost, simply unwrap the brownie and set out at room temperature for 20-30 minutes.
If You Liked This Matcha Recipe You Might Also Enjoy
Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!
Matcha Brownies (Gluten Free)
Equipment
- Stand Mixer
Ingredients
- 1 cup gluten free 1:1 flour
- 2 tablespoon matcha powder
- 1 teaspoon salt
- ⅔ cup granulated monk fruit or white sugar
- ½ cup coconut sugar or light brown sugar
- 3-4 eggs see notes
- 2 teaspoon vanilla extract
- 6 oz white chocolate
- ½ cup butter
Instructions
- Pre-heat your oven to 350F. Grease an 8x8 brownie pan and then line it with parchment paper. I like to cut a sheet of parchment in half and line the pan as shown below.
- In a medium sized mixing bowl, whisk together the flour, salt and matcha powder being sure to break up any clumps that may be present.
- In the bowl of a stand mixer, add coconut sugar, monk fruit sweetener, and vanilla then beat in eggs one at a time on medium speed, waiting 30 seconds in between adding each egg. Once all eggs have been incorporated, continue beating on medium high speed for about 4-6 minutes.
- While eggs and sugar are mixing, melt together white chocolate and butter in a small saucepan over medium low heat, being careful not to burn it. It is helpful to cut the butter into 3 pieces so that the white chocolate melts faster.
- Allow white chocolate and butter mixture to cool slightly, then add to egg and sugar, while continuing to mix on low speed. Then add in matcha & flour mixture, scraping down the sides of the bowl to fully incorporate in to batter.
- Pour the brownie batter into the baking pan and bang the pan on the countertop to remove any air bubbles. Bake for around 30 minutes or until a toothpick comes out clean.
Chelsea says
Oh my gosh I am obsessed with these matcha brownies! They are so perfect - sweet and not to “earthy.”
Xenja says
It’s very nice although it’s way too sweet, next time I will only use quarter of the sugar as the white chocolate is already sweet