Matcha Brownies (gluten-free, low-sugar)
Ingredients
1 cup (120 grams) almond flour
1/2 cup (60 grams) Gluten-free Measure for Measure Flour (I used Trader Joe’s)
2 tablespoons (11 grams) ceremonial or high-quality culinary grade matcha
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup (75 grams) grass-fed butter, melted or unrefined coconut oil
2 tbsp (32 grams) nut butter (I used pumpkin seed butter but any will work)
1 cup (200) grams) granulated monk fruit or erythritol sugar (I used Lakanto)
1/2 cup (100 grams) light brown monk fruit or erythritol sugar (I used Swerve)
1 teaspoon vanilla extract
2 large eggs, room temperature
1/2 cup Lily’s stevia-sweetened white chocolate chips (or whatever chocolate chips you want!)
Directions
Preheat the oven to 350 °F (176 °C) and line an 8"x8" or 9”x9” pan with a sheet of parchment paper.
In a medium mixing bowl, stir together the flour, matcha, baking powder, salt and baking soda. Set aside.
In a large mixing bowl, stir together the melted butter or coconut oil, granulated sugar, brown sugar, and vanilla extract.
Beat in the eggs, one by one, and stir just until combined.
Fold in the dry mixture, stirring just until no streaks of flour remain.
Fold in white chocolate chips.
Pour the batter into the prepared pan and bake for 20-26 minutes or until the edges of the brownies start to brown. They might crack a bit, which is fine. My oven is finicky so I had to cook mine for 28 minutes.
Let cool completely, about 2 hours, and then cut. They may seem too gooey when you take them out, but they will solidify once they fully cool.
Store in in airtight container for up to 5 days. They also freeze great.
Recipe adapted from Texanerian Baking: https://www.texanerin.com/matcha-brownies/
Notes:
You can use all almond flour, all gluten-free all purpose flour, or regular all-purpose flour if not GF.
To make dairy-free, replace butter with coconut oil and use dairy-free chocolate chips.
You can omit the nut butter and add 2 more tbsp of butter.
