Matcha White Chocolate Brownies

My friend Yuki brought these to a potluck last winter, and I honestly thought they were mint brownies until that first bite hit me. The grassy, earthy matcha flavor was such a pleasant surprise against the sweet white chocolate. I begged for the recipe immediately, and now they are my go-to when I want to serve something unexpected that still feels familiar and comforting.

I made these for my sister who claims she hates green tea anything, and she ate three before asking what made them so good. The look on her face when I told her it was matcha was absolutely priceless. Now she requests them for every family gathering, which is pretty much the highest compliment I can imagine.

Ingredients

• 1 cup all-purpose flour: The foundation that gives these brownies their structure while still keeping them tender
• 2 tablespoons matcha powder: Use culinary grade for the best balance of flavor and color without breaking the bank
• 1/2 teaspoon baking powder: Just enough lift to keep these from being too dense while maintaining that fudgy texture
• 1/4 teaspoon salt: Enhances the matcha flavor and balances the sweetness from the white chocolate
• 1/2 cup unsalted butter: Melted creates that rich, dense texture we all love in good brownies
• 3/4 cup granulated sugar: Provides sweetness without overpowering the delicate matcha flavor
• 2 large eggs: Room temperature eggs incorporate better and help achieve that crackly top
• 1 teaspoon vanilla extract: Rounds out the flavors and adds warmth
• 3.5 oz white chocolate: Chopped into chunks creates pockets of creamy sweetness throughout

Instructions

Get your oven ready:

Preheat to 350°F and line an 8x8 inch pan with parchment paper, letting some hang over the sides like little handles for easy lifting later

Mix your dry ingredients:

Whisk together flour, matcha powder, baking powder, and salt in a medium bowl until the matcha is evenly distributed and the mixture turns a vibrant green

Prepare the wet mixture:

Whisk melted butter and sugar until smooth, then beat in eggs one at a time before stirring in the vanilla

Combine everything:

Gently fold the dry ingredients into the wet mixture just until no flour streaks remain, being careful not to overmix which can make brownies tough

Add the chocolate:

Fold in the chopped white chocolate chunks until evenly distributed throughout the bright green batter

Bake to perfection:

Spread batter evenly in your prepared pan and bake for 22 to 25 minutes until a toothpick comes out with just a few moist crumbs

Let them cool:

Allow the brownies to cool completely in the pan before using the parchment handles to lift them out and cut into squares

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These brownies have become my signature contribution to book club meetings. There is something about the combination of tea and chocolate that just feels right when you are settling in with a good book and good friends. They are elegant enough for afternoon tea but casual enough for a Tuesday night craving.

Choosing Your Matcha

Not all matcha powder is created equal. Culinary grade is perfect for baking since it still delivers great flavor without the premium price of ceremonial grade. I have tried using the expensive stuff and honestly could not tell the difference once it was baked into the brownies. Save the good stuff for your morning latte.

Getting That Crackly Top

The secret to those gorgeous shiny, crackly tops on brownies comes from properly whipped eggs and sugar. Take your time when combining the wet ingredients, really whisking them until they are slightly thickened. That extra minute of whisking makes all the difference between a flat matte top and that beautiful crinkly bakery style finish.

Serving Suggestions

These brownies are stunning on their own, but a light dusting of powdered sugar makes them look even more impressive for serving. I also love serving them with a cup of hot milk tea or even a scoop of vanilla bean ice cream for dessert.

• Try drizzling melted white chocolate over the top for an extra indulgent finish
• A pinch of flaky sea salt on top highlights the matcha flavor beautifully
• These freeze well for up to a month if you can manage not to eat them all first

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Hope these matcha brownies bring as much joy to your kitchen as they have to mine. There is something magical about that first bright green bite.

Recipe FAQs

→ What does matcha taste like in brownies?

Matcha adds an earthy, slightly grassy flavor with subtle bitterness that balances beautifully with the sweetness of white chocolate. The result is a sophisticated taste profile that's less sweet than traditional brownies while still feeling indulgent.

→ Can I use dark chocolate instead of white chocolate?

Absolutely! Dark chocolate creates a different flavor profile with more intense cocoa notes complementing the matcha. The sweetness level will decrease, so you might want to slightly increase the sugar if you prefer a sweeter result.

→ How do I know when matcha brownies are done baking?

Insert a toothpick into the center—it should come out with a few moist crumbs but not wet batter. The edges should be set while the center still has a slight jiggle. They'll continue to firm up as they cool, so avoid overbaking for the fudgiest texture.

→ Can I make these brownies gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum. The texture may be slightly different but still delicious. Ensure your baking powder and matcha are certified gluten-free as well.

→ How should I store matcha brownies?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap individual squares in plastic wrap and freeze for up to 3 months. Bring to room temperature before serving for the best fudgy texture.

→ Why is my matcha brownie batter not green?

The vibrant green color depends on the quality and grade of your matcha. Higher grades produce a more intense green hue. The brown color from butter and sugar can also dull the green. Using ceremonial-grade matcha or increasing the amount to 2.5 tablespoons will enhance both color and flavor.