Print

Matcha White Chocolate Brownies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 11 reviews

These Matcha Brownies combine the rich, creamy flavor of white chocolate with the earthy, vibrant taste of matcha powder to create a unique and indulgent dessert. Featuring a soft, fudgy texture with a beautiful green hue, they are perfect for matcha lovers seeking a twist on classic brownies. Easy to prepare and baked to perfection, these brownies offer a delightful balance of sweetness and subtle bitterness with every bite.

Ingredients

Wet Ingredients

  • 1 1/4 sticks unsalted butter (approximately 1/2 cup + 2 tbsp)
  • 3 large eggs
  • 3 tsp vanilla bean paste

Dry Ingredients

  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 3/4 cup all-purpose flour
  • 1/2 tsp kosher salt
  • 2 tbsp matcha powder

Additional Ingredients

  • 1/2 cup white chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Coat an 8×8 inch baking pan with non-stick spray and line it with parchment paper, allowing some overhang for easy removal later.
  2. Melt Butter: Melt the unsalted butter in the microwave in 1-minute increments for 1-2 minutes total or melt it on the stovetop until fully liquid.
  3. Create Matcha White Chocolate Mixture: In a medium bowl, combine the white chocolate chips with the matcha powder. Pour the melted butter over this mixture and stir continuously until the chocolate melts completely and the mixture is smooth and free of lumps.
  4. Mix Sugars and Eggs: In a large mixing bowl, combine granulated sugar and brown sugar. Using an electric mixer, beat the sugars with the eggs for 3-5 minutes until the mixture becomes thick and pale, resembling thick pancake batter. This incorporates air for a lighter texture.
  5. Combine Mixtures: Pour the matcha and white chocolate ganache into the egg and sugar mixture. Mix well to combine. Add the vanilla bean paste and stir until evenly distributed.
  6. Add Dry Ingredients: Sift the flour and kosher salt over the mixture. Using a rubber spatula, gently fold the flour and salt into the batter until just combined. Avoid overmixing to maintain fudgy texture.
  7. First Bake: Pour the batter into the prepared pan, spreading it evenly. Bake at 350°F for 20 minutes. After removing from the oven, carefully tap the pan on the counter 2-3 times to reduce air bubbles.
  8. Second Bake: Return the pan to the oven and bake for an additional 15 minutes at 350°F until set.
  9. Cooling: Remove the brownies from the oven again. Drop the pan on the counter 2 times to help set the texture. Allow the brownies to cool in the pan for 1 hour or until they reach room temperature.
  10. Serve: Lift the brownies out using the parchment paper overhang, place on a cutting board, and slice with a sharp knife that you clean between cuts for clean edges. Serve and enjoy your matcha brownies!

Notes

  • Be careful not to overmix the batter after adding flour to preserve a fudgy texture.
  • Use vanilla bean paste for a richer vanilla flavor, but you can substitute with pure vanilla extract if unavailable.
  • Tapping the pan on the counter helps release air bubbles for even baking.
  • Allow the brownies to cool fully for clean slicing and optimal texture.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipeplenty.com/matcha-white-chocolate-brownies-recipe/