These fudgy matcha brownies are chewy, not-too-sweet, and full of green tea flavor. With only 10 minutes of prep, they make a quick and delicious dessert.
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❤️ Why You’ll Love This Recipe
- It’s perfect for matcha lovers. The brownie batter contains 2 tablespoons of matcha powder, which balances well with the white chocolate. And despite there being a strong green tea flavor, non-matcha lovers still loved eating them 🤗!
- You won’t need any special equipment. Simply mix the ingredients in a bowl, pour the batter into a pan, and bake!
- It’s versatile. Add in fun mix-ins like chopped chocolate, M&Ms, crushed Oreos, chopped pretzels, and more.
Looking for more matcha dessert recipes? Try out my microwave matcha ganache.
Ingredients
To make my fudgy matcha brownie recipe from scratch, you’ll need the following ingredients:
- Make sure to use high quality matcha powder for the best matcha flavor and natural color.
- You can use either white chocolate chips or a chopped white chocolate bar. This will be melted together with unsalted butter, giving the brownies a sweet, fudgy texture.
- You can use vanilla extract or vanilla paste (1:1) in this recipe.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tips
- Want a much thicker brownie? Double the recipe and bake it in one pan!
- For an extra crinkly top brownie, vigorously whisk in the eggs until the batter is lighter in color.
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
How to Make Matcha White Chocolate Brownies
Step 1: Heat white chocolate and butter in microwave at 30-second intervals, stirring in between, until smooth. This should take between 1-2 minutes.
Step 2: Mix melted white chocolate & butter mixture with sugar—it will be thick, but don’t worry! Then, mix in egg, vanilla, and matcha until smooth. For an extra crinkly top brownie, whisk vigorously until it lightens in color.
Step 3: Stir in dry ingredients until no dry spots remain. Bake in a 8-inch square pan at 350°F/177°C for 25-30 minutes, or until middle looks set and toothpick inserted in middle comes out mostly clean with a few crumbs.
Step 4: Let cool completely in pan, about 1 hour. The longer they cool, the chewier they’ll be! Cut matcha brownies into as many pieces as you want, and enjoy!
For full instructions, see the recipe card below.
Chewy Matcha Brownies FAQs
Sure! Feel free to add half a cup of whatever mix-in you like when adding the dry ingredients. You can add M&Ms, chocolate chips/chunks, crushed pretzels, etc.
I like to bake (and drink!) with high quality matcha powder for the best matcha flavor and natural color.
They can last at room temperature in an airtight container for up 5 days. See my storage instructions for more information.
Storage
- Room temperature: Store cooled brownies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled, already cut brownies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen brownies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
🍵 More Matcha Recipes
Did you try this recipe?
Please leave a review & share it with me on Instagram, Facebook, Tiktok, or Pinterest!
Thank you so much! -Bianca ❤️
📖 Recipe & Video
Matcha Brownies
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Equipment
- Kitchen scale or measuring cups
- medium microwave-safe bowl
- large mixing bowl
- whisk
- Parchment Paper
Ingredients
Wet ingredients:
- ½ cup (113.5 g) unsalted butter
- ½ cup (90 g) white chocolate chips
- 1 cup (200 g) granulated sugar
- 2 (2) eggs
- 2 tablespoons (12 g) matcha powder sifted
- 1 tablespoon (13 g) vanilla paste or extract
Dry ingredients:
- ¾ cup (93.75 g) all-purpose flour
- ½ teaspoon (3 g) salt
Instructions
- Note: Want a much thicker, taller brownie? Double the recipe by hitting the 2x button above, and bake it all in one pan! Keep in mind that baking time will be longer.
- Preheat oven to 350°F/177°C. Spray and line 8-inch square pan with parchment paper.
- In a medium microwave-safe bowl, heat ½ cup unsalted butter and ½ cup white chocolate chips in 30-second intervals, stirring in between. This may take between 1-3 minutes total.Note: You can alternatively use a double-boiler.
- In a large mixing bowl, add in the melted butter and white chocolate mixture. Stir in 1 cup granulated sugar until fully combined. It will be thick.
- Mix in 2 eggs, 2 tablespoons matcha powder, and 1 tablespoon vanilla until smooth. For a more crinkly top brownie, vigorously whisk until the batter is a bit lighter in color.
- Gently stir in ¾ cup all-purpose flour and ½ teaspoon salt, just until no dry spots remain. Transfer matcha brownie batter into baking pan.
- Bake for 25-30 minutes, or until a toothpick/cake tester comes out mostly clean with a few crumbs. Remove from oven and let fully cool in pan before removing, about 1 hour. The longer they cool, the chewier they'll be!
- Slice brownies into 16 squares, or as many as you want! Enjoy.
Notes
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- Room temperature: Store cooled brownies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled, already cut brownies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen brownies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
(I am the author of this recipe)
I made this recipe 4x since developing it, LOL. It’s THAT good!!!