Matcha Brookie: A Gluten-Free Delight Waiting to be Discovered!

If you love desserts but also want to enjoy healthier options, then you’re in for a treat! Introducing Matcha Brookies—a perfect combination of fudgy brownies and chewy cookies, all wrapped up in a stunning green hue from matcha powder. What’s even better? This recipe is completely gluten-free. Let’s dive into this delicious journey that you won’t want to miss!

What is a Brookie?

A brookie is a fusion that combines two beloved desserts: brownies and cookies. Imagine taking a bite and experiencing the rich, gooey goodness of a brownie paired with the soft, chewy nature of a cookie. This combination has charmed dessert lovers worldwide. With the addition of matcha, you get a vibrant twist that elevates the dessert to an entirely new level.

Ingredients You Will Need

Here’s a rundown of the ingredients to create these Matcha Brookies:

For the Cookie Layer:

• 1 egg

• 50g of coconut sugar

• 60g unsalted butter, softened

• 1 tsp vanilla extract

• 75g chocolate chips 70%

• 40g almond flour

  
  

For the Matcha Brownie Layer:

• 40g of white chocolate (I use sugar-free)

• 35g coconut sugar (I used half allulose, half coconut sugar)

• 75g unsalted butter, melted

• 1 eggs

• 60g gluten-free oat flour

• 1 tbsp matcha powder

• ½ tsp baking powder

  
  

How to Make Your Matcha Brookies

Now that we have our ingredients ready, let’s walk through the steps to make these delicious treats.

1. Preheat Your Oven

Start by preheating your oven to 350°F (175°C).

2. Prepare Your Cookie Layer

In a mixing bowl, cream together the softened butter and coconut sugar until light and fluffy. Then, add in the egg, mixing until well combined. Gradually incorporate the gluten-free oat and almond flour, stirring until everything is mixed. Finally, fold in the chocolate chips and set aside while preparing the brownie layer.

3. Prepare Your Brownie Layer

In another bowl, mix the melted butter and white chocolate, coconut sugar, and eggs until well-blended. Add matcha powder. Gradually stir in the gluten-free oat flour, and baking powder until the batter is smooth.

4. Layer and Bake

In a greased baking dish, spread the brownie batter evenly across the bottom. Dollop spoonfuls of the cookie dough on top of the brownie layer, leaving some gaps for the brownies to spread as they bake.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before cutting into squares.

ENJOY :)