Fudgy Brown Butter Matcha Brownies
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. 🙂
Some details about key ingredients
- 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.
- Light brown sugar – 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 – Substitute with vanilla paste or 1 vanilla bean.
- 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.
- Tip #1: 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.
- 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.
- Tip #2: Matcha powder tends to clump up easily, so it’s best to sift it before using it in a recipe.
- 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.
- Tip #3: 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.
- 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.
- Tip #4: 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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Get the Recipe:
Brown Butter Matcha Brownies
A yummy and easy recipe for brown butter matcha brownies.
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
Equipment
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.
Serving: 1brownie, Calories: 350kcal, Carbohydrates: 46g, Protein: 6g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 84mg, Sodium: 230mg, Potassium: 79mg, Fiber: 1g, Sugar: 36g, Vitamin A: 561IU, Calcium: 43mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!
I love this recipe, the only variation I do is I use only half of the sugars.
Thank you for making this recipe and for sharing your experience!
Just finished making these they are in the oven however I do not think I did it properly, I literally forced the batter into the oven baking tray I will update 😭
Hi Vianna. Yes please provide more details! Was the batter too thick or was there too much of it?
I decided to put my white chocolate into chunks instead of throughout still tastes amazing very thick brownies 10/10
Hi Kash. Thanks for trying this recipe and sharing your experience! So excited you like them!
Would granulated Splenda sugar work ok?
I haven’t tried using Splenda sugar, but I read that it can be used as a substitute for the granulated sugar.
Thank you! I’m going to try it.
I put an extra tablespoon of matcha, 3oz of white chocolate, only 1 cup of sugar and 1/4 teaspoon of baking powder. Baked for 35 minutes straight.
Thanks for sharing your experience!
This recipe is actually pretty good, but there are some areas in which it could improve on a lot.
First of all, the biggest problem I face when I make this is that the outside is really good, but the inside is practically batter so I reccomend cooking for longer and/or with higher temp.
Secondly it’s very sweet, when I finished step 5, it had the texture of honey. So instead of 1 whole cup of granulated sugar, use 1/2 cup of 2/3 cup instead. Also instead of the 4 ounces of white chocolate aim for 3 oz or 2 1/2 oz instead.
Finally I can barely taste the matcha! Instead of 2 table spoons aim for 3 or 3 1/2 tablespoons instead.
Overall good recipe, could use improving
Thanks for sharing your experience and making this recipe!
I only had. 9×13 inch pan so I double the recipe and it’s so good. I also left out the matcha because I couldn’t get any but I imagine it would be so good. They are so fudgy the texture is amazing. The comments that messed up dont make sense and may have not been specific enough.
Thanks for trying the recipe and sharing your experience! So excited you enjoy them!!
A bit disappointed with the recipe, the cake was not fudgy at all, a bit hard and dry and extremely sweet. Not sure if I did something wrong…
I’m sorry the recipe didn’t work out for you!
Based on the comments and having a high elevation, I was thinking this recipe would be a flop. So far, I’ve made them twice, following her instructions step by step, and they’ve come out perfectly both times. I have to assume the folks w messed up brownies didn’t follow the instructions, w peace and love. Anyway, absolutely wonderful recipe!
Thank you for making these brownies and the feedback!
I followed a review that halved the sugar and added two whole eggs and one yolk because I was planning on adding white chocolate chunks and was worried about the sweetness. The flavor turned out pretty good, still a little sweet, but that’s almost certainly my personal preference. They were also a little cakey and airy, but that’s definitely my own mistake because I was mixing with a stand mixer and left it too long after adding in the chocolate ganache mixture. It turned really thick and light before adding the flour. If I had either not mixed it so much or baked it a shorter amount of time the texture would probably be fine, but I think a warning about how much to mix or what attachment to use would be helpful, as I used a whisk but I think a paddle would have been better to prevent over mixing.
Hi Kiki. Thanks for detailed feedback!
amazing! so fudgy and delicious, would add more matcha next time though for sure! pretty simple although it did take me 2 hours to complete haha
i’m so glad you enjoyed the brownies! 🙂
Wish I had read the comments before trying the recipe. Followed the instructions exactly and the top/sides are crunchy and overcooked with the inside being almost completely raw. Even after cooling it’s goopy like molasses in the middle with a weird “sheet” of dry and broken crust on top. The oven is not the issue as we have not had this problem cooking or baking anything else.
The sheet of dry and broken crust is from whipping the brownie batter. I’m sorry this recipe didn’t work for you.
So I was a bit worried after reading all the recent comments on this recipe because I had already gone and gotten all the ingredients. I followed the instructions to the T and everything turned out fine! I used an induction stove/oven and set it to 350 degrees. I left my batter in there for an extra ten minutes like one of the commenters below suggested, and kept opening the oven door just to check with a fork to see if the center came out clean.
It tastes great and I didn’t have any issues! I think for my own personal preference, I would probably add nuts or whole chocolates in the final batter for some extra texture variation.
The only thing I screwed up on was not buttering up the parchment paper because the whole thing stuck to the paper, which kind of sucked. But I’m a super novice baker so ^^” Next time it’ll be perfect!
Thanks for trying the recipe!
This recipe does not work. The middle never fully cooked. Even when I increased baking time to 50 min. The tops browned and middle never cooked.
I’m sorry the recipe did not work for you.
Just made this and if I were to make them again, I’d definitely adjust two things.
First, the ratio sounded way too sweet to me especially with super-sweet white chocolate. I reduced the sugar and a little of the flour (though really, if I reduce the flour by the same amount then it’s just about the same sweetness ratio).
Two, I should have increased the matcha. I can barely notice it.
I took them out of the oven after 35 minutes total.
Overall, I appreciate the recipe but it lacked matcha flavor and was on the cake-y side.
This recipe absolutely didn’t work. I followed the recipe precisely 2 times and the results I got was more like a cake that was not cooked in the center. I even tried using a flatter pan to see if that was the problem, but it still resulted into a cake. I baked it even for double the time to get rid of the raw center and it was still raw.
I’m sorry this recipe did not work out for you!
They’re very tasty but for some reason, they always rise and turn out cakey to me. I tried two separate times, adding less flour and mixing less but they’re never fudgey 🙁
That’s weird. I would try adding less flour next time, and see if you still get the same result. I would recommend not mixing less since all the lift comes from the air that is created during the mixing process.
The brownies turned out delicious! The flavours worked together harmoniously and for someone who never had matcha before it was a great discovery and a nice way of twisting your typical brownie recipe. I also decreased the sugar level by about half, as I was scared it would be a bit too sweet for my liking, and so to balance it out I swapped the 3rd egg for a yolk only (making it less dry without the whites).
Great recipe and idea, thank you for sharing!
Love all the adjustments! Thank you for making my recipe! 😊
I sucked at brownies until I came across this recipe. I’ve made it with matcha, then switched out the matcha with lemon which still made the best lemon-brownies ever. Can’t wait to try it with chococlate!
Thanks Becca for sharing your recipe! Super versatile and always reliable.
Cam
Lemon brownies sound amazing! Thank you for trying my recipe! 🙂
Made these for a party and these were so good! Everyone liked them hehe. I don’t normally like white chocolate so I was doubtful about its use here, but it honestly complimented the matcha flavor so well. I was in a rush so I didn’t brown the butter, only melted it, but I will try that next time for that extra flavor dimension.
The texture came out perfectly too. I used a 9 inch cake pan instead of a 8×8 square pan and it worked great, which I was hoping for since the surface area is similar.
I also love that a lot of the tips are adapted from the Tasty brownie recipe because that’s my favorite brownie recipe too!! That’s how I had faith that this would be good 😀
Thank you for the recipe Becca and I can’t wait to try your ube brownie recipe next!
Hi Hana. Thank you so much for your kind words 😊 Let me know what you think of the Ube brownies!
I followed the recipe exactly and they came out liquidy. I read the other reviews and comments and baked it for an extra 10 minutes before letting it cool. The top was brown and crispy but the inside poured out with the consistency of molasses, even when completely cooled. I made regular brownies right after and they baked just fine, so it’s not an issue with my oven.
I’m sorry it didn’t work out for you. I will retest and update the recipe accordingly. Thank you for trying out the recipe.
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.
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!
okay i baked these brownies and they were super based and redpilled. except they’re green pilled, because they’re green.
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.
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.
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! 🙂
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.
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!
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.
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 🙂
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.
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 😊
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.
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!
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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!
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!
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 🙂
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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!
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.
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!
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!
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!
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.
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!
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 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 used gluten free flour and just added an extra egg and it came out perfect!
That’s amazing! Thank you for making the recipe!
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???