Matcha Almond Flour Brownies

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

If matcha and almond are your thing, I’ve got Matcha Almond Bostock, Matcha Almond Scones… 

Or maybe brownies… Matcha Cheesecake Brownies, Matcha Brochi?

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.

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5 from 1 vote

Matcha Almond Flour Brownies

These brownies are made with almond flour and matcha and have a delicious nutty texture.

Course Snack

Cuisine Asian

Keyword almond, brownies, matcha

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 8 pcs

Author Michelle | Sift & Simmer

Ingredients

• 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

Instructions

• 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.