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.
Why you’ll love the recipe
They’re super simple to make — just mix all the wet ingredients in a bowl, and dump in the dry ingredients.
Mix everything 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.
Ingredients for these brownies
- butter: unsalted butter, melted; don’t use oil for these brownies
- granulated sugar: adds sweetness to the brownies and helps develop that crust on the top
- sea salt: helps balance the flavours in the brownies
- vanilla extract: use a good quality pure vanilla extract
- egg: large egg, beaten
- matcha: use a high quality matcha powder for the best flavour and colour
- almond flour: also known as ground almond flour; it is just almonds processed finely
- all-purpose flour: adds a little structure to the brownies
- baking powder: provides lift to the brownies so they’re not dense
Why is flour added?
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.
How to make the brownies
Whisk together the wet ingredients in a mixing bowl.
Add the dry ingredients to the wet ingredients.
Fold with a spatula until combined.
Transfer the batter to a loaf pan lined with parchment paper.
Bake at 350F until a toothpick inserted comes out clean or with the slightest crumbs clinging to it.
How to serve the brownies
Let the brownies cool before serving.
My kids love the Matcha Almond Flour Brownies with a tall glass of milk.
How to store the brownies
Store in an airtight container at room temperature for up to 5 days.
I haven’t tried freezing the brownies so I can’t say as to how they will hold up.
Can I double the recipe?
Yes, double the ingredients and make the brownies in an 8″ x 8″ square pan.
Other matcha recipes you may like
If you enjoy matcha and almond, be sure to check out these recipes:
Let me know if you try making these — I love to see your creations! Tag me on Instagram @siftandsimmer or leave me a comment/rating below.
Matcha Almond Flour Brownies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 35 g unsalted butter melted
- 80 g granulated cane sugar
- ¼ tsp sea salt
- ½ tsp vanilla extract
- 1 large egg beaten
- 10 g matcha sifted + extra for dusting
- 72 g almond flour
- 25 g all-purpose flour
- ½ tsp baking powder
- Preheat oven to 350°F/177°C.
- 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 350°F/177°C for approximately 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 5 days at room temperature.