Matcha White Chocolate Brownies (Printable)

Rich fudgy squares with earthy matcha and creamy white chocolate. A unique twist on a classic treat ready in 40 minutes.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons matcha green tea powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, melted
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract

→ Chocolate

09 - 3.5 oz white chocolate, chopped

# Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk together flour, matcha powder, baking powder, and salt until evenly blended.
03 - In a large bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
04 - Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing to maintain fudgy texture.
05 - Gently fold chopped white chocolate into the batter until evenly distributed.
06 - Pour batter into prepared pan and spread evenly. Bake for 22-25 minutes until a toothpick inserted in center comes out with moist crumbs.
07 - Allow to cool completely in the pan before lifting out using parchment overhang. Cut into squares before serving.

# Expert Advice:

01 -
  • The grassy brightness of matcha balances white chocolates intense sweetness in a way that keeps you coming back for another bite
  • These brownies manage to be both sophisticated and incredibly comforting, perfect for afternoon tea or midnight snacks
  • The texture lands exactly in that sweet spot between fudgy and cakey, with white chocolate pockets that melt into warm gooey pockets
02 -
  • Overmixing the batter is the fastest way to ruin the texture, so stop as soon as the flour disappears even if there are still some small lumps
  • Matcha fades quickly when exposed to heat and light, so store your powder in an airtight container away from sunlight and use it within a few months
  • The toothpick test is crucial here because these continue cooking as they cool, so pulling them out when they still seem slightly underdone is actually the right move
03 -
  • Room temperature ingredients are not just a random suggestion because cold eggs can cause the melted butter to seize up into tiny greasy lumps
  • For extra fudgy brownies, reduce the baking time by a couple of minutes and let them finish cooking as they cool in the pan

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