Matcha White Chocolate Brownies

Quick answer

Total time: 40 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

White chocolate melted with butter forms the base of this brownie, and matcha powder folded in at the end gives it a vivid green color and a distinctly bitter tea note.

The cocoa butter in the white chocolate is responsible for the dense, fudgy chew that sets these brownies apart from cakey versions, while the matcha's astringency offsets the sweetness so that neither flavor dominates. White chocolate chips added to the batter do not fully melt during baking; they hold their shape partially, creating pockets of concentrated sweetness that punctuate the more restrained matcha base. Baking at 175 degrees Celsius for 22 to 25 minutes, pulling the pan when the center still wobbles slightly, is the key to achieving the chewy interior; the residual heat finishes the set as the brownies cool. Overbaking dries them into crumbly squares and mutes the matcha color. Sifting the matcha powder thoroughly before adding it eliminates the dry clumps that would otherwise appear as bitter spots. Once cooled completely, the brownies cut into clean-edged squares with a glossy top.

Ingredients

servings

IngredientAmountUnit

white chocolate140 gg

unsalted butter80 gg

eggs2 eaea

sugar70 gg

cake flour90 gg

matcha powder10 gg

salt1 gg

white chocolate chips40 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Preheat the oven to 175°C and line a square pan with parchment, leaving edges to lift the brownies later.

Sift the 90 g cake flour, 10 g matcha powder, and 1 g salt together so no bitter dry clumps remain.
2

Control

Place 140 g white chocolate and 80 g unsalted butter in a bowl over a gentle double boiler.

Stir on low heat until smooth and glossy, keeping water and steam from splashing into the chocolate mixture.
3

Season

In another bowl, whisk 2 eggs with 70 g sugar until the color looks lighter and the sugar begins to dissolve.

Add the melted chocolate mixture only when it is warm, not hot, so the eggs do not scramble.
4

Season

Add the sifted flour, matcha, and salt to the batter, then fold with a spatula while scraping the bottom of the bowl.

Stop as soon as the green color is even and no dry flour streaks are visible.
5

Step

Fold in 40 g white chocolate chips with only a few turns so the pieces stay distinct.

Scrape the batter into the pan, push it into the corners, and level the surface for even baking.
6

Heat

Bake at 175°C for 22-25 minutes, removing the pan when the center still wobbles slightly when pressed.

Let the brownies cool completely in the pan before slicing, which keeps the fudgy texture and clean edges.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: White chocolate cocoa butter creates a fudgy, dense chew in these Matcha Brownies.
Finish cue: Stir on low heat until smooth and glossy, keeping water and steam from splashing into the chocolate mixture.
Avoid this: Do not overbake to keep the chewy texture.
Storage and reheating: Let the brownies cool completely in the pan before slicing, which keeps the fudgy texture and clean edges.