Matcha Brownies

9 people
45 min

These matcha brownies are a matcha lover’s dream. If you like chewier brownies, this is a recipe for you. If you prefer brownies on the wetter, oozier side….well maybe I can still convince you that these brownies are for you.

I love these brownies because they use white chocolate. Now when it comes to the three types of chocolate, I will choose dark every time. I love really good quality, bitter dark chocolate. I try to avoid milk chocolate. But white chocolate is a whole separate animal. I love the smooth milkiness of white chocolate. Too much and I can’t handle the sweetness, but I really do enjoy it. Make sure to use a good quality white chocolate (like Ghiradelli) for these brownies. Do not use almond bark. That is something totally different.

To make these Matcha Brownies

You’ll start with a butter and white chocolate mixture. Next, you’ll be whipping your eggs and sugar. Whipping them until frothy is how you’ll achieve that shiny, crackly top. Whip for about 3 minutes. Your mixer will leave tracks in the batter.

Other Baking Tips

I like to make a parchment paper “sling”. You’ll see here that I’m only making the sling on one side. I have found this to be sufficient in addition to greasing. But I’ve seen many people make slings on both sides. To make a sling, cut the parchment paper so it fits across one side of the pan. Cut it long enough so that it hangs over the side. I use binder clips to hold it in place until I pour in the batter. Just remember to remove the binder clips before baking!

Just look at these beauties! I hope you enjoy these brownies as much as I did.

Looking for more recipes?

Check out my matcha ganache sandwich cookies. Or if you want to try another brownie recipe, check out my salted caramel brownies.

Recipe details
  • 9  people
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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  • ½ cup (1 stick) unsalted butter
  • 3 oz white chocolate, roughly chopped
  • 2 tablespoons matcha powder
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup (125 g) all-purpose flour

Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper, allowing the parchment paper to hang over the sides so you can easily lift the brownies out of the pan. Grease the pan.
In a small saucepan, melt the butter over medium heat. Turn the heat to low and add the white chocolate and matcha powder. Stir until completely melted. Remove from heat.
With an electric mixer, beat the sugar, brown sugar, eggs, vanilla, and salt on medium speed until fluffy, about 3 minutes. The mixer should leave tracks in the mixture.
Switch the mixer to low and continue to run while streaming in the white chocolate, butter, and matcha mixture.
Sift in the flour, mix on low speed until incorporated.
Pour into baking pan and bake for 20-25 minutes, or until a toothpick inserted in the brownies comes out with only a few crumbs.
Let sit in pan for 10 minutes before removing the brownies from the pan. Allow brownies to cool for half an hour before cutting.
Elle | SimpletoScratch
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  • Erin Erin on Jul 28, 2021

    I’m confused. If you’re using dark chocolate, how is it bright green?

  • Lillian Fitz-Gerald Lillian Fitz-Gerald on Jul 29, 2021

    Comments say to use Ghiradelli dark chocolate, but the recipe calls for only white chocolate. Confused here....

    • See 2 previous
    • Elle | SimpletoScratch Elle | SimpletoScratch on Jul 29, 2021

      Hi all, please refer to the directions on the recipe card. You will find all of the instructions there. The post just has a brief overview of the instructions, not a full set of directions. Let me know if there's any more confusion!

      Some commenters mentioned dark chocolate, but this recipe uses white chocolate. I simply gave some personal background over liking dark chocolate, but make a fun exception for using white chocolate in this recipe =)