Matcha Brownies
This matcha brownie is made with white chocolate and will surely be a crowd-pleaser. The bright vibrant green colored dessert is soft, chewy and delicious. The ingredients are simple and easy-to-follow instructions will guarantee a perfect dessert.
Equipment
- Square baking pan 9 X 9 Inches
Ingredients
- ½ cup white sugar 100 grams
- ½ cup brown sugar 100 grams (light or dark sugar works)
- 3 large egg room temperature
- ½ cup unsalted butter 113 grams
- ¾ cup all-purpose flour 94 grams
- 2 tbsp ceremonial grade matcha powder 10 grams
- ½ cup white chocolate
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ tsp baking powder
Instructions
- Preheat oven. Preheat oven to 350°F (180°C). Line an 9-inch square baking dish with parchment paper.
- Brown butter. Take a small saucepan and brown the butter on medium heat until all the butter is melted. Turn down to low heat until little brown bits show up on the bottom of the saucepan.
- Melt white chocolate. Put the white chocolate in a medium bowl and pour the browned butter over. Stir until all the white chocolate melts. Set aside.
- Mix the wet ingredients. Mix the sugar and room-temperature eggs in a stand mixer or hand mixer for roughly 5 minutes. Once you achieve a nice light creamy colored mixture add the vanilla extract and mix for 3 minutes. Add the white chocolate and browned butter to the wet ingredients. Mix until well incorporated.
- Add dry ingredients to wet. Sift the all-purpose flour and matcha powder. Add the all-purpose flour and matcha powder, baking powder and salt to the wet ingredients and use a spatula to gently fold the flour into the mixture.
- Pour into baking pan. Pour the batter into the prepared 9-inch X 9-Inch baking pan.
- Bake. Bake for 20-21 minutes. Remove from oven and let it cool for 15-20 minutes before removing from the baking pan and cutting them. Enjoy with a glass of milk!
Notes
Mix the sugar and eggs. To get the shiny brown crust on top the key is to mix the sugar and room-temperature eggs for at least 5 minutes in the stand mixer. If you are using a hand mixer at least 8-10 minutes. Aim for a light cream colors batter that doubles in size.
Ceremonial grade matcha. Use ceremonial grade matcha otherwise, you will be left wondering why the brownies came out brownish colored. I’ve used culinary-grade matcha powder for my baked recipes and they turn out dull colored.
Weigh or spoon the all-purpose flour. Use a kitchen scale to get an accurate amount of flour. Alternatively, spoon it into a measuring cup to get the right amount of flour for this recipe.
Sift the dry ingredients. No clumps mean that you won’t bite into a brownie with a chunk of dry flour and matcha. It will always make sure the color of the matcha brownies is consistent.
Let it cool. Cool the brownies for at least 15-20 minutes before cutting into it.
Underbake. Underbaking will ensure the brownies come out soft and moist. You also don’t want to overbake otherwise the crust on the top will be too thick.
Tried this recipe?Let us know how it was!