These matcha brownies are gooey, chewy and super delicious! They are filled with sweet white chocolate and earthy matcha green tea powder. They are packed with chocolate chips and are a super easy and fun recipe that everyone loves!
This matcha brownies recipe makes rich, gooey and chocolatey brownies. The combination of sweet chocolate and matcha green tea powder is incredibly delicious.
These chocolate matcha brownies are made with white chocolate and matcha. White chocolate adds a sweet, yummy flavor. Since white chocoalte is light in color, it lets the bright green color of green tea powder really shines through!
For more brownies recipes, try my cookie dough brownie recipe and cheesecake brownie recipe.
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Why You’ll Love This Recipe
- This recipe is so simple. Anyone can make these brownies!
- The delicious taste of the matcha with the melted chocolate will keep you coming back for more.
- Matcha powder gives these brownies a fun, naturally vibrant green color and a lovely, unique taste.
Ingredient Notes
Here are some useful notes on 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.
- Vanilla extract: For flavor.
- 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: Salt enhances the flavor of these brownies. It also helps to balance out the sweetness. I like to use fine sea salt.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- 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.
Step by Step Instructions
Here are the directions on how to make and bake these matcha white chocolate brownies.
Step 1: Combine the chopped chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Stir until it melts.
Step 2: Remove bowl from heat and whisk the sugar in. Add the eggs, whisking after each egg.
Step 3: 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: Stir in the chocolate chips.
Step 5: Bake 30-35 minutes until a toothpick when inserted in the center comes out clean and with only a few crumbs
Step 6: 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.
Expert Tips
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.
Recipe FAQs
Matcha is a powder made from ground green tea leaves.
Yes! Matcha is full of vitamins and antioxidants.
Matcha is rich, complex and somewhat bitter. I love it because it has such a distinct, unique taste.
Matcha adds a stunning color and an amazing depth of flavor to baked goods. It is earthy and slightly bitter. It goes well with lots of other flavors such as chocolate, vanilla, and citrus.
Storage
Room Temperature: Store these matcha chocolate brownies in an airtight container. Store at room temperature for 2-3 days.
Refrigerator: Store brownies in an airtight container for up to 5 days in the refrigerator.
Freezer: To freeze, wrap these brownies with two layers of plastic wrap and place them in a freezer storage bag. Label the bag with the date and “matcha brownies.” You can freeze them as individual pieces or as the whole pan tightly wrapped for up to 3 months. Thaw in the refrigerator overnight.
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Matcha Brownies
Ingredients
- 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
Instructions
- 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 white 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 cocoa and salt, then fold in the flour 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.
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