White Chocolate Matcha Brownies
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.
Servings: 12 brownies
Calories: 224kcal
Ingredients
- ½ cup butter
- 4 oz white chocolate chips
- 3 eggs
- 1 tsp vanilla extract
- ¾ cup flour
- ¾ cup sugar
- 3 tbsp matcha powder
- 1 tsp baking powder
- ½ tsp salt
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.
Notes
- My #1 Secret Tip for making matcha white chocolate brownies is to always sift the matcha powder before mixing it with the dry ingredients. Matcha can form clumps when exposed to moisture, and sifting helps prevent bitter spots and uneven color. This quick step makes the batter smoother, the color brighter, and the flavor perfectly balanced with the sweetness of the white chocolate.
- Cool Before Cutting: I always let the brownies cool in the pan before slicing. There’s no need for a cooling rack this time because it’s tough to cut warm brownies neatly. If I chill them in the fridge overnight and use a sharp knife, they become super easy to slice!
- Use High-Quality Matcha: I make sure to use the best matcha powder I can find. Ceremonial grade tends to have a smoother, better taste in sweet treats compared to culinary grade.
- Avoid Over-Baking: I know this might seem obvious, but I’m always careful not to overbake the brownies. I check them a couple of minutes before the suggested baking time and pull them out as soon as a toothpick inserted in the center comes out clean. If they bake too long, they’ll turn dry and cakey. Plus, they’ll continue to cook a bit in the pan after coming out of the oven.
- Let the White Chocolate Cool: I always make sure the white chocolate mixture is at room temperature before adding the eggs. Otherwise, the heat from the melted chocolate may cook the eggs.
- Keep Parchment Paper in Place: To help the parchment paper stick to the pan, I grease the pan with a little oil before placing the paper. This helps it lay flat and stay in place while baking.
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