These Matcha Brownies have such a unique and delicious flavor! The matcha and white chocolate complements each other perfectly. They are soft, light and bursting with flavor. These matcha white chocolate brownies are fun and festive for many occasions!
Why You’ll Love This Recipe
- These matcha brownies are so easy to make.
- They take only 10 minutes to prep.
- The white chocolate and matcha flavor combination is distinctive and remarkable!
- These brownies are slightly more cake like than fudge brownies, but they are so soft.
- This recipe is gluten free, nut free and oil free.
- Check out these Matcha Chocolate Chip Cookies for another fun recipe!
Ingredients & Substitutions
The melted butter helps these brownies become fudge like. Melted coconut oil can replace the butter for a dairy free option.
White chocolate chips add a nice chocolaty flavor! Regular chocolate chips are great too, but the brownies will be brown. Since white chocolate chips do not melt as easily, be sure to stir melted butter and white chocolate chips until completely melted and creamy.
Both granulated sugar and brown sugar add the sweetness. I have not tested this recipe with coconut sugar or a Keto replacement.
The eggs help bind the brownies together. Do not substitute for a flax egg, chia egg or Vegan egg replacement.
The vanilla extract adds such a nice depth of flavor.
Gluten free 1 to 1 flour and all purpose flour are great options. I use and love King Arthur Flour.
Matcha powder adds the green tea flavor and the natural green color. No substitutes here!
Taste & Texture
These brownies taste like both white chocolate and matcha. If you do not like tea, still give these a try! They do not taste like classic tea, but rather a much sweeter and more delicious tea.
These brownies are definitely more cake like than my Crinkle Top Brownies. I have found that these are a great option for people who don’t like to eat super gooey brownies.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
Melt butter in microwave safe bowl. Stir in white chocolate chips. Stir until completely melted and creamy.
In a stand mixer, beat white sugar, brown sugar, eggs and vanilla extract for 2 to 3 minutes.
Then, stir in melted white chocolate mixture.
Add in gluten free flour and matcha powder. Stir until a thick batter forms.
Pour batter into lined pan.
Bake for 15 minutes. Remove pan from oven and bang on countertop 2 to 3 times to release air bubbles. Return to oven and bake another 8 to 10 minutes or until toothpick inserted comes out clean.
Finally, remove from oven. Cool for 1 hour before slicing and serving.
Expert Tips & Tricks
Completely stir in white chocolate chips to melted butter. Having the white chocolate melt fully is important!
The brownie batter should be pretty thick. It is similar to these Gluten Free Dairy Free Brownies.
Bake until brownies are just set in the middle. Overdone brownies will be dense and dry.
How to Serve & Store
Serve brownies once they have cooled enough to cut through. This usually takes about an hour after baking. They are especially delicious warmed up with a scoop of this Mint Chocolate Nice Cream!
Store matcha brownies covered at room temperature for up to 4 days.
I do not recommend freezing these. They lose their texture when frozen and then thawed.
Frequently Asked Questions
I suggest buying matcha powder online. I buy mine from Amazon.
They taste like white chocolate mostly! The subtle green tea flavor adds a great touch.
Sure! Use coconut oil in place of butter and dairy free chocolate chips.
No, the eggs are necessary.
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Get the Recipe: Matcha Brownies
- First, preheat oven to 350 degrees Fahreheit. Line an 8 inch by 8 inch pan with parchment paper.
- Melt butter in a microwave safe bowl. Once melted, add in white chocolate chips. Stir until white chocolate chips are completed melted and mixture is smooth and creamy.
- In a stand mixer, beat granulated sugar, brown sugar, eggs and vanilla extract for 2 to 3 minutes.
- Then, add in melted white chocolate mixture. Stir to combine.
- Add in gluten free flour and matcha powder. Stir until a thick batter forms.
- Pour batter into lined pan.
- Bake for 15 minutes. Then remove pan from oven and bang on countertop 2 to 3 times.
- Return pan to oven for 8 to 10 minutes or middle is set and toothpick inserted comes out clean.
- Finally, remove from oven. Allow brownies to cool for at least an hour before slicing and serving.
- Stir white chocolate chips and butter until white chocolate chips are completely melted. This is key!
- Beat the sugars, eggs and vanilla until light and frothy. This helps create the crinkly top on the brownies.
- This brownie batter should be pretty thick, thicker than a cake batter.
- Removing the brownies halfway through baking to bang on countertop releases any air bubbles and yields more fudge like brownies.
- Bake until middle is just set. Do not over bake!
- Store brownies covered at room temperature for up to 4 days.
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