Matcha Brownies

Bittersweet matcha brownies with a crackly crust, fudgy texture and chunks of white chocolate, the best kind of matcha treat

My obsession with matcha will never end… these matcha brownies are sweet, fudgy and studded with large chunks of white chocolate. If you’re looking for the best matcha brownies these are it!!

There’s something so comforting about a tray of warm, fudgy brownies, especially when they’re green and smell faintly of tea and butter. These matcha brownies have that soft chew and silky richness that reminds me of the kind of desserts we’d experiment with late at night during Zumbo’s Just Desserts.

I wanted to create something that felt familiar like a classic brownie but carried that distinct earthy-sweet note of matcha. After a few rounds of testing (and a few too many “taste checks”), I found the balance — smooth white chocolate, a gentle bitterness from the matcha, and a golden crackly top. It’s the kind of dessert that feels quietly indulgent, best enjoyed with a cup of tea and a slow afternoon.

What is matcha?

Matcha is a type of green tea that is made by grinding tea leaves into a fine powder. It is a traditional Japanese tea that has been used in Japanese tea ceremonies for centuries.

Matcha has a unique flavor that is both sweet and slightly bitter, and is known for its bright green color. It is often used in cooking and baking, as well as in traditional Japanese tea ceremonies. Matcha is also popular as a health food, as it is high in antioxidants and has been shown to have a range of health benefits.

At-a-Glance – What You’ll Need Before We Start Rolling

Yield	Prep Time	Cook Time	Difficulty	Storage
12 squares	15 mins	30 mins	Easy	3 days at room temp or up to 1 month frozen

Ingredients Needed

These are your essentials — simple, pantry-ready, and what give these matcha brownies their rich texture and soft chew.

• White chocolate: Melt it gently with butter for that glossy, fudgy base.
  Chef tip: Don’t rush the melting — slow and steady keeps it silky.
• Unsalted butter: Brings richness and structure.
  Chef tip: Slightly browning the butter adds a nutty, toffee-like depth.
• Matcha powder: The hero ingredient.
  Chef tip: Sift it first — it prevents clumps and keeps that bright green colour.
• Sugar & eggs: Help form that shiny, crackly crust.
  Chef tip: Whisk until pale and fluffy before mixing in for the best texture.
• Flour, baking powder & salt: Balance the sweetness and give a soft crumb.
  Chef tip: Fold gently — overmixing makes brownies cakey, not fudgy.

Optional – My Favourite Extras That Add a Little Magic

A few tweaks that bring more flavour and personality (and make your kitchen smell heavenly).

• White chocolate chunks: For little creamy bites in every mouthful.
• Chopped pistachios or almonds: Add crunch and a subtle nuttiness that pairs beautifully with matcha.
• Freeze-dried raspberries: Their tang cuts through the sweetness for a lovely contrast.
• Flaky sea salt: A tiny sprinkle on top balances the sugar and adds sparkle.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

Because not every pantry looks the same, and I’ve tested these in both my home kitchen and at TuCha.

• Vegan butter or coconut oil instead of butter for a dairy-free version.
• Flaxseed eggs (1 tbsp flax + 3 tbsp water = 1 egg) for a plant-based swap.
• Gluten-free flour blend (1:1 ratio) to keep the brownies chewy yet light.
• Dark chocolate chunks if you prefer something bolder and less sweet.

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Issue	What’s Happening	How to Fix It
Brownies turned dry	Overbaked or too much flour	Pull them out when slightly underdone; they set as they cool
Dull green colour	Matcha oxidised or low quality	Use high-grade matcha and avoid overbaking
Crumbly texture	Overmixed batter or overheated chocolate	Mix gently and melt chocolate on low heat
Bitter taste	Too much matcha or burnt butter	Measure carefully and stop browning butter at golden specks
No crackly top	Under-whisked eggs and sugar	Whisk longer until pale and airy before combining

Comparison – How This Recipe Stacks Up Against Other Desserts

Dessert	Texture & Flavour	Why You’ll Love It
Matcha Brownies	Fudgy, rich, earthy-sweet	A green tea twist on a classic, balancing creamy white chocolate with a hint of bitterness
Matcha Blondies	Soft, chewy, buttery	Lighter in colour and texture, great if you want something more buttery than fudgy
Hojicha Brownies	Toasty, nutty, mellow	Perfect for those who love a caramel-roasted tea flavour instead of grassy matcha

Tips for the perfect brownies

Here are a couple of tips so you make perfect brownies every single time.

Don’t worry if your white chocolate seizes

If you over-heat your white chocolate and butter it can cause the chocolate to seize and take on a curdled, lumpy-looking texture. As we are mixing other ingredients into the brownies this is completely fine! Keep going with the recipes and they will still turn out perfect

Craving a more molten twist? Check out my gooey Matcha Lava Cake for a dessert that melts in your mouth.

Use the best matcha powder you can get your hands on

These aren’t called matcha brownies for no reason! As matcha is the star ingredient in these using a good quality matcha powder will give you the best flavor and color.

I like to use high-quality culinary grade or even ceremonial grade matcha in these. If you are unsure about the different kinds of matcha check out my matcha truffle post, where I go through the differences between them.

A lower-quality matcha will have more bitterness and astringency in comparison to a higher grade. Not only that the color tends to be a dull green/brown rather than a vibrant green!

Want to explore creamy textures? Try my silky-smooth Baked Matcha Cheesecake for a rich green tea delight.

Don’t overbake

Like I have mentioned before, matcha powder has a tendency to dry out batters, resulting in dry and crumbly baked goods.

The best way to counteract this is to keep an eye on the bake time.

The perfect matcha brownie will seem a little undercooked when you pull it out of the oven and an inserted toothpick should emerge with a few gooey crumbs. Once you remove it from the oven it will continue to cook as it cools on your countertop.

Chill completely before slicing

If you are impatient and want a slice of warm brownie there’s nothing stopping you! But if you want to cut perfect slices I highly recommend cooling and chilling your brownies before slicing them. This gives them time to set into their shape, so that you get clean slices and perfect edges. I like to use a knife run under hot water for an even sharper slice.

Use brown butter for a deeper flavor

Gently brown your butter until it turns golden with tiny specks at the bottom of the pan. This step transforms the flavor, giving your matcha brownies a nutty, caramel undertone that perfectly complements the earthy matcha.

Sift your matcha for a silky batter

To achieve a smooth, vibrant green batter, always sift your matcha powder. This prevents clumps and ensures the color stays bright and evenly distributed through every fudgy bite.

Tap the pan for that crinkle top

Once your batter is in the pan, tap it firmly on the counter a few times. This releases trapped air, helping you achieve that thin, crackly crust that feels like bakery-level magic.

Use a kitchen scale for precision

Consistency is key when baking. Weighing your ingredients guarantees perfect texture every single time, keeping your brownies fudgy and never dry or crumbly.

Experiment with antioxidant-rich matcha blends

Try using a ceremonial-grade matcha if you want a cleaner, richer flavor. It not only boosts the color but also adds a brighter, grassy profile that elevates the entire dessert.

Love bold matcha flavors? Don’t miss my decadent Matcha Oreo Brownies — they’re fudgy, crunchy, and absolutely irresistible.

Freeze for future enjoyment

Cut your brownies into neat squares, wrap them individually, and freeze for up to three months. Reheat gently, and they taste just as luscious as the day you baked them.

Variations

Cheesecake swirl brownies

Create a creamy contrast by swirling a matcha cheesecake mixture into your brownie batter. The tanginess of cream cheese pairs beautifully with the sweetness and slight bitterness of matcha.

Vegan and gluten-free matcha brownies

Replace butter with vegan butter or coconut oil, swap eggs for flaxseed eggs, and use gluten-free flour blends. The result is a chewy, plant-based brownie that still delivers rich, fudgy indulgence.

Matcha blondies

For a slightly lighter dessert, skip the cocoa entirely and create matcha blondies. They are soft, chewy, and highlight the vibrant grassy notes of matcha.

Hojicha brownies

Switch your matcha for hojicha powder to create a toasty, nutty brownie with warm caramel notes. Perfect for those who love a milder, roasted tea flavor.

Pistachio or almond crunch

Fold in chopped pistachios or almonds for a nutty texture and added crunch. The subtle saltiness of nuts balances the sweetness and enhances the matcha profile.

Berry-studded brownies

Add fresh or freeze-dried raspberries or strawberries to your batter for a pop of tartness and color. The fruity notes cut through the richness of the white chocolate for a refreshing twist.

Serving Suggestions

Dust with matcha or powdered sugar

A light dusting of matcha or powdered sugar before serving makes your brownies look effortlessly elegant and bakery-worthy.

Pair with ice cream

Serve warm brownies with a scoop of vanilla, matcha, or black sesame ice cream for a restaurant-style dessert that balances warmth and creaminess.

Fresh fruit garnish

Top your brownies with fresh berries like raspberries, strawberries, or even blueberries for a fresh, vibrant contrast to the dense, fudgy texture.

Matcha latte pairing

Enjoy your brownies alongside a creamy matcha latte. The pairing deepens the green tea notes and creates a cozy, café-style experience at home.

Elegant tea-time presentation

Plate the brownies on delicate white or pastel dishes for a clean, elevated aesthetic. A touch of simplicity enhances their beauty for gatherings or afternoon tea.

Petite brownie bites for sharing

Cut your brownies into bite-sized squares for parties or afternoon snacking. They are perfect for sharing and pair beautifully with a pot of freshly brewed tea.

Common Mistakes to Avoid

Skipping the sifting step

Skipping the sifting leads to clumps of matcha in your batter, dulling the color and creating uneven patches. Always take the extra minute to sift.

Burning the butter

When browning butter, remove it from the heat as soon as you see golden flecks and smell a nutty aroma. Burnt butter will give your brownies a bitter aftertaste.

Overmixing the batter

Stir until just combined. Overmixing introduces too much air, which can lead to dry, cakey brownies instead of that sought-after fudgy texture.

Using low-quality matcha

Lower-grade matcha produces a dull, brownish color and bitter flavor. Invest in a high-quality culinary or ceremonial grade for best results.

Incorrect baking time

Matcha brownies should be slightly underbaked. Pull them out when a toothpick inserted in the center comes out with moist crumbs to maintain that gooey center.

Freezing without proper wrapping

When freezing, always wrap brownies tightly in parchment or plastic. Unwrapped brownies absorb freezer odors and dry out quickly.

You can also checkout my new blog cookingwithgenius for amazing cooking recipes that you won’t find anywhere else!

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