Matcha brownies are delicious fudgy green tea brownies with chunks of white chocolate throughout. They are perfectly crisp and chewy on the edges with soft, gooey centers that melt in your mouth!
¾cup(4.5 ounces) white chocolate, chopped or chocolate chips
¾cupbrown sugar, packed
¾cupgranulated sugar
3largeeggs
2large egg yolks
1 and ½teaspoonvanilla extract
¾cup(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.
Notes
Brownies taste best the same day they're made and stay fresh in an airtight container for 2-4 days.