Matcha White Chocolate Brownies (Printable Version)
Rich, fudgy matcha-infused brownies with creamy white chocolate chunks.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour (130 g)
02 - 2 tablespoons matcha green tea powder, culinary grade (12 g)
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted (115 g)
06 - 3/4 cup granulated sugar (150 g)
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract
→ Chocolate
09 - 3.5 oz white chocolate, chopped (100 g)
# Step-by-Step:
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 a tender 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. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
07 - Allow to cool completely in the pan before lifting out using the parchment overhang and cutting into squares.
# Expert Advice:
01 -
- The contrast between bitter matcha and sweet white chocolate creates this sophisticated flavor profile that keeps everyone guessing
- These brownies manage to be incredibly fudgy while still having that perfect crackly top that makes you feel like a baking pro
02 -
- Overmixing the batter will make these brownies tough instead of tender, so stop as soon as the flour disappears
- The toothpick test is crucial here, underbaked means gooey mess and overbaked means dry, so aim for those moist crumbs
03 -
- Room temperature ingredients prevent the melted butter from seizing and create a smoother batter
- Letting the batter rest for 10 minutes before baking helps the flour hydrate and improves the final texture