These matcha brownies are made with sweet white chocolate and earthy matcha green tea powder. This recipe is super easy to whip up without a mixer and everyone loves these chewy, delicious brownies!
This matcha brownies recipe makes rich, gooey and chocolatey brownies. The combination of sweet chocolate and matcha green tea powder is incredibly delicious.
I love the earthy flavor and color of matcha and matcha. Sweet white chocolate really compliments the flavor of the matcha. White chocoalte is also light in color and lets the green color of green tea powder shine through!
Why You’ll Love This Recipe
- You don’t need any special equipment to make these brownies. You don’t even need an electric mixer!
- The delicious combination of the matcha with the melted chocolate will keep you coming back for more.
- Matcha powder gives these brownies a vibrant green color and a unique taste.
Here are some useful notes on some of the ingredients needed to make this matcha brownie recipe.
- Butter: I recommend using unsalted butter. Chop the butter before melting it with the chocolate. Chopped butter will melt faster.
- White chocolate: Use good quality white chocolate for these white chocolate matcha brownies. I like Lindt and Bakers. Chop the chocolate before melting it with the butter.
- Granulated sugar: Granulated sugar sweetens the brownies and makes them extra moist.
- Brown sugar: Use light or dark brown sugar. Brown sugar makes these brownies extra fudgy and chewy. Make sure the brown sugar is fresh.
- Eggs: You will need 3 large, room temperature eggs.
- Chocolate chips: Chocolate chips definitely make these brownies more delicious. Use regular or mini semi-sweet chocolate chips.
- Flour: I use all-purpose flour.
- Matcha powder: Matcha is powdered green tea powder. It gives this matcha brownie recipe its vibrant green color. It has a very unique, earthy flavor and tastes so good with the chocolate chips. I recommend using the best quality matcha you can afford. I use this culinary grade matcha powder. Use leftover matcha to make my matcha sugar cookies or treat yourself to a matcha latte.
- Salt: I like to use fine sea salt.
See recipe card below for a full list of ingredients and measurements.
- To make matcha brownies without white chocolate, use chopped semi-sweet or bittersweet chocolate. The brownies will not be green, but they will still be delicious!
- Swap in dark chocolate chips or white chocolate chips in place of semi-sweet.
- To elevate the flavor of these green tea brownies, brown the butter. Check out my brown butter brownie recipe for directions on how to brown butter.
- Dust the cooled batch of brownies with cocoa powder before slicing. It makes them a little prettier and adds an extra type of chocolate.
- Use a 1:1 gluten free flour if you’re gluten-free. I like Bob’s Red Mill or King Arthur Flour.
- I have not made these without eggs. For a delicious vegan brownie recipe, try this recipe for vegan brownies.
Here are the directions on how to make and bake these matcha white chocolate brownies.
Step 1: (Picture 1 above) Combine the chopped chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Stir until it melts.
Step 2: (Picture 2 above) Remove bowl from heat and whisk the sugar in. Add the eggs, whisking after each egg.
Step 3: (Picture 3 above) In a medium sized mixing bowl, whisk to combine the flour, matcha powder and salt. Use a spatula to fold the dry ingredients into the wet ingredients. Avoid overmixing.
Step 4: (Picture 4 above) Stir in the chocolate chips.
Step 5: (Picture 5 above) Bake 30-35 minutes until a toothpick when inserted in the center comes out clean and with only a few crumbs
Step 6: (Picture 6 above) Allow brownies to cool completely before slicing. Dust cooled brownies with cocoa powder for decoration and a touch of extra chocolate flavor.
Hint: Keep in mind the brownies will continue to cook slightly when out of the oven, so do not over bake them.
Tip #1: Spoon the flour into your measuring cup. If you dredge the measuring cup into the flour, the flour will become compact. This can lead to dry brownies.
Tip # 2: Use a light colored metal pan. I wouldn’t recommend using a glass pan or a dark colored pan for brownies.
Tip #3: Use a long, sharp knife to cut brownies. Do not use a serrated knife. For best results run the knife under hot water and wipe the knife clean after each cut.
Matcha is a powder made from ground green tea leaves.
Matcha is rich, complex and somewhat bitter. I love it because it has such a distinct, unique taste.
Store matcha brownies in an airtight container at room temperature for 3 days or in the refrigerator for 5 days. To freeze, wrap brownies with plastic wrap and place them in a freezer storage bag. Freeze for up to 3 months. Thaw in the refrigerator overnight.
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- 10 tablespoons unsalted butter
- 7 ounces white chocolate
- 3 large eggs room temperature
- 1 cup granulated sugar
- ½ cup brown sugar light or dark, packed
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 2 tablespoons matcha powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- unsweetened cocoa powder optional, for dusting
- In a medium sized bowl, whisk to combine the flour, matcha powder and salt.
- Line and lightly butter an 8 x 8 inch square pan with parchment paper leaving enough to hang from the sides. Preheat oven to 350 degrees F.
- Place chopped chocolate and butter in a large heatproof bowl set over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. Stir the mixture as it melts. Remove bowl from heat and whisk the sugar in.
- Add the eggs, whisking after each egg. Whisk in the dry ingredients until just combined. Avoid overmixing.
- Pour the brownie batter into the pan and use a spatula or offset spatula to evenly spread out the brownies and smooth out the top. Bake 30-35 minutes until a toothpick when inserted in the center comes out clean and with only a few crumbs. Place pan on a wire rack and allow brownies to cool before slicing. Optional: dust some cocoa powder over the batch of cooled brownies before slicing.