Matcha Green Tea Brownies
Fudgy matcha brownies with crackly tops, white chocolate pockets, and bold green tea flavor. One-bowl, small-batch friendly, with gluten-free and dairy-free swaps.
Print
Pin
Servings: 16 brownies
Equipment
- 8-inch square baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
Ingredients
Ingredients
- 1/2 cup unsalted butter melted
- 6 oz white chocolate chopped, for melting
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour spooned and leveled
- 2 tbsp matcha powder culinary grade
- 1/4 tsp fine salt
- 1/2 cup white chocolate chips optional, for mix-in
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang for easy lifting.
- In a heat-safe bowl, gently melt the butter and chopped white chocolate together (microwave in short bursts or use a double boiler), stirring until smooth. Let cool 2–3 minutes.
- Whisk in the sugar until combined. Add the eggs one at a time, whisking well after each, then mix in the vanilla.
- In a separate bowl, whisk together the flour, matcha powder, and salt to break up any lumps.
- Fold the dry ingredients into the wet mixture just until no dry streaks remain. If using, fold in the white chocolate chips.
- Spread the batter evenly into the prepared pan. Bake for 20–25 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool completely in the pan on a wire rack. Lift out using the parchment and slice into 16 squares.
Notes
Use fresh, good-quality matcha for the brightest color and flavor. Avoid overbaking to keep a fudgy texture—look for moist crumbs on the tester. Store airtight at room temperature for up to 3 days, or refrigerate for up to 5 days. For clean slices, chill briefly before cutting. You can melt the butter and chocolate on the stovetop over low heat, stirring constantly.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!