Matcha Brownies

Bittersweet matcha brownies with a fudgy texture, studded with chunks of white chocolate.

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• Ingredients Needed
• Tips for the perfect Brownies
• Frequently asked questions
• Matcha Brownies

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 perfect matcha brownie recipe this is the one!!

For as long as I can remember I've been looking for the best matcha brownie recipe, but none of the ones I tried ever lived up to my expectations. Matcha has the tendency to dry out batters, which can cause the brownies to turn out super crumbly... Just like my chocolate brownie recipe, this matcha brownie recipe is the result of many, many, many trials.

When it comes to brownies there is always debate on the best texture, cakey or fudgy. Personally I think brownies should ALWAYS be fudgy, because if you want a cakey brownies, go have a slice of cake! Trust me when I say these will be the best fudgy matcha brownies you'll ever make.

Ingredients Needed

The ingredients needed for these are super simple!

• White chocolate: White chocolate is used in two steps. The use of white chocolate in the batter is important as it gives the brownies a fudgier texture, while also adding sweetness. The white chocolate added at the end is optional, but I love the extra white chocolate chunks throughout the batter. If you want to switch it up feel free to add chunks of a different kind of chocolate or even some roughly chopped nuts
• Unsalted butter: Unsalted butter is best here, but salted butter will work too. If you use salted butter don't add the large pinch of salt later on in the recipe.
• Matcha powder: The star of the show! Make sure you use a high quality matcha powder as this is the primary flavour in your brownies.
• Sugar: Plain white sugar should be used here. A lot of the sweetness will be coming from the white chocolate, but this sugar is needed for texture and balance. Don't leave out!
• Eggs: I use large eggs in this recipe. This will act as a binding agent and keep the brownies together
• Salt: Add a big pinch of salt to balance out the sweetness from the white chocolate and sugar. You can also add a sprinkling of flakey salt over the brownies after they've baked for extra salt.
• Baking powder: Baking powder breaks up the super dense texture, for the perfect brownie

Tips for the perfect Brownies

Here are a couple of tips so you make 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

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 flavour and colour. I like to use highly 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 colour tends to be a dull green/brown rather than a vibrant green!

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.

Frequently asked questions

How long so these last?

These will last 2-3 days at room temperature and 5-6 days in the fridge if stored in an airtight container.

Should I eat these chilled or warm?

When it comes to brownies most people would want to eat this slightly warm for a gooey experience. You can pop these in the microwave for 20 seconds or so before eating for a warm brownie.

Personally I like eating these brownies straight from the fridge. Chilling these gives them a super fudgy and slightly chewy texture which is absolutely delicious.

Can I change the toppings in these?

Yes absolutely! Use this recipe as your base and change up the toppings as you like. Personally I love the white chocolate and macadamia nut combination.

How do you get those perfectly sliced squares?

Make sure the brownies have chilled completely. Then run a sharp knife under hot water, wipe dry and slice! I like to run the knife under hot water in between slices for a perfect slice every time.

Let's Get Baking!

This recipe is so easy and I hope you love them as much as I do!

If you make this recipe make sure to leave me a comment and rating down below, I would love to hear how it went.

Also don't forget to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your desserts!

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!

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