Super easy no-bake matcha brownies recipe by Kat Lieu

super easy and delicious no-bake matcha brownies that are gluten-free and can be made vegan, by Kat Lieu and modernasianbaking.com, all rights reserved.

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Hi friends! We all need to get away from our daily routines to recharge and empty our brains a little whenever we can. Not going to lie, I desperately needed a vacation, no matter how short it was, and the destination didn't matter. My family and I went to Vancouver and stayed in Burnaby, BC. Many happening food spots have opened, like CHICHA San Chen, quite possibly the best boba tea in Vancouver, and Kokoro Tokyo Mazesoba for amazing mazesoba, desserts, and vegan ramen!

I love eating different food on our trips, as the food inspires me to create new dishes myself. Today, I was craving something sweet and matcha-y and super easy to make without using my oven. Almond flour came to mind; it's one of the only flours that doesn't require baking or cooking and does not have an E-coli risk. I used to love making macarons and had a lot of almond flour in my pantry. Thus this recipe was born. To make the brownies, all you have to do is add a salt component (miso), a liquid component (any liquid sweetener, really, and I chose sweetened condensed milk), the almond flour, pistachios (or any mix-in, really), and matcha.

There's no baking involved, just some mixing in a blender or a processor (you can even hand mix the dough), and then using the microwave (or a double-boiler) to melt the white chocolate.

I added a pretty top layer made with white chocolate, miso, and matcha. You can skip the top layer, but it does add a second texture and a pop of sweetness. This is a not-too-sweet recipe, highly crave-able, super easy to make, and you'll be in love. You can thank me later! <3 If you make this super easy dessert, please let me know what you think!

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Yield -9 to 12 pieces+

Author Kat Lieu

Prep time

15 Min

Inactive time

45 Min

Total time

1 Hour

Print

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Super Easy No Bake Matcha Brownies Recipe by Kat Lieu

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IngredientsUSMetric

For the brownie layer

• 2 1/2 cup almond flour
• 3/4 to 1 cup liquid sweetener of choice, adjust to taste and consistency (I used sweetened condensed milk)
• 1 teaspoon miso (red or white)
• 1 to 1 1/2 tablespoon matcha (culinary grade OK)
• 1 to 2 cups nuts of choice (I recommend macadamia or pistachios)
• Optionally a splash of vanilla extract

For the topping layer

• 1 bar (about 4 oz) white chocolate, chopped
• 2 1/4 tablespoons unsalted butter, melted, or vegan butter or neutral oil
• 1 teaspoon miso
• 1/2 to 3/4 tablespoon matcha
• Sea salt for topping/sprinkling and or edible gold flake for garnishing

Instructions

To make the brownie base layer

1. Line an 8x8-inch square baking dish with parchment paper and set aside for now.
2. Place all the brownie base layer ingredients into the bowl of a processor or blender, and blend until incorporated, like wet sand consistency. Alternatively, you can wear food-safe gloves and mush all the ingredients together.
3. Press the dough evenly into the prepared dish (use your hands wearing food-safe gloves, or the back of a spoon), cover, and refrigerate for about 30 minutes.
4. Meanwhile...

Make the topping layer

1. In a heatproof bowl, add the white chocolate and butter (or oil) and microwave in 20-second bursts until the chocolate and butter have softened enough to be mixed together. Don't overheat the mixture, or else the chocolate will caramelize.
2. Once the mixture is smooth and creamy and mixed homogeneously, add the miso and matcha and mix until well incorporated. Remove the brownie base layer from the refrigerator and transfer all of the white chocolate mixture on top of the brownie base, smoothing it evenly over the entire surface of the brownie.
3. Chill for about 15 minutes, slice, serve, and enjoy with some tea!
4. Feel free to top with some sea salt flakes or decorate with edible gold flakes.

Notes

To make this gluten-free dish vegan as well, please use vegan liquid sweetener and be sure to check the white chocolate label to make sure it is vegan (Enjoy Life, Pascha's have vegan white chocolate. You can also skip the top layer if it's difficult to find vegan white chocolate.)

Recommended Products:

Modern Asian Baking at Home Cookbook

OXO Good Grips Non-Stick Pro Cake Pan Square 9 x 9 Inch

Senbird Organic Ceremonial Matcha Green Tea Powder - Japanese Matcha - From Kyoto, Japan - Powdered Loose Leaf Tea In Airtight Tea Tin (1oz/30g)

All rights reserved for the respective recipe author and modernasianbaking.com

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About the Baker

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author, activist, and recipe developer. Follow her on Instagram.