Chewy, Green, and Decadent — A Twist on Classic Brownies

Matcha brownies are the perfect marriage of rich chocolate and earthy, vibrant green tea flavor. Unlike traditional brownies, these are slightly more sophisticated, with a subtle bitter-sweetness from the matcha powder that pairs beautifully with butter, eggs, and sugar. They’re perfect for anyone who loves a dessert that’s both visually striking and deliciously indulgent.

Whether you’re making them for a special occasion, a holiday treat, or just a midweek pick-me-up, matcha brownies impress both in taste and appearance. This recipe will guide you step-by-step to a chewy, fudgy texture, with a green hue that wows.

Ingredients

• – 1 cup unsalted butter, melted
• – 1 ½ cups granulated sugar
• – 4 large eggs
• – 1 teaspoon vanilla extract
• – ¾ cup all-purpose flour
• – ½ cup unsweetened cocoa powder
• – 2 tablespoons matcha green tea powder
• – ¼ teaspoon salt
• – ½ cup white chocolate chips or chunks (optional)
• – ½ cup chopped pistachios or walnuts (optional)

Instructions

1. Preheat Oven & Prepare Pan
   Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease edges.
2. Mix Wet Ingredients
   In a large mixing bowl, whisk together melted butter and sugar until smooth. Add eggs one at a time, whisking thoroughly after each. Stir in vanilla extract.
3. Combine Dry Ingredients
   In a separate bowl, sift together flour, cocoa powder, matcha powder, and salt.
4. Fold Dry into Wet
   Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix to maintain fudgy texture.
5. Add Mix-ins (Optional)
   Fold in white chocolate chunks and chopped nuts if using.
6. Bake
   Pour batter into prepared pan and smooth top with a spatula. Bake 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
7. Cool
   Let brownies cool completely in pan on a wire rack. Remove using parchment overhang and slice into squares.

SECTION 1: Tips for Perfect Matcha Brownies

• Quality Matcha Matters: Use ceremonial grade for best color and flavor.
• Avoid Overmixing: Keeps the brownies fudgy and chewy.
• Optional Add-ins: White chocolate contrasts the matcha bitterness; nuts add texture.
• Check Doneness: Toothpick should come out with moist crumbs, not wet batter.

SECTION 2: Creative Serving Ideas

• Dust with powdered sugar or extra matcha for a finishing touch.
• Serve with a scoop of vanilla ice cream for a dessert twist.
• Drizzle melted white chocolate or ganache on top.
• Pair with green tea latte or coffee for a cozy pairing.

SECTION 3: Storage & Freezing

• Store in airtight container at room temperature for 3–4 days.
• Refrigerate for up to 1 week.
• Freeze for up to 2 months, wrap tightly in foil and place in a freezer-safe bag.

SECTION 4: Troubleshooting

• Brownies too dry? Bake slightly less next time; remove when toothpick shows moist crumbs.
• Not green enough? Add 1 teaspoon more matcha powder.
• Cracks on top? Normal due to cocoa content and baking; does not affect flavor

Matcha Brownies

Chewy, fudgy brownies infused with vibrant matcha green tea powder, optionally studded with white chocolate and nuts, perfect for an elegant dessert or snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 16 brownies

Course: Dessert, Snack

Cuisine: Fusion, Japanese

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

Brownie Batter

• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 2 tbsp matcha green tea powder
• ¼ tsp salt
• ½ cup white chocolate chips optional
• ½ cup chopped pistachios or walnuts optional

Equipment

• Mixing bowls
• 8×8-inch baking pan
• Wire rack
• Spatula

Method

 

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease.
2. In a large bowl, whisk together melted butter and sugar until smooth.
3. Add eggs one at a time, mixing thoroughly after each. Stir in vanilla extract.
4. In a separate bowl, sift together flour, cocoa powder, matcha powder, and salt.
5. Gradually fold dry ingredients into wet mixture until just combined.
6. Fold in white chocolate chunks and chopped nuts if desired.
7. Pour batter into prepared pan and smooth top with a spatula.
8. Bake 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
9. Cool completely on a wire rack before slicing into squares.

Notes

Use ceremonial grade matcha for best color and flavor. Store in airtight container for up to 4 days, or freeze for longer shelf life.