Matcha Green Tea Chocolate Chip Brownies


The theme for this month’s “Recipe Redux” is a recipe made with tea, so today I present to you, Matcha Green Tea Chocolate Chip Brownies.

When I was thinking of what I could make, I was picturing a dessert with the vibrant green color of the Matcha Green Tea, which is what I wanted to use.

And although these didn’t turn out to be bright green like I had anticipated, they are still really good, good for you and have the benefits of Matcha Green Tea.

They have a hint of the classic Matcha Green Tea flavor and a loaded with melted chocolate chips.

And, they are vegan, gluten-free, dairy-free, paleo-friendly and contain no refined sugar.

Here’s some typical ingredients found in a Matcha Green Tea Chocolate Chip Brownie recipe that’s full of refined flour, refined sugar, butter and eggs:


Traditional Matcha Green Tea Chocolate Chip Brownies

Ingredients:  1 cup all-purpose flour, 1 tablespoon match green tea powder, 1 cup white sugar, 1 stick unsalted butter, 2 eggs, 1 1/2 cup white chocolate chips, baking soda and salt


For some more healthy vegan and gluten-free brownies, take a look at my Flourless Zucchini Brownies, Raw Vegan Cinnamon Brownies, Flourless Peanut Butter Swirl Brownies, and Walnut and Oat Brownies.




5 Fast Facts About Almonds (Almond Butter):

  • helps to regulate cholesterol and blood pressure
  • energy booster
  • loaded with calcium and fiber
  • 1/4 cup contains 8 grams of vegan protein
  • high in anti-oxidants

5 Fast Facts About Raw Coconut Crystals:

  • low glycemic (GI of 35)
  • raw, vegan and gluten-free
  • unrefined and unbleached
  • contains 17 amino acids
  • is an abundant source of minerals and broad spectrum B vitamins

5 Fast Facts About Matcha Green Tea:

  • contains 137 x anti-oxidants in brewed green tea
  • super high in chlorophyll
  • helps to increase metabolism
  • contains high amounts of L-Theanine
  • contains 60.5% more anti-oxidants than spinach

5 Fast Facts About Walnuts:

  • high quality vegan protein
  • high in anti-oxidants
  • rich in omega-3 fatty acids
  • high in vitamin C
  • improves blood lipids and other cardiovascular risk factors

5 Fast Facts About Flax Seeds:

  • high in omega-3 essential fatty acids
  • contains soluble and insoluble fiber
  • super high in lignans
  • provides anti-oxidant and anti-inflammatory benefits
  • provides cardiovascular benefits

5 Fast Facts About Himalayan Pink Salt:

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in cells
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption




Tip #1:  I used raw coconut crystals because they are low-glycemic and there is extra sweetness to the recipe from the chocolate chips, but feel free to use your favorite granular sweetener.

Tip #2:  I used (2) flax eggs, but feel free to use (2) organic pasture-raised eggs if you prefer or don’t need it to be vegan (you will need to leave them in for a little longer +/- 10 minutes).

Tip #3:  I used homemade almond butter, but feel free to use your favorite organic store-bought brand.

Tip #4:  I used vanilla bean powder but feel free to substitute it with 1/2 teaspoon of pure vanilla extract if you prefer.

Tip #5:  I used the Enjoy Life mini chocolate chips but you could use the regular size if you prefer.

Tip #6:  This recipe will make approximately 16 brownies.


Matcha Green Tea Chocolate Chip Brownies (Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly, No Refined Sugar) The Healthy Family and Home


  • 1 cup homemade almond butter
  • 1 cup Enjoy Life mini-chocolate chips
  • 1/2 cup organic raw coconut crystals
  • 1 tablespoon organic matcha green tea powder (full-leaf loose tea)
  • 1/2 cup organic walnuts (chopped)
  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water))
  • 1/4 teaspoon organic vanilla bean powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Himalayan pink salt


Step 1 Add all ingredients to a medium sized bowl and stir until well combined.

Pour mixture in an 8 x 8 glass baking dish and spread evenly.

Bake at 350 degree for 10 - 12 minutes and let them cool completely before cutting and serving.



Want some more ideas of recipes to make with tea?  Make sure to visit some of the other healthy Recipe Redux posts below:


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Hi, it's Karielyn! As a THFH insider, you'll never miss a new recipe or article!

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    • Karielyn says

      Hi there Marisa! Thanks so much and I hope you enjoy them when you get a chance to make some 😉

  1. says

    Oh swoon! These look delish! I have some matcha powder in the pantry right now. Will be making these for sure. Welcome to ReDux. We’re so glad to have you! Your cooking tips are great!

    • Karielyn says

      Hi there Serena! Thanks so much and I’m so exicted to be part of an awesome group of healthy bloggers 😉

  2. says

    Hi I am an intern with Meal Makeover Moms and I helped make their Tea party Pavlovas! I love your recipe! I am gluten free and I can not wait to try it!

  3. Shirley says

    Uhm… i was so happy to see this but after trying it out it was a real disaster… What is supposed to substitute flour here? It was a green sticky gunk that didnt even look fairly similar to the picture… Not sure what i did wrong, i still like the idea though

    • Karielyn says

      Hi there Shirley! First, I’m really sorry to hear they didn’t work out for you :(

      I made these three time before posting them and they came out fine each time so I’m not sure what could have gone wrong with them.

      After I read your comment, I made another batch this weekend to troubleshoot and followed the recipe exactly (with the exception of a different granular sugar) and they were fine.

      If you’ve never made “flourless” desserts before, they are a little different from regular recipes that call for flour…they won’t be as “cake-y” and are a little more delicate.

      On this particular recipe, the brownies need to be ~completely~ cooled before cutting/serving…maybe even put in the fridge for 15 minutes or so. When you first take them out the oven, the chocolate chips are melted and gooey and if you try to cut them, the texture will be almost like uncooked batter. But after they cool off and the chocolate chips harden back up, they firm up a little and have the texture of a traditional “chewy/fudgy” brownie…not “cake-like”.

      I’m going to add some extra notes to the recipe and emphasize the part about letting them cool because that will definitely make a difference.

      If you are looking for a flourless brownie recipe, I have another one (with zucchini’s) that’s really good: You could always add the matcha green powder to them for the extra health benefits.

      Thank you for your feedback and I hope you give them another try 😉

  4. Shirley says

    Dear Karielyn,

    Thank you for taking the time! I did not bake the thing as I had no faith it would work:) but i will try the zucchini one as I have previously tried baking with it and it was ok, no zucchini taste as you wrote, too. I had a bit of a baking crisis recently, therefore I decided to turn to healthier options… Will give it another go…

    • Karielyn says

      Hi there Shirley! Ahhhh… I wish you would have baked them, I think you would have been pleasantly surprised!

      When I first started making “flourless” desserts and cookies, I remember looking at the bowl and saying “there is no way this is going to turn into a cookie/brownie” and every time (still to this day) I am amazed at how they turn out.

      Let me know if you try out the zucchini brownies 😉

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