Matcha Brownies are fudgy brownies flavored with matcha powder and packed full of white chocolate chips.
Ingredients for Matcha Brownies
- Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- Brown Sugar. Brown sugar adds a softer texture to the finished product.
- Eggs. It will be easier to incorporate the eggs into the batter if they are room temperature.
- Vanilla Extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
- All-purpose Flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Matcha Powder. This will flavor the brownies.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- White Chocolate. If you’re wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chips.
How to make Matcha Brownies
STEP 1: Preheat your oven to 350 degrees (F). Spray an 8×8 pan with non-stick spray and then lay thick strips of parchment paper across the bottom of the pan in a cross shape.
STEP 2: In a medium bowl mix with a hand mixer combine the melted butter and brown sugar. When fully combined add the eggs and vanilla. Beat until fully combined and light in color.
STEP 3: In a small bowl combine the flour, matcha powder, and salt. Whisk to combine and remove any lumps.
STEP 4: Add the dry ingredients to the wet ingredients. Mix until just combined.
STEP 5: Fold the chocolate into the mixture and pour into the prepared baking dish.
STEP 6: Bake the brownies for 25-30 minutes. Bake for 5 minutes longer if you want the brownies to be more firm.
STEP 7: Remove the matcha brownies from oven and allow to cool.
More Brownie Recipes
- S'mores Brownies- these brownies have a graham cracker crust and toasted marshmallow topping.
- Peanut Butter Brownies- brownies layered with peanut butter and topped with chocolate ganache.
- Oreo Chunk Brookies- an oreo cookie mixed with a fudgy brownie.
More Brownie Recipes From Kitchen 335
- Peppermint Bark Brownies- a fudgy brownie base topped with a peppermint bark white chocolate ganache and sprinkled with crushed peppermint
- Cheesecake Swirled Brownies- homemade fudgy brownies loaded with chunks of chocolate and topped with creamy cheesecake
- Caramel Stuffed Brownies- perfect fudgy brownies stuffed with homemade caramel sauce.
- Fudgy Brownies- the best homemade brownie recipe. They are loaded with melty chocolate and perfectly gooey.
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For Matcha Brownies:
- 12 tablespoons (170 grams) unsalted butter melted
- 1 ¼ cup (266 grams) brown sugar packed
- 2 large (100 grams) eggs
- 2 teaspoons vanilla extract
- 1 ½ cup (180 grams) all purpose flour
- 1 tablespoon matcha powder
- 1 teaspoon salt
- 1 cup (170 grams) white chocolate chopped
For Matcha Brownies:
- Preheat oven to 350 degrees (F). Spray an 8×8 pan with non-stick spray and then lay thick strips of parchment paper across the bottom of the pan in a cross shape. This will make it easier to lift the brownies out of the pan once cooled.
- In a medium bowl mix with a hand mixer combine the melted butter and brown sugar. When fully combined add the eggs and vanilla. Beat until fully combined and light in color.
- In a small bowl combine the flour, matcha powder, and salt. Whisk to combine and remove any lumps.
- Add the dry ingredients to the wet ingredients and mix until just combined. Overmixing will create tough brownies.
- Fold the chocolate into the mixture and pour into the prepared baking dish.
- Bake the brownies for 25-30 minutes, longer if you would like a firmer brownie.
- Remove from oven and allow to cool.
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