Matcha Brownies
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!
Servings: 16 brownies
Calories: 323kcal
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 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 vanilla and the eggs, whisking after each egg. Whisk in the dry ingredients until just combined. Avoid overmixing. Stir in the chocolate chips.
- 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 33-38 minutes until a toothpick when inserted in the center comes out with just a few wet crumbs on it (it won't be completely clean, but should not covered in batter). Place pan on a wire rack and allow brownies to cool before slicing. Optional: dust some cocoa powder or matcha powder over the batch of cooled brownies before slicing.
Notes
Matcha powder: I recommend using the best quality matcha you can afford. I use this culinary grade matcha powder.
Green color: Use white chocolate to let the matcha color shine through. For a mossy color, use a combination of white chocolate and semi-sweet chocolate. For more traditional looking brownies, use dark or semi-sweet chocolate.
Chocolate: Chopped semi-sweet or dark chocolate can be used in place of the white chocolate. You can also use a combination of semi-sweet and white chocolate.
Chocolate chips: Use regular or mini chocolate chips or chopped chocolate. Use Semi-sweet, white chocolate, or dark chocolate chips.
Don't overmix or overbake: Stop mixing as soon as all the dry ingredients are incorporated. Keep in mind the brownies will continue to cook slightly when out of the oven, so do not over bake them.
Storage: Store leftovers in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days. To freeze, wrap brownies with two layers of plastic wrap and place them in a freezer storage bag in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
Serving: 1brownie | Calories: 323kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 100mg | Potassium: 133mg | Fiber: 1g | Sugar: 31g | Vitamin A: 366IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 2mg
