Matcha S'mores Brownies

Cut pieces of s'mores matcha brownies on parchment.

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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!

Prep Time15

Cook Time45

Chill time1

Total Time2

Course: Dessert

Cuisine: American, Asian, Japanese

Servings: matcha brownies

Calories: 285kcal

Author: Bianca Fernandez

Equipment

Ingredients

For the graham cracker crust:

13 full graham cracker sheets ~2 sleeves
3 tablespoons granulated sugar
6 tablespoons unsalted butter melted and cooled

Dry ingredients:

¾ cup all-purpose flour
½ teaspoon salt

Wet ingredients:

½ cup unsalted butter
½ cup white chocolate chips
1 cup granulated sugar
2 eggs
2 tablespoons matcha powder sifted
1 tablespoon vanilla paste or extract

Marshmallow Topping:

1 cup marshmallow fluff

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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!

Video

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.

This recipe was inspired by Stephanie's Sweets' marshmallow brownies!

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