Super gooey and fudgy matcha brownies made with silky white chocolate. These brownies are really moist, with a delicate matcha flavor and oodles of chocolate goodness!
I always thought that chocolate brownies are the best gooey comfort dessert.. until I discovered matcha brownies! Although I love regular brownies, I can never have more than one piece because they’re too rich for me. Well, that all changed when I made this matcha brownie recipe. Long story short, I ate half of the tray! So proceed with caution as they are addictive!
These matcha brownies or matcha blondies have a unique earthy flavor with a hint of floral taste. They are gooey, incredibly moist and super fudgy. Without being overly sweet, these green tea brownies are perfectly balanced in flavor. Sprinkled with white chocolate throughout the batter, this recipe is the ultimate indulgent treat for matcha lovers!
Did I also mention how easy this matcha brownies recipe is to make? All you need is one bowl, a handful of ingredients and a few minute for preparation. Baking also takes about 15-20 minutes, so you can whip up this recipe in no time!
If you’re a regular here, expect lots and lots of matcha desserts and drinks coming up soon, because I’m seriously in love with matcha. Until then, check out my summery Strawberry Matcha Latte or all-time reader favorite Mochi Donuts with matcha glazing. Or if you’re looking for the most decadent fudgy brownie ever, try out these Mini Chocolate Egg Brownies or Cheesecake Swirl Brownies.
What are matcha brownies?
Matcha brownies or matcha blondies are a refreshing twist on classic chocolate brownies, made by swapping out cocoa powder with matcha powder. By replacing cocoa with matcha, the brownies are much lighter in taste, with fresh and earthy flavors. Instead of dark or milk chocolate, matcha brownies use white chocolate, which pairs perfectly with green tea.
Originating from Japan, matcha is basically finely ground green tea. Good quality matcha has a fresh summery aroma, and it tastes floral and grassy. In addition to the amazing flavor it brings to this brownies recipe, it also adds a beautiful and natural green color.
Regular chocolate brownies are loved for their fudgy and gooey texture. This matcha brownie recipe is just as fudgy and moist, but with a lighter flavor. The combination of gooey texture and subtle flavor makes the most scrumptious dessert.
Why this recipe works
- Unique flavor: These white chocolate matcha brownies have a unique and distinctive flavor. Green tea powder works really well with white chocolate, making a complex and indulgent taste. These brownies taste earthy, grassy and floral, with hints of creamy white chocolate.
- Fudgy texture: This matcha brownies recipe makes the most fudgy and gooey brownies ever. They are dense, decadent and extra indulgent!
- Simple to make: Apart from matcha powder, all ingredients can be found in most pantries. All you need is a handful of ingredients, a mixing bowl and you’re ready to make the most delicious matcha blondies. Plus, this recipe is greater for doubling or even tripling for larger crowds.
- Fail-proof: This matcha brownies recipe is foolproof and easy, so even inexperienced bakers can make it. There are no special tools or equipment needed, and you can whip up a fresh batch within minutes.
- Crowd-pleaser: Although matcha is still a novelty flavor in the West, everyone is guaranteed to love this recipe! So bring these matcha brownies to large dinners, picnic and potlucks and surprise your friends and family with amazing flavors. Plus, they’re easy to cut up and transport anywhere!
- Versatile: This recipe can be easily customized by adding extra toppings, flavors and more. The possibilities are endless and you can always switch it up.
Ingredient round-up
Apart from matcha powder, all ingredients needed in this recipe can be found in most pantries. Here’s what’s needed to make delicious white chocolate matcha brownies:
- Matcha – the star ingredient in this recipe. Matcha powder needs to be of high quality for the best green tea flavor. Low grade matcha can be bitter and taste bad, so get a good one. I recommend getting high quality culinary matcha. See section below for more information on Types of matcha and How to choose the best type of green tea powder.
- Melted butter – the secret to fudgy brownies. The best one to use is unsalted butter. Butter essential for getting an extra dense and gooey brownie, so I strongly recommend using it. However, if needed you can replace butter with coconut oil or vegan butter.
- White chocolate – works perfectly with matcha flavor. I recommend using good quality white chocolate chips like Callebaut W2 white chocolate callets. You can also use white chocolate bars, just chop it into small pieces. If you’re in the mood for milk or dark chocolate, it can be used instead of white chocolate.
- Eggs – large eggs are needed.
- Sugar – you can use either plain white sugar or soft brown sugar. I recommend using regular granulated sugar, as it won’t make the color of the batter darker. This way you get a vibrant green matcha brownie.
- Vanilla extract – optional, but highly recommended. You can use either vanilla extract or vanilla bean paste.
- Flour – all-purpose flour is needed for this recipe. It cannot be replaced with self-rising flour.
Types of matcha
Matcha is typically divided into 3 categories: ingredients, culinary and ceremonial. Each category has its own characteristics and is used in different ways. Naturally, the quality and price point also differs.
- Ingredient grade – is made from the last harvest of green tea leaves and is the lowest quality matcha. It’s more yellow or brown in color than green, as has a strong, grassy and almost seaweed-like flavor. It can also taste quite bitter. This is typically used in larger scale food production or in supplements because it’s the cheapest. Because of its inferior flavor, I don’t recommend using this grade for matcha brownies.
- Culinary grade – is made from the second harvest of tea leaves and has a deeper green color and more subtle flavor. It’s less bitter and has a creamier, more floral and grassy taste. This matcha is typically used in baking, cooking and for drinks (like lattes or smoothies).
Culinary grade can also be divided into different sub-categories, depending on quality and price. For this recipe I recommend using a best quality culinary grade matcha you can find. The greener the color, the better! This Midori Matcha is a good choice and has a great flavor.
- Ceremonial grade – is made from the first harvest of tea leaves, so it has the purest flavor. It’s incredibly fragrant and has a very vibrant green color. Its flavor is sweet and fresh, with floral hints, and it has no bitterness. Because of its high quality, this type of matcha is also the most expensive.
Typically, it’s used for traditional preparation of tea, with just matcha and water (and sometimes sugar or honey). It can also be used to make matcha latte.
However, due to its high price point, it’s a waste to use it for baking.
Word of caution – a lot of sellers advertise their matcha as being ceremonial grade, when in fact it’s lower grade. As a rule of thumb, ceremonial grade matcha should be around $45-50 for 3.5 ounces.
Personally, I always drink Meiko Matcha by Matchaeologist (not sponsored, I just really love their matcha).
Choosing the best matcha
Although you can use any type of matcha you can find, the final flavor of your matcha brownies will depend on the quality of the powder. In order to get the best fresh, floral and non-bitter flavor, I recommend getting a high quality culinary matcha powder.
Choosing a good culinary matcha is simple, and you need to look for the following:
- Color: good culinary grade matcha should be green in color, without looking too yellow or brown. It won’t be as vibrant green as ceremonial grade, but it should still be a distinct green color.
- Flavor or smell: good quality culinary matcha needs to taste and smell grassy and herbal, without any seaweed-like smell. It should have a subtle hint of bitterness, but still fresh and floral.
- Price: most high-grade culinary matcha tend to cost at least $25-30 per 3.5 ounce bag or tin. You can also find smaller pouches for much cheaper.
How to make matcha brownies
The process for this matcha brownies recipe is almost the same as for regular brownies. Preparation only takes a few minutes, so let’s begin:
1. In a mixing bowl in the microwave, melt butter and white chocolate chips. Mix well to fully melt the chocolate, without any lumps.
2. Add in eggs, sugar, salt and vanilla, then mix well to combine again.
3. Sift in matcha powder and flour, then combine halfway. If using extra chocolate chips inside the batter, add them in at this point. Mix until the batter is just about combined, without overmixing.
4. Pour the batter into a lined brownie tin, level with spatula and bake.
Success Tips & Tricks
- Room temperature ingredients: this is especially important for the eggs. Ensure they are left at room temperature for at least an hour before using. Adding cold eggs to the hot chocolate mixture can make the butter split and have a grainy texture.
- High quality matcha: As matcha is the main ingredient in this recipe, it’s important to use a good quality green tea powder. Low grade matcha can make the brownies taste bitter or have a seaweed-like flavor. See the section above on Choosing the best matcha.
- Sift the dry ingredients: Green tea powder get lumpy very easily, so it’s essential you sift it first. I recommend sifting it with the flour in a separate bowl, then adding into the wet mixture. This way the matcha combines flawlessly into the blondie batter.
- Don’t overmix the batter: When combining the wet and dry ingredients, you should only mix the batter until just about combined. Overmixing will make the matcha brownies very tough, dense and chewy.
- Line brownie pan: Brownie batter is quite sticky, so parchment paper is your best friend when baking them! Line the baking pan well before adding in the batter.
- Keep a close eye on the oven: Matcha brownies taste best when they’re fudgy and gooey inside. There’s a fine line before too runny and overbaked when it comes to brownies, so always keep a close watch on your oven. As a rule of thumb, the center should still have a little jiggle, and the top shouldn’t have any browning.
- Rap the pan: The best way to get the famous brownie crackly top is to rap the pan on the work surface as soon as it comes out of the oven.
- Cool before slicing: As much as you’re tempted to eat them hot, brownies taste best after they’ve cooled down. Allow at least 30 minutes before slicing into them so they hold their shape and don’t crumble.
Serving & Storing
Serving
After the brownies have cooled down in the pan, I like to drizzle some melted white chocolate on top. Then you can get creative with your toppings. You can use any of the following:
- Dried strawberry pieces
- Fresh fruit
- Sprinkles
- White chocolate sauce
- Dust matcha powder on top for an extra kick
White chocolate matcha brownies are best served at room temperature or slightly warmed up. When serving individual pieces, I like to either pop them in the oven for 5-10 minutes or microwave for 30 seconds. That way they get extra gooey and fudgy!
Storing
Matcha brownies are great because they last for quite a long time, so they’re perfect for making ahead.
Room temperature: place them in an airtight container or cover in plastic wrap, then store for up to 3-4 days.
Fridge: store them in an airtight container for up to 1 week.
Freezer: cover in plastic wrap and aluminum foil or place in an airtight container, then freeze for up to 3 months. Thaw them at room temperature for a few hours or in the fridge overnight.
Reheating: pop in the microwave for 30-40 seconds or in the oven at low temperature for 5-10 minutes.
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Recipe
Fudgy Matcha Brownies Recipe
Ingredients
- ½ cup unsalted butter, melted (110 grams)
- ¾ cup white chocolate, for melting (120 grams)
- 2 large eggs, room temperature
- ½ cup granulated sugar (100 grams)
- ¼ teaspoon fine salt
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour (100 grams)
- 2 tablespoons matcha powder (12 grams)
Optional
- ½ cup white chocolate chips, mixed into batter
- dried strawberry pieces, for decoration
Instructions
- Preheat oven to 350°F (180°C). Grease an 8-inch square brownie pan with cooking oil or butter, then line with parchment paper.
- In a glass bowl, add the butter and white chocolate chips, then microwave for 30-60 seconds. Mix well to fully melt the chocolate.
- Add in the eggs, sugar, salt and vanilla extract, then mix well to combine.
- Separately, in a mixing bowl sift the flour and matcha powder. Whisk until combined and green in colour.
- Fold the dry ingredients into the butter mixture, then loosely combine with a spatula. Add in the chocolate chips, then continue folding the batter. Do not overmix, the batter need to be just about combined.
- Pour the batter into the prepared pan, levelling the top with a spatula. If desired, sprinkle some white chocolate chips or dried strawberries on top for decoration.
- Bake for 15-20 minutes or until the centre is no longer jiggly and the edges have risen a bit. The colour of the top should be green, without much browning.
- Once baked, remove from the oven and let cool for 5 minutes. Grab the parchment paper to remove the brownies from the pan, then let cool completely on a wire rack.
- Allow to cool completely before slicing and serving.
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- See post for details on choosing the right type of matcha powder.
- Nutritional value is estimative and it is calculated per serving (this recipe yields 16 servings) without any optional ingredients.
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