Matcha Brownies

Up close of someone grabbing a matcha brownie from a stack.

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.

Course Dessert, Snack

Cuisine Asian Fusion

Keyword matcha brownies, matcha brownies recipe, matcha dessert, matcha recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 320kcal

Author Megan

Equipment

1 8x8 Baking Pan

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.

Nutrition