Name: Gluten-Free Matcha Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Gluten-Free
Ingredients: 1 cup almond flour; 1/4 cup cocoa powder; 1/2 cup coconut sugar; 1/4 cup maple syrup; 1/4 cup coconut oil, melted; 2 large eggs; 2 tablespoons matcha powder; 1 teaspoon vanilla extract; 1/4 teaspoon salt

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Gluten-Free Matcha Brownies

A friendly, slightly playful take on fudgy brownies with a grassy, tea-scented twist — these gluten-free matcha brownies are rich, tender, and surprisingly simple to make. They marry the earthy brightness of matcha with deep cocoa notes for a dessert that’s both comforting and a little adventurous. If you like treats that feel indulgent without being fussy, you’ll enjoy these bars (and if you want a wildly different savory chocolate option, check out this broccoli and feta brownies recipe for contrast).

Why make this recipe
This brownie recipe stands out because it balances flavor, texture, and accessibility:

Gluten-free without relying on unusual specialty flours — almond flour supplies structure and a subtle nutty flavor.
Lower in refined sugar thanks to coconut sugar and maple syrup, while still delivering that classic fudgy brownie experience.
Matcha adds antioxidant-rich depth and a pleasant green hue, making these brownies feel special for gifting or a weekend treat.

Step-by-Step Guide to Making Gluten-Free Matcha Brownies

Ingredients

1 cup almond flour
1/4 cup cocoa powder
1/2 cup coconut sugar
1/4 cup maple syrup
1/4 cup coconut oil, melted
2 large eggs
2 tablespoons matcha powder
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions

Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
In a mixing bowl, combine almond flour, cocoa powder, coconut sugar, matcha powder, and salt.
In a separate bowl, whisk together melted coconut oil, maple syrup, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until well combined.
Pour the brownie batter into the prepared baking pan and spread evenly.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool before cutting into squares and serving.

Before you start: equipment and ingredient notes

Pan: An 8×8-inch pan yields a nice thickness for fudgy bars. A metal pan will brown edges slightly more than glass.
Parchment: Lining the pan with parchment makes lifting the brownies out effortless and minimizes sticking.
Matcha: Use culinary grade matcha for baking — it’s formulated for cooking and gives a robust flavor without being overly expensive. If you only have ceremonial matcha, you can use it, but you may prefer a slightly milder matcha intensity.
Almond flour: Blanched almond flour (not almond meal) produces a lighter crumb and better texture. If using almond meal, expect a slightly coarser bite.
Sweeteners: Coconut sugar gives a caramel note; the maple syrup keeps the batter moist. If swapping sweeteners, be mindful of liquid balance.

Detailed mixing and texture cues

Dry mix: When you whisk almond flour with cocoa, matcha, and coconut sugar, you want an evenly colored, lump-free blend. Break up any stubborn cocoa or matcha clumps with the back of a spoon.
Wet mix: Whisk melted coconut oil with maple syrup and eggs until glossy and slightly aerated — this helps trap some lift so the brownies aren’t too dense.
Combining: Stir the wet into the dry until fully incorporated. The batter should be thick but pourable — it will spread easily in the pan. If it seems too dry, add a teaspoon or two of plant-based milk or an extra teaspoon of maple syrup.
Baking cues: A clean toothpick indicates doneness, but small moist crumbs are fine — you want a fudgy center, not a dry cake. The brownies will firm up as they cool.

Texture and flavor balance
These brownies are meant to be tender and fudgy with a delicate crumb from almond flour. The matcha should be present but not overpowering; it plays beautifully against the cocoa’s richness. If you prefer a more pronounced matcha note, increase to 2 1/2 tablespoons, but taste that balance carefully — too much matcha can introduce bitterness.

Best Way to Store Gluten-Free Matcha Brownies

Room temperature: Store in an airtight container at room temperature for up to 2 days; keep in a cool, dry place away from direct sunlight.
Refrigerator: Keep in an airtight container for up to 7 days; chill at 35–40°F (2–4°C) to extend freshness and help them slice cleanly.
Freezer: Wrap slices individually in plastic wrap and place in a freezer-safe container or bag for up to 3 months; thaw in the refrigerator or at room temperature before serving.

Serving Suggestions for Gluten-Free Matcha Brownies

Classic pairing: A scoop of vanilla bean or coconut ice cream balances the matcha’s slight bitterness and adds creamy contrast.
Tea-friendly: Serve with a cup of green tea (sencha or genmaicha) to echo the matcha notes, or with a bold black tea to cut through the richness.
Garnishes: Dust with a light sprinkle of extra matcha or cocoa powder for a finished look, or drizzle melted dark chocolate for added decadence.
Mini dessert plates: Cut into smaller squares and top with a dollop of sweetened mascarpone and a few fresh berries for an elegant dessert course.

Tips to make Gluten-Free Matcha Brownies
Q: How do I keep the brownies moist?
A: The combination of maple syrup and coconut oil locks in moisture; avoid overbaking and remove them when a toothpick shows moist crumbs rather than fully clean.

Q: Can I make these dairy-free?
A: Yes — the recipe is already dairy-free if your coconut oil and ingredients are dairy-free certified. Use plant-based toppings if adding ice cream.

Q: How can I intensify the matcha flavor without bitterness?
A: Use high-quality culinary matcha and avoid overbaking. Slightly increase matcha by up to 1/2 tablespoon, then taste a small test batter amount (raw egg warning — better to bake a mini test if concerned).

Variations

White chocolate swirl (variation): Gently fold 1/3 cup of chopped dairy-free white chocolate or white chocolate chips into half the batter, layer it, and swirl with a knife before baking for pockets of creamy sweetness that contrast the matcha.
Nut-free option (substitution): Replace almond flour with a cup of oat flour plus 2 tablespoons of ground chia or flax (add an extra egg if needed) — texture will be denser and chewier, but still delicious.

FAQs
Q: Are these brownies truly gluten-free?
A: Yes — the recipe uses almond flour and other naturally gluten-free ingredients. Always check that your matcha, cocoa powder, and other packaged ingredients are labeled gluten-free to avoid cross-contamination.

Q: Can I make these ahead of time for a party?
A: Absolutely. Bake, cool, and store in the refrigerator up to 7 days, or freeze individually wrapped squares up to 3 months and thaw before serving.

What if I want a more cake-like texture?

Increase the almond flour to 1 1/4 cups and add 1/4 cup plant-based milk; bake for a few extra minutes and test for doneness. The crumb will be lighter and less fudgy.

Q: How can I incorporate mix-ins?
A: Stir in up to 1/2 cup of mix-ins (dark chocolate chips, chopped nuts, or dried cranberries) at the final stage before pouring batter into the pan.

Troubleshooting common problems

Brownies too dry: Reduce baking time slightly and ensure accurate oven temperature — use an oven thermometer to confirm.
Brownies collapse or seem gummy: Underbaking or too much liquid can cause collapse; ensure the center reaches the right doneness (slight moist crumbs on a toothpick).
Matcha taste too weak: Boost matcha powder by 1/2 tablespoon and consider using a higher-quality culinary matcha.

Tips for scaling and batch-making

Double the recipe for a 9×13-inch pan — bake time will increase; start checking at 25 minutes and expect up to 35–40 minutes depending on your oven.
For mini muffins or bite-sized bars, reduce bake time to about 12–15 minutes and check earlier.

Nutrition and mindful sweets
While still a dessert, these brownies use ingredients like almond flour and matcha that offer more nutritional value than standard white-flour, high-butter brownies. Almond flour provides healthy fats and some protein, and matcha adds antioxidants. That said, treat them as a satisfying indulgence rather than a health food — portion mindfully.

Making these brownies in advance and gifting
These bars travel well when stored in a snug box with parchment layers. For gifting, consider wrapping squares individually in wax paper and tying with a simple ribbon. Including a small note explaining they are gluten-free and contain almond flour is thoughtful for recipients with dietary considerations.

Pairing and plating ideas for gatherings

Afternoon tea: Plate three small squares per person with a petite spoonful of lightly sweetened whipped coconut cream.
Dessert sampler: Pair with a rich chocolate torte bite and a citrus sorbet to offer contrast in texture and flavor.
Coffee pairing: Serve with a medium-roast coffee that has nutty or caramel notes to complement the almond and coconut sugar.

Final baking and presentation pointers

Cooling: Allow brownies to cool fully in the pan before removing — this helps them keep clean edges when sliced.
Slicing: Use a sharp chef’s knife warmed under hot water and wiped dry between cuts for neat squares.
Garnish decisions: Keep garnishes minimal; a little matcha dust or a few toasted almond slivers goes a long way.

Conclusion

If you’d like to explore another matcha-brownie take with a slightly different technique and mix-ins, this Matcha Brownies – Texanerin Baking recipe offers a classic inspiration. For a version that pairs matcha with sweet white chocolate in a gluten-free format, see the creative Gluten-Free White Chocolate Matcha Brownies – Snixy Kitchen recipe for ideas and variations.