Matcha Brownie Recipe
Experience café-style perfection with these fudgy matcha brownies. Featuring a rich browned butter base, earthy green tea notes, and a flawlessly shiny, crackly top.
Equipment
- 8x8 inch baking tray
- Parchment Paper
- Whisk or electric mixer
Ingredients
For Brownie
- 115 g (1/2 Cup) Unsalted Butter, Melted and Cooled to Room Temperature
- 130 g (1/2 Cup + 2 Tablespoon) White Granulated Sugar
- 15 g (4-5 Teaspoons) Finely Grounded Matcha Powder, Sifted
- 120 g (1 Cup) Plain/All-Purpose Flour, Sifted
- 2 Large Eggs, at room temperature, weighing about 55g each
- 120 g (1/2 Cup) Semisweet/Dark Chocolate Chips
Instructions
Prep and Pan Setup
- Heat the oven to 160 degrees C or 300F, then line an 8x8 inch baking tray with parchment paper so the brownies lift out neatly, leaving a bit of overhang.
Browned Butter Base and Sugar Mixing
- Warm the butter in a small pan until it melts, then keep going a little longer until the milk solids turn golden and smell nutty. Pour it into a bowl and let it cool down to room temperature.
- Whisk the cooled browned butter with the sugar until it looks glossy and cohesive, forming a shiny paste to build your fudgy texture.
Ribbon Stage, Folding, and Baking
- Add the room temperature eggs, then whip hard for 5 to 10 minutes until the mixture turns paler and thickens into ribbons that sit on the surface for a few seconds.
- Gently fold in the sifted matcha powder and sifted all-purpose flour until you stop seeing dry streaks, keeping your hand light. Fold in the chocolate chips last.
- Scrape the batter into the lined tray, smooth the top, then bake for 24-29 minutes until the edges are set with a greenish-brown tint and the center looks just a touch soft.
Rest and Set
- Let the pan sit for 30 minutes before serving so the fudgy structure can settle. Give it a full hour before storing to prevent the top from turning sticky.
Notes
Matcha Selection: Choose a high-quality culinary grade matcha powder. It holds up well to oven heat and keeps its vibrant green hue without becoming bitter.
Color Preservation: Swap the dark chocolate chips for white chocolate chunks to prevent the cocoa solids from muddying the beautiful green color of your batter.
Sifting Rule: Always sift your flour and matcha powder to ensure a smooth batter and avoid biting into pockets of dry, bitter green tea.
Texture Trick: Bang the baking pan firmly on the counter halfway through the cooking time to pop trapped air, which creates a denser, fudgier bite.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 160kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 35mgSodium: 15mgPotassium: 40mgFiber: 1gSugar: 13gVitamin A: 250IUCalcium: 10mgIron: 1mg
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