Matcha White Chocolate Brownies (Print Version)
Fudgy matcha-infused squares with creamy white chocolate chips, offering earthy sweetness in every bite.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons matcha green tea powder, culinary grade
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract
→ Chocolate
09 - 3.5 oz white chocolate, chopped
# How-To Steps:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt until well incorporated.
03 - In a large bowl, whisk the melted butter and sugar until well combined. Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract.
04 - Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix to maintain fudgy texture.
05 - Gently fold in the chopped white chocolate until evenly distributed throughout the batter.
06 - Pour the batter into the prepared pan and spread evenly using a spatula.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
08 - Allow to cool completely in the pan before lifting out using the parchment overhang and cutting into squares.
# Expert Tips:
01 -
- The matcha adds this sophisticated bitterness that keeps the white chocolate from being cloyingly sweet, creating this perfect balance you didnt know you needed.
- Theyre ridiculously simple to throw together but look stunning with that vibrant green color scattered through the crumb.
02 -
- Matcha oxidizes and turns brownish when exposed to air too long. Store any leftover powder in an airtight container in the freezer and your brownies will stay vibrantly green.
- White chocolate seizes if it gets too hot. That's why we fold it in at the end instead of melting it into the batter. The gentle oven heat creates those perfect gooey pockets.
03 -
- Invest in a small kitchen scale. Matcha is expensive and measuring by weight ensures you're not wasting it or ending up with weak flavor.
- Line your pan with parchment paper hanging over two opposite sides. It makes lifting the whole batch out so much easier for clean cutting.