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Matcha White Chocolate Brownies Recipe

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3.9 from 13 reviews

Delight in these rich and fudgy Matcha Brownies, blending the earthy flavor of matcha green tea with creamy white chocolate for an irresistible treat. Perfectly balanced sweetness and a soft, chewy texture make these brownies a unique twist on the classic dessert.

  • Total Time: 45 minutes
  • Yield: 9 servings

Ingredients

Wet Ingredients

  • 1/2 cup + 1 tablespoon unsalted butter (127 g)
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla bean paste (5 g)

Dry Ingredients

  • 1 cup all-purpose flour (120 g)
  • 2 tablespoons matcha powder (12 g)
  • 1/2 teaspoon salt (3 g)

Sweeteners and Chocolate

  • 1/2 cup white chocolate chips (120 g)
  • 3/4 cup granulated sugar (150 g)
  • 1/2 cup light brown sugar, packed (100 g)

Instructions

  1. Prepare the oven and pan: Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with butter and parchment paper to prevent sticking and to ensure easy removal of the brownies later.
  2. Melt the butter and white chocolate: Using a heatproof bowl over a pot of simmering water (double boiler), melt the butter and white chocolate chips together on medium heat, stirring occasionally until smooth. Alternatively, melt them in the microwave in 15-second bursts, stirring between each until fully combined. Set aside to cool slightly.
  3. Add the sugar: Stir in both the granulated and light brown sugars into the melted butter and white chocolate mix until the sugar dissolves completely and the mixture becomes thick and glossy, giving your brownies a sweet foundation.
  4. Combine egg and vanilla: Add the eggs one at a time, whisking vigorously for 1-2 minutes after each addition to incorporate air and ensure a smooth, shiny batter. Then whisk in the vanilla bean paste until well combined, enhancing the flavor complexity.
  5. Combine the dry ingredients: In a separate bowl, thoroughly whisk together the all-purpose flour, matcha powder, and salt to evenly distribute the dry elements.
  6. Combine dry and wet ingredients: Sift the dry mixture into the wet mixture and gently fold with a spatula until just combined, being careful not to overmix to maintain a tender crumb.
  7. Bake: Pour the batter evenly into the prepared pan and bake for 24-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean with a few moist crumbs but no wet batter.
  8. Cool: Let the brownies cool in the pan on the countertop for at least 20 minutes, then transfer to a wire rack to cool completely before slicing for clean cuts and perfect texture.

Notes

  • Room temperature eggs blend more easily into the batter, creating a smooth texture.
  • Use high-quality matcha powder for the best color and flavor.
  • Do not overbake to keep the brownies fudgy rather than dry.
  • Storing brownies in an airtight container at room temperature will keep them fresh for up to three days.
  • These brownies can be refrigerated for longer storage but bring to room temperature before serving for best texture.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion (Japanese-inspired)

Find it online: https://iamstarved.com/matcha-white-chocolate-brownies-recipe/