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These Almond Flour Brownies with Matcha Mint Frosting are a grain-free and dairy-free treat packed with cakey chocolate goodness! They’re topped off with creamy cashew frosting loaded with matcha flavour!

almond flour brownies with matcha mint frosting

A cakey brownie with a perfectly paired topping

Today, we’re doing brownies! But not just any brownies…almond flour brownies with matcha mint frosting.

The almond flour brownies themselves are light and fluffy, filled with a rich and delectable cocoa powder, and free of refined sugars. In place of refined sugars, this recipe uses coconut sugar and maple syrup.

They’re topped off with a matcha mint frosting, filled with.. well.. matcha, and mint! If you’re a matcha lover like me, then you also need to check out this Matcha Latte Chia Pudding or these Matcha Pancakes.

gluten free  almond flour brownies with matcha frosting being held

Quality ingredients are the key to this recipe

These brownies are gluten-free, grain-free, dairy-free, high in protein, and high in healthy fats, thanks to their healthy and quality ingredients.

Almond flour is light, fluffy, and makes an awesome gluten-free, grain-free substitute for regular flour.

These brownies have a nice mix between a fudgey and cakey texture, and they are pretty moist and fluffy. One thing you need to be sure of if you want soft tender brownies is to add enough oil.

I used coconut oil for this recipe, but you can feel free to substitute avocado oil, or even melted butter if that’s your preference.

diary free almond flour brownies with matcha mint frosting

A few tips on these almond flour brownies

  • You can top these brownies with whatever you like, or leave them plain if you’re not a frosting lover!
  • If you don’t want to use coconut oil, you can substitute with 1/4 cup almond butter and 1/4 cup coconut oil. I’ve tested it, and it works out great!
  • If you don’t want to use mint in the frosting, replace it with vanilla extract! The flavour is still just as sweet and delicious.
  • Store the frosting in an airtight container. The frosting itself will oxidize and turn colors if left out too long, so they look best with fresh frosting!
  • Let the brownies cool before frosting, and frost them right before serving.
easy almond flour brownies with match frosting on counter

More brownie recipes to try

healthy, homemade brownies with matcha mint frosting

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almond flour brownies with matcha mint frosting

Almond Flour Brownies with Matcha Mint Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Jess
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 9-12 brownies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Grain-free almond flour brownie with a cashew matcha mint frosting


Ingredients

Brownies: 

Frosting: 


Instructions

  1. Preheat the oven to 350 degrees F and line an 8×8 inch pan with parchment paper.
  2. Mix the almond flour, coconut sugar, cocoa powder and baking powder together in a bowl.
  3. In a separate bowl, whisk the eggs, maple syrup, coconut oil and vanilla together in a bowl.
  4. Pour the wet ingredients into the dry and mix until combined.
  5. Pour the batter into your pan and spread evenly.
  6. Cook for 20-25 minutes. To test if your brownies are ready, stick a toothpick in the brownies. the toothpick should come out (mostly) clean.
  7. To prepare the frosting, add all the frosting ingredients to a highspeed blender and blend until smooth. You may need to scrape down the edges a few times as you blend so everything gets incorporated.
  8. Store the frosting in the fridge and frost right before serving.

Notes

The frosting will oxidize and become discolored if left out of the fridge too long. Store the frosting in the fridge and ice the brownies right before serving.

Using vanilla instead of mint in the frosting is equally delicious!

I’ve also tried this recipe using 1/4 cup almond butter and 1/4 cup of coconut oil which turns out great too!

I haven’t tested this recipe with flax eggs, but if you do, let me know how it turns out in the comments below!


Nutrition

  • Serving Size: 1 brownie
  • Calories: 320
  • Sugar: 16g
  • Fat: 24g
  • Saturated Fat: 14g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 4g

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love! 

Hi, I'm Jess!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

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45 Comments

  1. Mels says:

    Hi! Can i substitute the eggs to flax eggs l?
    Thank you

    1. Jess says:

      Hi Mels, I haven’t personally tried using flax egg for this recipe but I’m confident it will work well! If you do try it let me know how it turns out!

  2. StudioSoapCo. says:

    Thank you for sharing this amazing recipe! My icing turned out a little thin so I placed it in the freezer very briefly and used a hand mixer to fluff it up. It turned out great! The brownie texture was perfect too 😉

    1. Jess says:

      Hi there! So happy you loved this recipe! If the icing comes out a little thin one thing you can do is either add a few more cashews or add a little coconut oil. The coconut oil solidifies at room temperature so it should help thicken it up. The longer you blend the icing too the more creamy it will get!

  3. Josseline says:

    These look great! Going to make these tonight. One question, could I leave out the cashews or substitute something else in??
    Great recipe

    1. Jess says:

      Hi Josseline! Unfortunately, the cashews make the base of the icing. You can always use a regular icing recipe otherwise that uses dairy in it, or leave out the icing entirely…the brownies are great just on their own!

  4. Chelsie says:

    Made these tonight for dessert! Amazing! These will be hard to keep my hands off. Thank you for this awesome recipe!

    Question? How long will the brownies and frosting keep I the fridge? I stored them separately. Thank you!

    1. Jess says:

      Hi Chelsie, I’m so happy you loved these brownies! They will keep well in the fridge for the week. I haven’t tried freezing the brownies or frosting yet so I’m not sure if that would work well if you wanted to store them longer-but I’m confident the icing will store well in the freezer too! (even taste great as a frozen treat!)

  5. Traci says:

    These look to DIE for and just beautiful! Any suggestions for a healthy nut free substitute of the almond flour?

    Thank you!!

    1. Jess says:

      Hi Traci, thank you! I haven’t tested them out yet with a flour alternative but I would imagine if you can find plantain or cassava flour they would work well! You can also try coconut flour however you’d probably want to reduce the amount of flour by half since coconut flour absorbs much more liquid!

  6. Natalie | Feasting on Fruit says:

    The way you generously dolloped on and dreamy swirled that beautiful green frosting on top…OMG. And the texture of the brownies themselves looks flawless too. Worth 3 takes for sure! Don’t tell anyone, but I think I actually prefer matcha/mint + chocolate to peanut butter + chocolate?

    1. Jess says:

      Thanks Natalie! Matcha/mint is definitely a worthy combination! Especially when you can have it on top of chocolate 🙂

  7. Ela says:

    They look great and so rich, Jess! 🙂

    1. Jess says:

      Thanks Ela! Have a great day 🙂

  8. Nisha / RainbowPlantLife says:

    The photography here is absolutely gorgeous, Jess! I seriously love every single photo! And the sound of matcha brownies is making me so hungry!

    1. Jess says:

      Hi Nisha, thank you so much I appreciate that! Was playing around with some different style of photos here. Always love learning new things when it comes to food photography!

  9. Natalia says:

    If you were to make these blondids by taking out the cocoa powder, would you have to add 1/2 cup of almond flour instead? Thanks Jess! So excited to try these?❤️

    1. Jess says:

      Hi Natalia, I believe that should work but I haven’t tried it myself! I would also add in an extra tsp of vanilla extract for flavour since there would be no cocoa flavour!

  10. Dee | Green Smoothie Gourmet says:

    Jess! These brownies look like cake! And a deep dark chocolate. I’m sure it will be perfect made vegan with flax eggs.
    And that frosting, do you think it is pipable? It looks amazing, thank you for sharing! Dee xx

    1. Jess says:

      Hi Dee! They are definitely a cakey brownie. but still very dense and fudgy! The icing can definitely be piped on. It would just need to sit in the fridge a couple hours first to firm up a bit more!