Ingredients
Dry Ingredients:
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1 ¼ cups all-purpose flour
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2 tablespoons ceremonial-grade matcha powder (sifted)
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½ teaspoon kosher salt
Wet Ingredients:
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¾ cup unsalted butter, melted
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1 cup white chocolate chips or chopped white chocolate
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¾ cup light brown sugar
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½ cup granulated sugar
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2 large eggs, room temperature
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1 teaspoon pure vanilla extract
Optional:
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Additional white chocolate chips for topping
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Flaky sea salt for garnish
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A splash of milk if batter seems too thick
Preparation Tips Before You Start:
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Preheat your oven to 350°F (175°C)
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Line an 8×8 inch baking pan with parchment paper, leaving a bit of overhang for easy removal
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Sift matcha powder into a bowl to eliminate clumps and ensure even distribution
Instructions
Step 1: Melt the Butter and White Chocolate
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In a microwave-safe bowl or small saucepan, melt the butter.
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While still warm, stir in the white chocolate until fully melted and smooth.
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If the chocolate doesn’t melt all the way, microwave in short 10-second bursts, stirring each time.
Step 2: Whisk the Sugars and Eggs
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In a large mixing bowl, combine brown sugar and granulated sugar.
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Add in the eggs and vanilla extract.
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Whisk vigorously for 3–5 minutes until the mixture is pale, fluffy, and slightly thickened. This helps create that coveted crinkle-top.
Step 3: Combine the Mixtures
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Slowly pour the butter and white chocolate mixture into the egg mixture, whisking continuously.
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Mix until smooth and evenly incorporated.
Step 4: Sift and Fold in Dry Ingredients
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In a separate bowl, sift together the flour, matcha powder, and salt.
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Add the dry ingredients to the wet mixture in two batches.
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Use a spatula or wooden spoon to gently fold the batter. Avoid overmixing, as that can lead to dense brownies.
Step 5: Optional Add-ins
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Fold in additional white chocolate chips if using.
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For extra depth, you can also add chopped nuts like macadamia or almonds.
Step 6: Pour and Smooth
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Pour the batter into the prepared pan.
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Smooth out the top with a spatula to ensure even baking.
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Sprinkle with flaky sea salt if desired.
Step 7: Bake
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Place in the oven and bake for 25–30 minutes.
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Check doneness by inserting a toothpick in the center. It should come out with a few moist crumbs but not wet batter.
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Avoid overbaking; this can dry out your brownies.
Step 8: Cool and Slice
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Allow brownies to cool completely in the pan—about 1 hour.
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Use the parchment overhang to lift them out gently.
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Slice into 9 or 16 squares, depending on your preference.
Notes
Choosing the Right Matcha:
- Always use ceremonial-grade matcha for baking. It’s smoother and more vibrant than culinary-grade.
- Cheaper matcha can result in a dull, bitter flavor and faded color.
Sugar Mixing Tip:
- The key to that glossy, cracked top is whisking your sugar and eggs thoroughly.
- Don’t rush this step—those extra minutes of whisking are what give your brownies bakery-style texture.
Avoid Overmixing:
- Once you add flour, stir gently.
- Overmixing can result in tough or cakey brownies, rather than the dense, fudgy texture you want.
Pan Size Matters:
- This recipe is written for an 8×8 inch pan.
- Using a 9×9 or larger will result in thinner, faster-cooking brownies—adjust the bake time accordingly.
Storing the Brownies:
- Store in an airtight container at room temperature for up to 4 days.
- For longer storage, refrigerate up to 7 days or freeze for 1 month. Thaw before serving.
Troubleshooting:
- Brownies too dry? You may have overbaked. Next time, check them 5 minutes earlier.
- Batter too thick? Add 1 tablespoon of milk at a time until it loosens slightly.
- Dull color? Try a higher-quality matcha powder next time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes