Loaded with green tea flavors, a fudgy center, and a crispy top, these matcha white chocolate brownies are a class of their own!
As my love affair with matcha continues, these matcha white chocolate brownies are probably one of the ultimate matcha (and white chocolate) lover desserts. And I'm sure most of you have had brownies before, but I bet none of them compare to these.
So what makes these brownies special, you ask? Well, for starters, its the rich and earthy matcha taste combined with the sweetness from the white chocolate chips and almond extract. All of these combine to form the fudgiest of centers and the richest of flavors! Best of all, these brownies are made using very basic ingredients, are low in sugar, and come together quickly - in around 30 minutes! So are there any more reasons left to start baking these?!
Ingredients for Matcha White Chocolate Brownies
As I said, these brownies require a few basic ingredients; 10 to be exact.
- White Sugar
- Brown Sugar
- All-purpose Flour
- Matcha Powder
- Vanilla Extract
- Almond Extract
- White Chocolate Chips
Of course, if you're not a fan of white chocolate, you can substitute this with milk or dark chocolate chips instead.
The batter can be easily mixed in one bowl. Start by mixing the sugars and butter together, then add the eggs (one by one) and vanilla and almond extracts, and sift the dry ingredients in two additions. Remember, do not overmix the batter once you add the dry ingredients. Finally, fold in your chocolate chips and pour the batter in a lined 8x8 inch baking sheet. Bake at 175°C (350F) for 20 minutes, or until a few crumbs stick to a toothpick inserted into the brownie.
Tips for Perfect Brownies
- Use high quality culinary grade matcha powder - this will ensure great matcha flavor and a bright green color!
- Use room temperature ingredients - this will ensure proper mixing of ingredients and thorough baking
- Use butter (not margarine) - for better texture and flavor
- Sift the dry ingredients (including matcha) - to eliminate any lumps from the batter
- Line your baking tin - this will make it easier to remove your cooked brownie
- Do not overbake - as a rule of thumb, there should be a few sticky crumbs on the toothpick when you insert this to check your brownies
- Cool brownies completely before cutting them - to ensure a nice clean cut 🙂
- If you want a crispier top - adjust sugar measurements by decreasing brown sugar to 25g and increasing white sugar to 75g and beat vigorously once the eggs are added (to achieve a bubbly mixture)
Storing and Making Ahead
These matcha white chocolate brownies can be made up to 4 days ahead and stored in an airtight container at room temperature.
They can also be frozen for up to 5 months! Just make sure to warm them up in the microwave or oven before serving.
Have you tried these fudgy matcha white chocolate brownies? Let me know your thoughts in the comments below and don't forget to rate the recipe! Also, don't forget to follow Baked Fig on Pinterest, and Instagram to stay updated with any new recipes! If you're a matcha lover and may be looking for a vegan option, check out this vegan Matcha Coconut Chia Pudding.
Matcha White Chocolate Brownies
- 113 g butter melted (½ cup)
- 50 g white sugar (¼ cup)
- 50 g brown sugar (¼ cup)
- 2 eggs
- 100 g all-purpose flour (approx. ½ cup + 2 tbsp)
- 4 tsp matcha pwoder (culinary grade)
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ¼ tsp salt
- 60 g white chocolate chips (approx. ¼ cup + 1 tbsp)
- Preheat the oven to 175°C (350F) and line a 8x8 inch baking tray with parchment paper.
- In the bowl of an electric mixer, mix together melted butter and brown and white sugar for 2 minutes on medium speed.
- Add eggs, one by one, and vanilla and almond extracts and mix to combine.
- Sift flour, salt, and matcha powder into batter and carefully fold in with a spatula. Do not over-mix. Fold-in white chocolate chips.
- Pour batter into baking tray lined with parchment paper. Use a spatula to level the mixture.
- Bake in pre-heated oven for 20-25 minutes or until a toothpick inserted into the center comes out with a few sticky crumbs.
- Allow to cool for 10 minutes, then transfer to a wire rack to cool completely. Slice into 12 squares when completely cool.