Go Back
–+ servings
Matcha brownies.
Print Recipe
5 from 3 votes

Chewy Matcha Brownies

This Green Tea Matcha brownies recipe is the perfect combination of thick, fudge, and gooey inside and crinkly, crispy top with an intense Japanese green tea taste. Absolutely out of this world, it is the perfect dessert for matcha lovers!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: Japanese
Servings: 6
Calories: 701kcal
Author: Katalin Nagy

Equipment

Ingredients

  • 150 g White chocolate semi melt, use high quality white chocolate, eg. Callebaut
  • 150 g Unsalted butter
  • 3 Eggs room temperature
  • 150 g Granulated sugar
  • 100 g Brown sugar
  • 100 g All purpose flour
  • 3-4 tablespoon Matcha powder depends on quality of the matcha powder
  • 1 teaspoon salt
  • 150 g White chocolate use it in chocolate chip format just before baking
Metric - US Customary

Instructions

  • Pre-heat oven to 180 C / 356 F
  • Take a 7 inch /18 cm square brownie pan, brush the inside of the cake pan with a tiny bit of oil then use parchment paper on the bottom and side as well. Set aside
  • Melt butter and semi-melt the first 150g (1cup) white chocolate in two separate bowls in the microwave
  • Pour hot melted butter over semi-melted chocolate and stir until mixed
  • In another bowl beat together the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
  • Pour the melted chocolate mixture into the egg-sugar mixture, combine with a Rubber spatula. Do not use a mixer at this point
  • Sift in flour, matcha powder, and salt and fold the mixture together. Do not overmix
  • Pour the batter into the prepared 7 inch /18 cm square brownie pan , then place the second 150g (1cup) white chocolate on the top of the brownie batter. Stir in the chocolate chips into the brownie batter
  • Bake for 30 min. The brownie is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not over-bake! The brownie will further set as it cools
  • Dust with matcha tea powder
  • Let the brownie cool in the 7 inch /18 cm square brownie pan then carefully cut
  • Store at room temperature or in the fridge for 3-4 days

Notes

INGREDIENT NOTES
  1. Use always unsalted butter in dessert recipes, in the meantime make sure to add the salt stated in the recipe as that will balance the sweetness
  2. Use a combination of granulated and light brown sugar for the best texture and beautiful butterscotch flavor
  3. The egg should be used at room temp
  4. Baking powder is not included in this recipe intentionally, so ýour Brownie will turn out wonderfully fudge and gooey
  5. The quality of the white chocolate chips along with the quality of matcha powder will define the taste and color of your brownies so try to use high-quality ingredients
TECHNIQUE NOTES
  1. Digital scale is required for a consistent, happy baking experience:)
  2. Semi-melt chocolate in the microwave then melt it fully with hot butter and mix throughout
  3. Always pre-heat your oven and consider using a digital oven thermometer for the best results
  4. Each oven is different so you might need to adjust the baking time slightly
  5. For the best fudge brownie experience consider rather slightly under bake your dessert
  6. Do not attempt to cut the brownie bar while it is still hot, as it further sets as it cools
  7. Consider baking the brownie at the lower end of your oven and potentially reduce the baking temperature (bake for longer time) in case it was browning too much on the top

Nutrition

Calories: 701kcal | Carbohydrates: 84g | Protein: 8g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 278mg | Potassium: 220mg | Fiber: 1g | Sugar: 71g | Vitamin A: 759IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg