The Sol Journal

Marble Matcha Brownies

recipes

Marble Matcha Brownies

28 March, 2025

Indulge in the perfect harmony of rich dark chocolate and vibrant Sol Cleanse Organic Matcha Powder with these Marble Matcha Brownies—gluten-free, dairy-free, and naturally sweetened for a decadent treat that nourishes as it delights.

Makes: 9-16
Time: 40 minutes

Our Marble Matcha Brownies blend the earthy flavours of Sol Cleanse Organic Matcha Powder and rich dark chocolate for a perfectly balanced treat. Matcha is packed with antioxidants, supporting energy, focus and detoxification. These gluten-free, dairy-free and refined sugar-free brownies are naturally sweetened and enriched with gut friendly ingredients. This is the perfect afternoon pick-me-up treat to satisfy your sweet tooth while reaping the benefits of matcha.

Ingredients

Matcha layer

1 cup greek coconut yogurt
1/4 cup stevia
1 tbsp Sol Cleanse Organic Matcha Powder
2/3 cup coconut cream
1 egg

Chocolate layer

1/3 cup Nuttelex butter, diced
1 1/4 cup dark chocolate chips
1/4 cup stevia
2 eggs
1 teaspoon vanilla bean extract
1/2 cup GF plain flour
1 tablespoon Sol Cleanse Embody Cacao Organic Protein
1 tablespoon tapioca starch
1/2 teaspoon sea salt

Method

  1. Preheat the oven to 180ºC. Line a 20cm square baking tin with baking paper.
  2. In a large bowl, whisk together all the matcha layer ingredients until smooth and well combined. Set aside.
  3. In a small skillet over low heat, melt the butter and chocolate chips, stirring continuously until just melted. Remove from heat.
  4. Pour the melted chocolate mixture (reserving ¼ cup) into a separate large bowl. Add the stevia, eggs and vanilla extract, whisking until well incorporated. Then, add the flour, protein powder, tapioca starch and sea salt, whisking again until smooth.
  5. Pour the chocolate mixture into the prepared baking tin, using the back of a spoon to spread it evenly. Carefully pour the matcha layer on top, smoothing it out. Drizzle the reserved melted chocolate over the matcha layer, one teaspoon at a time, creating 6–8 small dollops. Use a small sharp knife to swirl the chocolate into a marble pattern.
  6. Place the baking tin on the middle oven rack and loosely cover with aluminium foil to prevent the top from burning. Bake for 30 minutes.
  7. Remove from the oven and let cool completely. Slice into 9 or 16 squares, depending on your preferred portion size. Store in the refrigerator.