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.
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!
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✏️ Recipe creation
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!
🥘 Ingredients
This brownie recipe calls for the following ingredients:
- Unsalted butter
- White chocolate
- White sugar (caster sugar)
- Eggs
- Vanilla extract
- Salt (optional)
- Plain flour (all-purpose flour)
- Matcha powder (ceremonial or culinary grade)
- White chocolate chips
See the recipe card for quantities.
Ingredient substitutions
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!
Ingredient tips
- Room temperature ingredients mix easier. Take your egg out of the fridge if that’s where you store them.
- For a smooth brownie, sieve your flour before adding to the mix.
- I prefer using vanilla extract or vanilla bean paste over vanilla essence – it’s got a purer vanilla flavour.
- Using high-quality ingredients makes your matcha tea brownies a delight! I love using Callebaut white chocolate chips (for both the white chocolate to melt and use as chips) - they’re creamy and delicious!
- Using unsalted butter lets you control how much salt goes into your brownies. I like mine to be low salt so I don’t add much to the batter, but you can add an optional ⅛ teaspoon salt to taste.
- 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. I like to use the Matchaeologist culinary matcha powder or Jade Leaf matcha (if you’re using the Zon).
🔪 Equipment
I use the following equipment for this recipe:
- 8-inch square baking tin
- Parchment paper (greaseproof paper)
- Electric hand mixer or stand mixer
- Medium and small mixing bowls
- Sieve
- Silicone spatula or wooden spoon
- Whisk or fork
- Weighing scales (or measuring cups)
- Measuring spoons
- Knife
Equipment alternatives
To use a larger tin, such as a 9-inch square tin, you don’t need to change the recipe. You’ll have slightly thinner green tea brownies though and should cook them for 5mins less.
You can also double the recipe and bake your matcha brownies in a large brownie tin for 30-35mins, such as a 9-inch x 13-inch brownie pan.
I find it easiest to use a microwave to melt the butter and white chocolate for the recipe. Instead, you can use a small saucepan on a gentle heat or a double-boiler (bain-marie).
Equipment tips
- To measure your ingredients, it’s best to use weights rather than cups for better accuracy.
- I like using digital scales for weighing my ingredients as it's easy and accurate.
- It’s best to use actual measuring spoons. Cutlery teaspoons and tablespoons aren’t actually the correct volume, which I never knew before.
- I’d also recommend levelling off any heaped scoops for a more accurate measurement.
- When using a stand mixer, use the whisk attachment (or paddle) and medium speed to beat your eggs and sugar. Be sure to scrape down the sides of the bowl too!
- You can also get great results by using a medium bowl and an electric hand mixer, whisk or fork.
- Even if your brownie pan is non-stick, I recommend greasing and lining your tin with greaseproof paper.
- Leave a small overhang of parchment paper so it’s easy to lift your blondies out of the tin after baking.
📖 Method
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!
🍱 Storage
Your matcha white chocolate brownies should last up to 4 days in the fridge, stored in an airtight container.
For freezing, wrap the matcha slices in plastic wrap (cling film) and then a layer of aluminium foil and freeze. They should last up to 2 months frozen.
Defrost your matcha bars and enjoy as normal. I even like to snaffle some part-frozen – the cold gives them an extra fudgy quality!
Label your frozen treats with what they are and when they were frozen so you don’t forget about them!
💭 Top tips
- 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.
- Alternatively, you can transfer your matcha brownie slab to a wire rack after allowing it to cool in the tin for at least 20mins.
- 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 too and wipe the blade between cuts for the ultimate neatness.
❔ 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.
Troubleshooting
If you’ve got any specific questions on making your best ever green tea brownies, leave a comment below and I’ll try my best to help out.
Alternatively, you can get in touch via my Facebook, Instagram or Pinterest – I’d love to hear from you!
♻️ Variations
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!
Flavour options
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!
Gluten-free option
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 a 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
For all the brownies and white chocolate lovers, check out these easy recipes:
Looking forward to some new recipes? Check out my 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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📋 Recipe
Matcha Brownies
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Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- Use culinary or ceremonial grade matcha powder for a more delicious and vibrant green brownie.
Nutrition
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
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