I TRIED TO RECREATE THE MATCHA BROWNIE FROM MATCHAFUL… and here’s what happened: I studied their ingredients list at the store (yes, I snapped a pic 👀), and did my best to replicate it at home, but with my own twist: ✓ No coconut oil ✓ No coconut milk powder ✓ Made with ghee and cashew butter for that buttery, melt-in-your-mouth magic ✓ Gluten-free, refined sugar-free, and baked at 350°F like theirs ✓ Best enjoyed after chilling in the fridge for a few hours. TRUST me, the texture becomes matcha fudge heaven 💚 Again, too lazy to make dessert but still ended up making these delicious matcha brownies 😅 Baked Ceremonial Matcha Brownies Inspired by matchaful’s ingredient list with a few intentional upgrades Gluten-Free • Refined Sugar-Free • Buttery & Fudgy Dry Ingredients: • 1/2 cup sorghum flour • 1/4 cup rice flour • 1/4 cup arrowroot starch • 1/2 tsp psyllium husk • 1/4 tsp sea salt • 2 tbsp ceremonial matcha • 1/2 tsp vanilla bean powder Wet Ingredients: • 1/4 cup melted cacao butter • 1/4 cup melted ghee • 1/3 cup maple syrup • 1 tbsp vanilla extract • 1/3 cup creamy cashew butter • 1/4 cup cashew or oat milk — Instructions: 1. Preheat oven to 350°F (175°C). 2. In a bowl, whisk all dry ingredients. 3. In another bowl, mix wet ingredients until smooth. 4. Combine wet and dry into a thick batter. 5. Spread evenly into a parchment-lined pan. 6. Bake for 16–20 minutes until edges are set and center is just barely cooked through. 7. Cool completely, then chill in the fridge for at least 2–3 hours before slicing. 8. Store leftovers chilled (they get better with time). — #privatechef #cheflife #matcha #healthyrecipes #cookingtiktok #baking #foodtiktok - @stephanyvicx