Description

These Chewy Matcha Brownies combine the rich, creamy texture of white chocolate with the distinct, earthy flavor of matcha powder to create a decadent treat. Perfect for matcha lovers, these brownies are fudgy in the center with a slight gooeyness, complemented by a subtle bitterness from the green tea powder and a delicate sweetness from the white chocolate chips folded throughout. Ideal for afternoon snacks or dessert, they offer a unique twist on classic brownies with refined flavors and a chewy bite.

Ingredients

Chocolate and Butter Mixture

225 g White chocolate (high quality, e.g., Callebaut or Lindt)
150 g Unsalted butter

Sugar and Eggs

100 g Granulated sugar
100 g Brown sugar
3 Eggs (room temperature)

Dry Ingredients

250 g All purpose flour
3-4 tablespoons Matcha powder (adjust based on matcha quality)
1 teaspoon Salt

Topping

150 g White chocolate chips (use just before baking)

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Instructions

Preheat Oven: Pre-heat your oven to 180°C (356°F) to ensure it reaches the correct temperature for baking the brownies evenly.
Prepare the Pan: Lightly brush a 7-inch (18 cm) square brownie pan with a small amount of oil, then line the bottom and sides with parchment paper. This prevents the brownies from sticking and makes removal easier.
Melt Chocolate and Butter: In a heat-proof bowl set over gently simmering water, melt together the unsalted butter and 225 g white chocolate. Stir occasionally until smooth and fully combined, then remove from heat.
Beat Eggs and Sugars: Using an electric hand mixer, beat the room temperature eggs with both granulated and brown sugars until the mixture becomes pale and creamy, about 5 to 7 minutes. This step incorporates air for a lighter texture.
Combine Chocolate Mixture with Eggs: Gently pour the melted chocolate and butter mixture into the egg and sugar mixture. Use a rubber spatula to fold them together carefully, avoiding the use of a mixer to keep the batter airy.
Add Dry Ingredients: Sift together the all-purpose flour, matcha powder, and salt, then fold them into the wet mixture carefully. Mix just until combined to avoid overmixing, which can make the brownies tough.
Add White Chocolate Chips and Pour Batter: Stir the 150 g of white chocolate chips into the batter gently. Pour the batter into the prepared pan, spreading it evenly to all corners.
Bake: Place the pan in the preheated oven and bake for 30 minutes. The brownies are done when the edges are set and baked, but the center is slightly gooey—not fully dry. Avoid overbaking as the brownies will firm up as they cool.
Dust with Matcha Powder: After baking, lightly dust the top with additional matcha tea powder to enhance the flavor and appearance.
Cool and Serve: Allow the brownies to cool completely in the pan before carefully lifting them out using the parchment paper. Cut into pieces when fully cooled.
Storage: Store the brownies at room temperature or refrigerate them for 3 to 4 days to maintain freshness and texture.

Notes

Adjust the amount of matcha powder according to its strength and your personal taste preferences; 3 tablespoons yield a milder flavor, while 4 tablespoons offer a more pronounced matcha taste.
Using high-quality white chocolate significantly impacts the final flavor and texture; avoid low-grade chocolates.
Do not overmix the batter once you add the dry ingredients to keep the brownies tender and chewy.
The brownies will firm up as they cool, so it is important to bake them until the center is still slightly gooey.
Line the baking pan with parchment paper for easy removal and clean edges.
Store in an airtight container to maintain moisture and freshness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese fusion