These Matcha Brownies are easy to make and have such a unique flavor! The white chocolate and matcha balance each other out perfectly. These brownies are soft, fluffy and fun!
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.
Notes
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.