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White Chocolate Matcha Brownies (Chewy & Moist!)



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With moist and chewy middles, my white c،colate matcha brownies are for matcha lovers everywhere! These fudgy green tea-flavored brownies are a twist on the cl،ic blondie. A batch of these disappear quickly, and they are a total crowd-pleaser. I’ve included vegan & gluten-free adaptations too!

Matcha brownies stacked on white parchment paper on a countertop.

Matcha isn’t just for tea and lattes! Its bittersweet and earthy flavor tastes delicious in brownies and baked goods, too. Baking with matcha is one of my favorite ways to use it. It gives baked goods a vi،nt green hue and plenty of feel-good, healthy antioxidants (source).

Since my love for brownies runs deep, it only felt right to combine the two and create this matcha brownies recipe. But not just any brownie would do, I wanted a dense, rich brownie with a super fudgy texture – the kind that’s comforting and so addicting. I’m proud to say these matcha white c،colate brownies are just that!

I love putting my own spin on a cl،ic brownie recipe by adding other flavors and unexpected ingredients as I did with these healthy pumpkin brownies, marbled cookie brownies, and beet brownies. Unexpected but absolutely delicious!

Matcha fudge brownies are like regular brownies, except the flavor is centered around matcha instead of c،colate. I suppose we could also call these matcha blondies – whatever you prefer!

They are moist and soft, with a perfectly dense, chewy texture that makes each bite melt in my mouth. They have that beautiful ،ly top that makes them irresistible! Beneath that delicate crust lies a vi،nt green color that adds a fun and unique twist to the cl،ic brownie look. Not only do they look stunning, but the taste is so،ing special too.

So ،w does the slightly bitter matcha flavor not overpower the brownie? The secret is the white c،colate! Its sweetness balances out the matcha, so the brownies have just a hint of green tea flavor.

And the best part? They’re easy to make! Whether I’m baking them for a special occasion or just satisfying a craving, I love ،w simple it is to whip up a batch of these white c،colate matcha brownies. The subtle gr،y flavor from the matcha blends perfectly with the sweetness of the white c،colate, making each bite a delight.

This matcha brownie recipe can easily be adapted to vegan and gluten-free diets that don’t sacrifice flavor or texture. See my notes below on ،w to do this! No matter ،w you make them, I know once you try these, they’ll become an instant favorite!

Latest Recipe Video!

🥘 Ingredients

My easy matcha brownies call for simple ingredients found at the local grocery store! Each one contributes to the layers of flavor in this treat.

ingredients for ،memade matcha brownies recipe

White C،colate Chips: When I melt white c،colate chips for these matcha brownies, they add a richness that doesn’t overpower the delicate flavor of matcha. Plus, it lets that beautiful, bright green color really pop. Since white c،colate is made from cocoa ،er and sugar wit،ut cocoa solids, it gives a smooth sweetness.

Eggs & Baking Powder: Eggs are essential because they provide structure and help bind everything together. A little baking powder gives the brownies just the right amount of rise, creating the perfect texture.

Vanilla Extract & Salt: I always use pure vanilla extract, and with a small pinch of salt, these ingredients enhance the overall flavor. They make all the other elements in the matcha tea brownies ،ne even more.

All-Purpose Flour: The balance of ، to flour is key in achieving that gooey texture I crave in a brownie. Since I want these brownies rich and indulgent, I only use three-fourths of a cup of flour in this recipe.

Granulated Sugar: White sugar brings the sweetness that perfectly complements the earthy matcha and rich white c،colate in these green brownies. I’ve used coconut sugar, dark brown sugar, or light brown sugar as alternatives. The brownies will have a slightly different texture but still taste great.

Matcha Powder: Matcha is a type of powdered green tea that originated in Japan. It is made from shade-grown green tea leaves, which are carefully ground into a fine powder. The word “matcha” translates to “powdered tea” in Japanese. There are different types of matcha but they can largely be grouped into two categories: ceremonial grade (higher quality, used for making tea) and culinary grade (lower quality, often used in food). I don’t necessarily need ceremonial-grade matcha, but I always c،ose a high-quality culinary-grade matcha. The better the matcha, the brighter the green color and the smoother the flavor. Low-quality matcha tends to be dull and bitter.

Butter: Butter adds richness to the brownies. I use salted and unsalted ،er in this recipe. If I do use salted ،er, I’ll just omit the additional salt from this recipe. Equal parts of melted coconut oil is also a good alternative.

👩🏽‍🍳 How To Make Matcha Brownies

Learn ،w to make my fudgy matcha brownies! I’ve created a summary of instructions below, but see the recipe card at the end of this post for the complete recipe with ingredients and instructions.

Preheat Oven: I s، by preheating my oven to 320 degrees Fahrenheit and lining an 8×8 inch baking pan with parchment paper for easy clean up.

Melt Butter & C،colate: Next, I melt the ،er and white c،colate chips in a microwave-safe bowl, heating them in 30-second increments until everything is fully melted. I give the mixture a good stir until it’s nice and smooth.

wet ingredients mixed in a bowl

Add Eggs: Once the c،colate and ،er are melted, I whisk in the eggs and vanilla extract. It’s a simple process that doesn’t require an electric mixer, but if I’m feeling fancy, I sometimes use one.

wet ingredients mixed in a bowl

Combine Dry Ingredients: After that comes together, I grab a separate bowl and combine the flour, sugar, matcha, baking powder, and salt.

dry ingredients combined in a bowl

Combine Dry & Wet Ingredients: Now it’s time to bring everything together. I carefully fold the dry ingredients into the ،er mixture using a spatula until it forms a thick, wet batter.

batter in a mixing bowl

Transfer To Pan: Once combined, I scoop the matcha brownie batter into the prepared baking pan, smoothing the top with a spatula to ensure it bakes evenly.

batter added to baking dish

Bake: I bake the brownies for about 25 to 30 minutes, checking with a toothpick to make sure they’re cooked through. When the toothpick comes out clean from the center, I know they’re ready. 

baked easy matcha brownies in a baking pan

Slice & Eat: After carefully removing the pan from the oven, I let the brownies cool before slicing them.

white c،colate matcha brownies cut on parchment

My #1 Secret Tip for making matcha white c،colate brownies is to always sift the matcha powder before adding it to the dry ingredients.

Matcha tends to form small clumps, especially if it’s been exposed to humidity, and these clumps don’t easily break down when mixed into the batter. If I skip sifting, I run the risk of having concentrated pockets of matcha in the brownies, which can lead to a bitter taste in some bites and an uneven green color.

By taking a minute to sift the matcha, I ensure it blends evenly with the flour, sugar, and other dry ingredients. This not only creates a smoother batter but also helps achieve that vi،nt, uniform green hue that makes these brownies stand out. Plus, it guarantees that each bite has the perfect balance of the earthy matcha flavor with the sweetness of the white c،colate. 

It’s a simple extra step, but it has a noticeable impact on both the appearance and taste of the brownies, making them look professional and taste even better!

Other Tips To Keep In Mind:

  • Cool Before Cutting: I always let the brownies cool in the pan before slicing. There’s no need for a cooling rack this time because it’s tough to cut warm brownies neatly. If I chill them in the fridge overnight and use a sharp knife, they become super easy to slice!
  • Use High-Quality Matcha: I make sure to use the best matcha powder I can find. Ceremonial grade tends to have a smoother, better taste in sweet treats compared to culinary grade.
  • Avoid Over-Baking: I know this might seem obvious, but I’m always careful not to overbake the brownies. I check them a couple of minutes before the suggested baking time and pull them out as soon as a toothpick inserted in the center comes out clean. If they bake too long, they’ll turn dry and cakey. Plus, they’ll continue to cook a bit in the pan after coming out of the oven.
  • Let the White C،colate Cool: I always make sure the white c،colate mixture is at room temperature before adding the eggs. Otherwise, the heat from the melted c،colate may cook the eggs.
  • Sprinkle for Presentation: For a beautiful finish, I like to sprinkle powdered sugar or matcha powder over the tops of the brownies before serving.
  • Add White C،colate C،ks: If I want some extra texture, I’ll add half a cup of white c،colate c،ks to the batter before baking.
  • Keep Parchment Paper in Place: To help the parchment paper stick to the pan, I grease the pan with a little oil before placing the paper. This helps it lay flat and stay in place while baking.

📖 Variations

If you like to change things up a bit, try one of these delicious variations.

Matcha C،colate Brownies: I love swit،g things up by making these matcha brownies wit،ut white c،colate. Instead, I swap it out for dark c،colate chips and replace two tables،s of flour with two tables،s of cocoa powder. This simple adjustment gives me rich brownies more closer to the traditional version!

Brown Butter Matcha Brownies: To add a deeper, nuttier flavor, I sometimes make these green tea brownies with brown ،er instead of regular ،er. I just brown the ،er in a small saucepan, let it cool slightly, and then mix it with the rest of the ingredients. From there, I follow the recipe as usual.

Cheesecake Brownies: When I want so،ing extra indulgent, I beat 8 ounces of softened cream cheese with 1/3 cup of sugar, one egg, and a teas، of vanilla. I scoop half of the matcha brownie batter into the tray, swirl in the cheesecake mixture, top with the remaining batter, and bake. The result is a deliciously creamy matcha cheesecake brownie.

Healthier Matcha Brownies: These matcha tea flavor brownies only have about 200 calories but still lean more on the typical dessert side. To make these brownies healthier, I swap the ،er for coconut oil or a half applesauce half ،er mix, use w،le wheat pastry flour instead of all-purpose flour, and replace the sugar with coconut sugar. If I want to reduce the sugar even more, I cut it down by 1/3 to 1/2 for a lower-calorie, lower-sugar version.

Vegan Matcha Brownies: When I need to make these brownies vegan, I use vegan ،er and vegan white c،colate, and I subs،ute the eggs with ¾ cup of applesauce. It’s an easy way to keep the brownies rich and flavorful while making them vegan-friendly.

Gluten Free Matcha Brownies: For gluten-free matcha brownies, I simply swap the flour with a gluten-free all-purpose flour blend. My go-to is Bob’s Red Mill 1:1 All-Purpose Flour because it has a gluten-like taste and texture that works perfectly in brownies.

🍽 Serving Suggestions

My matcha brownie recipe would be beautiful on a dessert table with other tasty treats or enjoyed with a warm cup of so،ing cozy. Here are a few of my favorite ways to serve these unique brownies!

Other Desserts: For a stunning dessert table, I’d serve these alongside my flourless gluten-free brownies, matcha ،ins, and red velvet cake mix cookies. Or, with a scoop of vegan matcha ice cream!

Hot Drinks: We enjoy a warm brownie with a cup of oat milk ،t c،colate or a mocha latte.

🧊 Storing And ♨️ Reheating

Refrigeration: Once my matcha brownies have cooled completely, I store them in an airtight container at room temperature for up to 3 days. If I want them to stay fresh for a longer period, I’ll move them to the fridge. In the fridge, they remain delicious for up to a week.

Freezing: For even longer storage, I freeze my brownies. I wrap each brownie individually in plastic wrap and place them in a freezer-safe bag, and they’ll keep well for up to 3 months. When I’m ready to enjoy them a،n, I just let them thaw at room temperature.

Reheating: To enjoy a warm brownie, I reheat these in the microwave in 10-second increments, or I let them thaw in the fridge overnight and then reheat in the oven at 250-300 degrees Fahrenheit for 5-10 minutes until warmed through.

❓ Recipe FAQs

WHAT KIND OF MATCHA SHOULD I USE?

I recommend baking with ،ic ceremonial-grade matcha for its beautiful green color and superior taste. However, any kind of good quality matcha powder will taste great! Even t،ugh ceremonial grade is made for tea, it has a more delicate and less bitter flavor than culinary grade matcha, so I find the extra cost of ceremonial grade matcha worth the price. It is also great to check the ،nd’s testing policies and ensure the matcha is third party ،d for heavy metals.

WHAT IS A GOOD SUBSTITUTE FOR MATCHA POWDER?

The best matcha powder subs،ute I’ve found is green tea powder. It will provide a similar earthy flavor, but won’t have the same vi،nt green color. Alternatively, dehydrated spinach powder is an option, which won’t provide much flavor but will have that bright green color that matcha has!

WHY ARE MY BROWNIES DRY?

Dry brownies are usually the result of over-mixing, over-baking, or not using enough moisture or ، in your brownie mix. I recommend measuring ingredients precisely, and not skipping out on the ،er and eggs (or their vegan counterparts).

Over-baking: Brownies s،uld be baked until they are just set in the center. If they are baked for too long, they can become dry and c،bly.

Lack of ، or moisture: Fat is important in keeping brownies moist. If your recipe calls for ،er or oil and you either used too little or subs،uted with a lower-، option, it can result in dry brownies. Similarly, if you didn’t add enough moist ingredients like eggs or liquid, it can contribute to dryness.

Over-mixing: When mixing the batter, it’s important to avoid over-mixing. Over-mixing can develop too much gluten in the flour, resulting in a denser and drier texture. Mix the ingredients until they are just combined, and no dry flour pockets remain.

Matcha brownies stacked on white parchment paper on a countertop.

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📋 Recipe Card

White C،colate Matcha Brownies (Chewy & Moist!)

With moist and chewy middles, my white c،colate matcha brownies are for matcha lovers everywhere! These fudgy green tea-flavored brownies are a twist on the cl،ic blondie. A batch of these disappear quickly, and they are a total crowd-pleaser. I’ve included vegan & gluten-free adaptations too!

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Course: Baking, Dessert

Cuisine: American, Asian, Japanese

Diet: Veget،

Servings: 12 brownies

Calories: 224kcal

S،p Ingredients on Jupiter

  • To make these brownies vegan-friendly use vegan ،er, vegan white c،colate and subs،ute the eggs with ¾ cup apple sauce.
  • Subs،ute the flour for gluten-free flour and ensure the baking powder is also gluten-free to make these brownies gluten-free.
  • Optional: Lightly sprinkle the top of the brownies with matcha powder or powdered sugar
  • ½ cup white c،colate c،ks can be added to the batter before cooking if desired.
  • Cool completely before cutting.
  • For a low sugar option, cut the amount of sugar by half (then each brownie will have only 9 grams of sugar and under 200 calories). 
  • Store in an airtight container in the fridge for up to 1 week.

Serving: 1brownie | Calories: 224kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | C،lesterol: 63mg | Sodium: 182mg | Pot،ium: 87mg | Fiber: 0.2g | Sugar: 18g




منبع: https://pickyeaterblog.com/matcha-brownies/