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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!
- 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 8x8 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).
FAQs and Expert Tips
Matcha is a fine powder ground from green tea leaves. It’s prominent in Japanese culture, specifically in traditional tea ceremonies. Matcha has many health benefits, as it is extremely high in antioxidants. To learn more about how matcha is made, as well as it’s benefits check out this Matcha Cookies post by Shihoko at Chopstick Chronicles. She also has an awesome matcha latte recipe that I’ve quickly become addicted to!
Yes! If white chocolate is too sweet for you, you can also use dark or semisweet chocolate.
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!
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!
- 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!
- 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 and Freezing 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 Brownie Recipes You'll Love
- ¾ cup butter (regular or vegan)
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ¾ teaspoon salt
- 2 Tablespoons matcha powder, sifted SEE NOTES
- 1¼ cup 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)
- Preheat the oven to 350°F. Prepare an 8x8 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.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.