Matcha Brownies
This post contains affiliate links. Read the full disclosure here.
These matcha brownies are fudgy, gooey, and filled with white chocolate chunks. They’re made in one bowl using just 9 ingredients! Matcha lovers rejoice!
In my opinion, matcha is such an underrated flavor. It goes so well with so many things, and those who love it, really love it! So I decided to combine my love of fudgy brownies with my love of matcha and voila – matcha brownies!
These brownies are made using my chocolate chunk blondie recipe as a base, and can be made as matcha white chocolate blondies, but you can also replace the white chocolate with semi-sweet chocolate or leave the chocolate out entirely!
Why These Are The Best Matcha Brownies
- They are super fudgy, made in one bowl, and you don’t even need a mixer!
- They can be made using regular dairy ingredients, or you can make them entirely dairy free using dairy free butter and vegan white chocolate.
- All you need are 9 ingredients to make these brownies
- These matcha brownies are made using matcha instead of the cocoa powder that would traditionally be used in brownies – the matcha flavor truly shines!
Ingredients Needed
- Matcha Powder: matcha is the dominant flavor in these brownies. I like to use a high quality matcha powder, but you can use any that you have.
- White Chocolate: use regular white chocolate chips, chopped white chocolate, or a dairy free white chocolate of your choice.
- Butter: you can use regular dairy butter or your favorite dairy free/vegan butter
- Flour: This recipe uses all purpose flour and hasn’t been tested with other types of flours.
- Eggs: This recipe has not been tested without eggs, so I can’t say for sure how they would work with an egg substitute.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step One: Preheat the oven to 350°F. Prepare an 8×8 inch square baking pan with parchment paper, leaving some hanging over the sides to make it easier to remove the matcha brownies from the pan later.
Step Two: In a large microwave-safe bowl, melt the butter. Add in the brown sugar and white sugar and whisk well, until the mixture pulls away cleanly from the sides of the bowl.
Step Three: Whisk in the vanilla extract and eggs. Sift the matcha powder to remove clumps (don’t skip this step!) and whisk it into the salt and flour. Pour all dry ingredients into the bowl then whisk until just combined – do not over-mix.
Step Four: Pour the batter in the prepared pan, spreading it around in an even layer and bake for 25-35 minutes, or until a toothpick inserted in the middle of the brownies comes out with just a few wet crumbs on it (not completely clean, but not covered in batter).
A Few Notes About Matcha
Matcha is a fine powder ground from green tea leaves. It’s prominent in Japanese culture, specifically in traditional tea ceremonies.
My favorite matcha to use in these brownies is ceremonial grade matcha powder – it’s the highest quality but also can be expensive, so feel free to use any kind that you can find!
Expert Tips
- Properly measure your flour and matcha – If you over-measure your flour, the brownies won’t be as gooey and chewy, and will be more cake-like. The matcha is also very easy to over-measure, which might give the brownies too strong of a matcha flavor. I strongly recommend weighing both ingredients with a kitchen scale or using the scoop and level method.
- Sift your matcha powder – don’t skip this step! Matcha often has lots of clumps in it, which are almost impossible to get out once they are in the brownie batter. Sifting it will help remove the clumps and evenly distribute the powder throughout the batter.
- Don’t over-mix – The texture of matcha brownies is largely affected by how much you mix the batter. When you add in the dry ingredients, use a whisk to mix the brownies just until the specks of flour have disappeared, then stop.
- Sprinkle the tops of the brownies with sea salt – flaked sea salt adds a wonderful balance to the sweetness of the matcha and white chocolate!
- It’s important to keep an eye on the baking time when making these brownies! Start checking on them early, and when a toothpick inserted in the middle of the brownies comes out with a few wet crumbs, they are ready. The toothpick should not be covered in batter, but also shouldn’t be completely clean.
- Let the brownies cool completely before slicing – the brownies continue to bake and set after they come out of the oven, so slicing them too early could create a gooey mess.
Storage Instructions
The matcha brownies should be stored un-sliced in the baking pan covered tightly with tin foil for up to 3 days, or sliced in an airtight container at room temperature.
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Matcha Brownies
Ingredients
- ¾ cup (158 g) butter (regular or vegan)
- ¾ cup (150 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ¾ teaspoon salt
- 2 Tablespoons (12 g) matcha powder, sifted, SEE NOTES
- 1¼ cup (156 g) all-purpose flour, SEE NOTES
- ½ cup white chocolate chips, chopped white chocolate, or semisweet chocolate chips, (regular or vegan)
- flaked sea salt for sprinkling on top, (optional)
Instructions
- Preheat the oven to 350°F. Prepare an 8×8 inch square baking pan with parchment paper, leaving some hanging over the sides to make it easier to remove the brownies from the pan.
- Melt butter in a microwave-safe bowl. Add in brown sugar and white sugar and whisk well, until the mixture pulls away cleanly from the sides of the bowl (almost like a paste).
- Whisk in the vanilla extract and eggs.
- Sift the matcha powder to remove clumps (don’t skip this step!) and whisk it together with the salt and flour. Pour all dry ingredients into the bowl then whisk until just combined – do not over-mix. Stir in the chocolate chips or chopped chocolate.
- Pour the batter in the prepared pan, spreading it around in an even layer and bake for 25-35 minutes, or until a toothpick inserted in the middle of the brownies comes out with just a few wet crumbs on it (not completely clean, but not covered in batter).
- Sprinkle the tops of the brownies with flaked sea salt if desired. Let cool in the pan completely before slicing.
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
amazing, delicious
Look great – can I freeze them?
Sure! To freeze the brownies, make sure they cooled completely, then double-wrap them tightly in plastic wrap and foil (or place in an airtight container) to prevent freezer burn, either as individual squares or an uncut block; for individual servings, layer them with parchment paper, and thaw at room temperature or microwave briefly when ready to enjoy!
Followed recipe exactly other than browning my butter in a pan as opposed to melting in microwave. These were great! Everyone loved them
I’ve made these several times and they’re consistently excellent. Can I replace the matcha with hojicha? And if so, can it be a 1:1 gram-for-gram swap?
I haven’t tried that myself so I can’t recommend it personally, but if you give it a try let us know how it worked for you!
can you add cocoa powder?
I haven’t tried this myself so I can’t recommend it, but if you give it a try let us know how it worked for you!
Great recipe! For me, I also prefer my desserts less sweet, so I think in the future, I would put less sugar, like 1/2 cup of brown sugar rather than 3/4 cup!
this has become a household staple for my partner and I! it’s a hit even with people who aren’t matcha lovers. hot tip: try peanut butter chips instead of white chocolate.
Love this idea! Thank you for your review!
So delicious!! I doubled the recipe for a 9×13 pan, but used less sugar (50-60g less) and used half white chocolate + half 70% dark chocolate chips to adjust the sweetness, as I prefer my desserts on the less sweet side. I love that the flavour and slight bitterness of the matcha shines through. Will be making this again and again, thank you!
will be making this later! can I use a 9×9 pan?
Sure! Just note the brownies will be thinner and will probably need a shorter adjusted bake time, so keep an eye on them.
I love your matcha chocolate chip cookies recipe. So does everyone! I knew that this matcha brownies recipe was going to be good too! I was so right! Well-received and was so easy! Thank you! You’re definitely one of my favorites now!
Thank you Michelle! Happy to hear this was a hit!
These were delicious! I cut back the sugar a bit and they turned out fine. Just wondering is the butter salted or unsalted?
Hi Steph! Glad you enjoyed these! You can use either, if you prefer a sweeter brownie, use unsalted. I personally like desserts to be on the slightly less sweet side so I often am fine with salted butter. Either is fine though based on your personal preference.
I’ve made these four times now 🙂 the recipe is so good. Accidentally over baked the first time but I’ve got the hang of how they should look now. Thanks for sharing the recipe!
Love hearing this Jane! Thank you for sharing your review!
These truly made my week. So tasty and the consistency is amazing. truly recommend!!
Thank you for your review Giulia 😊
I work at a coffee shop and the matcha we have is a latte mix that I think has milk powder or something in it to make it creamy. Do you think this will work the same as just plain matcha?
Hi Emily! I haven’t tried it that way so I can’t say for sure but I’d imagine the flavor would just not be as strong.
These were amazing and so quick and easy to make. Perfect matcha taste. I chopped up a lindt white chocolate bar, decreased granulated sugar to 80grams and replaced half of it with monk fruit sweetener. So so good and hard to stop at one piece!
So happy to hear you enjoyed these! Thank you for your review 🤗
This is such a quick and easy brownie recipe! The only things I tweaked were the matcha powder I used (used the sweetened instant matcha drink powder; measurement was the same, 2 tbsp! and it still turn out not too sweet as I thought it might be; the sweetness is just so right!) and that I did not add any chocolates just because I did not have any currently (next time I’d definitely try with white chocolates!). My oven has the options of convection bake and just bake, and I used the latter. Baked it for 25 mins! Turned out so good! The texture is indeed the same as the photos, just like what other commenters said. So good when eaten freshly baked (it was still warm when I took a bite after 15mins of cooling it down)! I cut them into 16 squares and stored some to the fridge to chill and some to a room temp (both inside an airtight container) as I wanted to know if they would still be good even when eaten chilled. Ah! Still so good when chilled; this works when you like your brownie denser and chewier! I also tried reheating a chilled slice in the microwave for 15 seconds and still so good! The one in the room temp is also so good and chewy even after overnight! A wonderful yummy matcha brownie recipe that is for keeps! Thanks so much for sharing this! I think I can also use this recipe for a chocolate brownie by just replacing the matcha powder with cocoa powder. Will that work?
Hi Ly! I am so so happy you loved the recipe!! Thanks so much for sharing and for the wonderful and detailed review! 😀 For a chocolate brownie, I would recommend this brownie recipe instead – you can use regular butter instead of dairy free butter and it’s absolutely delicious! Enjoy!
Such an amazing recipe! Delicious moist and looks just like the picture! Was easy to make! Made with my own culinary grade matcha and used a 9×11 pan ! Definitely tastes like matcha with creamy deliciousness a treat for sure !
Hi Melissa! Yayyy! I am so happy to hear how much you loved the brownies! Thanks so much for taking the time to leave a review! 😀
I love everything matcha so I was so excited to try these. I added sea salt on top like you suggested and I also used chopped up dark chocolate – they were so delicious!
Hi Charlie! I’m so happy to hear that you loved them! Thanks for the review 🙂