Matcha Brownies
Table of Contents
Table of Contents
If you love brownies and you’re curious about matcha, this matcha brownie recipe is your next favorite bake. Combining the earthy, slightly bitter taste of matcha green tea powder with the rich sweetness of a classic brownie creates a bold, delicious twist. In this guide, we’ll walk you through every detail—from ingredients to baking tips, flavor pairings, and variations.
Check out our best peanut butter brownie recipe for more creative baking inspiration.
Essential Ingredients for the Perfect Matcha Brownie Recipe
Dry Ingredients
- 1/2 cup all-purpose flour – sifted for a smooth batter
- 2 tbsp matcha green tea powder – culinary grade or ceremonial for deeper flavor
- 1/4 tsp salt – enhances overall taste
Wet Ingredients
- 1/2 cup unsalted butter – melted and slightly cooled
- 3/4 cup white chocolate chips – melted with butter or added whole
- 2 large eggs – room temperature for better binding
- 1/2 cup granulated sugar – for sweetness
- 1/4 cup brown sugar – adds moisture and depth
- 1 tsp vanilla extract – balances out the earthy matcha taste
Optional Add-ins
- 1/3 cup chopped macadamia nuts or almonds – for crunch
- Extra white chocolate chips or chunks – for topping
- Zest of 1 lemon – adds a fresh citrus twist (optional)
These ingredients provide the perfect balance of sweet, earthy, and rich flavors that define the ultimate matcha brownie.
Don’t miss our almond flour peanut butter cookies if you love nutty, gluten-free treats.
Step-by-Step Matcha Brownie Recipe
Step 1: Preheat and Prep
- Preheat your oven to 325°F (163°C).
- Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
- Lightly grease the pan or spray with cooking spray.
Step 2: Melt Butter and Chocolate
- In a heat-safe bowl, mA realistic photo taken by a Samsung S24 Ultra showing an 8×8-inch baking pan lined with parchment paper, with the edges slightly folded over the sides. The pan is placed on a white marble worktopelt the unsalted butter and white chocolate chips together using a microwave in 30-second bursts or a double boiler.
- Stir until smooth, then let it cool slightly.
Step 3: Mix Wet Ingredients
- In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, and vanilla extract until pale and fluffy (about 2–3 minutes).
- Slowly mix in the melted white chocolate-butter mixture, whisking continuously to avoid scrambling the eggs.
Step 4: Combine Dry Ingredients
- In a separate bowl, sift together the flour, matcha powder, and salt.
- Gently fold the dry ingredients into the wet batter using a spatula until just combined—don’t overmix.
Step 5: Bake and Cool
- Pour the batter into the prepared pan and smooth out the top.
- Optionally sprinkle with extra white chocolate chunks or chopped nuts.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Looking for another unique dessert? Try our raspberry cheesecake bars for a creamy-fruity alternative
Expert Tips to Bake the Best Matcha Brownies
1. Use High-Quality Matcha Powder
- Not all matcha is created equal. For a bold green color and rich, umami flavor, use ceremonial or premium culinary grade matcha.
- Avoid cheap matcha, which can taste bitter or dull and may turn brown during baking.
2. Don’t Overbake
- Matcha brownies are best when they’re a little fudgy. Bake until the center is just set—a toothpick should come out with moist crumbs, not clean.
- Overbaking can lead to a dry texture and faded color.
3. Keep the Color Vibrant
- To preserve that beautiful green hue:
- Avoid overmixing the batter after adding matcha.
- Bake at a lower temperature (like 325°F) to minimize browning.
- Use fresh matcha and store it in an airtight container away from light.
4. Balance Sweetness and Bitterness
- Matcha has a naturally earthy and slightly bitter profile.
- To balance it, use white chocolate, brown sugar, or even a touch of honey.
- Want less sweetness? Reduce granulated sugar by 2–3 tablespoons without affecting texture.
Looking for a citrusy twist? Try our lemon cake mix cookies for another zesty bake.
Common Mistakes to Avoid When Baking Matcha Brownies
1. Using Low-Quality Matcha
- One of the biggest culprits of dull, bitter brownies is poor-quality matcha.
- Cheap matcha not only tastes off but also loses its bright green color when baked.
- Tip: Choose culinary or ceremonial grade matcha and store it properly in a cool, dark place.
2. Overbaking
- Overbaking leads to dry, crumbly brownies and a brown-tinted top instead of that signature green color.
- Tip: Bake just until a toothpick comes out with a few moist crumbs—not clean.
3. Adding Matcha Directly Without Sifting
- Matcha clumps easily, and tossing it into the batter without sifting can cause bitter pockets and uneven flavor.
- Tip: Always sift matcha powder with your flour to ensure a smooth batter.
4. Using Too Much Matcha
- More isn’t always better. Using too much matcha can make your brownies overly earthy and overpowering.
- Tip: Stick to 1.5 to 2 tablespoons for a balanced, flavorful batch.
Serving, Storing, and Reheating Matcha Brownies
How to Store Matcha Brownies for Freshness
- At Room Temperature:
Once cooled, place your matcha brownies in an airtight container. Store them at room temperature for up to 3 days.
Keep them in a cool, dry spot away from sunlight to maintain their green color and soft texture. - In the Refrigerator:
If you prefer a firmer texture or want to keep them longer, refrigerate the brownies. Wrap each square in parchment or wax paper and place them in a sealed container.
They’ll stay fresh for up to 7 days in the fridge.
Can You Freeze Matcha Brownies? Yes!
- Matcha brownies freeze very well and it’s a great way to extend their shelf life.
- First, allow brownies to cool completely. Then wrap individual pieces tightly in plastic wrap, followed by a zip-top freezer bag or an airtight container.
- Label with the date and freeze for up to 2 months.
Reheating Matcha Brownies (Without Drying Them Out)
- From Room Temp or Fridge:
Microwave on low for 10–15 seconds to warm up a slice. Be careful not to overheat or they may become rubbery.
You can also use a toaster oven at 300°F for 5 minutes. - From Frozen:
Unwrap the brownie and allow it to thaw at room temperature for 30–60 minutes.
Then warm in the microwave for 10 seconds if desired.
Pro Tip: For an indulgent dessert, serve reheated matcha brownies with a scoop of vanilla ice cream or drizzle with melted white chocolate.
Looking for inspiration? Try our mini blueberry muffins — another make-ahead treat that stores well and tastes amazing!
FAQ About Baking with Matcha
How does matcha affect baking?
Matcha adds a rich, earthy taste and natural green color to baked goods. It pairs especially well with sweet ingredients, balancing sweetness with its slightly bitter, umami flavor. In terms of texture, it doesn’t impact the structure of your bake, but you must use the right amount—too much can overpower the recipe. It also acts as a subtle antioxidant boost in desserts.
Do chocolate and matcha go together?
Yes, they’re a surprisingly perfect match. The bitterness of matcha and the sweetness of chocolate balance one another beautifully, especially when using white chocolate, which smooths out matcha’s earthy edge. You’ll often find matcha and white chocolate paired in brownies, cookies, and truffles for a harmonious flavor profile.
What can you not mix with matcha?
Avoid combining matcha with highly acidic ingredients like citrus juice or vinegar in large amounts, as it can alter the taste and dull its green color. Also, avoid using boiling water or baking it at too high a temperature—it can oxidize the matcha, making it bitter and brown. For best results, use matcha in recipes that complement its flavor gently and protect its color.
Does matcha turn brown when baked?
It can, but only if it’s exposed to high heat or low-quality matcha is used. To retain that vibrant green color, bake at a lower temperature (around 325°F), and use fresh, high-grade matcha. Also, avoid overbaking, which accelerates browning and diminishes its signature hue.
What can I bake with matcha powder?
Matcha is versatile in baking. You can use it in:
Brownies
Cookies
Muffins
Cakes (especially sponge or pound cakes)
Cheesecakes
Pancakes and waffles
Bread like matcha milk bread or matcha brioche
It also works wonderfully in no-bake desserts like matcha tiramisu, mousse, or matcha fudge.
Conclusion: Why You’ll Love This Matcha Brownie Recipe
By using high-quality matcha, baking at the right temperature, and balancing flavors with ingredients like white chocolate, you can create a dessert that’s both indulgent and uniquely refreshing. From health-conscious variations to fun add-ins like nuts or lemon zest, there’s room to make this recipe your own.
So the next time you crave something sweet, skip the usual chocolate and give your brownies a bold green upgrade. Trust us—once you’ve tried matcha brownies, there’s no going back.
Don’t miss our almond flour peanut butter cookies for another creative dessert that’s equally satisfying.
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Matcha Brownie Recipe
Ingredients
Dry Ingredients:
- 1/2 cup all-purpose flour (sifted)
- 2 tablespoons matcha green tea powder (culinary or ceremonial grade)
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (melted)
- 3/4 cup white chocolate chips (melted or whole)
- 2 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Optional Add-ins:
- 1/3 cup chopped macadamia nuts or almonds
- 2 tablespoons white chocolate chunks (for topping)
- Zest of 1 lemon (optional)
Instructions
Step 1:
- Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper and lightly grease.
Step 2:
- Melt butter and white chocolate chips together in the microwave or a double boiler. Stir until smooth. Let cool slightly.
Step 3:
- In a large mixing bowl, whisk together eggs, granulated sugar, brown sugar, and vanilla until pale and fluffy. Slowly mix in the butter-chocolate mixture.
Step 4:
- Sift together flour, matcha powder, and salt. Gently fold into the wet mixture until just combined. Do not overmix.
Step 5:
- Pour batter into the prepared pan. Sprinkle with nuts or extra chocolate if desired. Bake for 25–30 minutes or until a toothpick comes out with moist crumbs. Cool completely before slicing.
Notes
- Store leftovers in an airtight container at room temperature for 3 days or refrigerate for up to 7 days.
- Freeze wrapped brownies for up to 2 months.
- Reheat in microwave for 10 seconds for a warm, gooey texture.
