These are by far the best matcha brownies you will find on the internet. These matcha brownies are incredibly moist, have the perfect fudge texture, and are packed with a deep rich matcha flavor.
If you are looking for the perfect, fudgy yet not too dense, moist, and addicting matcha brownies recipe look no further. I got you. These matcha brownies taste as though the matcha gods sent them to us from the stars. They are just the right amount of sweetness and filled with a rich earthy, matcha flavor. These matcha brownies will 100% satisfy your matcha cravings.
If you couldn’t tell, I am a matcha addict. I love adding matcha powder to cookies, cakes, and pastries to see if it pairs well. This matcha brownies recipe is my latest matcha creation and by far my newest favorite. If you are a matcha lover like me, be sure to check out my matcha madeleines, matcha nama chocolate, matcha tiramisu, and my matcha checkerboard cookies!
Table of Contents
What are matcha brownies?
Imagine if matcha powder and brownies had a baby. A matcha brownie is basically just that. It is a matcha version of a brownie minus all the cocoa powder. A matcha brownie is made with melted white chocolate and matcha powder. It has the same fudgy texture as a brownie but has a matcha flavor profile instead of chocolate.
🍽 Kitchen Equipment
- Kitchen Scale: using a kitchen scale will always yield a more accurate bake than using measuring cups. I highly recommend using one. This cute pink kitchen scale has helped me accomplish so many perfect bakes.
- Nesting Mixing Bowls: glass nesting bowls are a kitchen staple when it comes to baking. They allow you to lay out all your measured ingredients which makes the baking process so much easier. My duralex glass nesting bowls have been a life saver for me, they are easy to use, heatproof, durable and dish washer safe.
- 8x8 baking pan: this recipe will yield enough batter for a square 8x8 inch baking pan. You can use a larger 9x9 inch or 9x13 pan for a thinner brownie or simply double the recipe.
- Electric Hand Mixer or Whisk: you will need either an electric hand mixer or whisk to whisk up the eggs and sugar so they are light and fluffy. I recommend using an electric hand mixer for even mixing and ease in getting the eggs to thicken.
- Rubber Spatula: you will use a rubber spatula to fold the wet and dry ingredients together.
🛒 Ingredients
The ingredients for this recipe are super simple and easy to find. You can find all of these ingredients at your local grocery store. You can find matcha powder online at your local Japanese grocery store.
- Unsalted Butter: opt for unsalted butter so that you can control the amount of salt in your brownies. You can use salted butter and omit the additional salt.
- White Chocolate: adds the fudgy texture of the brownies and brings out the flavor of the matcha. Opt for high quality white chocolate melting chips for best results such as Godiva or Callebaut white chocolate chips.
- All-purpose flour: the flour creates the base crumb of the brownies. This will give it the subtle cake texture.
- Matcha powder: When using matcha powder, ensure that you are using the best culinary or ceremonial grade matcha powder that you can find. I love using Matcha bar, Matcha Bloom or Junbi matcha. I used ceremonial grade matcha for a deeper and richer matcha flavor with a more brilliant green color.
- Baking Powder: a tiny touch of baking powder will aid in the rise of these matcha brownies so they are fudgy and not overly dense.
- Salt: balances out the sugar and brings out the flavor of the other ingredients.
- Large Eggs: binds the ingredients together, aid in the rise and create a rich texture to the matcha brownies.
- Granulated Sugar: adds sweetness to the brownies and give the brownies their beautiful crinkly top.
- Brown Sugar: adds a hint of molasses and moisture as well as sweetness to the brownies.
- Vanilla Extract: adds a bit of warmth to the flavor.
📝 How To Make Matcha Brownies
Making these matcha brownies is really easy! All you need to do is closely read the instructions and the tips and tricks below to make the best matcha brownies.
- Prepare the oven and pan. Preheat the oven to 350°F (176°C). Line an 8x8 inch pan with butter and parchment paper.
- Melt the butter and white chocolate. In a heatproof bowl that rests in your saucepan without touching the water (double boiler), on medium high-heat melt the butter and white chocolate until smooth, mixing periodically with a spatula. Set aside to cool slightly.
- Combine egg, sugar and vanilla. In a separate large bowl, using a hand mixer or whisk, beat together the eggs, granulated sugar, brown sugar, and vanilla until thick and pale .
- Combine wet ingredients. While mixing on low, slowly pour in the cooled melted white chocolate mixture into the egg mixture and whisk until well combined.
- Combine the dry ingredients. In a medium sized bowl, whisk together the flour, matcha powder, baking powder, and salt until combined.
- Sift the dry into the wet ingredients. Sift the flour mixture into the wet mixture. Then fold with a rubber spatula until well combined.
- Bake. Pour the batter into the prepared pan, smooth it out with a spatula. Tap the pan on the counter a few times for an extra fudgy brownie. Bake at 350°F (176°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool. Allow the brownies to cool on the counter for at least 15 minutes before removing from the pan onto a wire rack to cool completely. Slice when cooled.
⭐️ Tips for the Best Fudgy Matcha Brownies
- Measure your dry ingredients with a scale. I will say this for every bake. The most accurate method of measuring ingredients is with a scale. That will yield the exact flavor that I have envisioned. 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. Since these are matcha brownies, matcha is the key ingredient. Make sure to use a high quality culinary or ceremonial grade matcha for the best flavor and color. A lower quality matcha will be more bitter and brown in comparison to a more vibrant green.
- Sift the flour and matcha powder. Matcha powder and flour tends to clump up easily. It is best to sift them both before adding them to the wet ingredients to avoid lumps.
- Beat the eggs and sugar until thick and frothy. The act of beating the eggs and sugar incorporates air into the brownies making them lighter and not overly dense.
- Make sure the white chocolate is cooled before mixing. If you add hot white chocolate to the eggs it may curdle the eggs and create scrambled eggs. Make sure the white chocolate is cooled to room temperature before mixing.
- Make sure the matcha brownie is chilled completely before slicing. Since this recipe yields an ultra fudgy matcha brownie, you will only get clean cuts if the brownie is completely cooled.
💬 Frequently Asked Q’s & A’s
Of course! These are your matcha brownies, you can add white, milk, or dark chocolate chips to the batter if you’d like. You can also top them with nuts, more matcha powder, drizzle on white chocolate.
Yes! You can wrap these matcha brownies before you slice them in foil and store them in an airtight freezer-proof container for up to 3 months. Before serving, thaw them in the refrigerator overnight before slicing.
Make sure the brownies have cooled completely. Then make sure your knife is sharpened and dip it in boiling hot water and dry it before each slice. Clean, and reheat the knife between each slice.
🥡 Storage Instructions
You can store these fudgy matcha brownies in an airtight container in the refrigerator for up to 1 week. Alternatively, you can store them in an airtight freezer-proof container in the freezer for up to 3 months. They can be stored on the counter for 2-3 days at room temperature.
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👩🏻🍳 Recipe
Matcha Brownies
Equipment
Ingredients
- ½ cup (113 g) unsalted butter
- ½ cup (120 g) white chocolate chips
- 1 cup (130 g) all-purpose flour
- 2 tablespoon (10 g) matcha powder
- ¼ teaspoon baking powder
- ½ teaspoon (3 g) salt
- 3 large eggs room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar tightly packed
- 1 teaspoon (5 g) vanilla extract
Instructions
- Prepare the oven and pan. Preheat the oven to 350°F (176°C). Line an 8x8 inch pan with butter and parchment paper.
- Melt the butter and white chocolate. In a heatproof bowl that rests in your saucepan without touching the water (double boiler), on medium high-heat melt the butter and white chocolate until smooth, mixing periodically with a spatula. Alternatively, you can melt the butter and chocolate in the microwave in 15 second increments, mixing in between every 15 seconds until melted. Set aside to cool slightly.
- Combine egg, sugar and vanilla. In a separate large bowl, using a hand mixer or whisk, beat together the eggs, granulated sugar, brown sugar, and vanilla until thick and pale about 5 minutes on medium speed or 10 minutes by hand.
- Combine wet ingredients. While mixing on low, slowly pour in the melted white chocolate mixture into the egg mixture and whisk until well combined.
- Combine the dry ingredients. In a medium sized bowl, whisk together the flour, matcha powder, baking powder, and salt until combined.
- Combine dry and wet ingredients. Sift the flour mixture into the wet mixture. Then fold until well combined.
- Bake. Pour the batter into the prepared pan, smooth it out with a spatula. Tap the pan on the counter a few times for an extra fudgy brownie. Bake at 350°F (176°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean with a few sticky crumbs.
- Cool. Allow the brownies to cool on the counter for at least 15 minutes before removing from the pan onto a wire rack to cool completely. Slice when cooled.
Notes
- Measure your dry ingredients with a scale. I will say this for every bake. The most accurate method of measuring ingredients is with a scale. That will yield the exact flavor that I have envisioned. 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. Since these are matcha brownies, matcha is the key ingredient. Make sure to use a high-quality culinary or ceremonial grade matcha for the best flavor and color. Lower-quality matcha will be more bitter and brown in comparison to a more vibrant green.
- 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.
- Beat the eggs and sugar until thick and frothy. The act of beating the eggs and sugar incorporates air into the brownies making them lighter and not overly dense.
- Make sure the white chocolate is cooled before mixing. If you add hot white chocolate to the eggs it may curdle the eggs and create scrambled eggs. Make sure the white chocolate is cooled to room temperature before mixing.
- Make sure the matcha brownie is chilled completely before slicing. Since this recipe yields an ultra fudgy matcha brownie, you will only get clean cuts if the brownie is completely cooled.
Judy
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.
takestwoeggs
We're so glad you enjoyed them! We can't wait for you to share this recipe with more matcha lovers.
Karen
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! 🙂
takestwoeggs
We're so happy you loved them!
Kristine
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 🙂
Kristine
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!
takestwoeggs
I am so happy that you loved these brownies!
Dakota
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:)
takestwoeggs
I'm so glad you loved them! Hopefully you get the change to share them with friends and family too 🙂
-Megan
Han
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.