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These brownies balance the gentle, earthy kick of matcha with sweet white chocolate for a real eye-catching dessert. Their shiny tops cover a dense, gooey middle, and every bite feels like a party for green tea fans.
The first time I baked these was for a springtime picnic. Even my buddies who’d never gone near matcha wanted more. Now my whole crew asks for them every time we’re planning a celebration or birthday bash.
Essential Ingredients
- All purpose flour: gives structure and that signature chewy feel Sift before adding to keep things light
- Large eggs: help set everything as the brownies bake and make them fluffy Use room temp eggs to help them mix in easy
- Kosher salt: brings out the sweetness and keeps the white chocolate from getting too heavy
- Bourbon vanilla extract: boosts both the matcha and chocolate notes If you can get real vanilla, use it for max flavor
- Brown sugar: keeps the brownies moist and adds a caramel twist
- Granulated sugar: makes sure the brownies come out soft and not dry Fresh sugar is best or you might end up with weird lumps
- Matcha powder: what gives these their knockout green look and bold flavor Always pick good ceremonial or baking matcha for best taste and color
- White chocolate chips: add rich, creamy sweetness. Go for quality stuff so it melts right
- Unsalted butter: makes sure the brownies are super tender and rich. Top-shelf butter makes a huge flavor difference
Easy Directions
- Cool and slice:
- When baking’s done, let the pan rest on the counter for a few thumps. Cool till totally set, at least an hour before you slice. For super fudgy bars, stick them in the fridge for a half hour. Wipe your knife clean between each cut for sharp, clean squares
- Pour and bake:
- Spread your finished batter into the lined dish. Smooth it out and bake for about 20 minutes. Pop on an oven mitt and tap the pan a couple times on your counter to help those crackly tops. Bake again for another 15 minutes
- Add dry ingredients:
- Now sift in your flour with the salt and gently fold it together with a spatula. Spin the bowl as you fold. Don’t overmix—just fold till you see no streaks of flour left
- Combine ganache and egg mixture:
- Pour the warm, green chocolate mix right into the bowl with eggs and sugar. Add vanilla extract. Mix just until the color looks evenly green
- Whip eggs and sugars:
- In a big bowl, toss in eggs with brown and white sugar. Use a hand mixer and whip on medium-high for about 5 minutes. You want it thick and pale, like ribbons that sit on top for a second
- Mix chocolate and matcha:
- Add the white chocolate chips and matcha powder to a medium bowl. Pour over the hot melted butter then stir gently till the chocolate melts down and you get a smooth, green mixture
- Melt butter:
- Melt your butter until just liquid—use the microwave in 60-second spurts or melt on the stove. Stop while it’s melted but not bubbling hot
- Prep your pan:
- Set oven to 350°F and line an 8-inch square pan with parchment paper. Give it a spray so the brownies don’t stick when you lift them later
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Storing Advice
Once they’re totally cooled, stash the brownies in a sealed container on the counter for three days. Want to keep them softer longer? Pop 'em in the fridge and they’ll stay chewy for about a week. To keep them even longer, freeze the cut squares—just wrap each in plastic then foil. They’ll keep in the freezer up to two months easy
Swap Ideas
No white chocolate chips? Chopped white baking bars work too. Want a dairy-free batch? Use a plant-based butter and grab vegan white chocolate if you can find it. Try subbing coconut sugar for brown sugar for a caramel-leaning flavor
Fun Ways to Serve
Eat these matcha brownies straight up or dust with a little extra matcha for a burst of color. Top with vanilla ice cream or a generous scoop of whipped cream. Fresh berries on the side turn it into a fancy dessert
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Background Story
Matcha plays a big part in Japanese tea gatherings, giving desserts a vibe of celebration and calm. Mashups like these brownies are popping up everywhere from Asian bakeries to hip cafes, blending old-school Japanese flavors with Western comfort food
Common Recipe Questions
- → What’s the trick for that classic crinkly top?
Pound the pan lightly on your counter partway through and after baking. This makes the bubbles pop so you get that nice cracked finish.
- → Why do you have to whip eggs and sugar for a long time?
Whipping gets extra air in the mix. That gives a chewy bite and makes brownies lighter and softer.
- → Is it okay to swap out white chocolate for something else?
White chocolate and matcha really click. You could try milk or dark chocolate if you want a different taste, but it’ll change the whole vibe.
- → What’s the deal with sifting the matcha and flour?
It helps mix everything together smooth with zero lumps. That way, your brownies bake up even.
- → How do I get neat slices without a crumbly mess?
Make sure they’re totally cool or even a little cold before cutting. Wipe your knife after every slice for sharp pieces.