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.
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
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.
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.