As you can easily guess these brownies contain matcha powder. It’s a green tea powder originally from China, although today it’s more commonly associated with Japanese tea ceremonies. It is thanks to the Japanese that matcha is now popular around the world.
The inclusion of matcha in our brownies – brings out the earthy, slightly bitter taste of matcha with the sweet and creamy flavor of the classic brownie. In terms of composition, though, this brownie is closer to a blondie. After all, white chocolate is used here, which gives the dessert a nice green hue.
When you take a bite of this matcha brownie, you first experience the soft, buttery and slightly bitter flavor of the matcha, which gradually gives way to the sweetness and creaminess of the white chocolate. The overall flavor is rich and layered – sweet, creamy, earthy, with notes of bitterness and a whisper of vanilla.
You can adjust the final texture of the dessert yourself with the baking time. I personally, like to bake these brownies for about 20 minutes to get a moist and slightly pourable texture (some might even call it runny, but it’s not) inside the brownie, sort of like medium-rare in the steak world. Increasing the time in the oven by 10 minutes will give you a drier, muffin-like well-done texture. If you don’t like extremes – 25 minutes will get you to something medium-well. Not over-dried, but not too moist brownies either.
⏱ Cooking time — 2 hours and 50 minutes overall. Includes 20 minutes of preparation and cooking + 2 hours 30 minutes unattended.
For 4 servings:
- 150 g (5 ⅖ oz) all-purpose flour
- 20 g (⅚ oz) matcha powder
- 200 g (7 oz) sugar
- 160 g (5 ⅔ oz) white chocolate
- 100 g (3 ½ oz) unsalted butter
- 2 eggs
- 5 g (1 tsp.) baking powder
- 1 tsp. vanilla extract
- 3 g (½ tsp.) salt (~pinch)
🥣 Directions👉 Jump to Short Version of Recipe
Preparing the chocolate base
Preheat the oven to 180°C (350°F).
Start by melting 100 g (3 ½ oz) of unsalted butter in a small saucepan over a low heat. Remove from the heat.
Add 200 g (7 oz) of sugar to the melted butter and stir with a whisk until smooth.
Then add 160 g (5 ⅔ oz) of white chocolate to the butter and sugar mixture. Stir until all the chocolate has melted. If the temperature is not hot enough, you can warm the mixture slightly in a water bath.
Adding eggs and vanilla
Stir 2 eggs into the mixture. Following the eggs, add 1 tsp. of vanilla extract.
Whisk all the ingredients with a whisk until the mixture is smooth and homogeneous.
Once everything is well blended, set the mixture aside.
Take a clean bowl and sift 20 g (⅚ oz) of matcha powder through a fine sieve into it.
Now pour half of the boiling water (about 40 ml) into the matcha. Stir until the matcha is completely dissolved.
Pour in the remaining boiling water (35 ml) and stir again.
Connecting the matcha and the mixture
Now add this matcha mixture to the liquid mixture we prepared earlier.
Mix everything together well.
Combining dry and liquid ingredients
In a large bowl, sift 150 g (5 ⅖ oz) all-purpose flour and 1 tsp. (5 g) baking powder.
Add ½ tsp. (3 g) salt to the flour and baking powder.
Mix all the dry ingredients with a spatula or whisk.
Now combine the liquid mixture with the dry ingredients.
Stir all the ingredients until smooth using a spatula.
Stir from bottom to top so that everything is well combined. Scrape the bottom of the bowl to make sure there are no dry flour particles.
Preparing the baking mold
Take a square baking dish with a side of about 20 cm (7,9 inches).
Cover it with a sheet of baking paper. Mark the corners of the paper by pinching them.
Fold the parchment paper over the notches you made. You should make 4 folds.
Place the resulting piece into the mold.
Mix the dough again, making sure there are no dry particles left in it.
Pour the batter into the prepared parchment-lined baking dish.
Bake the cakes in a preheated oven at 180°C (350°F).
If you prefer a moist and slightly runny consistency, bake the brownies for 20 minutes. For a drier, pie-like consistency, 30 minutes. For something in between, bake for 25 minutes.
Chilling and serving
After baking, allow the cakes to cool slightly. Then, lifting up the paper, transfer the cakes to a wire rack and leave to cool to the touch for at least 2 hours.
After 2 hours, carefully remove the parchment paper.
Even after cooling completely, the brownies may still be tender and fragile, so be careful when handling them. Cover the brownies with a plate or baking rack and flip them over sharply.
Remove the parchment paper and flip the brownies back over.
Transfer the upside down brownies to a cutting board. Finally, cut the matcha brownies into portioned pieces and enjoy.
They are ready to serve!
What is matcha, and how does it influence the taste of the brownies?
Matcha is a finely ground powder made from green tea leaves. It gives the brownies a unique earthy flavor with subtle grassy undertones, complementing the chocolate’s richness.
Can I use regular green tea instead of matcha powder?
No, regular green tea won’t provide the same concentrated flavor or vibrant color as matcha powder. If you want the authentic matcha taste and look, it’s essential to use genuine matcha powder.
How can I ensure the best matcha flavor in my brownies?
Use high-quality, culinary-grade matcha powder. The quality of the matcha will significantly impact the final taste of the brownies.
My brownies have a slightly bitter taste. Why is that?
Matcha itself can have a slightly bitter edge, especially if too much is used. Ensure you’re measuring the matcha correctly and using a good quality one.
Can I add white chocolate chips to the brownies?
Absolutely! White chocolate chips or chunks complement the matcha flavor well and can add a creamy texture to the brownies.
How do I store my matcha brownies?
Store your matcha brownies in an airtight container at room temperature for up to 3 days. For a longer shelf life, you can refrigerate them for up to a week.
Can I freeze the matcha brownies?
Yes, matcha brownies freeze well. Once cooled, place them in a single layer in a zip-top bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
I can’t taste the matcha flavor strongly. Can I increase the amount of matcha powder?
Yes, you can adjust the quantity of matcha to your preference. However, adding too much might give the brownies a more pronounced bitterness.
Can I make these brownies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the other ingredients used, like baking powder or chocolate, are also gluten-free.
Can I make these brownies vegan?
Yes, replace the eggs with flax eggs or applesauce, use dairy-free chocolate, and substitute butter with coconut oil or vegan butter.
How do I know when the matcha brownies are done baking?
The edges should be set, and when a toothpick or knife is inserted into the center, it should come out with a few moist crumbs. Avoid overbaking to ensure they remain fudgy.
Do matcha brownies have caffeine?
Yes, since matcha is derived from green tea leaves, it contains caffeine. If you’re sensitive to caffeine, you might want to consume these brownies earlier in the day.
Can I add nuts or dried fruits to the recipe?
Absolutely. Chopped walnuts, almonds, or even dried cranberries can add a lovely texture and flavor contrast to the matcha brownies.
What’s the best way to cut the brownies for a clean edge?
Let the brownies cool completely, then use a sharp knife dipped in hot water (and wiped dry) for cleaner cuts.
My brownies turned out too dry. What did I do wrong?
Overbaking is a common reason. Next time, check the brownies a few minutes before the recommended baking time. The type and quality of matcha, as well as oven discrepancies, can also influence the outcome.
Can I use matcha brownies as a base for other desserts?
Yes, matcha brownies can be crumbled and used as a layer in parfaits, mixed into ice creams, or even served with a dollop of matcha whipped cream.
- 150 g all-purpose flour
- 5 g baking powder
- 20 g matcha powder
- 200 g sugar
- 160 g white chocolate
- 2 eggs
- 100 g unsalted butter
- 1 tsp. vanilla extract
- ½ tsp. salt (~pinch)
- Preheat the oven to 180°C (350°F). Melt the butter in a saucepan over a low heat, add the sugar and stir. Add the white chocolate and stir until dissolved.
- Add the eggs and vanilla extract to the chocolate mixture. Whisk until smooth and set aside.
- In a separate bowl, sift matcha powder and dissolve completely in boiling water.
- Add the matcha mixture to the chocolate base and mix well.
- Sift the flour, baking powder and salt into a large bowl. Add the liquid mixture to the dry ingredients and mix with a spatula using a bottom-up motion until the dough is smooth.
- Prepare a square mold with a side of about 20 cm by lining it with parchment paper and making 4 folds on it.
- Mix the dough, pour it into the mold and bake in the oven at 180°C (350°F). Baking time depends on the desired consistency: 20 minutes for moist, 30 minutes for dry, 25 minutes for a medium version.
- Allow the brownies to cool, then transfer them to a rack and leave for 2 hours. Remove the parchment, carefully flip, peel off the paper and flip again. Transfer the inverted brownies to a cutting board and cut into portions and serve.
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