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
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Great recipe! Super delicious and that brown butter added a depth of flavor. Highly recommend finishing with flakey salt.
Thanks Freddie! I’m so glad you liked the brownies!
Can I use milk chocolate instead of white? :(((
Yes you can!
Will it work I fold the chopped white chocolate at the end instead of melting it into a ganache?
Hi Trish. I am not sure. White chocolate not only provides flavor but also adds moisture to the brownie, so this could change the texture of the brownie. Let me know how it goes.
Ah im baking them right now and I just realized that you are supposed to tap the air out after you bake them. I did it before… will this ruin them?
No you should be fine. Tapping the air out gives them a denser fudgy center, but it should still taste good.
Hi Trish! Folding in the white chocolate at the end instead of melting it resulted in very dense and dry brownies with more of a bread-like texture. I would recommend following the recipe!
Can I used vanilla flavored Matcha and just reduce the vanilla?
Hi Brenda. That should work! In general, vanilla is not absolutely necessary. It just adds more flavor to the brownies. 🙂 Let me know how it goes!
Hi, the bottom of my matcha brownies seem to always get stuck at the bottom of the parchment paper when im slicing them even if I’ve let it cool for about an hour already, they don’t come off easily. What can I do about this? Thanks!
Thanks for trying the recipe first off. If the brownies are sticking, bake them for a few minutes longer until they are the texture you prefer! Let me know if you have any more questions.
Do you know if ghee, coconut oil, or some other type of oil would work in place of the butter?
Hi Deborah. I unfortunately haven’t tested this recipe with any other oil or fat, so I can’t say for sure they would work. 🙁
How did you get the top not to brown? Made these (so good!!!) but the top browned and puffed up.
Hi Amy. First off, thank you so much for trying this recipe! If the top is browning and puffing up, I am guessing that might have something to do with your oven temperature being too high. A lot of ovens have inaccurate temperatures so the temperature inside the oven is different from what it says on the dial. For example, the oven temperature inside my oven is 50 degrees higher than what it says on the dial, so when I preheat my oven to 350 degrees F I actually move my oven dial to 300. I solved this issue by getting an oven thermometer. It might be worth it to get one, so you know if that’s the issue. I hope this was helpful!
Thanks! I actually do use an oven thermometer and my issue is the opposite of yours, 50-75 degrees lower than the dial reads. Sounds like maybe I should have avoided put it on the top rack? Do you think that would make a difference? (also sorry I had meant to put 5 stars previously but guess I messed up, hope this will also count).
You should rarely bake anything, especially brownies on the top rack. You’ll get too much browning on top! Unless that’s what you are going for 😁
Thanks for the tip!
Hi Amy,
The taste of this matcha brownie is amazing !! The browned butter makes a difference. However my brownie doesn’t look moist at all it looks like a super dense muffin …. 🙁
Hi Gabby. Oh no! If your brownie is dense, I would play a little bit with the amount of butter and chocolate. This will improve the “fudginess” of the brownie. I would try adding another tablespoon of butter and/or another ounce of chocolate to increase the moisture in the brownie. Let me know if you try it!
After far too long on the internet looking for the perfect matcha dessert recipe to satisfy my cravings, I chose this one, and I’m glad I did! Turned out excellent even with a few deviations: I didn’t have time to let the eggs get to room temp, and I accidentally used a cup of white chocolate (though, I used a little less granulated sugar also). My oven is not the most precise and after the additional 10 minutes the knife wasn’t coming out clean, so I popped it back in for another 10 (so 30 mins total). Came out just right after that, with a little browning on the top that I actually like. These had a super moist interior—VERY fudge-y—and a nice chewy, slightly crisp edge and top. The Maldon salt on top is a must. Thanks for the recipe! Can’t wait to make it again for guests now that I know how to make it 🙂
Thank you so much for the kind words. I’m so glad you enjoyed them 🙂
So excited to give this recipe a try! Does reducing the 200 g granulated sugar by half affect the consistency?
Hi Esther. It will affect the consistency a little bit because sugar adds moisture in addition to sweetness. You can mitigate that by reducing the amount of sweet rice flour as well. I am not sure how much less however because I haven’t tested it with half the sugar. I hope this helps!
Hello! I’ve been eying this recipe for a really long time and I’m really excited to try it out sometime this week, it looks AMAZING! But since my entire household is mildly diabetic, I was wondering if you have any tips on how I may reduce the sugar amounts and how to tweak the other ingredients in order to still achieve such a lovely texture?
Hi Sharon. First off, I want to caveat this by saying I have not tried making it with less sugar. You could try substituting the sugar with date syrup like this one https://www.justdatesyrup.com/collections/shop/products/just-date-syrup. It still gives you sweetness and moisture without processed sugar. Let me know if you try it!
Can’t wait to try these! Would leftovers be okay in the freezer?
Hi Billy! Yes they will keep in the freezer! Freezing them might change their texture however. To help prevent that from happening, wrap them in plastic wrap and place them in an airtight freezer bag.
This looks beautiful! Could I replace the white sugar with a zero cal sweetener such as erythritol or xylitol? How about half half? Would that affect the texture of the brownies?
Hi Joyce! Thank you so much for saying that! I have not tested this recipe with different sweeteners, so I can’t say for sure it will work. My gut tells me it should be okay, but it will probably change the texture of the brownies. This a pretty fudgy brownie recipe, so it should be okay? The only thing I would be aware of is that matcha is inherently bitter, so maybe sample the batter before you bake it to make sure it’s sweet enough for you. Hopefully this helps! Let me know if you have any more questions.
So I replaced half the white sugar with xylitol and texture was great! Nice gooey and chewy. Being one of those who can’t tolerate too sweet I did find the amount of sugar to be too sweet for me. Maybe 1c sugar or sweetener total may be enough for me.
That’s great! I will keep that in mind for my parents who have low sweet tolerance too.
I did use dark brown sugar packed into 1/4 cup so that could be the culprit. If using dark brown should I loosely pack it?
Ya I think loosely packed will help or even using less dark brown sugar. Maybe try 3 tablespoons of dark brown sugar. For reference, 4 tablespoons = 1/4 cup.
These matcha brownies turned out great! I got a 10/10 review from a friend. The brownies are flavorful but not too sweet. The texture is moist and more fudgey than chewy, but they may get chewier after sitting for longer. Relatively quick and easy to make, though I took a few shortcuts: I added the matcha powder and white chocolate pieces to the brown butter saucepan (one less bowl to wash), didn’t sift the flour (lazy), and didn’t bang the pan (forgot). Thanks for sharing this recipe!
Thank you so much Jeanette! And I love all your shortcuts!
Oooh! It’s good to know that its more fudgy cause I KEPT baking mine longer thinking it needs to be that bread-y texture for brownies. But the top of my brownies were getting too brown so I took it out.
Tastes great though!! I wonder if i can lower the temp and bake longer to make it chewier????
Oh no!! Ya the center should be a bit fudgy when you take it out of the oven and it firms up a bit as it cools. I did not test it at a lower temperature, so I am not sure. If you try it, let me know how it goes!
Gonna have to try these – and have you heard your recipe won for brownies on David Chang’s Recipe Club?! Check out the podcast.
Thanks for saying that! As soon as I read this comment, I went and listened to the podcast episode. Then proceeded to hyperventilate for 10 minutes. Let me know what you think if you try it.
I was also led here by the Recipe Club podcast on brownies! Congratulations on your win and I think it is a great recipe every step of the way! I was won over by the white chocolate, which doesn’t deserve such a bad rap with the hosts…
This was a PERFECT recipe for matcha brownies and that the extra time put into whisking the base in step 5 helped make these fudgy. I left them in for a bit too long but the crispy top layer that developed was a great contrast to the insides — happy accidents! They probably won’t last long because my husband and I have been nibbling on them all day, so I’m already planning to make another batch (and more to leave as Christmas front porch goodies)!
Hi Georgette! Thank you so much for the kind words! I agree white chocolate gets a bad rap. It’s so good when used in the right way. I hope the brownies make your Christmas a little bit sweeter! 🙂
Like a few others, I also made this recipe after hearing it on Recipe Club! The texture is delightfully fudgy/gooey on the inside, while the edges and top provide a great crunchy contrasting bite. Overall super yummy 🙂
I reduced the granulated sugar and brown sugar lightly (~10%) without issue. Next time I’d increase the matcha amount since I like the bitter flavor and would prefer it to be stronger (may also depend on the matcha powder you own). Agree with a previous commenter I might just dump the white choco & matcha into my pot of brown butter next time to save a bowl, as well as skip browning the butter altogether since I feel like it’s not as useful in a recipe where matcha and white chocolate – both pretty dominant flavors – are already present.
Hi Anthony. Thank you for trying the recipe!
The Recipe Club episode brought me here! I want to make these “brownies!” This may be a silly question, but is the white chocolate supposed to be sweetened or unsweetened for this recipe? Are white chocolate chips okay?
Hi Cass. That’s not a silly question. I don’t believe there is an unsweetened version of white chocolate. White chocolate chips should work! Let me know if you have any more questions.
Thank you for the guidance! I made them and they were so so good!
These brownies are FANTASTIC! I have a lot of trouble making brownies from scratch for some reason, but these came out perfect and were a hit with friends. It had the perfect fudgey chewiness , nice crackle top, and yummy matcha and white chocolate flavor. I used Trader Joe’s Matcha packets since that’s what I had on hand and they worked great. I’ve made quite a handful of recipes from this blog, and all of them have been amazing, so thanks for sharing these recipes!!
I love how your brownies looked! Thank you for making them and all the other recipes 🙂
Hello I want to ask my brownies were very fudge in the middle but on the side were like muffin can I ask what did I do wrong ? 😭😭
Hi Casey. The brownies are supposed to be more fudgy in the center than at the sides. If you want brownies that are more fudgy throughout, you can try baking them for less time. The only downside of baking them for less time is that the center might not cook through adequately. Let me know if you try it!
Yes I tried it and it’s not fudgy anymore, it’s more like cake, it’s still yummy thanks for your advice . Is it because I only use half cup of granulated sugar that’s why it’s not fudgy anymore ?
Hi Tang. Yes that is probably the reason. Sugar adds sweetness and moisture to the brownie. If you want something that is similar in texture, you could try to reduce the amount of flour to try to get to the texture you want. Essentially, the texture comes from a balance of wet and dry ingredients. Alternatively, you can try using alternative forms of sugar such as date syrup. This is my favorite date syrup brand: https://www.justdatesyrup.com/products/just-date-syrup. Let me know if you try it again and how it turns out!
I only had 3oz of white chocolate, so I supplemented with an oz of dark chocolate and it surprisingly gave it “dirty matcha” vibes if you’re a fan of those. Would definitely do the dark chocolate again. Perfect fudgey interior, beautiful cracked top, and satisfies that brownie craving, but way more fun than a regular brownie! Definitely going to be making these foreeeever.
I love the idea of “dirty matcha”! So glad you enjoyed them!
Came here from a popular Tik Tok! He didn’t credit you but I just googled ‘matcha brownies’ and your recipe was the first thing I found with the exact same measurements since having to watch the tin Tok over and over to make it was annoying haha. Anyways I just wanted to say thank you for your recipe, I LOVE it and made it 3x this week!! I added half a teaspoon of almond extract in my last batch and it was delicious. I’m obsessed with matcha and this was the perfect satisfying treat.
Wow that’s crazy! Thank you for trying the recipe! I gotta try these with a teaspoon of almond extract.
I tried this recipe over the weekend and it was great! I also added some mochi into one batch. The only modifications I would consider next time is to cut down on the sugar/white chocolate a bit just so it’s a little less sweet.
I am wondering why the flour should be sifted in on that last step though? I ended up folding in my batter because I could not find a sifter but is there a reason an electric mixer shouldn’t be used?
Hi Clemmie. Thank you for trying the recipe! If you decide to reduce the sugar content, make sure to reduce the flour or add another wet ingredient like an egg yolk, so you still get the same fudgy texture. Sugar and white chocolate add moisture as well as sweetness to the brownies.
I like to sift the flour so I get a smooth texture, but you can definitely just throw it all in there if you want. You can use an electric mixer for that step but I would recommend going slowly and mix until just combined. Mixing flour develops gluten which can make your brownies tough. That’s why I like to do it by hand, so I don’t overmix. I hope that helps!
These came out perfectly moist! I used course kosher salt to top because that’s all I had on hand, but definitely a good touch to mediate the overt sweetness from the white chocolate / sugar. These brownies are a one and done type of deal, even for a person with an insane sweet tooth 🙂
Thank you for making the recipe! I’m so glad you enjoyed it 🙂
I know this is kind of random but if I was making a quarter recipe, could I use 1 egg?
Yes you can!
Ok! This recipe looks heavenly and I will try it out tonight! I’m going to try to use milk chocolate because I don’t have white and see how it goes. Thanks!
Awesome! Let me know how it goes!
Hi! I tried this a few days ago! I didn’t have white chocolate so I used milk chocolate. And they were SO GOOD. They were perfectly fudgy and had a really good flavor. 5 stars!
Awesome! I love hearing that! Thank you for trying it.
Hi, first time baking these and well…They did need a lot more time than just 20 mins to bake. And I think I should have used room temperature butter I stead of melted. It is better for baking. I even after 40 mins in the oven the brownies were under baked, could have been my problem. Overall the baked part tasted great but definitely will be adding more matcha next time.
Hi Cecilia. Thank you for trying the recipe! I’m sorry they didn’t work out for you. If you do decide to try it again, let me know if there is any way I can help.
Hi Cecilia,
Actually I had the same problem but because I was baking with a friend, we could troubleshoot as we went because we were looking into the factors that affected each of our pans! First off my oven was too big to fit our pans side by side, so we put my tray on the top, and her one on the bottom – her one cooked way more evenly and finished by the 20 + 10 minutes with no issue. But my one took twice as long. The top was browning quickly but it was still undercooked in the middle. Were you putting your tray on the top of the oven? Or another troubleshoot that Becca mentioned is the oven dial not accurately reflecting the actual temperature inside the oven, and which another reviewer realised was the case with her oven when she checked.
Also browning the butter is different to just melting it in the saucepan, if you do it properly you have a lovely nutty aroma that still persists even after the brownies are baked for 30 (or even up to 60 minutes like what happened to my top tray pan) which is really lovely.
Hi! I just tried this recipe and they taste amazing! However, my badge came out extremely soggy! I don’t know what I did wrong. I put it back in the oven for an extra 15 minutes and the corners are perfect but the middle is just way too wet. How can I fix this for next time?
Hi Yami. I’m glad you enjoyed them! The center is definitely going to be on the wetter side in the finished brownie. As the brownies cool, the center will set a bit more, but in general, it will be relatively wet. If you want a brownie that is less wet, I would reduce the sugar or butter. Changing the balance of wet and dry ingredients changes the texture of the brownie.
i tried to do this but it wouldnt cook all the way in the middle and i realize its because the 8×8 pan i bought is actually a 7×7 pan because the brand advertised it wrong 🙁 what should i do to accustom the time and temperature for this circumstance because I need to make a gift for my best friends birthday soon.
Hi Yohi. Try decreasing your oven temp to 325 degrees F and baking for 25 minutes. I haven’t tested this, so I am not 100% sure but you can always bake it for longer if needed. Remember that the center won’t be completely set after you take it out of the oven. It continues cooking as it cools. Let me know how it goes!
Wow! These came out delicious. I’m really disappointed that the tik tok that brought me here did not credit you as it has over 6 mil views. https://vm.tiktok.com/ZMe85hwD1/
Anyway the taste on these was delicious but mine turned out soooo ugly! LOL! Not that I care but I was wondering why my color turned out so different than yours? I followed the recipe exactly but they turned out very pale green and very dark brown on top. I used really high quality matcha as well. I also found they took like 45 min to bake and as I stuck a toothpick in the center it kept coming out really wet so I eventually just took them out.
Hi Annabelle! Thank you for making these! A few comments have mentioned that there’s a popular TikTok making this recipe. The center of the brownies should be a little undercooked when you take them out of the oven and they should set as they cool. Try to bake them less next time and see how they turn out after setting. Baking them for 45 minutes seems a tad too long.
Hi
Will this work if i use Hojicha powder instead of Matcha powder?
Yes you can use hojicha powder!
These look amazing! Could the white chocolate be replaced with semi sweet or milk chocolate
Thank you! Yes you can replace with semi sweet or milk chocolate, but it won’t be very green. A few people have made it this way, and they said it tastes good! Please report back if you try it!
I tried this evening with 4 oz semi sweet chocolate chips and they were delicious! I added 4 tbsp matcha instead of two; you still get a dark green color too, which is nice. I forgot to tap the tray 20-30 minutes in but they still come out great. Might try these with almond flour next since you get such a good rise from the batter as it is. Thanks for sharing this awesome recipe with the world!
Ooohhhh almond flour sounds like a great idea! I gotta try that some time! So glad you enjoyed them 🙂
I have tried two other recipes, but your recipe is by far the best!! Thank you for sharing! 😇🍵
Thank you for trying it! I’m so glad you enjoyed it!!!
Hi!
So excited to make this, doing it as well speak so not sure if you will see it soon enough 😂
Will I still need to line with parchment paper if I am I using ceramic baking dish (Staub)?
Hi Lina. Sorry I didn’t see your message earlier! But I don’t think you need to. You can always do it as an abundance of caution which can never hurt in baking, but you should be fine. Let me know how it goes if you haven’t already made them!
Thank you!
I didn’t want to mess up so I did use the parchment paper. I was asking because it was so hard to line the baking dish as the corners are rounded. I’ll try next time without and will let you know!
It came out really yummy! The only thing is that it came out a little dense, not as “gooey” looking as it is photographed here… I did noticed the mixture was a bit thick when I was pouring into the baking dish…
Also when I was browning the butter, my bits were “white/yellow” rather than brown. I was too scared I’d burn it was I was sitting for quite long time like 10mins?
Otherwise the flavor was fantastic! Let me know what you think I can do differently next time 😃
Hi Lina! Thank you for trying the recipe! You need to take the butter a bit further. The white bits should disappear and it should just be golden brown with brown bits at the bottom. Definitely try it without the parchment paper next time! You can grease the inside of the baking dish to make sure it doesn’t stick. In terms of the gooey center, I would try baking it a little less ~30 minutes total (20 minutes before tapping it on the counter and then 10 minutes more). Let me know if that helps!
Thank you so much! Took all of your advice and come out perfect!
Tagged you on my IG ☺️
Tried this recipe but had several modifications: 90gr of flour, 2 whole egg + 1 egg yolk, and 160gr sugar instead of the stated amount in the recipe. It was AWESOME! I hoped that by having those changes would yield a chewier product instead of fudgy one (I’m not really expert on how each ingredients interact with each other and the chemical reaction they produce but I just knew I had to do those changes lol!) but it didn’t work out HAHAHAH but still now I have this one amazing slab of fudgy goodness, can’t complain with that! Oh and I cooled it 10 minutes over the counter and I put it in the fridge for about 2 hours (had one college class this afternoon!) and yeah, it really is fudgy with deep caramelized flavor from the browned butter. I used Ito En’s matcha powder and firmly-packed 2tbsp produced a pretty strong green tea aroma and little hint of sourness (??) I don’t know where the sourness come from but yeah I think it was the best green tea powder I could get here (cost me around $3 for 100gr, pretty expensive considering I live in Indonesia) but as a matcha addict that I am, I would like to try adding one more tablespoon on my next batch (already planning one lol). I will also try reducing the amount of sugar to perhaps 100gr or even less (I’m pretty considered as to how it will change the texture tho) so at least my mother which has diabetes can have a little bite of this matcha brownies and still has her blood sugar under control! Thank you so much for sharing this recipe!! On another note, I found this recipe on one viral TikTok video and he already mentioned this site where he got the recipe from.
Thank you so much for trying the recipe and for all the modifications! If you would like to make a batch for your mom, you could try sugar alternatives such as date syrup. This is my favorite date syrup: https://www.justdatesyrup.com/collections/shop/products/just-date-syrup. It doesn’t have any processed sugar.
Hi! Was wondering what are some alternatives to using white chocolate? I have been wanting to try this recipe but have some difficulty finding white chocolate available in the area 🙁
Hi Blondelle! You can use regular semisweet or dark chocolate. The brownies won’t be as green but they should still taste good! Let me know if you try it!
Hi! This recipe is SO good I’m making my 4th one!!!
Question – do you have any suggestions about this? So the middle of the pan stays nice and fudgy but the outer part consistency is more like cake… do I need to lower the temp? Bake shorter time? I am baking on the middle rack too…
Thank you!
Lina
That happens to me too when I make them. You could try baking them at a lower temperature and see what happens. I haven’t tried testing it at a lower temperature so I am unsure of how long to bake them. Let me know if you do try it!
Hi! I was just wondering if lowering the amount of sugar will affect the brownie’s fudgy-ness. I followed the recipe but only added 1/4 cup of brown sugar as I didn’t want my brownies as sweet. It was really good but it didn’t have the same brownie-like texture with the flaky tops and fudy insides. I’m not really sure if changing the sugar amount caused that. Do you perhaps know? Thank you!
Hi Adeline. Thanks for trying the recipe! Reducing the sugar does change the texture of the brownies because sugar adds moisture as well as sweetness. You can try substituting the remaining amount of sugar with another sugar substitute or adding an egg yolk to try to compensate for the loss in the moisture. Let me know how it goes if you try that!
Hi! I was looking for some matcha brownie recipe online and came across this one and decided to make it because it looked so perfect! I went with just regular butter because I didn’t have the patience to make brown butter. It was still amazing and I am going to be trying with brown butter soon too!
I usually do not leave comments AT ALL but there is something I wanted to share. On Tiktok, some users are making this recipe the way I did, with melted butter, but with the same amount, ingredient lists, procedure, so basically exact the same recipe you uploaded, but without brown butter. One of the popular ones is by “iankewks” with 1.4M likes posted on 1.7.21. And this person did not provide ANY notes regarding the originator of the recipe, you. I and science student, and I was taught the importance of citations throughout my academic career and it seemed like he is not giving you the credit you deserve. I just wanted to let you know, if he already has your permission, that is great. But if not, I think you should be credited for the recipe because this recipe is just awesome
Hi Jessica! Thank you so much for making my brownies and for this note! That person did reach out to me to apologize and said he tried to credit me in the comments but it got lost among all the other comments, so even though it’s still a bit frustrating some people don’t realize this recipe is mine, I chose to just let it go. Thanks again for reaching out!
Hello ! I’m French so I don’t understand the proportions in grams, can u help me please ? I would like to test this recipe ! Thanks u very much 🙏
Hi Celine. Which proportion of ingredients don’t you understand?
I only have a 9×9 baking pan so I reduced the cooking time to 12min + 10min after smacking them down and adding salt, it turned out perfect. I also reduced the sugar by half a cup and added a little more melted chocolate. I recommend also sprinkling some white chocolate chips over them before baking would be nice! Mine turned out a golden brown on top but it’s okay cause the inside was perfectly green when cut into squares. I would make this again
Hi Faye. Thank you for making the recipe!!
It’s soooo good!! Very chewy and full of flavor, perfectly sweet, great recipe!!!!
Thank you so much for trying the recipe!!
I made these brownies and they were super yummy! But maybe I didn’t add enough eggs or chocolate cause after 20 minutes mine was basically all cakey around the edges but the more in the centre a little gooey in the middle still. Or maybe I’ll cook it at a slightly lower temperature next time:)
But still delicious!
Yes try them at a lower temperature next time! Mine do end up a little cakey at the edges and goeey in the center. Thank you for making them!
Im soooo annoyed. My brownies turned out like a literal cake. I followed the recipe to the t. Very confused. This always happens to me 🙁
Oh no! I’m so sorry! Some things you can do to troubleshoot are 1) Check your oven temperature using an oven thermometer to make sure it is accurate. There is often a discrepancy between what it says on the oven dial and the actual temperature in the oven. 2) Check to make sure you are not overbaking it. The center should be a little fudgy when it comes out of the oven, and it should set as it cools. 3) You can add more wet ingredients like more sugar or an extra egg yolk to improve the moisture of the brownies. Hope this helps!
Hi there,
Is the oven temperature based on it being on Fan Bake or Bake (Conventional) mode?
Thanks,
Jo
Hi Jo. It is based on regular bake mode, so without the fan.
Thank you Becca for posting this recipe!! Tastes amazing and has the crackly top which is a must for me
Loved it a lot (been making it for the past two days) and worked out really well 🙂
I did tweak it a bit just because I did find it a bit sweet (all these tips are for double batch):
– since I’m from Aus just used 250g butter + 250g white choc while keeping flour + egg ratio the same worked fine
– only used 1 cup castor sugar + 1/2 cup brown sugar (still bit sweet for me so I’m going to try reducing it more) but still had great texture
– added chopped almonds + caramilk choc (love some crunch in my brownies)
– I used a sheet pan (for double batch) which was slightly deeper and only needed 20min and was still perfectly fudgy
– I didn’t have enough butter for my first time I tried this recipe so I substituted it with neutral oil (oil to butter ratio is 3:4)
– also cooked with 160° fan force instead of 180°
Hi Renie! Thank you so much for making my recipe and for all the adjustments!!
Thank you for this recipe! My family and I loved the brownies, they are delicious. I also loved the added flavor of the browned butter. Next on my list: your matcha cookies!!
Thank you so much for making them Lily! Can’t wait to hear how you like the matcha cookies!
Used milk chocolate instead and came out perfect! A bit darker green but still pretty! I also added in 1/4 cup slivered almonds, 1/4 cup semisweet chocolate chips, and a sprinkle of crushed Heath after folding in the flour. Love it soooo much!!!
This recipe is so delicious and versatile. I have made them a few times already. Also, made them once substituting coconut oil for a friend who is dairy free, and they were just as yummy. Making them again this weekend for my daughter’s baby shower, she loves matcha. I may even throw some white chocolate chunks into the mix 🙂
Thank you for sharing your recipes.
Hi Em. Thank you so much for trying this recipe! I’m so excited that you and your family is enjoying it! 🙂
These were so much fun to make and turned out so delicious!!
Hi Tehya. Thank you so much for trying them! So glad you enjoyed them!
Soooo delicious and the brown butter really elevated the flavour!
Only problem was that my oven temperature must’ve been too hot because it ended up browning more than I wanted and having a bit of an uneven bake.
So next time I will lower the temperature and chilling it completely so the middle can cook a bit more
But 5 stars because this recipe tastes amazing!
Thank you for trying the recipe! Oven temperatures can be weird sometimes, so I got an oven thermometer for that.
Hi I love your recipe! The only thing is the top came out brown, If I put a tin foil over the brownies when they are baking in the oven, will they still bake and not be brown on the top?
Thanks!
Hi Izzati. Thanks for making the recipe!! I haven’t tried this recipe with foil on top, but I think it should still bake without it browning on top. You could also try covering it for part of the time and letting it bake without the foil for the rest of the time. That way you can still get some crunch on top but less browning. Let me know if you try it!
Dear Beeca, thanks for sharing this amazing recipe! My family loves it and they have been asking for more!
Ahhh!! thank you so much for making them and I’m so happy they love them 🙂
These brownies were amazing! I reduced the sugar, 3/4 cup granulated sugar and 3 table spoons of dark sugar (after checking comments) and it wasn’t too sweet at all!! I also added extra half a tablespoon of matcha
Hi Jenny. Thank you so much for making this recipe! I’m so excited you enjoyed them!
Just made these today – for thanksgiving!
SO SO YUMMY! 💚
Can’t wait to bring them to my boyfriend’s family!
Thank you for the recipe! 😋
Hi Zel! I’m so excited to hear that!! I hope everyone enjoys them 🙂 Happy Thanksgiving!
Update: Everyone really enjoyed them! Multiple people just wanted to hide the second box of them already so they could take them home! Then another requested me to make it again for the next gathering!
Thank you again!
LOL that’s hilarious and flattering! I’m so happy they liked them!
Love love it! This is my second or third making it and I still think it is so so good! This recipe rocks!
Thank you so much for making them Derick! And for the kind words!
I LOVE THIS RECIPE!! I’ve made it many many times and they always come out perfect!! My family and friends loveee them!
I am just curious if I would be able to make the batter and leave it either in the fridge or freezer over night to bake the next morning, or if that would make it taste bad and/or not the right texture?
Hi Lysh. I’m so excited you like them! I honestly haven’t tried leaving them in the freezer and then baking the next morning, but I think it should work. If you decide to leave it in the freezer, I would recommend letting it thaw before you bake it. Let me know if you try it!
I LOVE THIS RECIPE!!! It comes out perfect every time! My family and friends love them as well.
I do have a question, if I were to make the batter at night and leave it overnight in the fridge or freezer to bake in the morning, will it taste the same? Or will it change the taste and texture???
I used gluten free flour and just added an extra egg and it came out perfect!
That’s amazing! Thank you for making the recipe!
Hi! I made this recipe twice and absolutely loved it
For some reason, the next two times I made it, the toothpick comes out fine when I take it out of the oven but then the brownies become way too gooey after cooling on the counter. I can’t think of anything I did differently, do you know what might have happened or what I can do to fix this?
I’m so glad you love them! If the center is too gooey for you, I would leave them in the oven for a few minutes longer. That will allow the center to cook a bit more.
I love this recipe 🙂 This is the first time I have ever left a comment on a recipe but these brownies are one of my favourite desserts right now they are so good!
Thank you so much Annie! That means a lot to me 🙂
Hi…i was wondering if I could add some nuts into the mixture…would it affect the consistency of the brownies?
Hi Shannie. Yes you can definitely add nuts to the mixture! Let me know how it goes!
Tried making brownies for the first time and I really love the little tips which I would definitely miss out on otherwise! These brownies turned out really great, the texture and flavor were just as I expected. My concern is that it was a little too sweet for my taste buds, and I’m wondering if you would recommend cutting down on the white chocolate or white/brown sugar if I want the consistency of the brownies and moisture level to be similar.
I would reduce the sugar to reduce the sweetness. If you want the texture to be similar, you have to reduce the amount of flour as well. I didn’t test that for this recipe but I didn’t test reducing sugar in my ube brownies recipe, and based on that test, I reduced the granulated sugar by 1/4 cup and also reduced the flour by 1/4 cup. Reducing in this ratio could work for this recipe as well, but I can’t say for sure since I didn’t test it.
Becca, I don’t know if you know this, but your recipe is on The Recipe Club by David Chang. That’s how I landed here. It was their favorite of the bunch, and it’s also mine! Thanks for the recipe
Thank you for trying the recipe! Yes I heard and I quite literally freaked out when I heard that!
Tastes very good, however the inside came out gooey, almost watery(?). I baked it at 350 for 35 min, 25 minutes before taking it out and getting rid of the air bubbles and then putting it back in for 10 more minutes, yet they came out very gooey. I would love to make these again, but how do you suggest I fix this problem? Thanks!
Hi Michelle! Thank you for trying my recipe! The center is pretty gooey when they come out of the oven, but as it cools it should continue baking and solidify. If you want a brownie that is a little more solid/cakey, you can add a few tablespoons of flour to the batter. Let me know if that helps and if you try this recipe again!
Amazing recipe~
I added 100 grams less sugar, which was the perfect sweetness, but I dont know if it’s because of our oven or because of the less sugar, but it wasn’t fudgy at all, there wasn’t a crust like yours. It was still amazing, it tasted really good, it was a bit dry at the beginning when eating, but afterwards it melted in my mouth. I made it for a BBQ party, and it was all gone by the end ! ^^
Thank you so much for trying the recipe! The brownie was a bit dry because less sugar was used. If you want to try this recipe again use a bit less flour to get that fudgy texture. I’m so glad you enjoyed the taste!
Made these last night on a whim; they were delicious and turned out great! Couldn’t find my oven thermometer so I think it might have been a bit too hot—the top was a bit crunchy, but still very good. I think I might experiment with reducing the sugar a little next time because I did find them a bit too sweet. Highly recommend either way!
Thank you so much for making them! If you do decide to reduce the sugar, make sure to reduce the flour a bit too to still get that fudgy texture.
If I double the recipe can i use a larger pan or should I use 2 of the same size (I only have 1 in the correct size) ?
How would using a larger pan effect the baking time and overall bake if I use a more rectangular pan
I have not tested it with a rectangular pan, but I believe it should still work if you bake it at the same time. This is assuming your rectangular pan is 16×8. Let me know how it turns out!
Me finding this recipe is probably the best thing that’s happened to me in 2022. I had previously used a different matcha brownies recipe and wasn’t satisfied. This NEW recipe makes the previous one taste GARBAGE. I am super glad I found this recipe and followed all of the steps. Absolutely making this again !!
Thank you so much for trying this recipe! It makes me so happy to hear you enjoyed the brownies 🙂
Hi is it possible to make this recipe in a 9×13 pan?
You should be able to, but you would have to double the recipe and increase the bake time. Maybe add another 5-10 minutes to the bake time? I am not 100% sure since I have not tested it with a 9×13 pan. I hope this helps!
So yummy ! I used semi sweet chocolate chips because I didn’t have white chocolate. Followed the recipe pretty closely but baked at 325*. My family loves it.
Yay!! I’m so excited you enjoyed them!
This recipe was a hit for my Matcha-loving sister! Only downfall was that it’s a bit sticky when trying to get off the parchment paper, but other than that, it was awesome! I also added 8 tbsps of Matcha instead of just 4 because I felt like 4 definitely wasn’t enough and wasn’t earthy and grassy like how my sister likes it. Other than that, great recipe and definitely would use again maybe substituting some ingredients to make it a bit healthier 🙂
I’m so glad your sister liked it!
I made these a while ago and they were delicious! Best brownies I’ve ever had. I have a question, I am making these for my family for the holidays and will be using individual small aluminum foil tins (in a heart shape), it holds 3.5 oz and is 3.5″ x 2.8″. How long do you recommend putting them in the oven for since the size of the pan is significantly smaller?
Hi Anna. Hmmm I would recommend filling them up about 2/3 of the way and baking for maybe 10-15 minutes? It’s hard to say because I haven’t made them in a pan that size before.
Oh my god that was so good. My first time making this and probably one of the best brownies I have ever tried. Outer crust is a bit crunchy and not too brown, inside is fudgy-like texture at the perfect level that I freakin love. I put less sugar and add 1 more egg to balance out the dry, wet ingredients and it turned out amazing. That touch of flaky salt really completes the whole flavour profile! Thank you for the recipe and can’t wait to try other ones from you ☺️
Thank you so much for making the recipe and your kind words! It means so much to me 😊
Hi!!
I’m making these for my moms and we were so excited to try this recipe!! The batter tasted fantastic, but it came out superrr thick. I follow your recipe exactly except a little less sugar. Could you tell me where I went wrong? Thank you so much!!!
Hi Victoria. Hmmm it’s hard to say without seeing it, but there are a couple things that comes to mind. Maybe use a bigger pan or deflate the dough more by tapping it on the counter in the middle of baking.
My first successful bakery recipe! Usually I have a hard time getting things just right for baking but this was relatively easy! I even messed up on steps 6/7 (I accidentally mixed the flour in before the ganache) but it still turned out right. I also used semi-sweet chocolate instead of white chocolate and the sweetness level turned out perfect. Amazing recipe! Thank you <3
Hi Michelle! Thank you so much for making my recipe! I love the addition of semi-sweet instead of white chocolate. Sounds super yummy 🙂
Can I use granulated sugar instead of light brown sugar?
Hi Bobo. Yes you can but that will change the flavor and texture of the brownie slightly.
I made this today and did everything exactly as was instructed by the recipe but my brownies never really cooked in the middle. I cooked them for 22 minutes first, then took them out to slam the extra air out on the counter top and then put them back in the oven for 10 minutes. I had errands to do so I let them cool for a few hours before I came back home to find that they were not fully cooked inside! The outside browned and the edges got hard and pulled away from the aluminum disposable 8×8 pan but the middle became sunken in. Looking at them from the outside they looked like it was done, but it really wasn’t. I even tried to put them back into the oven for 5-10 extra minutes after they were cooled since they were so raw and runny in the middle. What could have happened?
Hi Vanessa. I’m sorry the brownies did not fully cook in the middle. I cannot say for sure what happened without seeing them myself. One thing that has happened to me in the past is my oven temperature was not accurate, so things were either under or over baked. I got an oven thermometer to fix that issue.
Ok, will check that and see if that is the case. I was also thinking that maybe I need to try using a glass pan so that it wouldn’t got so hot on the outside and over cook so the middle would be so under cooked in comparison and maybe adjust the baking time with it. Thanks…they taste great anyhow on the areas that did cook through! I will be doing this recipe again as it was so good but just need to perfect it on my end. LOL 🙂
Let me know how it goes! I hope the glass pan helps!
soo good and fudgy – i added chunks of white choc and they went all caramelized 10/10 recommend
Thank you so much for trying the recipe and I’m so glad you enjoyed them! I love the addition of white chocolate. I love it when they get caramelized like that.
My friend Andrew made this recipe over the weekend to bring to biology class Monday, and I tried them out and they were absolutely delicious!! Recommend this recipe its “sick nasty”.
I’m so glad you loved them! 🙂
The parts that were cooked were really good but I needed to cook these brownies about 10 minutes longer. They were still raw in the middle at 25 minutes. This doesn’t happen when I cook regular brownies. Did anyone else have this issue?
I meant to say that I cooked my brownies 10 minutes past the 25 + 10 and they were still uncooked in the middle.
Once the brownies cool, the center should become solid. You could also add more flour to the brownies which will give the brownies more structure but make them more cakey.
Can i get measurements for a 12 x 12inch pan? Also, my brownies come out funny in shape, like waves in the oven, any idea why?
Hi Liva, The wavy shape may come from the brown crust on top which comes from whipping the ingredients for a long period of time.
okay i baked these brownies and they were super based and redpilled. except they’re green pilled, because they’re green.
Hi I’ve been having trouble with the center cooking despite putting back into oven for a total of 5, 5, 6 more minute increments and it’s still very gooey and wet after cooling. Unsure why it is or which step I’m doing wrong but I’ve made these so many times before and didn’t have this problem until lately, any tips please??
Hmm…did you change to a different brand of flour or maybe the oven temperature changed? I would check the temperature of the oven and see if it’s still same. If you changed the kind of flour you use, you might need to add another tablespoon of flour. If neither thing changed, I would just add another tablespoon or two of flour anyways. This will help the brownie set. Let me know if that helps!
I tried this recipient and it was a hit. I want to make them for a family picnic, but I need to make them 2 days ahead. What is the best way to store them? At room temp or in the fridge?
Hey Brenda! I’m so excited they were a hit! The best way to store them is to wrap the brownies tightly with plastic wrap or aluminum foil and then store them at room temperature. You can also store them in the fridge if your house is warm like mine is! They can be stored like that for up to 2 days.