As a recipe developer, I have my fair share of fails and successes. But sometimes there are some recipes that are so good that I just want to keep them to myself. I know, selfish me.
I promised I would have the recipe up for these Matcha Almond Flour Brownies last year, and life got in the way, but I’m making good on it now.
These Matcha Almond Flour Brownies are tender, moist and delicious with the grassy notes of matcha. The tops of the brownies bake up with a toothsome sweetened crust.
JUST MIX TOGETHER IN A BOWL
And they’re super simple to make — just mix all the wet ingredients in a bowl, and dump in the dry ingredients. Mix together and bake. How easy is that?!
I made these on a few occasions and they were an instant hit. Each time, my kids finished all of the brownies before their dad came home from work. The brownies taste like a cake, but a bit nuttier, as my son quipped. Leave it to him with the tasting nuances.
FLOUR HELPS WITH STRUCTURE
While these brownies are not entirely gluten-free, you can definitely make them so by omitting the all-purpose flour. I found upon testing that the addition of the flour helps with the structure of the brownies ever so slightly.
OTHER MATCHA AND ALMOND RECIPES
I really, truly love these brownies. I hope you do too. Make a double batch in an 8″ by 8″ pan and you won’t go wrong at a potluck party. 🙂
Let me know if you try making these — I love to see your creations! Tag me on Instagram @siftandsimmer or leave me a comment below.
Matcha Almond Flour Brownies
- 35 g unsalted butter melted
- 80 g granulated cane sugar
- ¼ tsp sea salt
- ½ tsp vanilla extract
- 1 large egg beaten
- 10 g culinary matcha sifted + extra for dusting
- 72 g almond flour
- 25 g all-purpose flour
- ½ tsp baking powder
- Preheat oven to 350F.
- Line a 8" by 4" loaf pan with parchment paper.
- In a medium glass bowl, whisk together melted butter, sugar, salt, vanilla, egg and matcha.
- Add in the almond flour, all-purpose flour, and baking powder. Fold until combined.
- Transfer the mixture to the prepared loaf pan.
- Bake at 350F for 35 minutes, or until a toothpick inserted comes out clean, or with the slightest bit of crumbs clinging to it.
- Remove from oven, let cool in pan for 5 minutes, and transfer to a cooling rack. Cut into 8 squares and dust with additional matcha prior to serving.
- Store in an airtight container for 1 week at room temperature.