Matcha Brownies Recipes — Chewy Fudgy and Vividly Green

Bake fudgy green tea brownies with crinkly tops in 30 minutes. Big flavor, minimal fuss—ideal for parties, picnics, or weeknights.

You want the dessert that wins bake sales and group chats. Here it is: a bakery-level bar with a shiny, crackly top, fudgy middle, and electric-green glow. The secret isn’t magic; it’s technique and quality matcha doing the heavy lifting. One bowl, minimal mess, maximum flex. If you can whisk, you can make the best green tea brownies your friends have ever tasted.

What Makes This Recipe Awesome

• 30-minute bake: From preheat to pan to plate, this is weeknight-friendly speed with weekend-level payoff.
• Shiny, crackly top: Whisking eggs with sugar (hello, micro-foam) gives that coveted brownie crust.
• Fudgy center: A white chocolate–butter base delivers melt-in-your-mouth texture—no dry cake vibes allowed.
• Vivid color + clean flavor: Using culinary-grade matcha and blooming it properly keeps bitterness away and color bright.
• One bowl, no stand mixer: A whisk, a saucepan, and you’re golden. Fewer dishes, more snack time.
• Scalable + reliable: Double it for a 9×13-inch pan or keep it classic in an 8-inch square—times included below.
• Make-ahead friendly: They slice cleaner after a short chill, and the flavor deepens by day two. Not mad about that.

What Goes Into This Recipe – Ingredients

Core Ingredients

• 3/4 cup (170 g) unsalted butter
• 6 oz (170 g) white chocolate, chopped (or quality chips)
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 2 large eggs + 1 large yolk, room temperature
• 2 teaspoons vanilla extract
• 1 1/4 cups (150 g) all-purpose flour
• 2–3 tablespoons (10–15 g) culinary-grade matcha powder, sifted
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon baking powder (optional for a touch of lift)

Optional Mix-Ins

• 1/2 cup white chocolate chips (extra pockets of creamy sweetness)
• 1/2 cup chopped macadamia nuts (buttery crunch that loves matcha)
• 2 tablespoons sesame seeds (toasty, nutty finish—black sesame looks striking)

Pan & Prep

• 8-inch (20 cm) square pan, lined with a parchment sling
• Oven preheated to 350°F (175°C)

Step-by-Step Instructions

1. Prep the pan: Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Preheat oven to 350°F (175°C).
2. Melt the base: In a medium saucepan over low heat, melt 170 g butter. Remove from heat and add 170 g white chocolate, stirring until smooth. If needed, gently return to low heat in 5–10 second bursts. Don’t scorch.
3. Bloom the matcha: Whisk 2–3 tablespoons matcha into a small portion (2–3 tablespoons) of the warm butter mixture until lump-free and glossy. Then whisk it back into the pot. This keeps flavor clean and color bright.
4. Whip the eggs + sugar: In a large bowl, whisk 2 eggs + 1 yolk, 150 g sugar, and 100 g brown sugar for 2–3 minutes until lighter and slightly foamy. This is your crackly-top insurance.
5. Combine wet ingredients: Slowly stream the warm butter–matcha mixture into the egg mixture, whisking constantly until smooth. Add 2 teaspoons vanilla.
6. Sift dry ingredients: Over the bowl, sift 150 g flour, 1/2 tsp salt, and 1/4 tsp baking powder (if using). Sifting avoids clumps—matcha can be stubborn, FYI.
7. Fold gently: Use a spatula to fold just until no dry streaks remain. If using, fold in 1/2 cup white chips or macadamias. Do not overmix.
8. Pan and level: Scrape batter into the prepared pan and smooth the top. Tap the pan once to pop air bubbles.
9. Bake: Bake for 22–28 minutes until edges are set and the center still has a slight jiggle. A toothpick should come out with moist crumbs, not wet batter. Target an internal temp around 200–205°F for fudgy.
10. Cool and set: Cool in the pan on a rack for 20 minutes. Lift out via the sling and chill for 30–60 minutes for clean slices (optional but clutch).
11. Slice: Use a warm, wiped knife to cut 16 squares. Warming the blade = pro-level clean edges.
12. Serve: Enjoy as is, or finish with a whisper of sifted matcha or a drizzle of melted white chocolate. Flex on Instagram if that’s your thing.

How to Store

• Room temperature: Airtight container for 2–3 days. Place parchment between layers to protect the crust.
• Refrigerator: Up to 1 week. Flavor deepens; let sit 10 minutes before serving for best texture.
• Freezer: Wrap each square tightly, then bag. Freeze up to 2 months. Thaw at room temp 30–45 minutes.
• Pro move: Refresh chilled or thawed brownies at 300°F (150°C) for 4–5 minutes to revive the edges.

Nutritional Perks

• Antioxidant boost: Matcha brings catechins (EGCG), which support cellular health and recovery.
• Smooth energy: Moderate caffeine + L-theanine can promote focused calm rather than jittery spikes.
• White chocolate fats: Cocoa butter gives a satisfying mouthfeel—pair with fiber at meals to balance things out, IMO.
• Smart portioning: Cut into 16 squares for a treat that hits the sweet spot without overdoing it.
• FYI: Estimated per square (of 16): ~250 kcal, 3 g protein, 12 g fat, 32 g carbs. Values vary by mix-ins.

Common Mistakes to Avoid

• Using low-grade matcha: Cheap powder tastes bitter and bakes dull. Choose culinary-grade (vibrant green, fresh aroma).
• Overheating the base: Too-hot butter can scramble eggs. Let it cool to warm, not hot, before whisking into eggs.
• Skipping the sift: Matcha clumps. Sift it with flour so you don’t get green speckles of doom.
• Overmixing: Extra stirring = extra gluten = tough brownies. Fold just until combined.
• Overbaking: Dry edges, cakey center—hard pass. Pull when the center is slightly wobbly and a pick has moist crumbs.
• Wrong pan size or color: A dark, thin pan bakes faster. Watch bake times or use a shiny, light-colored pan when possible.
• Old white chocolate: Stale or waxy chips won’t melt smoothly. Use fresh, real cocoa butter–based white chocolate.
• Skipping the chill before slicing: Warm brownies smear. A short chill = clean, bakery-worthy edges.

Alternatives

• Gluten-free: Use a 1:1 gluten-free flour blend. Add 1/4 teaspoon xanthan gum if your blend lacks it.
• Dairy-free: Swap plant butter and a dairy-free white chocolate. Look for cocoa butter–based vegan brands.
• Less sugar: Reduce sugar by 15–20%. Texture stays fudgy, but the crust may be less glossy.
• Coconut sugar: Sub up to 100% of the granulated sugar. Flavor gets caramelly, color shifts olive—still delish.
• Nutty crunch: Add 1/2 cup macadamias or pistachios. Matcha + pistachio = green-on-green win.
• Mocha twist: Add 1 teaspoon espresso powder for depth. It won’t make them coffee-flavored—just more complex.
• Cheesecake swirl: Beat 4 oz cream cheese with 2 tablespoons sugar and 1 egg yolk. Dollop and swirl before baking.
• 9×13 pan (party-size): Double all ingredients. Bake 28–34 minutes, checking early for doneness.

FAQ

What matcha grade should I use?

Use a fresh, vibrant culinary-grade matcha. It’s made for baking—balanced, bright, and less pricey than ceremonial. Look for a springy green color and a clean, grassy aroma.

Can I make these without white chocolate?

Yes, but you’ll lose some fudginess and gloss. Replace with 1/2 cup (120 ml) neutral oil and add 2 tablespoons milk powder for body. The flavor stays great, the texture shifts slightly toward blondie territory.

How do I keep the color bright green?

Use quality matcha, sift it, and avoid high heat. Bloom matcha in warm fat, not boiling. Don’t overbake, and cool out of the hot pan to prevent carryover browning.

Do these have caffeine?

Yes, but it’s modest compared to coffee. A square has roughly 15–25 mg depending on matcha strength. The L-theanine helps smooth the ride.

Can I double the recipe?

Absolutely. Use a 9×13-inch pan, double all ingredients, and bake for 28–34 minutes. Start checking at 26 minutes—every oven is its own personality.

Why no cocoa powder like classic brownies?

We’re after a fudgy brownie texture with matcha’s flavor center stage. Cocoa would overpower it and darken the color. The white chocolate–butter base keeps things creamy, sweet, and green.

My batter looks grainy—did I ruin it?

Probably not. If the butter mixture cooled too much, it can firm as you mix. Warm the bowl gently over a pot of steam for 10–15 seconds and whisk smooth.

How do I get a crinkly top every time?

Whisk eggs and sugars for 2–3 minutes until slightly thick and foamy, then add the warm butter–matcha mixture slowly. That sugar–egg foam plus heat gives the signature crust.

My Take

If you want maximum wow with minimum drama, these green tea brownies are the move. They slice like a dream, look like a million bucks, and taste like you planned ahead for a week (you didn’t). The matcha comes through clean and confident, not bitter or grassy. Serve them once and watch them become the “can you bring those again?” dessert—because of course they will.