Last month, I went to Tokyo with two of my kids. We used the train to move around and did a lot of walking. It was a tiring, but enjoyable trip. We enjoyed the food and saw matcha used in many different foods such as donuts, drinks, bread and pastries. I tried many of them and liked them all. These Matcha White Chocolate Brownies were made using the matcha powder I bought from Japan. The ingredients and steps in this recipe are like the classic brownie recipe, but instead of cocoa, matcha green tea powder is used. One important tip I learned while making this recipe was the parchment sling. A parchment sling does not only cover the bottom of the pan but also the sides and over the sides too. The overhanging paper makes the task of lifting the brownies out of the pan easier and it prevents the brownies from sticking to the pan as well. These matcha white chocolate brownies taste so good. They are not too sweet and you can taste the matcha and white chocolate in each bite!
Matcha White Chocolate Brownies
- 1 cup all-purpose flour
- 2 tbsp matcha green tea powder
- ½ tsp baking powder
- ½ tsp salt
- 2 eggs
- ½ cup unsalted butter , melted
- 1/4 cup brown sugar
- ¼ tsp vanilla extract
- ½ cup white chocolate chips
- Place the oven rack in the middle position and then preheat the oven to 350 degree Grease an 8-inch baking pan. Cut an 8X16-inch parchment paper and then press it along the bottom and sides of the pan with the extra paper hanging over the sides. Grease the bottom and sides of the parchment paper.
- In a large bowl, whisk together the flour, matcha powder, baking powder and salt. Set aside.
- In another bowl, beat the eggs and then dd the melted butter, brown sugar and vanilla. Beat until combined.
- Add the flour mixture and beat just until combined (don’t overbeat). Gently fold in the white chocolate chips.
- Spread the batter evenly onto the prepared pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Don’t overbake.
- Let the pan cool on a rack for 20 minutes. Using the overhanging parchment paper, lift the brownies out of the pan and then cut into 16 bars.
The brownies were ok but not what I was expecting, dry and not sweet at all. I would increase sugar by 20% and add a tbsp or two of milk if I made it again.
I agree with most other reviews that this recipe turned out too dry. I bake often and don’t think I overmixed the batter (I briefly and gently mixed fry into wet by spatula by hand). I also used a spoon to scoop into a measuring cup for the flour as I always do. I added about 1T of oil when I noticed the batter was too thick but it could’ve used more for sure. Good matcha flavor but I would definitely make adjustments to this recipe.
Not enough batter to fit in an 8×8 for me, batter was really thick and came out a bit too dry using the measurements listed in the recipe. I’d suggest more butter, maybe 2/3rds cup instead of 1/2 cup.
I tried the 2/3 cup and even though it was moist it was very salty (and I used unsalted butter). I suggest less than 2/3 cup of butter!
I try this first time but it come out too dry. I’ll try again soon. Tge battwr is thcker than normal brownie, is it intend yo be like this?
Hi i want to ask how to prevent the white choc chips melting? And do you have to let the melted butter cool down first ? Mine all chips melted . Kindly advice. Video please . Thank you .
I don’t know what happened but the white chocolate chips should not have melted. Yes, let the melted butter cool down before mixing with the rest of the ingredients.
Hi! Am I able to use granulated sugar rather than brown sugar? Thanks!
Using white sugar instead of brown sugar will change the texture, flavor, spread and color of the cookies.
These intense matcha brownies turned out perfectly moist & delicious!I sprinkled some almond nibs on top for some added crunch as well.I would probably reduce the sugar amount for the next round of baking these superb brownies as I took some (if not a lot of) liberty with the white chocolate.Thanks for the recipe!
You are welcome!
AUDREY VIC PEROLINO
I tried this at my home ..Can I ask about the measurement for bulk like can make a 2 pan of 30 pcs of sliced matcha brownies ..thank you i really need your reply ..thank you more power ..
Tried it and love it..i have to cheat a bit by putting food colouring as my matcha powder is too brown. I baked it longer than recommended and the top was crusty. Will repeat again by using the recommended baking time.
Thank you for wonderful recipe!
Hi, it was delicious but I found it a bit too dry/flour-y. Any recommendations to make it more moist inside? Would adding oil work? The normal brownie recipe I follow uses oil.
If you find your brownies too dry, try using less flour. You should also be mindful of how you measure your flour. Avoid scooping straight from the bag instead try spooning your flour into a measuring cup and gently leveling the top. Hope this helps!
Awesome, thanks! I’m going to experiment with this recipe. It was honestly so good though, can’t stop eating them!
The batter was very thick.. wasn’t sure if i was on the right track.. waiting for it to bake now!
Yes, the batter should be thick.