matcha brownies

these matcha brownies marry a delicate, crackly top with pockets of melted white chocolate swirled through a soft, fudgy, brown butter matcha brownie base.

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these are the best matcha brownies – soft, delightfully fudgy and swirled with earthy matcha flavour. baked in an 8×8 inch pan for thick, chewy squares with crisp, crackly edges, each matcha brownie is packed with creamy white chocolate and the caramelised notes of browned butter. this one’s for all the matcha lovers <3

why you will love these matcha green tea brownies

• easy recipe – these fudgy matcha brownies are so simple to make and great for bakers of all levels. the hardest thing about this recipe is browning the butter, which is a lot easier than it seems.

• unique flavours – the combination of the earthy, slightly bitter notes of matcha with the sweet white chocolate and the toasted, nutty browned butter offers a unique, complex flavour that elevates a classic brownie into something a bit more sophisticated.

learn how to make these homemade matcha brownies

to make these simple matcha brownies, we’re going to start off by browning our butter and mixing it with white chocolate and matcha powder. we’ll mix these together until the white chocolate and matcha mixture melts into the hot butter. then, set this aside. in another bowl, we’‘ll whisk together eggs, granulated sugar, light brown sugar and vanilla. then, we’ll add the melted white chocolate and brown butter mixture, as well as some flour until a thick matcha brownie batter forms. add some extra white chocolate chips or chunks, then bake until the matcha brownies are fudgy on the inside with a crackly top.

matcha brownies ingredients

• butter – i use salted butter for these matcha brownies (my fave salted butter). you are also welcome to use unsalted butter instead, but you might want to add a little bit of salt to the dry ingredients to balance out the sweetness in these brownies. we’re going to be browning the butter for an extra nutty, caramel-like depth of flavour that will perfectly complement the fudginess of these brownies and the matcha flavor.

• white chocolate – this recipe makes matcha brownies with white chocolate – the white chocolate is used for the base of these brownies as it’s flavour isn’t too strong so the matcha flavour is also able to come through. i like to add a little bit of extra white chocolate to these matcha brownies to make them extra chocolatey! i recommend using a mix of a chopped up chocolate from a bar of white chocolate as well as some white chocolate chips. the chopped chocolate will give you pools of melty chocolate while the chocolate chips give you a little bit of bite.

• matcha green tea powder – we’ll need a small amount of matcha powder to make these japanese matcha brownies – use culinary grade matcha or if you want that vibrant colour in your matcha brownies, ceremonial grade matcha will work best (bear in mind that ceremonial grade matcha is more expensive).

• eggs – this matcha brownies recipe uses 2 large eggs.

• brown sugar – i used a small amount light brown soft sugar for this green tea brownies recipe. you can use light brown sugar or dark brown sugar, bearing in mind that dark brown sugar will have a stronger molasses flavour and make your matcha brownies darker in color. the brown sugar in this matcha brownie recipe helps make them extra chewy and fudgy.

• granulated sugar – this recipe uses a mix of granulated sugar and brown sugar. we’ll be whisking together the eggs and sugars until the sugar dissolves so that we can get that beautiful crackly top!

• vanilla extract – optional, but will add a nice, subtle vanilla flavour.

• flour – we’ll be using plain flour/all purpose flour for this recipe.

tools:

• a pot for browning the butter – we’ll be browning the butter on the stove over medium heat.

• small mixing bowl – we’ll need a small mixing bowl for the brown butter and white chocolate mixture.

• large mixing bowl – we’ll be adding everything to one bowl later on in the recipe so you’ll need a large bowl to fit all of the ingredients in so that it’s easier to mix your matcha brownie batter.

• whisk or hand mixer – we’re going to mix the sugar and eggs together using a whisk or hand mixer until the sugar dissolves. i decided to use a whisk for this recipe. it might take a little longer using a whisk, with a little bit more work and strength, but it will do the job just fine! in fact, using a hand mixer to whip your eggs and sugar actually incorporates more air into the batter, so using a whisk might make your matcha brownies even more fudgy.

• silicone spatula or spoon – this will make it easier to gently fold the dry ingredients into the matcha brownie mix. we want to make sure not to over mix in order to keep these matcha brownies fudgy and chewy, and using a spoon or spatula will make this easier.

• parchment paper or baking paper – lining your baking tray with parchment paper will make it easier to lift the matcha brownies out once they’re done.

• 8×8 inch baking dish – i like to use an 8×8 inch dish for this matcha brownie recipe.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: preheat oven and and grease and line a baking dish for your matcha brownies.

step two: break apart some white chocolate into pieces and add it to a small bowl.

step three: sift matcha powder into the bowl with the white chocolate.

step four: add butter to a pan or pot and heat up over medium heat. keep stirring until golden brown and toasted. you’ll know you’re done when the butter starts to smell toasty and almost caramel-like. (detailed instructions on browning butter in faqs section).

step five: once you’ve browned the butter, add it to the same small bowl that you added the chocolate and matcha powder in, making sure to scrape out all of the toasted milk solids from the bottom of the pan and into the bowl. mix the brown butter, white chocolate and matcha together while the butter is still hot. mix until the chocolate has melted completely and the brown butter, chocolate and matcha are combined into a smooth mixture. then, set this aside.

step six: in another bowl, add 2 large eggs. then, add brown sugar and granulated sugar.

step seven: using a whisk or hand mixer, mix together the eggs and sugars until they are combined, and the sugar dissolves. this will usually take a good few minutes. you’ll know the sugar has dissolved once you feel a little bit of the mixture between your fingers and you can no longer feel the sugar granules. if you find that you can still feel them, go ahead and mix for a little bit longer.

step eight: add vanilla to the egg and sugar mixture and whisk it in.

step nine: add the white chocolate matcha brown butter mixture to the egg and sugar mixture. whisk it in until combined and the matcha brownie batter looks smooth and thick.

step ten: sift flour into the matcha brownie batter. using a spoon or spatula, gently fold the sifted flour in. do not mix too much at this stage as you don’t want to over mix. mix the flour in until just combined, and the flour is no longer visible.

step ten: add the chopped white chocolate and white chocolate chips and fold them into the matcha brownie batter gently.

step eleven: add the matcha brownie batter to your lined baking dish in a smooth and even layer, then place in the oven and bake for 25-30 minutes (baking times will vary depending on your oven and the size of your tray).

step twelve: once you remove the matcha brownies from the oven, let them cool at room temperature for some time before slicing them up or trying to remove them from the pan. they will be too soft and gooey to pick up straight out of the oven, and will continue to cook as they cool in the tray.

step thirteen: once the matcha brownies have cooled, lift them out of the tray, slice up, and let’s eat!

tips and notes

• keep an eye on the butter when browning it – butter can quickly go from nutty and toasted to burnt. keep stirring it as it browns on the stove, and don’t leave it unattended. once the butter starts to smell caramel-like and toasty, and you can see it start to turn a golden colour, remove the pan from the heat.

• if you want to keep this matcha brownies recipe easy and don’t feel like browning the butter, you can always just melt the butter normally and use it like that instead. but i would really recommend browning the butter for that extra depth of flavor as it works so well with the matcha.

• be careful not to over mix the matcha brownie batter. once you add the flour, make sure to gently fold it in using a spoon or silicone spatula, and don’t mix for longer than necessary. over mixing can lead to tough brownies.

• if using unsalted butter instead of salted, i would recommend using about 1/4 tsp of salt to the flour before sifting it in to the matcha brownie batter.

• make sure to use room temperature eggs, as they will combine with the rest of the ingredients easily and give you a smoother batter.

• you can use culinary grade of ceremonial grade matcha for these matcha brownies. while ceremonial grade matcha will give you a better color and appearance, it’s also more expensive and the nuances in flavour will probably be lost in baking. for that reason, culinary grade matcha will also work fine.

• for the melty pools of white chocolate in your matcha brownies, chop up a chocolate bar and add that in the matcha brownie mixture instead of using white chocolate chips.

• feel free to add any other mix ins that you like to your matcha brownies – something like macadamia nuts would work really well with these!

• if you find the matcha brownies too sweet, i would recommend increasing the salt instead of reducing the sugar as the amount of sugar has an impact on the texture of these matcha brownies.

• make sure you preheat the oven so that it’s already hot by the time you place your matcha brownies in the oven. this will ensure that the matcha brownies bake evenly and that they won’t take longer to bake.

• i would recommend using a metal baking pan over a glass or ceramic baking dish as this can affect the baking times. glass heats up more slowly, but retains heat longer so your brownies might take longer to bake, and the edges might cook faster than the centre. use a metal baking pan for more even baking.

• adjust baking time as needed. every oven is different, so i recommend keeping an eye on your matcha brownies as they bake. don’t just bang them in the oven and leave until the designated time is up. it might be a good idea to check the matcha brownies for doneness a few minutes before the recommended baking time. A toothpick inserted into the center should come out with a few moist crumbs attached – the toothpick shouldn’t be completely dry or have wet batter on it. i like to take the brownies out of the oven when they’re very slightly underdone as they will continue to cook as they cool once they’re out of the oven. over baking will result in dry and cakey brownies, which is not what we want.

• once your matcha brownies are out of the oven, they should be too soft to pick up or slice. let them cool slightly at room temperature before trying to slice them or pick them up.

• use a kitchen scale to measure your ingredients. while i add both metric and cup measurements for this recipe, i always recommend using a kitchen scale to weigh out your ingredients for most accurate results.

• if using cups, bear in mind that the cup measurements written for this recipe are based on scooping the flour (as this is what most people tend to do), so they might seem higher than typical flour cup measurements.

• store any leftover matcha brownies in an airtight container at room temperature or in the fridge.

frequently asked questions

1. what is brown butter, and what does brown butter do in brownies ?

   – brown butter is butter that has been cooked until the milk solids are toasted, turn golden brown and develop a nutty, toasty flavour. brown butter adds a very subtle depth and richness to these matcha brownies, giving them a unique flavour that works really well with the matcha.

2. how do i brown the butter for this fudgy matcha brownie recipe ?

   – to brown the butter, start by adding butter to a pan. melt this over medium heat, and stir constantly as the butter melts. the butter will melt and then begin to foam and sizzle. you’ll know the butter has browned when the foam starts to tone down a little and the butter looks golden brown underneath the foam. the butter will start to smell slightly nutty and toasty. once this happens, remove the pot from the heat and pour the brown butter over the white chocolate and matcha powder mixture.

3. can i make these matcha brownies without browning the butter ?

   – if you want to keep these matcha brownies easy and quick, you can absolutely skip browning the butter and just melt it normally instead. i would really recommend browning the butter though, as it adds a really nice, nutty and caramel-like flavour that complements the matcha very well.

4. can i use unsalted butter in this matcha brownie recipe ?

   – yes, you can use unsalted butter. if you use unsalted butter for your brownies instead of salted, i would recommend adding about 1/4 tsp of salt to the flour before sifting it into the brownie batter. you can adjust the amount of salt you add depending on your taste.

5. do i have to use vanilla extract to make these matcha brownies ?

   – the vanilla extract in this matcha brownie recipe is optional. i like the subtle vanilla flavour it gives to the matcha brownies, but if you would prefer not to use it or don’t have it, that’s also completely fine.

6. can i make these matcha brownies without the white chocolate chips or extra chopped chocolate ?

   – you can absolutely omit the extra white chocolate and white chocolate chips in this matcha brownie recipe! i wanted my matcha brownies to be extra rich and chocolatey, but if you would prefer not to add extra chocolate, feel free to leave it out or swap it for any other mix-ins of your choice like chopped nuts or anything else you like.

7. why did my matcha brownies turn into a cake instead of fudgy ?

   – there are a number of reasons why your matcha brownies came out cakey. one reason is baking times. you should take your matcha brownies out of the oven while they are slightly underbaked as they will continue to cook and firm up as they cool. even if you followed the exact timings in the recipe, every oven will bake things differently so timings will vary depending on your oven and the size of your tray. i highly recommend checking on your matcha brownies every once in a while, especially towards the end of the written times to make sure they don’t over bake.

   – another reason could be due to over mixing the batter or having too much flour in your matcha brownie batter. to make these matcha brownies as accurately as possible, i would really recommend weighing out the flour using a kitchen scale. gently fold the flour into the brownie batter until no streaks of flour remain in order to avoid over mixing.

8. can i make these matcha brownies without white chocolate ?

   – while it’s definitely possible to make these matcha brownies with milk chocolate or dark chocolate instead of white chocolate, i would recommend making them with white chocolate as it’s subtle flavour pairs best with matcha. milk chocolate or dark chocolate might overpower the matcha and will also affect the appearance of these matcha brownies.

9. do i have to use brown sugar to make these matcha brownies ?

   – i use a small amount of light brown sugar in these matcha brownies, as it helps make them extra chewy and adds a subtle molasses flavour that complements the matcha really well. however, if you don’t have brown sugar, you can substitute it with granulated sugar. using all granulated sugar for this brownie recipe might change the taste and texture of these matcha brownies slightly, but they will still be delicious! for best results, use a combination of light brown sugar and granulated sugar as stated.

10. why do my matcha brownies not have a crackly top ?

    – to get a crackly top on your matcha brownies, you need to make sure that your sugar dissolves when you beat the eggs and sugar together. to do this, we need to beat the eggs and sugar for a good few minutes using a whisk or hand mixer. the mixture should become slightly thicker and paler, and look almost frothy. if you’re unsure, you can feel the mixture between your fingers – if you can still feel the sugar granules, you need to mix for longer until you can no longer feel them!

11. how do i know that my matcha brownies are done baking ?

    – Insert a toothpick into the center of the matcha brownies a few minutes before the end of the stated baking times. if the toothpick comes out with a few moist crumbs attached, the brownies are done. Be careful not to over bake, as this can lead to dry, cakey brownies. the toothpick shouldn’t be completely dry, and it shouldn’t have wet batter on it either. if your toothpick comes out with wet batter on it, it’ll need to bake for slightly longer.

12. can i double the recipe for these matcha brownies ?

    – yes, you can! if you do double the recipe, i would recommend baking the brownies in a bigger pan e.g. a 9×13 pan. you might also need to increase baking times, so make sure to keep an eye on your matcha brownies when they’re in the oven.

13. are matcha brownies healthy ?

    – while matcha brownies might offer some health benefits, these brownies are still a dessert. they contain sugar, butter and white chocolate, making them a treat rather than a health food. enjoy them in moderation as part of a balanced diet.

14. how can i get clean-cut brownies ?

    – let your matcha brownies cool completely, then use a warm, sharp knife, wiping it clean between cuts.

recipe