The best easy matcha brownies recipe! These simple green tea brownies (or matchies as I like to call them) are chewy and fudgy with a crispy crackly top like regular chocolate brownies.
✏️ Why you'll love this recipe
These matcha fudge brownies use white chocolate instead of milk or dark chocolate to help the matcha green tea flavour really shine through. They're based on a white chocolate version of my classic triple chocolate brownies.
With the addition of vanilla extract, they really give you that sweet matcha latte flavour.
They’re basically matcha blondies with white chocolate and they’re one of my all-time favourite matcha recipes! Check out this collection of matcha dessert ideas for more matcha goodness!
They’re a decadent mix of Japanese matcha and white chocolate – a match(a) made in heaven! Sorry, couldn’t help myself…
These naturally green gooey matcha dessert bars are stuffed with white chocolate chips for even more sweet goodness!
This matcha brownie recipe calls for the following ingredients:
- Unsalted butter: allows you to control the salt content.
- White chocolate: from the baking aisle for ease of melting.
- White sugar: finely granulated e.g. caster sugar.
- Eggs: large size, room temperature for ease of mixing.
- Vanilla extract: use paste or extract over essence for best flavour.
- Salt (optional)
- Plain all-purpose flour: sieve for a smooth blondie batter.
- Matcha powder: ceremonial or culinary grade.
- White chocolate chips
See the recipe card for quantities.
Top tip: For accuracy, it’s best to weigh your ingredients rather than using cups.
♻️ Substitutions / Variations
I like to use white sugar in this recipe, but instead, you can swap this for golden caster sugar instead, or even a light brown soft sugar if you like a caramel hint.
Toppings and decorations
For more white chocolate goodness, melt ¼ cup (40g) white chocolate to drizzle on top of your cooled matcha brownie slab before you cut it into pieces.
For a matcha flavour boost, lightly dust your cooled green tea brownies with more matcha powder.
Alternatively, frost your matcha bars with matcha buttercream!
You can swap the white chocolate chips for milk or dark (semi-sweet) chocolate chips instead.
You can also add some extra texture and flavor to your matcha white chocolate blondies by adding chopped nuts.
I’m a huge fan of macadamia nuts, pecans or almonds for this matcha treat recipe! Replace ⅓ cup (50g) white chocolate chips with nuts instead!
If you’re feeling fruity, add ½ lemons’ zest to your matcha batter – perfect for bright tangy twist!
You can also swap ⅓ cup (50g) white chocolate chips with fresh or frozen raspberries or strawberry pieces. Matcha strawberry desserts are just divine!
First, preheat the oven to 180°C / 160°C (fan) / Gas Mark 4 / 350°F.
Steps 1 - 2: In a heatproof bowl, melt the butter and white chocolate either in the microwave (20secs at a time) or over a double boiler, stirring until smooth.
Steps 3 - 4: In a separate mixing bowl, beat the eggs and sugar using an electric mixer. This should whip up thick and creamy like a milkshake and can take roughly 5mins.
Steps 5 - 6: Pour the cooled white chocolate mixture over the eggy mousse, add in the vanilla extract and salt, and then gently fold together.
Steps 7 - 8: In a separate bowl, sieve the plain flour and matcha powder, whisking together until combined.
Steps 9 - 10: Add the wet ingredients into the dry mixture, slowly folding in until almost combined, before stirring in the white chocolate chips.
Step 11: Pour the mixture into a greased and lined 8-inch square baking pan and bake for 20-25mins, until papery and cracked on top, but with a slight wobble in the middle.
Step 12: Allow the brownie to cool in the tin before removing and cutting it into squares.
🎥 Recipe video
Check out the short recipe video below for how to make the best matcha brownies!
You can also check out the green tea brownies webstory!
💭 Top tips
- Not all matcha powder is created equal! Good quality matcha, such as a ceremonial or culinary grade matcha powder from a good brand is key. Cheap matcha can be more bitter and a less vibrant green.
- For the white chocolate and butter, if microwaving, melt the mixture slowly in 20secs bouts, stirring between, so it doesn’t burn the chocolate.
- Once you’ve whipped up your sugar-egg mixture to a thick milkshake-like consistency, try not to knock any of that air out when mixing in your other ingredients. Fold it all in gently!
- For that perfectly crinkly top, it’s also best to work quickly to get your matcha brownie batter made and straight into the oven.
- Your matcha tea brownies are fully cooked once they’re cracked and papery on top, and there is only a very slight wobble left in the middle when you give the pan a little shake.
- Once your matcha brownie has baked, leave it in the tin to cool completely before you lift it out and cut into squares.
- For neatly sliced matcha bars, place your cooled baked brownie in the fridge for 30mins – 1hr before cutting.
- Be sure to use a sharp knife and wipe the blade between cuts for the ultimate neatness.
❔ Recipe FAQs
Matcha is a fine powder made from the same plant as green tea.
It is specially grown and processed from green tea leaves. This is made differently from what you find in your standard green tea bags. There are also different quality grades of matcha powder.
Matcha has an earthy taste similar to actual green tea.
On its own, matcha is usually described as a bit bitter so pairs nicely with sweet flavours such as vanilla.
Your matcha green tea brownies should last for up to 4 days stored in an airtight container in the fridge.
Yes! You can freeze your matcha brownies wrapped in a layer of cling film and a layer of foil for up to 2 months.
To make a gluten-free matcha brownies, swap the plain flour for gluten-free flour. I recommend using a gluten-free plain flour blend, such as King Arthur's measure for measure flour or Freee from Doves Farm.
Alternatively, you can swap the plain flour for almond flour and add 1 tablespoon of cornstarch (white fine powder). This also called cornflour in the UK and other places.
🧁 Other goodies
Looking for some other goodies to make?
If you’re obsessed with matcha (like I am!) then check out this collection of best matcha dessert recipes!
Some of my favourite matcha recipes include:
- Matcha no-bake cheesecake
- Matcha white chocolate cake
- Matcha green tea cupcakes
- Matcha white chocolate cookies
- Green tea fudge
If you're a fan of Asian fusion desserts, you might also like this easy purple ube cheesecake recipe, ube brownies recipe or this tasty simple ube cake recipe.
For all the brownies and white chocolate lovers, check these Biscoff white chocolate blondies and Bakewell white chocolate blondies.
Other related recipes:
Looking forward to some new recipes? Check out my Youtube, Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration!
Or if you’d like to hear about our latest recipes, why not subscribe to our newsletter?
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- 125 g (½ cups) unsalted butter
- 125 g (1 cups) white chocolate 4 ½ oz
- 225 g (1 cups) white sugar caster
- 2 eggs large
- 1 teaspoon vanilla extract
- ¼ teaspoon salt optional
- 120 g (1 cups) plain all-purpose flour
- 15 g (2 tablespoon) matcha powder
- 75 g (½ cups) white chocolate chips 3 oz
- Pre-heat oven: 180°C / 160°C (fan) / Gas 4 / 350°F
- In a heatproof bowl, melt the butter and white chocolate either in the microwave (20secs at a time) or over a double boiler, stirring until smooth.
- In a separate mixing bowl, beat the eggs and sugar using an electric mixer. This should whip up thick and creamy like a milkshake and can take roughly 5mins.
- Pour the cooled white chocolate mixture over the eggy mousse, add in the vanilla extract and salt, then gently fold together.
- In a separate bowl, sieve the plain flour and matcha powder, whisking together until combined.
- Add the wet ingredients into the dry mixture, slowly folding in until almost combined, before stirring in the white chocolate chips.
- Pour the mixture into a greased and lined 8-inch square baking pan and bake for 20-25mins, until papery and cracked on top, but with a slight wobble in the middle.
- Allow the brownie to cool in the tin before removing and cut into squares.
- Use culinary or ceremonial grade matcha powder for a more delicious and vibrant green brownie.
- Beat your sugar-egg mixture thoroughly until it’s thickened like a milkshake for that crackly brownie top.
- You can swap the white chocolate chips for milk or dark semi-sweet chips.
- You can swap the 8-inch square pan for a 9-inch square pan and reduce the baking time by 5mins.
- Double up the recipe and bake these brownies in a large brownie tin for 30-35mins, (e.g. 9inch x 13inch brownie pan).
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
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