These matcha s’mores brownies feature a simple graham cracker crust, matcha brownie batter, and marshmallow fluff. They’re chewy, decadent, and simple to make!
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❤️ Why You’ll Love This Recipe
- Gooey, fluffy, toasty marshmallows! Need I say more?
- Perfect for matcha lovers. If you’re like me, you can never get enough of matcha-flavored desserts! This one’s no exception and should definitely be on your to-bake list.
- It’s triple the fun! The individual layers of this dessert are just so impressive — there’s the crisp graham cracker crust at the bottom, the rich matcha chocolate brownie in the middle, and toasty marshmallow fluff on top!
Looking for more matcha recipes? Try out my matcha brownies, white chocolate matcha cookies, or brown sugar boba matcha rolls!
Ingredients
For the graham cracker crust:
- This recipe use 13 full graham crackers.
- Granulated sugar adds the perfect amount of sweetness.
- The unsalted butter will be melted, which glues the graham cracker crust together.
For the s’mores matcha brownies:
- 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.
- The matcha brownie batter will be topped with marshmallow fluff right before baking.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tip
- 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 S’mores Brownies
Step 1: Blitz graham crackers in a food processor until you get fine crumbs, about 10-20 seconds. Add granulated sugar, melted butter, then pulse until the mixture resembles slightly wet sand.
Step 2: Press into a lined baking pan, making sure to really pack it in. Let it set in the freezer (15 minutes) or fridge (30 minutes) until firm.
Step 3: Mix melted white chocolate & butter mixture with sugar. Depending on the type and quality of the white chocolate, it may be thick and clumpy (like mine), but don’t worry!
Step 4: Mix in eggs, vanilla, and sifted matcha until smooth. For an extra crinkly top brownie, whisk vigorously until it lightens in color.
Step 5: Stir in dry ingredients until no dry spots remain. Transfer to lined baking pan, then top with marshmallow fluff. Optionally swirl it in to create a marbling effect. This swirling will brown (see final brownie photo!), so keep that in mind!
Step 6: Bake at 350°F/177°C for 45-55 minutes minutes, or until middle looks set and toothpick inserted in middle comes out mostly clean with a few crumbs. Let fully cool in pan before removing and serving.
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Matcha S’mores Brownies
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Equipment
- Kitchen scale or measuring cups
- square baking pan 8" or 9"
Ingredients
For the graham cracker crust:
- 13 (195 g) full graham cracker sheets ~2 sleeves
- 3 tablespoons (36 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter melted and cooled
Dry ingredients:
- ¾ cup (93.75 g) all-purpose flour
- ½ teaspoon (3 g) salt
Wet ingredients:
- ½ cup (113.5 g) unsalted butter
- ½ cup (90 g) white chocolate chips
- 1 cup (200 g) granulated sugar
- 2 (100 g) eggs
- 2 tablespoons (12 g) matcha powder sifted
- 1 tablespoon (13 g) vanilla paste or extract
Marshmallow Topping:
- 1 cup (127 g) marshmallow fluff
Instructions
Make the graham cracker crust:
- Line a 8-inch or 9-inch baking pan with parchment paper for easier removal/clean up later on.
- In a food processor, add 13 full graham cracker sheets and 3 tablespoons granulated sugar. Blitz until you get fine crumbs, about 10-20 seconds.
- Add 6 tablespoons unsalted butter (melted and cooled). Pulse until the mixture resembles slightly wet sand.
- Transfer entire mixture to lined baking pan, and tightly pack into the bottom of the pan. I recommend using the flat bottom of a measuring cup to push it down, then the a silicone spatula to make sure all of the edges are packed in. Set aside.
Make the matcha brownie batter:
- Preheat oven to 350°F/177°C.
- 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. Depending on the type and quality of the white chocolate, it may be thick and clumpy, but don’t worry!
- 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 the prepared baking pan with graham cracker crust.
- Top with 1 cup marshmallow fluff. Optionally swirl it in to create a marbling effect. Keep in mind the marbling will brown in the oven and not stay green.
Bake:
- Bake for 45-55 minutes, or until a toothpick/cake tester comes out mostly clean with a few crumbs. Remove from oven and transfer to a wire rack.
- Let the brownies cool for at least 1 hour, and ensure they are completely cooled before slicing.
- 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.
