Description
These White Chocolate Matcha Brownies bake up thick, soft, and fudgy with a creamy sweetness balanced by earthy green tea. I keep the method simple—melt, whisk, fold, and bake—so you get reliable brownies with a beautiful natural green color every time. The white chocolate melts into sweet little pockets, making these perfect for afternoon tea, coffee breaks, or a cozy dessert that feels a little elegant.
Ingredients
- 1 cup (200 g) white chocolate, chopped
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon culinary-grade matcha powder, sifted
- 3/4 cup (95 g) all-purpose flour
- 1/4 teaspoon fine salt
- 1/2 cup (90 g) white chocolate chips
Instructions
- Preheat the oven to 170°C (340°F). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving overhang for easy lifting.
- Melt the butter and chopped white chocolate together gently (double boiler or microwave in short bursts), stirring until smooth and glossy. Let it cool for 2 minutes so it’s warm, not hot.
- Whisk the sugar into the warm chocolate mixture until fully combined and slightly thickened.
- Add the eggs one at a time, whisking well after each addition until the batter looks shiny and smooth.
- Stir in the vanilla extract.
- Sift the matcha powder into the bowl and mix until the color is evenly green and there are no lumps.
- Sift in the flour and salt. Fold gently with a spatula just until you no longer see dry flour—do not overmix.
- Fold in the white chocolate chips.
- Spread the batter evenly into the prepared pan and smooth the top.
- Bake for 20–25 minutes, until the edges are set and the center is slightly soft. A toothpick should come out with a few moist crumbs.
- Cool completely in the pan, then lift out using the parchment and slice into 16 squares with a sharp knife.
Notes
Use bright green culinary-grade matcha for the best flavor and color, and always sift it to avoid bitter clumps. Do not overbake—pull the brownies when the center still feels a little soft, because they set as they cool. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days. Freeze individually wrapped squares for up to 2 months. Optional add-ins: 1/2 cup chopped pistachios or macadamias, or a drizzle of melted white chocolate on top after cooling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 brownie
- Calories: 230
- Sugar: 19 g
- Sodium: 65 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg