Fudgy Matcha Brownies Chocolate

These fudgy matcha brownies bring together the deep richness of classic brownies and the earthy vibrance of matcha green tea. The result is a chewy dessert that looks impressive and tastes like nothing else on the treat table. Whether you love matcha or want a new way to enjoy white chocolate, this recipe transforms simple pantry ingredients into a fusion sweet that gets everyone talking at first bite.

The first time I baked these on a chilly rainy evening the aroma pulled everyone into the kitchen and now no birthday is complete without them at our table

Ingredients

• All-purpose flour: provides structure and helps achieve that signature chewy bite
• Culinary grade matcha powder: infuses color plus a delicate earthy note to balance the sweetness select a vibrant green powder for best results
• Fine sea salt: sharpens flavors and enhances contrasts use pure fine crystals for even mixing
• Unsalted butter melted and cooled: brings fudgy richness and blends smoothly always start with high-quality real butter
• Granulated sugar: gives classic sweetness and that familiar shiny brownie top go for a fine grain so it dissolves evenly
• Large eggs: add body lift and chew plus they help bind everything together choose fresh eggs for the smoothest results
• Pure vanilla extract: rounds out the flavor profile giving warmth and depth opt for real vanilla not imitation
• White chocolate chopped: adds creamy melty pockets that pair beautifully with green tea pick a good quality bar for better melt and taste
• Optional pistachios or walnuts: give a pleasant crunch and complementary flavor fresh and unsalted is best so you control the saltiness

Instructions

Prepare the baking pan:

Line a square baking pan measuring about twenty by twenty centimeters with parchment paper so you can lift the brownies out easily after baking

Mix the dry ingredients:

In a medium mixing bowl whisk the all-purpose flour culinary grade matcha powder and fine sea salt making sure they are fully combined and no clumps remain this ensures the green color is distributed evenly

Combine butter and sugar:

In a large bowl whisk your melted cooled unsalted butter with the granulated sugar until the mixture looks glossy and well blended about two minutes this step is key to building the classic brownie top

Incorporate eggs and vanilla:

Add eggs one at a time to your wet mixture whisking thoroughly after each addition then pour in the pure vanilla extract and whisk again until you have a thick smooth base this brings chewiness and structure

Fold in dry ingredients:

Gradually add your dry ingredients to the wet bowl fold gently with a spatula until just mixed together making sure you do not overmix this is important to keep the brownies soft

Add chocolate and nuts:

Gently fold in the chopped white chocolate and if you like some chopped pistachios or walnuts for crunch distribute them evenly but do not knead or over-mix this keeps your brownies tender

Transfer to the pan:

Pour your batter into the prepared baking pan and use a spatula to smooth the surface so the color and nuts show nicely

Bake:

Place in a preheated oven at one hundred seventy-five degrees Celsius for about twenty-two to twenty-five minutes your aim is set but slightly gooey in the center with a toothpick coming out with a few moist crumbs for fudginess

Cool completely:

Let the brownies cool fully inside the pan this step allows the flavors to set and the brownies become easier to slice

Slice and serve:

Once absolutely cool lift them out using the parchment edges and carefully cut into sixteen squares you will see that gorgeous green crumb awaiting

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Matcha is my absolute favorite in baked goods for its almost floral earthiness I remember my little one’s bright green mouth when she first tried these and she still asks for them at every celebration

Storage Tips

Once completely cool keep brownies in an airtight container at room temperature for up to four days They stay moist and fudgy and the matcha flavor deepens over time If you need to store longer pop them in the fridge layered between parchment to prevent sticking let them come to room temperature before serving for best texture You can also slice and freeze the brownies wrapped individually They thaw quickly and taste just as good as freshly baked

Ingredient Substitutions

If you do not have white chocolate you can try dark chocolate for a more robust twist though it will change the green shade To make nut free simply leave out pistachios or walnuts the brownies are still chewy and delicious Vegan swaps can be made by using a plant butter and a reliable egg substitute like flax eggs though the texture will be a little lighter

Serving Suggestions

For a pretty finish dust extra matcha over the brownies before serving Pair with fresh raspberries or strawberries for cool contrast A little drizzle of melted white or even dark chocolate makes them look like bakery treats and adds an extra layer of flavor

Save

Slice these brownies and share with family for a treat that’s as beautiful as it is delicious. Enjoy with tea or coffee for a truly magical snack break.

Recipe Questions & Answers

→ How do I get the deepest matcha flavor?

Use culinary grade matcha powder and avoid overbaking to keep the flavor pronounced. Dust extra matcha on top for a boost.

→ Can I make these nut-free?

Yes, simply omit pistachios or walnuts for a nut-free option without altering the texture or flavor.

→ How should I store the brownies?

Keep them in an airtight container at room temperature for up to three days, or refrigerate to extend freshness.

→ What makes the brownies fudgy?

Baking until the center is just set and using melted butter ensures a dense, moist texture typical of fudgy brownies.

→ Can I use dark chocolate instead of white?

For a richer taste, substitute with chopped dark chocolate, though the flavor will become deeper and less sweet.