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Prep 20 minutesmins
Cook 30 minutesmins
Total 50 minutesmins
These are by far the best fudgy matcha brownies recipe, made for my fellow matcha lovers. They have the perfect crinkled crust, a moist fudgy center, are not too sweet, and are packed with a deep matcha flavor.
If you are looking for the most perfect, fudgy, moist matcha brownies with a shiny, crinkled top, this recipe was made for you. They have just the right balance of sweetness and are filled with a rich, earthy matcha flavor. These brownies will 100% satisfy your matcha cravings.
This matcha dessert is so easy to make with only a handful of ingredients. For the best brownies, I recommend using high-quality ceremonial matcha for its flavor and color.
Imagine if matcha and a brownie had a baby. A matcha brownie is basically just that. It is a matcha version of a brownie minus all the cocoa powder. This recipe uses melted white chocolate, butter, brown sugar, granulated sugar, salt, all-purpose flour, and ceremonial-grade matcha powder. It is packed with a rich, earthy, matcha green tea flavor.
You can find all the ingredients for this matcha brownie recipe at your local grocery market. Full measurements and links to everything I used are in the recipe card below.
Unsalted Butter: allows you to control your salt. Butter also responsible for the overall flavor, fudgy texture.
White Chocolate Chips: adds a sweet, fudgy, melt in your mouth, indulgent brownie texture without taking away from the matcha flavor.
All-purpose flour: creates the backbone structure that holds the brownies together and gives it that subtle chew.
Matcha powder: I used ceremonial grade matcha for a deeper and richer flavor with a more brilliant green color. However, you can use culinary grade as well.
Salt: enhances the flavors in the brownies.
Large Eggs: they control the texture and are the main rising agent and are also responsible for the signature glossy top.
Granulated Sugar: adds sweetness and helps form that thin, shiny, crinkly crust.
Light Brown Sugar: adds moisture and chewiness for a fudgy brownie texture.
Vanilla Extract: adds a touch of warmth.
Substitutions and Additions
Substitutions
Culinary matcha: for a more affordable alternative.
Gluten free: gluten free flour or almond flour.
White chocolate melting bar: for an even more indulgent brownie, opt for a melting bar instead of chips.
Vegetable oil: instead of butter for a more moist brownie. Could yield less flavor than butter.
Additions
Mix-ins: white, milk, dark chocolate chips, macadamia nuts, walnuts, pecans
Toppings: drizzle of white chocolate, cream cheese swirl, red bean paste, or black sesame paste.
How to Make
Here are the step-by-step instructions for how to make this matcha brownie recipe.
Preheat the oven to 325°F (163°C). Line an 8×8 inch pan with butter and parchment paper.
In a heatproof bowl over a saucepan filled with water, on medium heat melt the butter and white chocolate until smooth, mixing periodically with a spatula. Set aside to cool slightly.
Then add the white sugar and brown sugar and mix the sugar has completely dissolved.
Then add the the eggs one at a time whisking after each egg for about 1-2 minutes by hand or with a hand mixer on medium speed. Whisk until the batter is airy, smooth and shiny. Then whisk in the vanilla until combined.
In a medium-sized bowl, whisk together the flour, matcha powder, and salt until combined.
Sift the matcha flour mixture into the wet mixture. Then gently fold until just combined.
Pour the batter into the prepared pan. Bake the brownies for 24-30 minutes.
Allow the brownies to cool in the pan. Slice when cooled.
Expert Tips
Use a kitchen scale. The most accurate way to measure ingredients for this brownie recipe is with a scale. If you don’t have a scale, fluff your flour with a spoon, carefully drop it into your measuring cup, and level it off. Do NOT pack the flour into the measuring cup.
Use high-quality matcha powder. For the best flavor and color, use high-quality ceremonial-grade matcha. A lower-quality ceremonial matcha will be slightly more bitter and yellowish-green.
Thoroughly mix the sugar. When adding the sugar, thoroughly mix it in until it is fully incorporated. This is key for the crinkled crust.
Mix the eggs one at a time. Slowly beat the eggs into the mixture one at a time, beating until light and airy. This will determine the density of your brownies.
Sift the flour and matcha powder. Matcha powder and flour tend to clump up easily. It is best to sift them both before adding them to the wet ingredients.
Gently fold in the flour. When folding the matcha and flour, mix gently until JUST combined. You want to avoid deflating the air in the batter as much as possible. Avoid overmixing the batter.
Chill completely before slicing. Let the brownies sit in the pan until completely cooled, then remove and slice for the best results.
Storage Instructions
You can store any matcha brownies in an airtight container in the refrigerator for up to 4-5 days.
Freeze: Alternatively, store these green tea brownies in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight, then serve.
Pairing Suggestions
Matcha brownies can be served as dessert or as a snack, pairing well with the following.
Yes! You can wrap these brownies in foil, then slice them and store them in an airtight, freezer-safe container for up to 3 months.
Do I need to sift the matcha powder?
Matcha powder is very fine and tends to clump into small balls. Sifting the matcha powder in the flour prevents these clumps from forming in your batter.
What matcha powder do I use for my brownies?
For this brownie recipe, you can use either culinary or ceremonial-grade matcha. Culinary-grade matcha is more affordable, more bitter and earthy, and yields a more yellowish green color. Ceremonial-grade matcha has a brighter flavor, less bitterness, and a beautiful green color. For this recipe, I used ceremonial-grade matcha for the best flavor and color.
These are by far the best fudgy matcha brownies recipe, made for my fellow matcha lovers. They have the perfect crinkled crust, a moist fudgy center, are not too sweet, and are packed with a deep matcha flavor.
Prepare the oven and pan. Preheat the oven to 325°F (163°C). Line an 8×8-inch pan with butter and parchment paper.
Melt the butter and white chocolate. In a heatproof bowl set over a small pot of water (a double boiler), on medium heat, melt the butter and white chocolate until smooth, stirring periodically with a spatula. Alternatively, you can melt the butter and chocolate in the microwave in 15-second increments, mixing between each 15-second interval until melted. Set aside to cool slightly.
Add the sugar. Then add the white and brown sugar and mix until the sugar is completely dissolved and the mixture looks thick and glossy.
Combine egg and vanilla. Then add the eggs one at a time, whisking after each egg for about 1-2 minutes by hand or on medium speed. Whisk until the batter is airy, smooth, and shiny. Then whisk in the vanilla until combined.
Combine the dry ingredients. In a medium-sized bowl, whisk together the flour, matcha powder, and salt until combined.
Combine dry and wet ingredients. Sift the matcha flour mixture into the wet mixture. Then gently fold until just combined.
Bake. Pour the batter into the prepared pan. Bake for 24-30 minutes or until a toothpick inserted in the center comes out clean with a few sticky crumbs but no wet batter.
Cool. Allow the brownies to cool in the pan on the counter for at least 20 minutes, then remove them from the pan onto a wire rack to cool completely. Slice when cooled.
Such an amazing recipe with a great matcha flavor profile!! I’ve made these brownies a handful of times now and it’s always a crowd pleaser. I tend to mix by hand because I find it hard to not over-mix when using an electric hand mixer, so there were more air bubbles and it came out like a cake instead lol. It was still yummy though. But I’m definitely saving this recipe forever.
Omgggg these matcha brownies are so good! The texture is my favorite for brownies supper fudgy and the overall flavor is amazing. It’s quite different than a regular chocolate brownie which I might actually like these matcha ones more. Only thing is personally I had to put them in for an additional 10 minutes because they were still supper runny in the center. I definitely recommend though if you wnat to try something different:)
These matcha brownies were the best I ever had! It was the perfect amount of sweetness combined with a soft warm consistency in the middle. Will definitely make them again!
Just made this recipe for the first time and I love it! They came out sooo fudgy as promised <3 for me personally, the 10 min whisking by hand was really tiresome, so I’m going to have to delegate it to the electronic whisk from now on. I wasn’t quite able to get it as pale as the picture, but still lighter and fluffier than when I started!
I might want to reduce the sugar next time, it’s just a tad bit sweet for my own taste, but the matcha level is perfect. I also subbed salt for the same amount of miso! (Didn’t really notice a different though) Besides the extensive whisking, it all came together very easily. I did have to bake it a little longer (although I quartered the recipe into a smaller pan) since I baked it in a ceramic pan. This recipe I definitely going to be added to my arsenal of great and reliable recipes 🙂
I followed the your instructions step by step and was very pleased with the outcome! These are one of the best fudgy matcha brownies that I’ve had. I did have to decrease the amount of sugar due to the white chocolate chips in the recipe, but the matcha and sweetness were still balanced. I’m definitely making these again. Thanks for sharing the recipe! 🙂
My sister has been begging me to make her some matcha brownies and I finally made them after seeing this recipe. Totally doable without any special equipment. Hand-whisking the egg and sugar mixture for 10 minutes? No problem – consider it your workout for the day 🙂 It was the right amount of fudgey-ness as the recipe indicated. I didn’t have unsalted butter and did not read the part about omitting the salt but it wasn’t so salty. Since I don’t like super sweet desserts, I used 100g of the white chocolate chips which is a bit less than what the recipe called for. I would definitely make this recipe again as all the ingredients are a staple in my pantry.
Such an amazing recipe with a great matcha flavor profile!! I’ve made these brownies a handful of times now and it’s always a crowd pleaser. I tend to mix by hand because I find it hard to not over-mix when using an electric hand mixer, so there were more air bubbles and it came out like a cake instead lol. It was still yummy though. But I’m definitely saving this recipe forever.
Omgggg these matcha brownies are so good! The texture is my favorite for brownies supper fudgy and the overall flavor is amazing. It’s quite different than a regular chocolate brownie which I might actually like these matcha ones more. Only thing is personally I had to put them in for an additional 10 minutes because they were still supper runny in the center. I definitely recommend though if you wnat to try something different:)
I’m so glad you loved them! Hopefully you get the change to share them with friends and family too 🙂
-Megan
These matcha brownies were the best I ever had! It was the perfect amount of sweetness combined with a soft warm consistency in the middle. Will definitely make them again!
I am so happy that you loved these brownies!
Just made this recipe for the first time and I love it! They came out sooo fudgy as promised <3 for me personally, the 10 min whisking by hand was really tiresome, so I’m going to have to delegate it to the electronic whisk from now on. I wasn’t quite able to get it as pale as the picture, but still lighter and fluffier than when I started!
I might want to reduce the sugar next time, it’s just a tad bit sweet for my own taste, but the matcha level is perfect. I also subbed salt for the same amount of miso! (Didn’t really notice a different though) Besides the extensive whisking, it all came together very easily. I did have to bake it a little longer (although I quartered the recipe into a smaller pan) since I baked it in a ceramic pan. This recipe I definitely going to be added to my arsenal of great and reliable recipes 🙂
I followed the your instructions step by step and was very pleased with the outcome! These are one of the best fudgy matcha brownies that I’ve had. I did have to decrease the amount of sugar due to the white chocolate chips in the recipe, but the matcha and sweetness were still balanced. I’m definitely making these again. Thanks for sharing the recipe! 🙂
We’re so happy you loved them!
My sister has been begging me to make her some matcha brownies and I finally made them after seeing this recipe. Totally doable without any special equipment. Hand-whisking the egg and sugar mixture for 10 minutes? No problem – consider it your workout for the day 🙂 It was the right amount of fudgey-ness as the recipe indicated. I didn’t have unsalted butter and did not read the part about omitting the salt but it wasn’t so salty. Since I don’t like super sweet desserts, I used 100g of the white chocolate chips which is a bit less than what the recipe called for. I would definitely make this recipe again as all the ingredients are a staple in my pantry.
We’re so glad you enjoyed them! We can’t wait for you to share this recipe with more matcha lovers.