These matcha brownies are mega chewy, fudgy green tea brownies with chunks of white chocolate throughout. They are easy to make with crisp, crunchy edges and soft, gooey centers that melt in your mouth!
WHAT IS MATCHA?
Matcha is a Japanese green tea powder that's made from high-quality, specially grown tea leaves that are ground into a very fine, vibrant green powder. It can be used to make tea, lattes, smoothies, and works great in a lot of baking recipes.
Matcha powder comes in either culinary or ceremonial grade. Ceremonial grade is considerably more expensive and is ideal for drinking. Culinary grade matcha is slightly more bitter and is recommended for baking, but feel free to use either one for this recipe!
INGREDIENTS FOR MATCHA BROWNIES
- Matcha powder: Matcha powder is available at most grocery stores or online. When choosing a brand, check to make sure matcha is the only ingredient.
- All-purpose flour: Measure the flour by lightly spooning into your measuring cup and then leveling off the top. Don't pack the flour down or your brownies make turn out more cake-like.
- Salt
- Butter: Unsalted. If all you have is salted butter leave out the added salt in the recipe.
- White chocolate: Chopped or chocolate chips. Half of the chocolate is melted and stirred into the batter and the rest is folded into the batter before baking.
- Granulated & brown sugar: Using both sugars makes the brownies extra gooey because of the molasses in the brown sugar.
- Eggs + extra egg yolks: Adding extra egg yolks makes the brownies even more fudgy and chewy. Whisking the eggs vigorously is key for brownies with crackly tops!
- Vanilla extract: For flavor.
HOW TO MAKE MATCHA BROWNIES
1. Preheat your oven to 350°F and line a 9 x 13" rectangular cake pan with parchment paper. Leave a little extra on the sides to make removing the brownies from the pan easier.
2. Add the butter and half of the white chocolate to a microwave safe bowl. Microwave in 30-second intervals, stirring between, until melted and smooth. Set aside to cool slightly.
3. In a large bowl, use an electric mixer or a whisk to vigorously mix the eggs, egg yolks, and both sugars until well combined and pale yellow. Add the cooled melted white chocolate/butter mixture and vanilla extract and mix until smooth.
4. Add the flour, matcha powder, and salt, mix until the batter is smooth.
5. Fold in the remaining chopped white chocolate or white chocolate chips and spread the matcha brownie batter evenly in the prepared pan.
Bake for 30-35 minutes, depending on how gooey you want them to be in the center. A toothpick should come out clean or with a few cakey crumbs attached.
The brownies will be very soft and gooey at first and then continue to cook and set as they cool. Leave them in the pan for at least 30 minutes before trying to remove them.
Once cooled, remove from the pan and use a sharp knife to cut the brownies into squares. Rinse and wipe the knife clean between each slice.
HOW TO STORE MATCHA BROWNIES
Once cut into squares, store the brownies in an airtight container and keep at room temperature for 2-3 days. To store brownies uncut and still in the pan, let cool and then wrap the pan well with plastic wrap. The brownies will stay fresh at room temperature for up to 4 days. You can also freeze the brownies for up to 3 months.
MORE BROWNIE RECIPES:
📖 RECIPE
Matcha Brownies
Equipment
- 9 x 13" cake pan
Ingredients
- 1 and ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons matcha powder
- ¾ cup (1.5 sticks) unsalted butter
- ¾ cup (4.5 ounces) white chocolate, chopped or chocolate chips
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1 and ½ teaspoon vanilla extract
- ¾ cup (4.5 ounces) white chocolate, chopped or chocolate chips
Instructions
- Preheat your oven to 350°F. Line a 9x13" rectangular cake pan with parchment paper. Leave an overhang to make removing the brownies easier.
- Whisk the flour, salt, and matcha powder in a medium bowl and set aside.
- Add the unsalted butter and ¾ cup white chocolate (chopped or chocolate chips) to a clean, dry bowl. Microwave in 30-second intervals until melted, stirring between. Set aside to cool slightly.
- In a large bowl, use an electric mixer or vigorously whisk by hand the brown sugar, granulated sugar, eggs, and egg yolks. The mixture should be well combined and pale yellow in color. Add the cooled melted chocolate/butter mixture, vanilla extract, and whisk until smooth. Whisk in the dry ingredients.
- Fold in the remaining ¾ cup white chocolate (chopped or chocolate chips) and use a spatula to spread the batter out evenly in the prepared pan.
- Bake in the preheated oven for 30-35 minutes. They should be crispy and golden brown on top and a toothpick should come out mostly clean or with a few cakey crumbs attached.
- Let the brownies cool completely in the pan for at least 30 minutes before removing and slicing. They will be very soft and gooey at first and continue to cook and set as they cool.
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