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A stack of three matcha brownie with white chocolate slices in the front, with a few slices of matcha brownie scattered in the back.

Matcha Brownies

4 from 1 vote
Matcha brownies are a refreshing twist on the classic chocolate brownie. Combine the delicate and earthy flavour of matcha with the gooey and fudginess of a brownie, this easy-to-make dessert is so delicious!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 serves
Course: Dessert, Snack
Cuisine: Japanese, American, Asian, Western
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup caster sugar
  • 1 pinch salt
  • 4 tbsp matcha powder
  • 1 cup butter (8 oz / 227 g), unsalted
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup white chocolate chips

Method
 

  1. Preheat oven to 180C / 350F.
  2. Line an 8 x 8 inch baking pan with grease-proof paper.*
  3. Ina large bowl, combine flour, sugar, salt, and matcha powder.  Mix until fully combined and all the ingredients are evenly incorporated.
  4. Add melted butter, eggs, vanilla, and milk.  Use a spatula or wooden spoon to mix until fully combined.
  5. Mix in white chocolate chips.
  6. Using a spatula, transfer batter into the lined baking tray.
  7. Once all the batter is in the pan, use a spatula or wooden spoon to lightly even out the batter for a more leveled surface.
  8. Bake at for 30 minutes.
  9. Remove from oven and allow the brownie to fully cool in the baking pan.
  10. Once cooled, remove matcha brownies from baking pan, slice into 9 or 12 squares and enjoy.

Notes

PRO TIPS:
Slicing – If you want cleaner slices of matcha brownies, only slice your brownie when it is cold.  So, when your brownie has cooled to room temperature, remove it from the baking pan, leaving the grease-proof paper on.  Wrap the brownie tightly with cling-wrap and place it in the fridge or freezer until cold.  Once cold, remove the grease-proof paper and slice into individual serves.
*Lining – Lightly grease the bottom of your baking pan with some vegetable oil before placing grease-proof paper on top.  This will help prevent the paper from moving around when brownie batter is being transferred in.
Butter – Although this recipe calls for unsalted butter, you can use salted butter if that is what you have available.  However, omit the addition of extra salt, if using salted butter. 
Make sure the butter is not hot when being added to the mixing bowl.  If not, the heat from the butter may cook the eggs.  You want the butter to be warm.
The batter should be thick and firm, like a very soft dough.  This due to the high butter content.  The butter has firm up and solidified after being mixed with the other ingredients.
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