Matcha White Chocolate Brownies (Printable Version)
Fudgy matcha-infused treats with creamy white chocolate chunks, offering a unique fusion twist on a classic favorite.
# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons matcha green tea powder (culinary grade)
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract
→ Chocolate
09 - 3.5 oz white chocolate, chopped
# How to Make It:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt until evenly blended.
03 - In a large bowl, whisk the melted butter and sugar until well combined. Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract.
04 - Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix to maintain the fudgy texture.
05 - Gently fold in the chopped white chocolate until evenly distributed throughout the batter.
06 - Pour the batter into the prepared pan and spread evenly with a spatula.
07 - Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Allow to cool completely in the pan before lifting out using the parchment overhang and cutting into squares.
# Expert Tips:
01 -
- The earthy matcha balances sweetness instead of competing with it, creating this sophisticated flavor profile that still feels like comfort food
- White chocolate was born to pair with green tea, its creamy vanilla notes letting the matcha shine while adding that luxurious melt in your mouth quality
02 -
- Overmixing once you add the flour makes them tough instead of fudgy, so fold gently and stop immediately
- The toothpick test is crucial here, underbaked centers never set properly while overbaked ones lose that gooey texture
03 -
- Let your eggs come to room temperature before starting, they incorporate so much better into the melted butter mixture
- Line your pan with parchment hanging over the sides, this trick makes removing the whole batch so much easier