This post may contain affiliate links.
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!
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.
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.
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.
More brownie recipes to try
- Red Velvet Brownies with Cream Cheese Frosting
- Flourless Fudge Hazelnut Brownies
- No-Bake Chocolate Coconut Brownies
If you tried these Almond Flour Brownies with Matcha Mint Frosting or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Almond Flour Brownies with Matcha Mint Frosting
- 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:
- 1 cup almond flour
- 1/2 cup coconut sugar (can sub regular sugar)
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 2 eggs
- 2 tbsp maple syrup or agave
- 1/2 cup coconut oil, melted and cooled
- 1 tsp vanilla
Frosting:
- 1 1/2 cup raw cashews (soaked overnight then drained and rinsed)
- 3 tbsp maple syrup
- 1/4 cup coconut oil, melted
- 1/3 cup almond milk
- 1/2 tsp mint extract (can also use vanilla extract)
- 1-2 tsp matcha powder
Instructions
- Preheat the oven to 350 degrees F and line an 8×8 inch pan with parchment paper.
- Mix the almond flour, coconut sugar, cocoa powder and baking powder together in a bowl.
- In a separate bowl, whisk the eggs, maple syrup, coconut oil and vanilla together in a bowl.
- Pour the wet ingredients into the dry and mix until combined.
- Pour the batter into your pan and spread evenly.
- 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.
- 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.
- 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!
Can I use raw cacao powder instead of cocoa powder? Also can I make these into cupcakes? What adjustments in cooking time and temperature, etc. would I need to make for cupcakes? Thanks!
Hi Joanne, yes absolutely! I believe these should work in a cupcake mould-I haven’t tested them out though so I can’t say how long they’d have to bake
Hello, may i ask if i can bake it at 220 degree for a longer period of time because the highest degree of my oven is 220 🙁
Hi Rachel, does your oven only go to 220 Celcius or Fahrenheit? This recipe is in Fahrenheit
I have a question can I used coconut milk instead of the oatmeal milk?
Thank you!
Paloma 🙂
Hi Paloma, you can use coconut milk!
Hi! If you don’t want to use cashews, could you use coconut cream milk?
Hi Cassie, yes you can! Just place the can in the fridge and only use the cream part off the top of the can.
Just want to clarify (I always get confused with coconut oil measurements) is it measured solid and then melted?
Hi Danielle, the coconut oil is melted
I don’t know how to transform in grams
Can you please help me?
Hi Andreeaa, there are many calculators online that will help you convert this if you type in google “cups to grams”! 🙂
These are the most delicious brownies I’ve had in a really long time. I made a few substitutions including ground chia seeds for eggs and maple syrup instead of coconut sugar. I will definitely be making them again. Thank you.
Hi Sherri, thank you for the review! So happy to hear you loved the recipe and great to know about those substitutions too!
So delicious! Mint, chocolate, and matcha are a DREAM combo!
Hi Jess I would like to know if i could substitute melted butter instead of coconut oil.
Hi Sofia, absolutely! That will work perfectly fine 🙂
This was delicious! and toddler approved. Will be making it again and again 🙂
Hi Lulu! So happy to hear you like this recipe and great to hear it’s toddler approved too. That’s the best stamp of approval;)