These white chocolate matcha brownies are fudgy, chewy, bold and vibrant. Bursting with green tea flavour, they make for a great mid-morning pick-me-up.
Calling all matcha lovers, this recipe is for you! I've been busy testing these matcha white chocolate brownies and I'm so happy to finally be sharing the recipe with you all.
They have a dense, fudgy texture, a paper-thin crust and a bold matcha flavour that is balanced out perfectly with the sweetness of the white chocolate. You are going to LOVE them!
As always, I've written all the details you need to know to get this recipe right the first time around. I hope you find the post helpful. And if you like this recipe, make sure to check out my matcha fudge recipe too. Enjoy!
Ingredients
Here's what you'll need for this recipe:
- White chocolate: These are brownies after all so of course, we have to use some sort of chocolate. Since dark chocolate would hide the vibrant matcha colour, I opted to make white chocolate matcha brownies instead.
- Butter: Melted butter is the staple of a good chewy brownie. Use unsalted butter for this recipe.
- Caster sugar: For sweetness and to keep the brownies moist. I used 200g of caster sugar which I think balances out the earthy matcha flavour perfectly.
- Eggs: Eggs give the brownies structure and slight leavening. You'll need 3 medium eggs for this recipe.
- Vanilla extract: To add an extra touch of flavour. You can swap this out for another flavour extract that you like, such as strawberry or lemon.
- Flour: Always use plain/all-purpose flour for green tea brownies- we don't need any raising agents for a dense baked good like this one.
- Matcha powder: Any matcha powder will work as long as it's 100% matcha without any added sugar or other ingredients. I used this one.
- White chocolate chips: To add extra sweetness and texture. I added 200g but feel free to adjust this to your preference.
Equipment
You'll also need the following tools for matcha white chocolate brownies...
- 8x8-inch tin: Use an 8x8 tin for best results! If you really have to change the tin size then I recommend adjusting the ingredient quantities accordingly so that you don't end up with thin, burnt or underbaked brownies.
- Baking paper: To line the tin with, preventing the brownies from sticking.
- Mixing bowls and utensils: A large mixing bowl, a wooden spoon, a few smaller spoons and a sharp knife.
- Electric whisk: As with most brownie recipes, this one requires you to whisk the sugar into the eggs. You can do this with an electric hand whisk or stand mixer.
- Heatproof bowl or saucepan: To melt the butter and chocolate in. You can do it over the stove or in the microwave- just be sure to stir often and keep the heat low and stir often otherwise, the fats may separate.
How to make white chocolate matcha brownies
Step 1: Preheat your oven to 160°C and line an 8x8-inch tin with baking paper. You can leave some baking paper hanging over each side to make it easier to remove the brownies later.
Step 2: Break 150g of white chocolate into pieces and cut 120g of butter into cubes. Place them into a heatproof bowl and melt them in the microwave, making sure to stir every 20 seconds to prevent seizing. Alternatively, you can do this over very low heat on the stove. Leave to cool for around 5-10 minutes.
Step 3: In a large bowl, whisk together 3 eggs, 200g of caster sugar and 1 teaspoon of vanilla extract. Keep whisking until the mixture becomes pale and increases in volume.
Step 4: Pour the melted white chocolate mixture into the bowl and gently stir it into the eggs and sugar mixture.
Step 5: Next, add 180g of plain flour and 2 tablespoons of matcha powder. Mix well to make a smooth batter then stir in 200g of white chocolate chips.
Step 6: Transfer the matcha brownie batter to your lined tin and spread it into place.
Bake for around 40 minutes until the brownies are lightly golden on top with a slight wobble in the middle.
Step 7: Leave them in the tin to cool then put them in the fridge for 3-4 hours to set. This will help the fats firm up, giving you chewy green tea brownies.
Step 8: Once set, pull the brownies out of the tin, cut them into squares and enjoy! You can get up to 32 servings from this recipe but I like to cut mine into 16 squares.
Top tips
- The white chocolate and butter must be melted at a low heat and stirred gently but often. If you heat it too quickly, the fats will separate.
- Leave the chocolate mixture to cool completely before you add it to the eggs and sugar. If it's too hot when you add it, it can start to cook the eggs.
- Refrigeration is key! If you're wondering why your green tea brownies are still gooey on the inside, it's because they need to become cold again in order for the fats to solidify. I like to refrigerate mine overnight but 3-4 hours should suffice.
- The crust on top will be a golden colour rather than bright green. For a more vibrant colour, you can dust matcha powder over it, mixing it with icing sugar to sweeten it if needed.
FAQ
They'll keep for up to 2 weeks in the fridge if you store them in an airtight container. Check out my how to store brownies guide for more info.
Yes. You can freeze your matcha white chocolate brownies in airtight containers for up to 3 months. When you're ready to defrost them, simply transfer them to the fridge and let them sit there overnight. Do not refreeze.
Brownies are not like cakes- the 'toothpick through the middle test' won't work. They are supposed to be gooey in the middle as this is what makes them fudgy and chewy inside once they've cooled. When the brownies are done, they should be light golden brown on top and the sides should be beginning to pull away from the tin slightly. There will also be a very slight wobble in the middle.
More brownie recipes:
- Malteser brownies
- Kinder Bueno brownies
- Milkybar brownies
- Peanut butter cup brownies
- Triple chocolate brownies
I hope you have fun making these white chocolate matcha brownies! If you like the recipe, please leave a comment and rating below to let me know. Enjoy!
BEST Matcha Brownies With White Chocolate
Ingredients
- 150 g White chocolate
- 120 g Butter (cubed)
- 200 g Caster sugar
- 3 Medium Eggs
- 1 Teaspoon Vanilla extract
- 180 g Plain flour
- 2 Tablespoons Matcha powder
- 200 g White chocolate chips
Instructions
- Preheat your oven to 160℃ (140℃ if you're using a fan oven). Line an 8x8-inch tin with baking paper.
- Break the white chocolate into pieces and put it in a heatproof bowl with the butter. Melt them together in the microwave, stirring every 20 seconds to prevent seizing or burning. Leave 5-10 minutes to cool.
- Use an electric whisk to whisk together the sugar, eggs and vanilla extract in a large bowl, until the mixture becomes pale and increases in volume.
- Add the melted white chocolate/butter mixture to the bowl and gently fold it into the whisked eggs/sugar mixture. Then add all of the flour and the matcha powder.
- Fold the white chocolate chips into the brownie batter then transfer it to your lined tin.
- Bake for around 40 minutes, until the brownies have risen and are beginning to pull away from the tin slightly. There should be a slight wobble in the middle.
- Leave in the tin to cool completely then put them in the fridge for 3-4 hours to set. This will make the gooey centre turn firm and fudgy.
- Once set, cut into squares and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 2 weeks.
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