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Gluten-Free White Chocolate Matcha Brownies with Tahini Swirl

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These gluten-free white chocolate matcha brownies are chewy, rich, and balanced with a nutty tahini swirl, earthy matcha, and creamy white chocolate — an elegant yet comforting dessert.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Total Time: 43 minutes
  • Yield: 12 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion
  • Diet: Gluten Free

Ingredients

  • 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

Instructions

  1. 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.
  2. Place the finely chopped white chocolate in a heatproof bowl.
  3. In a small saucepan, melt the butter over medium heat and cook until it foams and turns golden brown. Pour immediately over the finely chopped white chocolate and let sit for 3 minutes. Stir until smooth.
  4. Add brown sugar, granulated sugar, vanilla extract, and 1 tablespoon of tahini to the melted chocolate mixture. Stir to combine and let cool for 5 minutes.
  5. In a separate bowl, sift together almond flour, tapioca flour, sweet rice flour, matcha powder, and salt.
  6. Whisk the egg into the cooled butter mixture until fully incorporated and slightly airy, about 1 minute.
  7. Fold the wet ingredients into the dry ingredients until just combined. Do not overmix. Fold in the coarsely chopped white chocolate.
  8. Spread the batter evenly in the prepared pan.
  9. Whisk remaining 3 tablespoons of tahini with honey and spoon dollops over the batter. Swirl gently with a knife.
  10. Bake for 27–28 minutes, until edges are golden and center is set but soft. Cool in the pan for at least 10 minutes, then lift out and cool completely before slicing.

Notes

  • Use high-quality culinary or latte-grade matcha for the best flavor and color.
  • Do not skip sifting to ensure a smooth, even batter.
  • Cool fully before slicing for best texture and clean edges.
  • Store in an airtight container at room temp for 2 days or refrigerate up to 5 days.
  • To freeze, wrap individual brownies tightly and store for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/gluten-free-white-chocolate-matcha-brownies-with-tahini-swirl/