Description
Recommended Equipment
- oven
- baking pan dish (20x20cm / 8×8″)
- 2 medium-sized bowls
- whisk
- small pot
- small metal (or glass) bowl
- sharp knife
Ingredients
Units Scale
BATTER
- 230 grams rice flour
- 100 grams white sugar
- 1/4 tsp backing powder
- 1 tsp matcha powder
- 120 milliliters oat milk (or any other milk you prefer)
- 90 milliliters coconut milk
- 1/4 tsp vanilla extract
- 1 tsp butter, for greasing
TOPPING
- 100 grams white chocolate
- 1 tsp coconut oil
Instructions
- Preheat your oven to 135°C / 275°F.
- Grease your baking pan with a teaspoon of butter and set it aside.
- In a medium bowl, whisk together all the dry ingredients: rice flour, sugar, matcha powder, and baking powder.
- In another medium bowl, combine the wet ingredients: oat milk, coconut milk, and vanilla extract. Whisk these together well.
- Slowly add the wet ingredients to the dry, mixing until you have a smooth, creamy batter.
- Pour the batter into the greased pan, smoothing it out to an even layer, and bake for about 70 minutes.
- Once done, take the brownie out of the oven and let it cool completely. As it cools, it will sink slightly and the surface will dry out, but it will become deliciously gooey.
- For the topping, fill a small pot with water and bring it to a simmer, then take it off the heat. Break the white chocolate into small pieces and place them in a small metal bowl. Set this bowl over the simmering water pot to melt the chocolate, stirring until smooth. Add a teaspoon of coconut oil, mix well, then pour the melted chocolate over the cooled brownie. Let this cool down again.
- I got a bit impatient and cut into the brownies too soon while the chocolate was still soft – it was a bit messy, but I wasn’t mad about it! Once everything is fully set, cut the brownie into 9 even squares and enjoy.
- Passive Time: 3 hrs
- Cook Time: 20 min