Ingredient Notes
Using high-quality matcha powder is key for these brownies. The flavor and color will depend on the matcha you choose. Look for ceremonial grade matcha for a vibrant green hue and a rich taste. If you can’t find it, look for premium culinary grade matcha as a good alternative. For the white chocolate, opt for bars rather than chips. Chopped chocolate melts better and gives a smoother texture. Also, make sure to sift the matcha powder before adding it to the batter. This prevents clumps and ensures an even distribution of flavor throughout the brownies.
Serving Suggestions
These matcha white chocolate brownies are delicious on their own, but you can elevate them even further. Serve them warm with a scoop of vanilla ice cream on top for a delightful contrast. A drizzle of white chocolate ganache adds an extra layer of sweetness and a beautiful presentation. For those who enjoy a bit of crunch, sprinkle some crushed nuts or toasted coconut on top before serving. Pair these brownies with a cup of green tea or a latte for a cozy dessert experience that highlights the matcha flavor.
Frequently Asked Questions
What can I use instead of matcha powder?
If you can’t find matcha powder, you might try using green tea powder, but the flavor will be different. Just keep in mind that the color won’t be as vibrant as with matcha.
How should I store these brownies?
Store the brownies in an airtight container at room temperature for up to three days. If you want them to last longer, you can refrigerate them for up to a week.
Can I make these brownies ahead of time?
Absolutely, you can make these brownies a day or two in advance. Just make sure to let them cool completely before storing them in an airtight container.
What are some good serving suggestions?
These brownies are great on their own, but you can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. A sprinkle of extra matcha on top can make them look fancy too.
What are common mistakes to avoid?
One common mistake is not sifting the matcha powder before adding it to the batter, which can lead to clumps. Also, be careful not to overmix the batter, as this can make the brownies dense instead of fudgy.
Matcha White Chocolate Brownies
Ingredients
- 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
Instructions
- 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.
Nutrition
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 .
Hi Ivonne,
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!
Hi Anna,
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!
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!
You’re welcome!
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.
Hi Annie,
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.