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best matcha brownies stacked on white parchment
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5 from 5 votes

Matcha Brownies

With moist and chewy middles, these matcha brownies are for matcha lovers everywhere! These fudgy green tea brownies disappear quickly. Vegan & gluten-free option.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Baking, Dessert
Cuisine: American, Asian, Japanese
Diet: Vegetarian
Servings: 12 brownies
Calories: 224kcal
Author: Anjali Shah

Ingredients

Instructions

  • Preheat oven to 320 degrees F / 160 C. Line a square 8”x8” baking tin with parchment paper.
  • In a microwave-safe bowl melt the butter and chocolate chips in 30-second bursts until melted and smooth.
  • Whisk in the eggs and vanilla extract.
  • In a separate bowl whisk all remaining ingredients.
  • Fold the dry ingredients into the wet until well combined.
  • Spoon the batter into the prepared tin and cook for 25-30 minutes or until an inserted skewer comes out with a few crumbs stuck to it.
  • Remove from the oven and allow to cool completely before cutting into 12 pieces.

Video

https://youtu.be/pzsTBQI-OC4

Notes

  • To make these brownies vegan-friendly use vegan butter, vegan white chocolate and substitute the eggs with ¾ cup apple sauce.
  • Substitute the flour for gluten-free flour and ensure the baking powder is also gluten-free to make these brownies gluten-free.
  • Optional: Lightly sprinkle the top of the brownies with matcha powder or powdered sugar
  • ½ cup white chocolate chunks can be added to the batter before cooking if desired.
  • Cool completely before cutting.
  • For a low sugar option, cut the amount of sugar by half (then each brownie will have only 9 grams of sugar and under 200 calories). 
  • Store in an airtight container in the fridge for up to 1 week.

Nutrition

Serving: 1brownie | Calories: 224kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 182mg | Potassium: 87mg | Fiber: 0.2g | Sugar: 18g