White Chocolate Matcha Brownies

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With moist and chewy middles, my white chocolate matcha brownies are for matcha lovers everywhere! These fudgy green tea-flavored brownies are a twist on the classic blondie. A batch of these disappear quickly, and they are a total crowd-pleaser. I’ve included vegan & gluten-free adaptations too!

Matcha isn’t just for tea and lattes! Its bittersweet and earthy flavor tastes delicious in brownies and baked goods, too. Baking with matcha is one of my favorite ways to use it. It gives baked goods a vibrant green hue and plenty of feel-good, healthy antioxidants (source).

Since my love for brownies runs deep, it only felt right to combine the two and create this matcha brownies recipe. But not just any brownie would do, I wanted a dense, rich brownie with a super fudgy texture – the kind that’s comforting and so addicting. I’m proud to say these matcha white chocolate brownies are just that!

I love putting my own spin on a classic brownie recipe by adding other flavors and unexpected ingredients as I did with these healthy pumpkin brownies, marbled cookie brownies, and beet brownies. Unexpected but absolutely delicious!

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🥘 Ingredients

My easy matcha brownies call for simple ingredients found at the local grocery store! Each one contributes to the layers of flavor in this treat.

White Chocolate Chips: When I melt white chocolate chips for these matcha brownies, they add a richness that doesn’t overpower the delicate flavor of matcha. Plus, it lets that beautiful, bright green color really pop. Since white chocolate is made from cocoa butter and sugar without cocoa solids, it gives a smooth sweetness.

Eggs & Baking Powder: Eggs are essential because they provide structure and help bind everything together. A little baking powder gives the brownies just the right amount of rise, creating the perfect texture.

Vanilla Extract & Salt: I always use pure vanilla extract, and with a small pinch of salt, these ingredients enhance the overall flavor. They make all the other elements in the matcha tea brownies shine even more.

All-Purpose Flour: The balance of fat to flour is key in achieving that gooey texture I crave in a brownie. Since I want these brownies rich and indulgent, I only use three-fourths of a cup of flour in this recipe.

Granulated Sugar: White sugar brings the sweetness that perfectly complements the earthy matcha and rich white chocolate in these green brownies. I’ve used coconut sugar, dark brown sugar, or light brown sugar as alternatives. The brownies will have a slightly different texture but still taste great.

Matcha Powder: Matcha is a type of powdered green tea that originated in Japan. It is made from shade-grown green tea leaves, which are carefully ground into a fine powder. The word “matcha” translates to “powdered tea” in Japanese. There are different types of matcha but they can largely be grouped into two categories: ceremonial grade (higher quality, used for making tea) and culinary grade (lower quality, often used in food). I don’t necessarily need ceremonial-grade matcha, but I always choose a high-quality culinary-grade matcha. The better the matcha, the brighter the green color and the smoother the flavor. Low-quality matcha tends to be dull and bitter.

Butter: Butter adds richness to the brownies. I use salted and unsalted butter in this recipe. If I do use salted butter, I’ll just omit the additional salt from this recipe. Equal parts of melted coconut oil is also a good alternative.

👩🏽‍🍳 How To Make Matcha Brownies

Learn how to make my fudgy matcha brownies! I’ve created a summary of instructions below, but see the recipe card at the end of this post for the complete recipe with ingredients and instructions.

Preheat Oven: I start by preheating my oven to 320 degrees Fahrenheit and lining an 8×8 inch baking pan with parchment paper for easy clean up.

Melt Butter & Chocolate: Next, I melt the butter and white chocolate chips in a microwave-safe bowl, heating them in 30-second increments until everything is fully melted. I give the mixture a good stir until it’s nice and smooth.

Add Eggs: Once the chocolate and butter are melted, I whisk in the eggs and vanilla extract. It’s a simple process that doesn’t require an electric mixer, but if I’m feeling fancy, I sometimes use one.

Combine Dry Ingredients: After that comes together, I grab a separate bowl and combine the flour, sugar, matcha, baking powder, and salt.

Combine Dry & Wet Ingredients: Now it’s time to bring everything together. I carefully fold the dry ingredients into the butter mixture using a spatula until it forms a thick, wet batter.

Transfer To Pan: Once combined, I scoop the matcha brownie batter into the prepared baking pan, smoothing the top with a spatula to ensure it bakes evenly.

Bake: I bake the brownies for about 25 to 30 minutes, checking with a toothpick to make sure they’re cooked through. When the toothpick comes out clean from the center, I know they’re ready. 

Slice & Eat: After carefully removing the pan from the oven, I let the brownies cool before slicing them.

📖 Variations

If you like to change things up a bit, try one of these delicious variations.

Matcha Chocolate Brownies: I love switching things up by making these matcha brownies without white chocolate. Instead, I swap it out for dark chocolate chips and replace two tablespoons of flour with two tablespoons of cocoa powder. This simple adjustment gives me rich brownies more closer to the traditional version!

Brown Butter Matcha Brownies: To add a deeper, nuttier flavor, I sometimes make these green tea brownies with brown butter instead of regular butter. I just brown the butter in a small saucepan, let it cool slightly, and then mix it with the rest of the ingredients. From there, I follow the recipe as usual.

Cheesecake Brownies: When I want something extra indulgent, I beat 8 ounces of softened cream cheese with 1/3 cup of sugar, one egg, and a teaspoon of vanilla. I scoop half of the matcha brownie batter into the tray, swirl in the cheesecake mixture, top with the remaining batter, and bake. The result is a deliciously creamy matcha cheesecake brownie.

Healthier Matcha Brownies: These matcha tea flavor brownies only have about 200 calories but still lean more on the typical dessert side. To make these brownies healthier, I swap the butter for coconut oil or a half applesauce half butter mix, use whole wheat pastry flour instead of all-purpose flour, and replace the sugar with coconut sugar. If I want to reduce the sugar even more, I cut it down by 1/3 to 1/2 for a lower-calorie, lower-sugar version.

Vegan Matcha Brownies: When I need to make these brownies vegan, I use vegan butter and vegan white chocolate, and I substitute the eggs with ¾ cup of applesauce. It’s an easy way to keep the brownies rich and flavorful while making them vegan-friendly.

Gluten Free Matcha Brownies: For gluten-free matcha brownies, I simply swap the flour with a gluten-free all-purpose flour blend. My go-to is Bob’s Red Mill 1:1 All-Purpose Flour because it has a gluten-like taste and texture that works perfectly in brownies.

🍽 Serving Suggestions

My matcha brownie recipe would be beautiful on a dessert table with other tasty treats or enjoyed with a warm cup of something cozy. Here are a few of my favorite ways to serve these unique brownies!

Other Desserts: For a stunning dessert table, I’d serve these alongside my flourless gluten-free brownies, matcha muffins, and red velvet cake mix cookies. Or, with a scoop of creamy vegan matcha ice cream!

Hot Drinks: We enjoy a warm brownie with a cup of oat milk hot chocolate or a mocha latte.

🧊 Storing And ♨️ Reheating

Refrigeration: Once my matcha brownies have cooled completely, I store them in an airtight container at room temperature for up to 3 days. If I want them to stay fresh for a longer period, I’ll move them to the fridge. In the fridge, they remain delicious for up to a week.

Freezing: For even longer storage, I freeze my brownies. I wrap each brownie individually in plastic wrap and place them in a freezer-safe bag, and they’ll keep well for up to 3 months. When I’m ready to enjoy them again, I just let them thaw at room temperature.

Reheating: To enjoy a warm brownie, I reheat these in the microwave in 10-second increments, or I let them thaw in the fridge overnight and then reheat in the oven at 250-300 degrees Fahrenheit for 5-10 minutes until warmed through.

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