Name: Fudgy Matcha Brownies with White Chocolate
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Japanese‑inspired
Ingredients: ½ cup unsalted butter (1 stick); 4 oz white chocolate, chopped; 1 tablespoon matcha powder; ¾ cup granulated sugar; ¼ cup dark brown sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract or vanilla bean paste; ½ teaspoon sea salt; 1 cup all‑purpose flour; (Optional for serving) 1 tablespoon powdered sugar + ¼ teaspoon matcha powder (for dusting)

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I mix up fudgy matcha brownies that deliver crisp, chewy edges and a gooey, luscious center—all made in one bowl and baked in about 45 minutes.

Fudgy Matcha Brownies with White Chocolate

Why I’ll Love This Recipe

I adore how the earthy, grassy flavor of matcha beautifully complements the sweet creaminess of white chocolate. The texture is spot-on: crackly on the outside, molten inside. And it’s so easy—I just whisk everything together, bake, and before I know it, delicious brownies emerge. It’s a uniquely elegant twist on a classic dessert.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
I use the following key ingredients:
• Unsalted butter
• Chopped white chocolate
• Matcha powder
• Granulated sugar and dark brown sugar
• Eggs (room temperature)
• Vanilla extract or vanilla bean paste
• Sea salt
• All-purpose flour

directions

I preheat my oven and either grease an 8×8 pan or line it with parchment (to lift brownies later). Then I melt the butter, whisk in the white chocolate and matcha, stir in sugars until the mixture is shiny, add eggs and vanilla, then gently fold in flour and salt. Pour into the pan, bake under foil for 15 minutes, then remove the foil to bake another 20–25 minutes until the center jiggles slightly and the edges pull away. Cool briefly, lift from the pan, slice, and if I’m feeling fancy, dust with matcha‑powdered sugar.

Servings and timing

I usually bake up a batch that makes about 8 generous brownies. Total time is around 45 minutes—that’s 10 minutes prep and 35 minutes baking.

Storage/reheating

I keep the leftover brownies in an airtight container or cover the pan with foil; they stay rich and moist for about 3 days. For a little indulgence, I pop individual squares into the microwave for 15 seconds or warm them at low heat in the oven. If I’m stocking up, I freeze them—after cooling, I store in a freezer-safe bag for up to 2 months, then thaw before enjoying.

Variations

I love to customize! Sometimes I add semi-sweet or extra white chocolate chips, or drizzle melted chocolate on top for more indulgence. Nuts like macadamia or walnuts add a delightful crunch. If I want ultra-gooey brownies, I pull them out of the oven a touch early. For a serving twist, I pair them with ice cream—vanilla bean is my go-to.

FAQs

What grade of matcha works best in these brownies?

I find culinary-grade matcha is perfect—it’s economical and gives a bold, green tea flavor. Ceremonial grade is milder and more suited to drinking.

Can I make these gluten-free?

Yes—I’ve swapped in a good gluten-free all-purpose flour blend and it still works beautifully.

Why no baking powder or baking soda?

I skip leavening because I prefer my brownies dense, fudgy, and chewy—not cake-like.

How can I tell when they’re done?

I look for edges that cleanly pull from the pan and a center that jiggles slightly, with a matte yet shiny top. That’s my cue they’re perfectly fudgy.

Any tips for easy removal from the pan?

I always line my pan with parchment paper that has overhangs—once cooled, I just lift the whole slab out for easy slicing.

Conclusion

I’m always thrilled when these fudgy matcha brownies come out of the oven—earthy, sweet, and just the right texture. They feel a bit luxurious with their vibrant green hue and white chocolate richness, yet they’re effortless to make. Whenever I crave something special, this recipe never fails to impress.