My love affair with matcha continues with these brown butter matcha brownies. I think I am on a crusade to matchify every classic dessert, and I am #notsorry about it! The reason I love adding matcha to desserts is not only for the vibrant green color or that smokey aroma of matcha. Some matcha desserts I’ve made in the past are matcha cookies, matcha blondies, and even a Christmas themed matcha peppermint bark. I love doing it because it helps balance out the sickening sweetness that exists in a lot of desserts. Case in point, brownies. Brownies are an amazing dessert, but most of the time, I can only have one piece because of how sweet most brownies are. Adding matcha to a classic brownie recipe balances out that sweetness, making it possible for you to have TWO instead of one. 🙂
Ingredients, Substitutions & Adjustments
- Unsalted butter – I used browned butter for these brownies for that extra nutty flavor. I would recommend using unsalted butter, so you can control the amount of salt in your brownies.
- White chocolate – In a typical brownie recipe, you often see chocolate being used, but since I wanted that green matcha color to shine through, I decided to substitute that with white chocolate.
- Matcha powder – Matcha powder provides the color and slightly bitter taste of matcha to these brownies. Make sure to use high quality culinary grade matcha powder to get that vibrant green color. As always, I use Aiya culinary grade matcha powder. Use cookingtherapy10 to get 10% off your purchase.
- Granulated sugar – Adds sweetness to these brownies.
- Light brown sugar – Adds sweetness to these brownies and a moisture. You can also use dark brown sugar for this recipe. Dark brown sugar will make these brownies more fudgy and sweeter.
- Eggs – Adds richness to these brownies. I would highly recommend room temperature eggs because that makes it easier to incorporate with other ingredients.
- Vanilla extract – Adds flavor to the brownies. Substitute with vanilla paste or 1 vanilla bean.
- Salt – Brings out the flavor of other ingredients.
- All purpose flour – This is the main dry ingredient of the recipe. You can make this recipe gluten free by substituting with sweet rice flour. Keep in mind that this will change the texture of the brownie and make it more dry/less fudgy.
How to make brown butter matcha brownies
Preheat your oven to 350 degrees F. Grease a 8×8 baking pan with butter and line with parchment paper. Set aside. Next brown your butter. Heat unsalted butter over high heat until all the butter has melted. Then lower the heat to low and cook until brown bits start to appear. Remove from the heat. Next add white chocolate to a small bowl. Sift in the matcha powder. Pour the browned butter over the top and stir until a uniform green ganache appears. Set aside.
Combine granulated sugar, light brown sugar, eggs, vanilla extract, and salt in a large bowl. Use a hand mixer to whisk the mixture until it is thick and cream (5-10 minutes). While mixing, stream in your matcha chocolate ganache. Whisk until a uniform green mixture appears. Lastly, sift your flour into the bowl. Using a spatula, gently fold the flour into the green mixture. Be careful not to deflate the batter too much. Mix until just combined. Spoon the batter into your prepared pan.
Bake brownies for 20-25 minutes. After 20 minutes, take out the brownies and smack the pan onto a flat surface to get rid of some of the air bubbles. Sprinkle some flaky salt on top and put them back in the oven. Bake for another 10 minutes. Let brownies cool for 20 minutes before serving.
Matcha Brownies Video
Tips on how to make the perfect matcha brownies
Use a light colored pan to brown butter
It is a lot easier to brown butter using a light colored pan because it helps you see the color of the butter as it cooks. You are less likely to burn the butter.
Sift matcha powder
Matcha powder tends to clump up easily, so it’s best to sift it before using it in a recipe.
Beat sugar and eggs until thick and creamy
Beating the eggs and sugar incorporates air into the brownies, creating a lift in the final product. This helps provide lift without any type of leavening agents like baking soda or baking powder.
Smack the brownies on the counter
This helps get rid of air bubbles in the brownies and creates a more fudgy texture. This is method I learned from Tasty’s 101 video on brownies.
Did you make these matcha brownies?
If you made this dish, I would love to see!
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Brown Butter Matcha Brownies
- ½ cup unsalted butter browned
- 4 oz white chocolate
- 2 tbsp matcha powder
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 3 eggs room temperature
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup all purpose flour
- ¼ tsp flaky salt optional
- Preheat the oven to 350 degrees F.
- Grease a 8×8 baking pan with butter and line with parchment paper. Set aside.
- Heat the butter over high heat until it melts. Lower the heat to low. Heat the butter until small brown bits start to appear. Remove from the stove.
- Add white chocolate and matcha powder to a small bowl. Pour the brown butter over the top and stir until all the chocolate melts. Let the mixture cool for 2 minutes.
- In large bowl, combine granulated sugar, brown sugar, eggs, vanilla extract, and salt. Beat with a hand mixer or stand mixer until thick and creamy (5-10 minutes).
- While mixing, stream in your matcha chocolate ganache from step 4. Whisk until a uniform green batter appears.
- Lastly, sift your flour into the bowl. Using a spatula, gently fold the flour into the batter using a until a green batter forms.
- Spoon into your prepared baking pan.
- Bake for 20-25 minutes.
- Take out the brownies and slam them on the counter to get rid of some the air. Sprinkle some flaky sea salt over the top and put the brownies back in the oven. Bake for another 10 minutes.
- Let cool for 20 minutes before serving.
- Use a light colored pan to brown butter – It is a lot easier to brown butter using a light colored pan because it helps you see the color of the butter as it cooks. You are less likely to burn the butter.
- Sift matcha powder – Matcha powder tends to clump up easily, so it’s best to sift it before using it in a recipe.
- Beat sugar and eggs until thick and creamy – Beating the eggs and sugar incorporates air into the brownies, creating a lift in the final product. This helps provide lift without any type of leavening agents like baking soda or baking powder.
- Smack the brownies on the counter – This helps get rid of air bubbles in the brownies and creates a more fudgy texture. This is method I learned from Tasty’s 101 video on brownies.
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