Matcha Frosted Brownies

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I love making things for St. Patricks Day – probably because my favorite color is green!  You can be sure there will be tons of kale and avocados and olives on my plate, and this year I also wanted to make a special dessert to mark the day.  I love using matcha powder.  It is just green tea made into powder form and it is wonderful to cook with.  It also has amazing health benefits.  In addition to providing trace minerals and vitamins (A, B-complex, C, E, and K), matcha is rich in catechin polyphenols – compounds with high antioxidant activity. These compounds offer protection against many kinds of cancer, help prevent cardiovascular disease and slow the aging process. They also reduce harmful cholesterol in the blood, stabilize blood sugar levels, help reduce high blood pressure and enhance the resistance of the body to many toxins. The most important polyphenol in matcha is EGCG (epigallo-catechin gallate), which is the subject of many medical studies. Matcha has a significant amount of dietary fiber and practically no calories.  That’s a lot of good stuff for one deliciously green powder.  Combine that with these raw brownies, and you get an easy to make dessert that is worthy of special holiday recognition!  Enjoy!

For the brownies:

  • 1 c pecans
  • 1 c walnuts
  • 2 c dates
  • 6 T cacao powder
  • pinch salt
  • 1/4 t vanilla
  • 1 T maple syrup

Place pecans and walnuts in food processor and process into small pieces like sand.  Add the remaining ingredients and process until it comes together into a ball.

Press into an 8×6” pan, lined with parchment paper.

Place in fridge while making the frosting.

For the frosting:

  • 3 T coconut oil
  • 1 T + 1 t matcha powder
  • 1 T agave
  • 1 t vanilla
  • 1 c powdered sugar

Combine all ingredients in a small bowl and mix well.  Add 1 T water if needed for frosting consistency.

Spread over brownies and place in fridge for an hour before cutting.

Store in fridge in airtight container.

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2 thoughts on “Matcha Frosted Brownies

    • Hi Julie! You can certainly double the pecans (the only difference is the crust may be a bit sweeter, which is certainly not a bad thing!) or substitute cashews for the walnuts if you’d like. Hope you enjoy them!

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