White Chocolate Matcha Brownies

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My White Chocolate Matcha Brownies are rich, chewy, and ready in under an hour. I make it with matcha powder, white chocolate chips, and butter, they are a sweet twist on the classic blondie. These fudgy green tea brownies are a favorite among my friends and family.

Since my love for brownies runs deep, I knew I had to combine it with my love for matcha and make these amazing green tea brownies. I wanted them to be dense, rich, and super fudgy, the kind you cannot stop eating once you start. I am so happy with how these matcha white chocolate brownies turned out, they are everything I hoped for.

I love giving classic brownies a new flavor by mixing in different and unexpected ingredients. Some of my favorites are my healthy pumpkin brownies, and of course my delicious beet brownies. They might sound surprising, but every batch tastes amazing and always impresses anyone who tries them.

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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. Here is what I use:

White chocolate and butter: I use melted white chocolate chips and butter for richness and a smooth texture that brings out the matcha flavor and keeps the brownies soft and moist.

Flour, eggs, and baking powder: I use just enough flour to keep the brownies fudgy, while the eggs and baking powder help them rise a little. It creates that chewy, soft bite I love.

Sugar and vanilla: Granulated sugar adds sweetness that balances the earthy taste of matcha, and pure vanilla extract enhances every ingredient.

Matcha powder: I use high-quality culinary-grade matcha for its bright green color and gentle tea flavor. It adds a lovely earthy taste that pairs perfectly with the white chocolate.

Salt: A small pinch of salt ties all the flavors together and keeps the sweetness balanced.

👩🏽‍🍳 How To Make

Learn how I make my fudgy matcha brownies in just a few simple steps. I have shared a quick summary of the process below:

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 and 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

These White Chocolate Matcha Brownies are one of my favorite treats to bake, and I love how easy it is to make them in different ways. For a variation, I suggest trying a few of these ideas:

Cheesecake Brownies: I mix 8 ounces of cream cheese with 1/3 cup of sugar, one egg, and a teaspoon of vanilla for a creamy swirl. Half the matcha batter goes in first, then the cheesecake layer, and the rest of the batter on top before baking.

Vegan and gluten free: I use vegan butter, vegan white chocolate, and 3/4 cup of applesauce instead of eggs for a rich texture. For a gluten free version, I replace the flour with Bob’s Red Mill 1:1 All Purpose Flour, which keeps the brownies soft and chewy.

Matcha Chocolatey: I swap the white chocolate for dark chocolate chips and replace 2 tablespoons of flour with cocoa powder. The result is a richer brownie that tastes closer to the classic version.

🍽 Serving Suggestions

When I make these White Chocolate Matcha Brownies for a party, I love serving them with a few of my favorite desserts. My flourless gluten-free brownies pair perfectly on a dessert table, and my matcha muffins add a fun touch of color. I sometimes add my red velvet cake mix cookies for something classic and sweet, and if I want a cool treat, a scoop of creamy vegan matcha ice cream is always a hit.

For drinks, nothing beats a warm brownie paired with a creamy mocha latte. or a cozy cup of oat milk hot chocolate. The mix of chocolate, coffee, and matcha flavors creates a perfect balance that makes every bite even better.

🧊 Storage Directions

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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