These gluten-free white chocolate matcha brownies are chewy in the center with lightly crisp edges and a beautifully balanced flavor. Earthy matcha, creamy white chocolate, and nutty tahini come together to create a dessert that feels elegant yet comforting, with just the right level of sweetness.

Why You’ll Love This Recipe

These brownies stand out for their texture and flavor harmony. They are naturally gluten-free without tasting dense or dry, thanks to a thoughtful blend of almond flour and starches. The matcha adds depth without bitterness, the white chocolate keeps the brownies smooth and rich, and the tahini swirl introduces a subtle savory nuttiness that elevates every bite. They are easy to make, require no mixer, and are perfect for both casual treats and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 tablespoons unsalted butter
4 ounces white chocolate, divided (2 ounces finely chopped, 2 ounces coarsely chopped)
1/4 cup packed dark brown sugar (50 g)
1/4 cup plus 2 tablespoons granulated sugar (80 g)
1 teaspoon pure vanilla extract
1/4 cup smooth tahini, divided
1/2 cup super-fine blanched almond flour (56 g)
1/3 cup tapioca flour (37 g)
3 tablespoons sweet rice flour (30 g)
1 1/2 tablespoons high-quality matcha powder
1/2 teaspoon kosher salt
1 large egg, room temperature
1 tablespoon honey

Directions

Preheat the oven to 350°F (175°C) and line an 8×8-inch metal baking pan with parchment paper, leaving an overhang for easy removal.

Place the finely chopped white chocolate in a heatproof bowl.

In a small saucepan over medium heat, melt the butter and continue cooking until it foams, then turns lightly golden with a nutty aroma. Immediately pour the hot browned butter over the finely chopped white chocolate. Let it sit for about 3 minutes, then stir until smooth and fully melted.

Add the dark brown sugar, granulated sugar, vanilla extract, and 1 tablespoon of tahini to the melted chocolate mixture. Stir until combined and set aside to cool for about 5 minutes.

In a separate bowl, sift together the almond flour, tapioca flour, sweet rice flour, matcha powder, and salt to remove any lumps and evenly distribute the matcha.

Once the butter mixture has cooled slightly, whisk in the egg until fully incorporated. Continue whisking for about one minute to add a bit of air to the batter.

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix. Fold in the remaining coarsely chopped white chocolate.

Transfer the batter to the prepared baking pan and spread it evenly.

In a small bowl, whisk the remaining 3 tablespoons of tahini with the honey until just combined. Spoon nine small dollops over the surface of the batter. Use a sharp knife to gently swirl the tahini into the top.

Bake for 27 to 28 minutes, until the edges are lightly golden and the center is set but still soft. Remove from the oven and let cool in the pan for at least 10 minutes. Lift out using the parchment paper and allow to cool completely before slicing into squares.

Servings and timing

This recipe yields 12 brownies.
Preparation time: 15 minutes
Baking time: 28 minutes
Total time: approximately 43 minutes

Variations

You can make these brownies grain-free by replacing the sweet rice flour with an equal weight of additional tapioca flour or arrowroot starch, though the texture will be slightly less chewy.

If you prefer to skip tahini, add 1 extra tablespoon of butter to the batter and omit the swirl. In that case, you can fold in dark chocolate chunks instead for a deeper, more bittersweet flavor.

For a mixed chocolate version, use white chocolate in the batter and sprinkle chopped dark chocolate over the top before baking.

Storage/Reheating

Store the brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze individual brownies wrapped tightly for up to 2 months.

To reheat, warm briefly in the microwave for 10 to 15 seconds or allow refrigerated brownies to come to room temperature before serving.

FAQs

Can I use regular flour instead of almond flour?

Almond flour behaves very differently from wheat flour, so it should not be fully replaced. It provides moisture and richness that are essential to the texture of these brownies.

What type of matcha works best?

Use high-quality culinary or latte-grade matcha that is bright green and fresh. Low-quality matcha can taste dull or overly bitter.

Are these brownies very sweet?

No, they are balanced rather than overly sweet. The matcha and tahini help offset the sweetness of the white chocolate.

Can I make these brownies dairy-free?

You can try using dairy-free white chocolate and a plant-based butter alternative, but results may vary due to fat differences.

Why do I need to sift the flours?

Sifting prevents clumps, especially with almond flour and matcha, and ensures an even texture throughout the brownies.

Can I reduce the sugar?

Reducing sugar may affect both texture and structure, as sugar contributes to chewiness and moisture in this recipe.

Do these brownies need to cool before cutting?

Yes, cooling allows the brownies to set fully and improves their texture and clean slicing.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan, adjusting baking time slightly and checking for doneness.

Why is real white chocolate important?

True white chocolate contains cocoa butter, which gives these brownies their rich flavor and chewy texture.

Can I skip the tahini swirl?

Yes, the brownies are still delicious without it, though you’ll miss the nutty contrast it provides.

Conclusion

Gluten-free white chocolate matcha brownies with tahini swirl are a unique and satisfying dessert that blends earthy, nutty, and creamy flavors into one chewy, elegant bar. Whether you’re a matcha lover or simply looking for a refined gluten-free treat, this recipe delivers reliable results and a truly memorable bite.

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