Best Matcha Brownies Ever (Printer-Friendly)
Moist and fudgy green tea brownies with white chocolate and a vibrant color.
# What You'll Need:
→ Fats and Chocolate
01 -
1/2 cup unsalted butter
02 -
7 ounces white chocolate, chopped or chips
→ Dry Ingredients
03 -
2 tablespoons matcha green tea powder
04 -
1 1/4 cups all-purpose flour
05 -
1/4 teaspoon baking powder
06 -
1/4 teaspoon salt
→ Sugars
07 -
1/2 cup brown sugar, packed
08 -
1/4 cup granulated sugar
→ Others
09 -
3 large eggs
10 -
1 teaspoon pure vanilla extract
# Steps to Follow:
01 -
Combine butter and white chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring until fully melted and smooth.
02 -
In a large bowl, beat the eggs, brown sugar, and granulated sugar together until thick and creamy, ensuring a crinkly top texture.
03 -
Slowly add the melted butter and white chocolate mixture into the egg mixture, folding gently to combine.
04 -
Sift together the flour, matcha powder, baking powder, and salt, then fold them into the wet mixture until just combined without overmixing.
05 -
Pour the batter into a parchment-lined 9x9 inch baking pan and bake in a preheated oven at 175°C (350°F) for 20-25 minutes until the edges are set but the center remains soft.
06 -
Allow the brownies to cool completely, preferably chilling in the refrigerator for several hours or overnight to achieve clean slices before cutting into 16 portions.
# Extra Suggestions:
01 -
Beating the eggs and sugars thoroughly is key to achieving the signature crinkly top.
02 -
Sifting dry ingredients prevents lumps and ensures a smooth batter.
03 -
Avoid overbaking to maintain a soft and fudgy texture.
04 -
Store brownies in an airtight container refrigerated for up to 7 days or freeze up to 3 months.