Loaded with matcha and white chocolate flavors, a fudgy center, and a crispy top, these matcha white chocolate brownies are a class of their own!
As I have a big affinity to baking with matcha (and matcha in general), this week I attempted something new combining matcha and white chocolate. I'm sure most of you have had brownies before, but I bet none of them compare to these, especially if you're a matcha.
These easy matcha brownies are a perfect tea-time treat. They are not overly sweet, since matcha does a perfect job for balancing out the sweetness. This is the best matcha brownies recipe you can ever find; it's simple, quick, and truly decadent!
What makes these Matcha Brownies Special?
These White Chocolate Matcha Brownies are:
- Super fudgy in the center, with slightly crispy tops, and loaded with matcha flavor combined slightly floral notes of white chocolate and vanilla.
- Made using basic pantry ingredients and no special techniques- perfect for bakers at any level!
- Require less than 15 minutes of prep time and around 25-30 minutes of oven time.
- Are perfect to make ahead (up to 4 days ahead!)
Does Matcha and Chocolate go together?
Absolutely! Chocolate and matcha are very often paired together in many dessert recipes. In fact, chocolate is actually the most commonly paired flavor with matcha. Matcha pairs well with any type of chocolate (check out these Matcha Chocolate Chip Cookies too!).
Ingredients for Matcha White Chocolate Chip Brownies
These simple matcha brownies require a few basic pantry ingredients: unsalted butter, granulated and brown sugar, eggs, all-purpose flour, vanilla and almond extract, salt, matcha powder, and white chocolate.
- If you don't have brown sugar, you can use granulated sugar instead. However, the molasses in brown sugar is what makes these brownies more fudgy. For this reason, I used a 1:1 ratio of brown to granulated sugar.
- You can substitute white chocolate with milk or dark chocolate (or chocolate chips).
- Almond extract is completely optional. I find that a small amount of almond extract pairs very well with matcha and boosts its flavor, but this is not essential.
- For this recipe, I'm using regular store-bought white chocolate, which contains sugar already, I decreased the amount of added sugar to a total of ⅔ cup. If using "baking" type chocolate or chocolate with reduced sugar, go ahead and increase sugars for a total of 1 cup (200g).
What Type of White Chocolate Should I Use?
For these Matcha White Chocolate Brownies, I used regular store-bought white chocolate. You can use any type of white chocolate (or your favourite chocolate) that you have available. Baking-type chocolate and white chocolate chips work very well too.
If your chocolate contains no added sugar, you may increase the amount of sugar in the brownies to a total of 1 cup.
Can I Make Matcha Brownies Without White Chocolate?
Definitely! You can make these brownies using milk or dark chocolate. However, please be aware that the vibrant green color seen with matcha and white chocolate will certainly differ.
What Type of Matcha Should I Use?
Ceremonial grade matcha will provide the "nicest" vibrant green end result in baking. However, this is also the most expensive option. If ceremonial grade is not an option, I suggest using good-quality Premium grade matcha powder, which will also give you a nice green result.
With culinary grade matcha, the beautiful vibrant green colours are lost after baking and shift more towards the brown side. I therefore suggest against using culinary grade matcha in your baking for this reason.
How to Make Matcha Brownies (Step by Step and Tips)
These fudgy matcha brownies do not require any special skills or techniques. The batter comes together easily if you follow these simple steps:
Beat Eggs and Sugars: Start by beating eggs and sugars in a stand mixer fixed with the paddle attachment. You'd need to mix these for at least 4-5 minutes until the mixture looks pale and frothy. Add the almond and vanilla extracts and mix for a few seconds.
TIP: Do not compromise on the timing of this step as this is the trick to achieving gooey matcha brownies.
Melt Butter and Chocolate and Add Matcha: Next, melt the butter and some (not all) of the white chocolate in a microwave-safe bowl until the chocolate has melted. Then, add sifted matcha to the mixture and whisk well until the matcha dissolves into a nice green mixture.
TIP: If using a chocolate bar, break/cut into small pieces before placing in the microwave.
Melt on high power at 30 second increments, mixing well (use a fork) during each pause. The chocolate will continue to melt whilst you're mixing so do not skip this step. Overheating the chocolate will cause it to seize which makes it unusable.
Make sure to sift the matcha before adding it to the mixture, to avoid clumps which will be very difficult to break up once added.
Add the Matcha-White Chocolate to Batter: Add the mixture to the sugar-egg batter and mix for another 2 minutes to incorporate. The batter will now turn a very vibrant dark green.
Fold in Flour and White Chocolate Chips: Fold in the flour and salt (sifted) into the batter, until just combined. Be careful not to overmix the batter. Finally, add in the remaining white chocolate (broken into small pieces) or white chocolate chips.
TIP: Use a spatula for folding in these dry ingredients. This will give you more control over the batter and avoids overmixing.
Bake: Pour the green matcha brownies batter into an 8x8 brownie pan lined with parchment paper. The batter will be quite thick, so be sure to level it using a spatula. Bake in a preheated oven at 175°C (350F) for 20 to 28 minutes. The matcha white chocolate brownies are ready when a skewer inserted into the center comes out with a few sticky crumbs.
TIP: For brownies, you do not need to wait until a skewer comes out clean. Unfortunately, a clean skewer will signify overbaking.
Cool Down and Glaze: Cool down the brownies on a cooling rack, then glaze with some melted white chocolate (optional), slice, and serve!
TIP: For the cleanest cut, chill brownies for 20-30 minutes and slice using a greased knife. Make sure the brownies are completely cooled before slicing.
What to Serve with White Chocolate and Matcha Brownies?
Serve these green matcha brownies with a scoop of plain vanilla ice cream, whipped cream, or any seasonal fresh fruit!
Storing and Making Ahead
These matcha white chocolate brownies can be made up to 4 days ahead and stored in an airtight container at room temperature.
They can also be frozen for up to 5 months. Make sure to warm them up in the microwave or oven before serving.
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Have you tried these easy matcha brownies? Let me know your thoughts in the comments below and don't forget to rate the recipe! Also, don't forget to follow Baked Fig on Pinterest, and Instagram to stay updated with any new recipes!
Matcha White Chocolate Brownies
- 75 g granulated sugar (⅓ cup)
- 75 g brown sugar (⅓ cup)
- 2 eggs medium-sized
- 113 g unsalted butter melted (½ cup)
- 120 g white chocolate bar or chocolate chips (approx. 1 cup) divided in 80g (⅝ cup) and 40g (⅓ cup)
- 120 g all-purpose flour (approx. 1 cup)
- 1½ tbsp. matcha powder high-quality, sifted
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ¼ tsp salt
White Chocolate Glaze (optional)
- 40g white chocolate melted (⅓ cup)
- Preheat the oven to 175°C (350F) and line a 8x8 inch baking tray with parchment paper.
- Sift flour and salt into a medium-sized mixing bowl and mix well using a spatula.
- Place granulated sugar, brown sugar, and eggs in a large bowl of a stand mixer fixed with the paddle attachment. Mix well on medium speed for 4 to 5 minutes until mixture is pale and frothy. Add vanilla and almond extracts and mix for another 20 seconds.
- Place butter and 80g (⅝ cup) of white chocolate in a microwave safe bowl and warm on high power at 30 second increments, whisking between each cycle until chocolate and butter are melted. Once melted, add sifted matcha powder and whisk to incorporate until mixture turns green.
- Add butter, matcha and white chocolate mixture to batter and mix on medium speed for 1-2 minuted until incorporated and batter is dark green in color.
- Fold in dry ingredients (flour and salt) using a spatula in two additions, until just combined and batter turns vibrant green in color. Do not over-mix.
- NOTE: If using white chocolate bar, break or cut the remaining 40 g (⅓ cup) into tiny squarish chunks.Fold the remaining white chocolate (chunks or chips, whichever you are using) into the batter. Do not overmix.
- Pour batter into baking tray lined with parchment paper. Use a spatula to level the mixture.
- Bake in pre-heated oven for 20-28 minutes or until a toothpick inserted into the center comes out with a few sticky crumbs.
- Allow to cool for 10 minutes, then transfer to a wire rack to cool completely. Slice into 12 squares when completely cool.
- Optional Glaze: Melt white chocolate in a microwave-safe bowl on high power at 30 second increments, whisking between each cycle until chocolate is smooth and melted. Drizzle over cooled brownies.