Matcha White Chocolate Brownies
Magic Matcha bars are filled with high antioxidant matcha (green tea) , bananas, almond butter, vegan white chocolate chips and dusted in a little matcha powder.
- spray oil to prevent the magic matcha bars from sticking to pan or use parchment paper to line the pan for even easier removal.
- 3 bananas medium frozen bananas - keep frozen until ready to make the brownie batter.
- 1 cup almond butter
- 3 tablespoon matcha (green tea) powder heaping! We used Fraser Tea Imperial Matcha Organic Green Tea. (Reserve one teaspoon of matcha as a garnish to dust on the top just before serving)
- ½ cup white chocolate chips
(We used vegan white chocolate chips)
- 2-3 whole strawberries sliced thinly for garnish (optional)
Preheat oven to 190 degrees C (375 degrees F). Line your 8 x 8 baking pan with parchment paper or spray your loaf pan with oil to prevent your bars from sticking to the pan.
Cut up your frozen bananas into slices. Put your frozen banana slices into the food processor or high speed blender. Pulse until banana looks like fine grains of sand. Add matcha (green tea) and almond butter and and pulse and mix until well combined. Toss in a handful of white chocolate chips and mix with a spoon. (reserve 1 tablespoon of white chocolate chips for the top)
Pour your magic matcha bar mix from your food processor/ blender into your prepared 8 x 8 baking pan. Spread evenly. Sprinkle on the remaining one tablespoon of white chocolate chips on top of the batter.
Bake the matcha white chocolate brownies for about 20-25 minutes or until a toothpick comes out clean. Allow bars to cool completely at room temperature. Then, refrigerate matcha brownies for at least one hour before slicing.
Slice your magic matcha bars into squares, sprinkle with a little matcha green tea. Garnish with slices of fresh strawberries, if desired. Enjoy the Hanami season!
Best Baking Hacks
- It is best to use parchment paper to prevent sticking to the pan. In addition, if you keep your parchment paper long enough you can pull it directly out of the baking dish. We were fresh out of parchment paper, so we made do with oil spray.
- Almond butter has a mellow nutty flavor that allows the matcha flavor to shine through. In addition, it has a bit of a thinner consistency compared to other nut butters. Please note that each type of nut butter has a different consistency. This recipe has only been tested with almond butter.
- Over ripe bananas work best as they are sweeter. When our bananas are getting overly ripe and do not have time to make our Gluten Free Cardamom Banana Pancakes, we peel them and throw them in a bag and freeze. Then, when you or the kids need a quick snack you can make Chocolate Peanut Butter Banana Smoothies or matcha brownies.
- We have the best luck with FROZEN bananas for this recipe. We keep them frozen until ready to make the batter. Then, we chop the bananas and pulse in the food processor or high-powered blender. If for some reason your frozen bananas become slightly thawed, make sure to drain out any extra liquid as this will change the consistency of the batter.
- Be sure to allow your matcha brownie recipe to cool completely and then refrigerate for at least one hour before cutting to serve.
- Either ceremonial or culinary grade matcha can be used in this recipe. We like to dust the brownies with a little matcha powder before serving.
- You can use regular real white chocolate chips or even semi-sweet chocolate chips if desired. If you have a dairy intolerance, use a vegan white chocolate chip.
- Store the matcha white chocolate brownies in the refrigerator for up to 3 days or freeze for us to 2 months in a freezer safe container-- like they are actually going to last that long! (smiling)
- Make 2 batches as these healthy vegan snacks go quick.
Serving: 1g | Calories: 309kcal | Carbohydrates: 23g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 424mg | Fiber: 4g | Sugar: 13g | Vitamin A: 313IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 2mg