Matcha Brownies Recipe

Recipe at a Glance

Makes 16 brownies (8x8 inch pan), 35 minutes total.

What You Need

- 1/2 cup (85g) white chocolate chips or chopped white chocolate - 1/3 cup (75g) unsalted butter - 2 large eggs, room temperature - 3/4 cup (150g) granulated sugar - 1 tsp vanilla extract - 1 cup (125g) all-purpose flour - 1.5 tbsp (9g) culinary grade matcha powder - 1/4 tsp salt - Optional: 1/2 cup white chocolate chips to fold in

How to Make It

1. Preheat oven to 350F (175C). Line an 8x8 inch baking pan with parchment paper. 2. Melt white chocolate and butter together in a heatproof bowl over simmering water (or microwave in 30-second intervals), stirring until smooth. Let cool slightly. 3. Whisk eggs, sugar, and vanilla into the chocolate mixture until combined. 4. Sift flour, matcha, and salt together. Fold into the wet ingredients until just combined. 5. If using extra white chocolate chips, fold them in now. 6. Pour batter into the prepared pan and spread evenly. 7. Bake 22 to 25 minutes until the edges are set and a toothpick comes out with a few moist crumbs (not wet batter). 8. Cool completely in the pan before cutting. Matcha brownies firm up as they cool.

Tips for the Best Result

Do not overbake. Matcha brownies should be slightly underdone when you pull them from the oven -- they continue cooking as they cool. A toothpick should come out with a few moist crumbs, not clean.

Use white chocolate, not dark. Dark chocolate overpowers the matcha flavor. White chocolate provides richness and sweetness while letting the matcha be the star.

Cool completely before cutting. Warm matcha brownies are too soft to cut cleanly. Refrigerate for 30 minutes for the cleanest cuts.

Sift the matcha with the flour. This ensures even distribution and prevents green streaks.

Variations

Matcha and white chocolate swirl brownies: Reserve 1/4 of the batter, mix with 1 tbsp melted white chocolate, and swirl into the top of the pan before baking.

Matcha and raspberry brownies: Press fresh or frozen raspberries into the top of the batter before baking.

Matcha and cream cheese brownies: Swirl a mixture of 4 oz cream cheese, 2 tbsp sugar, and 1 egg into the top of the batter.