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Matcha Brownies Recipe

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4 from 6 reviews

These Matcha Brownies are a vibrant and delicious treat featuring a bright green color and a perfect balance of crunchy, crinkle tops with a rich and fudgy center. Made with white chocolate and matcha powder, they offer a unique and delightful twist on classic brownies, perfect for matcha lovers and dessert enthusiasts alike.

Ingredients

Matcha Ganache

  • 1 1/4 sticks unsalted butter (1/2 cup + 2 tbsp)
  • 1/2 cup white chocolate chips
  • 2 tbsp matcha powder

Brownie Batter

  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 large eggs
  • 3 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 3/4 cup all-purpose flour

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Coat an 8×8 inch baking pan with non-stick spray and line it with parchment paper to prevent sticking and ensure easy removal of the brownies.
  2. Melt Butter: Melt the unsalted butter in the microwave in 1-minute increments for 1-2 minutes or on the stovetop until fully melted.
  3. Make Matcha Ganache: In a medium bowl, combine white chocolate chips and matcha powder. Pour the melted butter over the mixture and stir until the white chocolate is melted and the mixture is smooth with no lumps.
  4. Cream Sugar and Eggs: In a large mixing bowl, add granulated sugar and brown sugar. Using an electric mixer, beat in the eggs for 3-5 minutes until the mixture is thick and airy, resembling thick pancake batter to ensure lightness in the brownies.
  5. Combine Mixtures: Pour the matcha and white chocolate ganache into the egg and sugar mixture. Add the vanilla extract and mix to combine thoroughly.
  6. Fold in Dry Ingredients: Sift the flour and kosher salt into the batter. Using a rubber spatula, gently fold until just combined, being careful not to overmix to maintain the batter’s airiness.
  7. First Bake: Pour the batter into the prepared pan and bake in the preheated oven at 350°F for 20 minutes. Carefully remove the brownies using oven mitts and tap the pan on the counter 2-3 times to help release any air bubbles.
  8. Second Bake: Return the pan to the oven and bake for an additional 15 minutes to develop the crunchy, crinkle tops and fudgy center.
  9. Cool and Set: Remove brownies from the oven and drop the pan on the counter 2 more times to settle the brownies. Allow them to rest for 1 hour at room temperature, or chill for 30 minutes in the refrigerator for easier slicing.
  10. Slice and Serve: Lift the brownies out of the pan using the parchment paper. Slice with a sharp knife, cleaning the blade between cuts for clean edges. Enjoy your vibrant, fudgy matcha brownies!

Notes

  • Cream the eggs and sugar with an electric mixer for 3-5 minutes until thick and airy, resembling pancake batter, to incorporate air and achieve the perfect texture.
  • Gently fold in sifted flour to avoid deflating the batter and keep the brownies light.
  • Tap the pan on the counter after 20 minutes and again after baking to help create the crinkle tops and a fudgy texture.
  • Allow brownies to reach room temperature before slicing; chilling them in the refrigerator for 30 minutes can make cutting easier and cleaner.

Find it online: https://cookedbysarah.com/matcha-brownies-recipe/