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These chewy and fudgy matcha brownies capture the vibrant flavor of green tea with a perfect balance of sweetness and richness. Made with melted white chocolate instead of cocoa, they have a beautiful green color and melt—in—your—mouth texture that matcha lovers will appreciate.
I first made these during a quiet weekend afternoon, and the striking green color alone made them a hit with my whole family. Now they are a regular request for special treats.
Ingredients
- Butter: provides richness and fudgy texture so the brownies are not dry
- White chocolate: melts into creamy sweetness and complements the matcha, best quality chips or bars make a difference
- Matcha green tea powder: delivers the distinct earthy flavor and vibrant green color essential to the recipe, choose ceremonial grade for best taste and color
- Eggs: give structure and extra richness while keeping the batter cohesive
- Brown sugar: adds moisture and deeper flavor complexity than white sugar alone
- Granulated sugar: contributes to that signature crinkly and shiny brownie top
- Vanilla extract: enhances overall flavor and balances the matcha’s earthiness
- All—purpose flour: builds structure without making brownies dense
- Baking powder: gives just enough lift to keep the brownies soft, not cakey
- Salt: balances the sweetness and rounds out flavors
Instructions
- Soothe the Butter and White Chocolate:
- Melt the butter and white chocolate together gently, either in the microwave in short bursts or over a double boiler, stirring frequently to avoid burning. Aim for a smooth and glossy mixture.
- Whip Sugar and Eggs:
- Beat the eggs with both brown and granulated sugar until thick and creamy. This step is key to achieving the classic crinkly brownie top and a light yet fudgy texture.
- Combine White Chocolate Mixture with Eggs:
- Gently fold the melted butter and white chocolate into the egg and sugar mixture. Take care not to deflate the airy texture you just built when beating the eggs.
- Sift and Fold in Dry Ingredients:
- Sift together matcha powder, flour, baking powder, and salt to avoid clumps. Fold these dry ingredients carefully into the wet mixture until just combined, preserving the batter’s fluffiness.
- Bake to Perfection:
- Pour the batter into a parchment—lined baking pan for easy removal and even edges. Bake in a preheated oven at 325°F (163°C) for about 25—30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep the fudgy texture.
- Cool and Chill:
- Allow the brownies to cool completely. For clean slicing, refrigerate the pan for several hours or overnight. This helps the brownies set fully and makes cutting prettier slices much easier.
Matcha is my favorite ingredient here because it brings both unique flavor and stunning color that no other ingredient can match. I remember my first batch turning out bright green and irresistible to anyone passing by the kitchen. Every time I bake these, the green shade feels like a little celebration of something special and wonderfully unexpected.
Storage Tips
Store brownies in an airtight container in the fridge to maintain softness and freshness. They last up to seven days but are best enjoyed within the first few. For longer storage, wrap each slice tightly with foil and freeze in a sealed container. Thaw overnight in the refrigerator before serving for best texture.
Ingredient Substitutions
If you don’t have white chocolate, quality white chocolate chips or chopped bars work the best. Avoid white chocolate with vegetable oil as an ingredient for a smoother melt. Ceremonial matcha powder is ideal, but baking grade matcha works well if you want to cut costs without sacrificing too much flavor. Light brown sugar can be swapped for dark brown sugar for a richer molasses note.
Serving Suggestions
These brownies shine served simply, maybe dusted with powdered sugar or paired with a scoop of creamy vanilla ice cream. For a more indulgent twist, drizzle with white chocolate ganache or sprinkle with toasted sesame seeds for added texture and a hint of nuttiness.
These matcha brownies are vibrant and indulgent, perfect for special treats or a cozy afternoon. Refrigerate for clean slices and freeze portions for longer storage.
FAQs About This Recipe
- → What type of matcha is best for these brownies?
Ceremonial grade matcha offers a superior taste and vibrant green color, but baking matcha powder also works well for rich flavor.
- → Can these brownies be stored and frozen?
Yes, store in an airtight container in the fridge for up to 7 days. For freezing, wrap in foil and freeze up to 3 months.
- → What gives the brownies their fudgy texture?
Using melted white chocolate and beating eggs with sugar until thick and creamy helps create a moist, chewy texture.
- → How to achieve the crinkly top on these brownies?
Beat the eggs and sugars thoroughly until thick and creamy, which produces the desired crinkly surface when baked.
- → How to slice brownies cleanly without crumbling?
Allow brownies to chill in the fridge overnight or for several hours before slicing to get clean, sharp edges.