Matcha Brownies Recipe From ‘What’s Cooking Good Looking’

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Jodi Moreno of What’s Cooking Good Looking shows us a matcha-spiked brownie recipe that strikes the perfect balance of bitter and sweet.

Photo: Jodi Moreno

Matcha Brownies
Makes about 10 brownies

These brownies are slightly more on the bitter side than the sweet side, so if you are a dark chocolate person, then these brownies are for you. The matcha adds an intriguing, unexpected bite that I really like. If you’ve cooked with matcha before and you love the taste—bitter with an underlying tone of sweetness—then go ahead and add two tablespoons. If you’re hesitant, stick to just one tablespoon.

2 flax eggs (2 tablespoons of ground flax seed + 4 tablespoons of water)

Dry ingredients:
1 cup of brown rice flour
1 cup of hazelnut (or almond) flour
2 tablespoons of arrowroot
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1/4 cup of cocoa powder
1-2 tablespoon of matcha (plus more for dusting, if you like)
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg

Wet ingredients:
1/2 cup of apple sauce
1/2 cup of maple syrup
2 teaspoons of vanilla

For the melted chocolate:
1/3 cup of butter (vegan if you prefer, or you can also sub coconut oil)
1/4 cup of hemp or almond milk (unsweetened)
4 oz of semi-sweet dark chocolate (vegan, if you prefer, 65% cacao)

Preheat the oven to 350º F and grease a 9-inch-square baking pan.

Combine the ground flax and water in a small bowl. Stir and set aside for now.

In a medium-sized bowl, combine the dry ingredients. In a separate large bowl, combine the wet ingredients. Then carefully add the dry ingredients to the wet ingredients, stirring well to combine.

Make the melted chocolate: Heat milk, butter, and chocolate in top of double boiler over moderate heat until melted, stirring constantly. Remove from heat and immediately pour over the prepared batter. Add in the flax and water mixture, then stir until combined.

Transfer the mixture to the greased pan, and bake for 35-40 minutes (until a toothpick comes out clean). Be careful not to overcook.

Wait at least 10 minutes for the brownies to cool, then run a knife around the pan’s edges to loosen its contents. Place a 10-inch plate upside down over the top of the pan, and flip the pan to release the brownies. Cut into squares, dust with matcha (if desired), and enjoy warm.

More recipes to sate your matcha madness:

Adorable shortbread cookies swirled with matcha

An emerald-hued coconut custard tart spiked with matcha

Matcha granola to start the day with

Have you ever baked with matcha? Tell us below!