These matcha brownies are a matcha lover’s dream. If you like chewier brownies, this is a recipe for you. If you prefer brownies on the wetter, oozier side….well maybe I can still convince you that these brownies are for you.
I love these brownies because they use white chocolate. Now when it comes to the three types of chocolate, I will choose dark every time. I love really good quality, bitter dark chocolate. I try to avoid milk chocolate. But white chocolate is a whole separate animal. I love the smooth milkiness of white chocolate. Too much and I can’t handle the sweetness, but I really do enjoy it. Make sure to use a good quality dark chocolate (like Ghiradelli) for these brownies. Do not use almond bark. That is something totally different.
To make these Matcha Brownies
You’ll start with a butter and white chocolate mixture. Next, you’ll be whipping your eggs and sugar. Whipping them until frothy is how you’ll achieve that shiny, crackly top. Whip for about 3 minutes. Your mixer will leave tracks in the batter.
Other Baking Tips
I like to make a parchment paper “sling”. You’ll see here that I’m only making the sling on one side. I have found this to be sufficient in addition to greasing. But I’ve seen many people make slings on both sides. To make a sling, cut the parchment paper so it fits across one side of the pan. Cut it long enough so that it hangs over the side. I use binder clips to hold it in place until I pour in the batter. Just remember to remove the binder clips before baking!
Just look at these beauties! I hope you enjoy these brownies as much as I did.
Looking for more recipes?
Check out my matcha ganache sandwich cookies. Or if you want to try another brownie recipe, check out my salted caramel brownies.
Matcha Brownies
Ingredients
- ½ cup (1 stick) unsalted butter
- 3 oz white chocolate, roughly chopped
- 2 tablespoons matcha powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup (125 g) all-purpose flour
Instructions
- Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper, allowing the parchment paper to hang over the sides so you can easily lift the brownies out of the pan. Grease the pan.
- In a small saucepan, melt the butter over medium heat. Turn the heat to low and add the white chocolate and matcha powder. Stir until completely melted. Remove from heat.
- In a large bowl, beat the sugar, brown sugar, eggs, vanilla, and salt with an electric mixer on medium speed until fluffy, about 3 minutes. The mixer should leave tracks in the mixture.
- Switch the mixer to low and continue to run while streaming in the white chocolate, butter, and matcha mixture.
- Sift in the flour, mix on low speed until incorporated.
- Pour into baking pan and bake for 20-25 minutes, or until a toothpick inserted in the brownies comes out with only a few crumbs.
- Let sit in pan for 10 minutes before removing the brownies from the pan. Allow brownies to cool for half an hour before cutting.
