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Matcha brownies pack a fresh, grassy punch mixed with sweet white chocolate for a treat that’s as bold in color as it is in taste. Crackly on top, super dense and gooey in the middle, every bite is a dream if you’re a fan of green tea.
The first time I brought these to a picnic in spring, even folks who’d never had matcha before were sold. Now whenever we’re celebrating something, my crew always asks for them.
Vibrant Ingredients
- All purpose flour: keeps the whole batch together Sifting makes everything lighter and easier to mix in
- Large eggs: these hold everything up and make the brownies rise a bit Use them at room temp so they blend right in
- Kosher salt: balances flavors and keeps the sweetness in check
- Bourbon vanilla extract: turns up the taste factor for both chocolate and matcha If you can swing it, always go with pure vanilla
- Brown sugar: helps them stay nice and moist and adds a hit of caramel flavor
- Granulated sugar: keeps it soft and stops the brownies from drying out Always use fresh to avoid lumps
- Matcha powder: gives the signature green color and bold flavor Pick ceremonial or really good baking matcha if you want deep color and taste
- White chocolate chips: melt down for creamy, sweet magic Go for a chocolate that melts without getting gritty
- Unsalted butter: keeps the brownies super rich and soft Better butter makes a better treat
Easy Stepwise Guide
- Cool and slice
- Once they’re out, smack the pan lightly on your counter again Give them an hour at room temp before cutting Use a sharp knife, and wipe between slices for that cafe-perfect look Want extra fudginess Pop the brownies in the fridge 30 minutes before you cut them
- Pour and bake
- Spoon the thick batter into your prepared pan Spread the top out Bake for 20 minutes Remove with mitts and tap the pan a couple times for a shiny crust Slide it back in for 15 more minutes
- Add dry ingredients
- Dust flour and a hit of salt right on top Fold everything together gently—don’t overmix Stop as soon as you don’t see dry flour left
- Combine ganache and egg mixture
- Tip your matcha-chocolate blend into the fluffy eggs and sugar Pour in vanilla Beat it until everything’s blended and turns bright green
- Whip eggs and sugars
- Put granulated sugar brown sugar and eggs in a big bowl Grab a mixer and whip everything for up to 5 minutes on medium high until pale thick and airy It should flow in a ribbon but not runny
- Mix chocolate and matcha
- In another bowl toss in white chocolate chips and matcha Pour the warm butter over Stir until both melt and blend together till smooth
- Melt butter
- Soften butter in the microwave using quick bursts or on the stove Don’t let it get super hot—just melted
- Prep the pan
- Crank the oven to 350 F Spray and line an 8 inch square pan with parchment so you can lift the brownies out with no fuss
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Keeping Them Fresh
Let brownies cool all the way before storing Toss them in a sealed container and leave at room temp if you’ll finish in three days To keep them chewy for up to a week, refrigerate Or freeze single bars wrapped in plastic then foil for up to two months
Easy Ingredient Swaps
No white chocolate chips Use white baking bars chopped up Looking for dairy-free Try vegan butter and plant-based white chocolate Coconut sugar will sub great for brown sugar if you’re after a richer caramel note
How To Serve Them
Set them out as is or sprinkle a pinch of matcha on top for a color boost Go all out with whipped cream or vanilla ice cream They’re pretty awesome with fresh berries like raspberries or strawberries too
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Food Connections
Matcha is part of Japanese tea ceremonies, and mixing it in desserts turns baking into something a little more special These brownies are a tasty mashup, merging Japanese green tea flavor with classic Western-style comfort food
FAQs About the Recipe
- → What’s the secret for super crackly tops?
Smack the pan onto the counter halfway through and again after baking. This knocks out air and leaves you with a crisp, crackled top.
- → Why should I beat the eggs and sugar for a while?
You want to beat in air because it makes your brownies chewy and a bit lighter when you bite in.
- → Is it possible to swap out the white chocolate for something else?
White chocolate and matcha are a classic pair. You could try dark or milk chocolate, but the flavor will change. It’s up to your taste.
- → What’s the point of sifting matcha and flour?
Sifting gets rid of lumps and helps everything mix nice and smooth. It really helps your finished brownies.
- → What’s the trick to neat slices without crumbly edges?
Wait for the brownies to cool off all the way, or even chill them. Wipe your knife between each cut and the edges will be sharp.