Mini Matcha Brownies with White Beans

Front view on 2 mini matcha brownies that are pilled on top of each other. You can nicely see their bottom dark layer and top bright green layer. These 2 brownies are on a white plate and the top mini brownie has a bite taken off. You can see more of them in a bowl in the background. Also in the background, there are 2 cups of tea and a matcha sifter with some powder inside that's on a plate.

5 from 1 vote

Mini Matcha Brownies with White Beans

These extra fudgy mini matcha brownies are a perfect combo between the earthiness from the green tea powder and the sweetness from the dark chocolate. They are easy to make, just sweet enough, filled with wholesome ingredients and, what a striking beautiful green color!

Prep Time15

Cook Time19

Total Time34

Course: Dessert

Cuisine: American

Keyword: Chocolate, dairy-free, egg-free, freezer-friendly

Servings: brownies

Calories: 283kcal

Author: Jessica Laroche

Ingredients

1 tbsp ground flax seeds + 2 tbsp water
15.5 oz canned cannelini beans (or navy beans) drained and rinsed
½ cup maple syrup
⅓ cup coconut oil hard, room temperature
½ cup flour I use white whole wheat flour, but all purpose flour works too
1 tsp baking powder
2 tbsp raw cacao powder cocoa powder works too
½ cup dark chocolate chips plus more for topping, if desired
½ cup walnut roughly chopped
2 tsp matcha powder
1 tsp vanilla extract

Instructions

Pre-heat the oven to 350º. Cover 9 regular size muffin tins with paper liners.
Start by combining the 1 tbsp of flax seed with the 2 tbsp of water in a small bowl and set aside for 5-10 minutes.
In a food processor, process the white beans, maple syrup, coconut oil and flax egg together until uniform. Then, add the flour and baking powder and process until just combined (do not over process)
Divide the dough in between 2 medium bowls (about 1 cup in each bowl)
In one of the bowl, add the cacao powder over the batter and stir until well combined. You want to stir until you see no cacao powder clumps (you can also sift the powder over the batter). Then, add the walnuts and chocolate chips and combine. In the other bowl, add the matcha powder (also sift if you want) and vanilla extract and stir to combine.
Divide the chocolate batter in between the 9 muffins in the bottom of the cups. Use a spoon to even their surface as much as you can. Then, top with the matcha batter and also smooth the surface. Add a few extra chocolate chips over the matcha layer, if desired.
Cook for 19 minutes, then let the mini brownies cool down for a few minutes in the muffin pan before removing. Enjoy!

Video

Notes

Choose for a refined coconut oil to avoid a coconut flavor, although both kinds works great.
I choose a culinary grade matcha from Jade Leaf to make them.
Once cooled down, store the mini brownies in a air-tight container so they don't dry. You can leave them at room temperature for 1-2 days, but then transfer in the fridge. You can also freeze them for up to 3 months.
After they were stored, I recommend to slightly warm them up in the microwave, just for a few seconds, so they get nice and gooey.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition