Fudgy Matcha Brownies with White Chocolate are a delicious treat featuring rich matcha green tea sweetened with white chocolate. These matcha brownies have crisp, chewy edges and a gooey fudgy center, and are made in one bowl in just 45 minutes! The combination of flavors is perfectly balanced and a fun alternative to traditional brownies.
We love chocolate and are always looking for ways to combine chocolate with new flavors. We found that these matcha brownies hit the nail on the head by providing both classic chocolatey goodness and unique matcha flavoring. These matcha brownies are a hit with our neighbors and and we know you will enjoy them too.
About these Brownies
- Taste - Matcha's signature earthy taste pairs seamlessly with the light white chocolate to provide a uniquely flavored matcha and chocolate combination.
- Texture - These fudgy brownies are crispy on the outside and gooey on the inside.
- Effort - Despite the unique flavors, this brownie recipe only requires standard baking steps and techniques. Just mix the ingredients together then pop them in the oven.
- Time - It takes just 10 minutes to grease or line the pan and mix the ingredients together. Then about 30 minutes to bake the brownies.
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What is Matcha?
Matcha green tea is made by taking young tea leaves and grinding them into a green powder. Since it is 100% green tea leaves, it is much more concentrated than regular green tea and as a result has a much stronger green tea flavor. It is traditionally used in Japanese tea ceremonies.
Ceremonial grade matcha is subtle flavor and intended to be consumed after being whisked with hot water. On the other hand, culinary grade matcha is stronger and more bitter, and is designed to be added to baked goods, lattes, and ice cream.
For this recipe, we recommend culinary grade matcha because it's less expensive and has a delicious matcha flavor.
Ingredients
- Unsalted Butter - Butter adds richness and moisture to the brownies.
- White chocolate - White chocolate adds a sweet chocolate flavor to the brownies without overpowering the matcha.
- Matcha powder - Matcha powder is Japanese crushed green tea leaves. It has a distinct earthy, sweet flavor. It comes in a variety of grades for cooking and drinking.
- Granulated sugar - Granulated sugar adds a crisp crust to the brownies and helps create the shiny brownie top.
- Brown sugar - Brown sugar makes the brownies fudgy and tender.
- Sea salt - Sea salt balances the sweetness from the sugar and enhances the flavors of the ingredients.
- Eggs - Eggs ensure that the brownies will be moist and binds the ingredients together.
- Vanilla extract or vanilla bean paste - Vanilla extract adds complexity and sweetness to the brownies. For a stronger vanilla flavor, use vanilla bean paste.
- All-purpose flour - All-purpose flour is the foundation for these matcha brownies.
- Confectioner's sugar - Powdered Sugar for dusting adds a sweet final touch.
See recipe card for quantities.
Substitutions
- Gluten-free - use gluten-free all-purpose flour to make these cookies gluten-free. We recommend this gluten-free flour for the best results.
- Hojicha powder - use hojicha powder instead of matcha powder for a rich hojicha tea flavor.
Variations
- Deluxe - Add semi-sweet or white chocolate chips or drizzle melted semi-sweet or white chocolate on top of the brownies for extra chocolate flavor.
- Nuts - Add ½ cup chopped macadamia nuts or walnuts to the recipe for a rich and nutty crunch.
- Soft and gooey - If you want the brownies extra soft and gooey, take the brownies out a couple minutes early.
- Ice cream - Enjoy these matcha chocolate brownies with vanilla bean ice cream or your other favorite ice cream for extra deliciousness.
Instructions
- Prepare pan - Heat oven to 350°F. Grease an 8x8 square cake pan with butter or line with parchment paper with overhang on the sides. The extra parchment paper will help you lift the brownies out of the pan once finished.
- Melt butter and chocolate - Place butter in a sauce pan and melt the butter, or microwave it in a microwave safe bowl for 20 seconds or until melted. In a large bowl, add chopped white chocolate and matcha powder. Add the hot butter to the bowl and use a silicone baking spatula or whisk to mix the ingredients.
- Whisk ingredients - Using a hand mixer or a whisk, whisk in the sugar until completely combined and dissolved. Add eggs and vanilla and whisk thoroughly. Add in the flour and salt and whisk just until combined. Pour the batter into the prepared pan.
- Bake batter - Cover the cake pan with aluminum foil and bake the brownies for 15 minutes. Remove the foil and bake the brownies for an additional 20-25 minutes.
- Cool and slice - Remove the brownies from the oven and allow them to cool for 10 minutes. Remove the brownies from the cake pan and use a sharp knife to cut the brownies into thirds. Dust with matcha powdered sugar and enjoy.
Pro tip - Make sure the sugar is completely dissolved in the butter and the eggs are whisked thoroughly before adding the flour. The moisture from the butter and the eggs dissolves the sugar and creates a thin glossy top of the brownies.
Recipe FAQs
Yes! We have found that matcha tastes best with white chocolate since white chocolate has the rich chocolate flavor but doesn't overpower the matcha. In this recipe, we only use matcha powder and not cocoa powder to ensure that the matcha flavor shines bright. If you want to add extra punctuations of chocolate, you can drizzle melted chocolate on top of the brownies or add chocolate chips.
You can use any grade of matcha for these brownies, but culinary is the most economical and offers a rich matcha flavor.Â
You can buy matcha at Japanese markets, like Mitsuwa or Nijiya, some common chain grocery stores, and online retailers, including Matcha Bloom (use code KAT for 10% off).
Baking soda and powder lift up the brownies and make them cakey. We don't use baking powder or baking soda in this recipe because we want the brownies to be gooey and chewy, not cakey.
You can tell that the brownies are done cooking when the center still jiggles slightly and the edges of the brownie begin to get crisp and pull from the side of the pan. The top of the brownie will look matte and have a shiny top.
Equipment
This easy matcha brownie recipe requires common kitchen essentials. You will need a mixer or whisk, mixing bowl, baking spatula, 8×8 baking pan, chefs knife, cutting board, and parchment paper.
Storage
Store leftover chocolate matcha brownies in an air-tight container or cover the 8x8 cake pan with foil. The air-tight container or foil retains the chocolate brownies' moisture. You can enjoy them for up to 3 days. To reheat the brownies, put individual brownies in the microwave for 15 seconds or warm them in the oven at 250°F (or "warm" setting) for a few minutes.
You can also freeze these brownies for up to 2 months. In order to freeze them, let the brownies reach room temperature then take them out of 8x8 cake pan and place them into a freezer safe storage bag. When you want to enjoy the brownies, thaw them in the fridge or on the counter then warm them.
Top tips
- Be careful to not over bake the brownies. This ensures that the brownies have a fudgy center.
- To make the brownies shiny, make sure the sugar is completely dissolved in the hot butter before adding the flour.
- For easy removal, line the cake pan with parchment paper. Once the brownies cool, use the edges of the parchment paper to lift the brownies up and out of the pan.
Related Recipes
Check out our other matcha recipes and yummy sweets:
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Fudgy Matcha Brownies
Equipment
- 1 whisk
- 1 hand mixer optional
Ingredients
Matcha Brownies
- ½ cup unsalted butter 1 stick
- 4 oz white chocolate chopped
- 1 tablespoon matcha powder
- ¾ cups granulated sugar
- ¼ cups dark brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- ½ teaspoon sea salt
- 1 cup all-purpose flour
For Serving (Optional)
- 1 tablespoon powdered sugar
- ¼ teaspoon matcha powder
Instructions
- Prepare pan - Heat oven to 350°F. Grease an 8x8 square cake pan with butter or line with parchment paper with overhang on the sides. The extra parchment paper will help you lift the brownies out of the pan once finished.
- Melt butter and chocolate - Place butter in a sauce pan and melt the butter, or microwave it in a microwave safe bowl for 20 seconds or until melted. In a large bowl, add chopped white chocolate and matcha powder. Add the hot butter to the bowl and use a silicone baking spatula or whisk to mix the ingredients. If the white chocolate does not completely melt, microwave the mixture for a few seconds and mix again until the ingredients are smooth and combined.½ cup unsalted butter, 4 oz white chocolate, 1 tablespoon matcha powder
- Whisk ingredients - Using a hand or stand mixer or a whisk, whisk in the sugar until completely combined and dissolved. Add eggs and vanilla and whisk thoroughly. This step is important as it gives the brownies its shiny top. Add in flour and salt and whisk just until combined. Pour into the prepared pan.¾ cups granulated sugar, ¼ cups dark brown sugar, 2 large eggs, 2 teaspoons vanilla extract or vanilla bean paste, 1 cup all-purpose flour, ½ teaspoon sea salt
- Bake batter - Cover the cake pan with aluminum foil and bake the brownies for 15 minutes. Remove the foil and bake the brownies for an additional 20-25 minutes. Use a toothpick to test the center of the brownies. If the toothpick has wet batter, continue to cook the brownies, checking every couple of minutes. If the toothpick comes out almost clean, the center still jiggles slightly, and the edges of the brownie pull from the side of the pan, then the brownies are done cooking.
- Make the matcha powdered sugar (optional) - While the brownies bake, make the matcha powdered sugar. In a small bowl, mix a tablespoon of powdered sugar and a ¼ teaspoon of matcha powder together until combined. Set aside.¼ teaspoon matcha powder, 1 tablespoon powdered sugar
- Cool and slice - Remove the brownies from the oven and allow them to cool for 10 minutes. Remove the brownies from the cake pan and use a sharp knife to cut the brownies into thirds. Dust with matcha powdered sugar and enjoy.
Notes
- Be careful to not over bake the brownies. This ensures that the brownies have a gooey fudgy center.
- To make the brownies shiny, make sure the sugar is completely dissolved in the hot butter before adding the flour.
- For easy removal, line the cake pan with parchment paper. Once the brownies cool, use the edges of the parchment paper to lift the brownies out of the pan.
- Store leftover brownies in an air-tight container or cover the cake pan with foil. This retains the chocolate brownies' moisture. You can enjoy them for up to 3 days. To reheat the brownies, put individual brownies in the microwave for 15 seconds or warm them in the oven at 250°F (or "warm" setting) for a few minutes.
- You can also freeze these brownies for up to 2 months. In order to freeze them, let the brownies reach room temperature then place them into a freezer safe storage bag. When you are ready to enjoy the brownies, thaw them in the fridge or on the counter then warm them.
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