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’m not sure why my matcha brownie turned out to be so fudgy instead of firm brownie texture. Can someone help me out? I did the 20 minutes and slamming before baking it for another 10 minutes
These brownies tend to be on the fudgier side. If you would like a firmer brownie, add more flour.
Anyone tried walnuts w this recipe?
I made this many times with 1-1 gluten free flour following your recipe and it’s always delicious! Once, I tried to use less sugar and it turned out dry and cakey, so I learned the lesson of sugar adding moisture. I’m very tempted to swap matcha with hojicha powder to see how that’ll do. Any advice on hojicha brownies??
It should be the same recipe except swapping matcha powder with hojicha powder! Let me know if you try it!
Becca! My friend Alischia Jameison recommended this recipe to me on Dec 2nd 10:04p.m. I am so grateful for this recipe! My kiddos loved them. I was threatened to make more of these brownies. 😭😭 Just kidding! 🤗🤗🤭🫣🤥🤫 #bakingislife #lovemykiddos
Baking is life! LOL I’m so glad your kiddos loved them! Highest compliment in my book!
Just made these and 4 people wanted the recipe and one said it was the best brownie they ever had!
Omg!! That’s such high praise! Thank you so much for making the recipe!
i love this recipe so so much and I make it all the time. Do you know if these freeze well/how long they could last in the freezer?
Yes they freeze well! They can last for up to 6 months. Wrap them tightly in plastic wrap or aluminum foil and place them in a freezer bag to help them last longer.
These are very delicious, but INCREDIBLY sweet. I reduced the white and brown sugar by 25% without any textural issues, but the brownies are still an absolute sugar bomb. Definitely a matter of preference, but the comments seem to indicate that others agree. The texture is perfect though. I recommend an extra tbsp of matcha if you like very strong flavors like I do.
Thank you for making the recipe and sharing your experience!
I don’t really cook a lot but I really wanted to make this, so I did. It turned out great! I made two pans and everyone I shared it with loves it.
Thank you for choosing to make this recipe! I’m so excited everyone loved it!
I love this recipe! They came out fudge and crispy around the edges.
Amazing! I’m so glad you enjoy the recipe! Thank you for making it!
i make these for when i wanna impress my friends and family and it always works, this recipe is perfect! so yummy and fudgy
I love hearing that! I’m so glad this recipe could be a small part of impressing your friends and family! Thank you so much for making it!
It browned way too fast and was too dark on top and not ready in the middle 😭
Amazing recipe, so many people ask for the recipe after trying it!
Just to note, if you double the recipe bake it in a 11×11 pan NOT 16×16, that would require quadrapling the recipe. I always double the recipe and bake it in my 11×11 baking tray.
The maths:
8×8 = 64inches squared, doubling the recipe gives you enough batter for 128 inches squared
11×11 = 121inches squared which is very close.
However, 16×16 = 256 inches squared. You would get VERY thin brownies if you doubled the batter and used a 16×16 baking dish.
Thanks for sharing your experience! So glad you enjoyed it!
literally 10/10 recipe, i made it for a bake-sale and EVERYONE was obsessed!!! even my matcha-hating friends enjoyed it! i think sifting the matcha is really important for this recipe though, makes it even better!
Thank you so much for making these! I’m glad they were a bake sale hit!
Wish I could leave pictures. Followed the directions to a T. Why do I have about a 8th inch of butter in the bottom of the pan?
Cooked it for 15 minutes over as it was still raw as well.
I cook and bake for a living. Never had a recipe turn out this awful commercial kitchen or home
Sounds like user error to me, I’ve been using this recipe for years (slightly modified since I like less sugar), and it’s never turned out poorly like that.
is it possible to use salted butter instead? will it affect anything
Yes, but don’t add any additional salt to the batter. It might make it too salty.
great! thank you for this lovely recipe. too sweet for me, otherwise amazing
Thank you for trying the recipe!
If I wanted to double the recipe, how long should I bake for?
It’ll depend on what size pan you use. If you use a 16×16 pan, you don’t need to change the bake time. If you use a 8×8 pan, I would recommend doubling the bake time.
Hello, if I double the recipe, what size pan would I need?
I would use a 16×16 pan if you can find one or 2 8×8 pans.
The cake smells good, but too sweet and turned out cakey not fudgy eventhough I followed the correct time, now it tastes more like pound cake than brownies
Thanks for trying the recipe. To make it less sweet, feel free to increase the amount of matcha powder.
I’ve always wanted to make matcha brownies and I’m glad I found this recipe! It was super simple to make and tasted delicious. I’m not sure if it was my oven, but I followed the cooking instructions and I noticed the brownies turned out more “cake-like” which was still good. Not sure if anyone has any tips on how to achieve the fudge-y texture.
Quite sweet maybe even too sweet. Could have more of a matcha flavour. Could cut back on the sugar and let the matcha flavour shine more, but need to adjust other ingredients so that it still remains fudgy. Had to cook for like an extra 10 mins or more because inside was still too wet/soft. Otherwise, still enjoyable enough.
Hi Katie. Thanks for sharing your experience! You could also add more matcha powder.
I baked these and the vietnamese coffee brownies, both similar recipes and very easy to follow. They were both very popular desserts. I did tone down the sugar a bit but that’s just personal taste.
Becca you are my GOAT thank you
Omg thank you!! I’m so glad you liked both!
I made these yesterday for Eid and they were amazing. The recipe is very easy to follow . My family loved it.
I am just going put less sugar next time.
I’m so glad you enjoyed them! Thank you for making the recipe!
these were very very sweet, I can only take a couple bites before i’m tired of it. Didn’t expect that from a matcha recipe
Thanks for trying the recipe! One way to balance out the sweetness is to add more matcha powder which is bitter.
OM GOODNESS!!!!!! So delicious! Can’t wait to try mire of your delicious recipes! Thank you for sharing. I wish I could pist pictures!
Omg I’m glad you like them! Thank you for making one of my recipes!
I just tried another Matcha brownie recipe and it was nothing compared to what you posted.
Much better in every way that I expected. I will cut the sugar amount . It was too sweet but everything else was 👍.
The brown butter made the big difference. I really enjoyed tasting the matcha.
Although I know that chocolate will drown the suttle taste of the matcha I think just the right amount will balance it out.
Oh! The salt on it I didn’t care for.
Thank you for sharing your recipe and it will definitely will be added into my recipe book for me to share with family.
Hi Kawena. Thank you so much for the kind words! I love that you love this recipe as much as I do!
Stellar recipe, one of my faves! Thank you!
Thank you! I’m so glad you enjoyed it!
I didn’t have any white chocolate so I made this with a combo of milk and dark and it was still amazing! Great recipe, thanks
I love the use of milk and dark chocolate! That sounds amazing! Thank you for making the recipe!
Super delicious! Came out perfect – did 15 minutes, banged on the counter and 10 minutes. Perfectly fudgy and perfect level of sweetness – could really taste the matcha but I used really high quality ceremonial grade matcha.
Amazing! So glad you enjoyed it! Thank you for making the recipe!
Yum!
Thank you!
I have made this recipe about 4 times now, you have to follow this to a t or you will not get the results u want. that being said, now that i’ve perfected my recipe following skills, these are amazing. biggest takeaway: make sure you sift the flour like they said, i did not do this and the batter was way too dry the first attempts. also had to bake way longer when i did it wrong. never again. i bring these to work every once in a while and people are begging me for the recipe. they cook perfect in that 25 mins and are just too good. really really amazing flavor thank you so much for this incredible recipe girl 💚
I’m so glad you enjoyed it! Thank you for sharing your experience!
Really dry and disappointing. I’ve used a different recipe before and this one falls short…
I’m sorry the recipe didn’t work out for you
This was such a hit at a dinner party. I made two pans thinking I would have a whole pan left for myself. The 16 year old who bakes and is in a culinary program said it was really good. She knows her stuff. Then my 10 year old son thumbed up – TWICE. He has never been into green tea. My husband commented that it wasn’t too sweet, and others picked at it throughout the evening. It was my first matcha dessert. I will certainly make it again for other gatherings! So easy too.
Amazing! I’m excited it was such a hit! Thank you for making the recipe!
This was so good! The color, smell, and taste is amazing. Instructions are easy to follow, and I would totally make this again.
Amazing! I’m glad you enjoyed them! Thank you for making the recipe!
comes out perfect everytime, i follow the recipe exactly as is!
Im glad! Thank you for continuing to make this recipe!
I’ve made these twice. They’re delicious. However, there were some complications the first time. I baked them at the maximum recommended time (25 minutes) and they were still liquid in the middle. So I baked them around fifteen more minutes and they were good. I followed the recipe to a tee.
The second time I changed the recipe just a little. I used 1/2 a cup of brown sugar and 3/4 of white sugar, and used 1 3/4 of a teaspoon of matcha instead because I thought the flavor was just a taddddd too much the first time. I also preheated the oven to 355-360 instead. I baked them 25 minutes and they came out perfect. Keep in mind every oven is different! Great recipe!
Thanks for making the recipe! I’m so glad you enjoyed it!
i’m obsessed with this recipe – i’ve made it so many times i’ve lost count! every birthday or party i go to i’m asked to bring these:) truly a perfect recipe, haven’t met a person that didn’t love it yet. i usually bake them for a bit longer than recommended, but it’s more of a preference than anything. (i’ve never commented on a recipe before! but i just had to share my love for this one, i just put a batch in the oven while waiting for a friend) <3
That means so much to me that you keep making them for your friends and family. Thank you so so much!
I dont know if fudgy supposed to be soft and this loose when i cut it. I followed through the instructions. It feels like eating a dense porridge??? Like it literally break apart as i tried to pick it up. But it does somewhat look like the end result, like the center is bright and sort of wet looking. Didn’t really taste the matcha either.
Love these brownies! I’ve made them 3 times already and gave them out to friends and family who also loved them. I added dark chocolate chunks once and they were great! The recipe is pretty simple and I enjoyed how little time it took to make them compared to other baked goods recipes.
I love the addition of dark chocolate chunks! Thanks for making the recipe!
I baked this for a party and baked it for 25 minutes (the max time). Sliced it after cooling and it was raw. It was practically batter still. I ended up having it put in the oven again and kept checking up on it till it was more solid. It baked for an hour. I would not make this recipe again. I am an experienced baker and it was embarrassing to say the least to present raw brownies.
Thanks for making this recipe! I’m sorry it didn’t work out for you.
This is literally my fourth time making this, it’s so good! The recipe is easy to follow and my family looooves this recipe. I’m not a big fan of matcha but it in desserts is so yummy.
Thank you for continuing to use this recipe! I’m so glad you enjoy these brownies!
So I tried the recipe and it tastes great! But it kind of came out really cakey, not sure why, I did use less sugar but not sure why, any tips on how to get that fudginess?
Reducing the sugar will cause the brownie to become more cakey. You can try to reduce the flour as well to balance out the wet to dry ingredients. Hope this helps!
I made these for the first time, for a family event and omg everyone kept asking for the recipe and telling me how good It tastes, love matcha and love brownies these are amazing and fun to make!
Thank you for making them! I’m so glad everyone enjoyed them!
I baked for 23 mins then took them out and baked for another 10 mins and they came out too cakes unfortunately… Tasty but cakey. And maybe not enough matcha…
Hi Tash. Thanks for making the recipe and sharing your experience. Feel free to add more matcha if there isn’t enough matcha flavor for you.
Since these brownies are fudge, how do you know when they are cooked. If I use the toothpick test, there is some batter left on it.
What a thought-provoking piece, thanks for the insights.
Thanks for the feedback!
Wow, just wow. These are so flippin good!!! I may never make chocolate brownies again. Followed recipe except I reduced white sugar to ½ cup instead of 1 cup and they were still amazing. Perfect texture and bake times were accurate. Thank you for this new twist on an old favorite!!!
Thank you Lynn! I’m so excited you like them!
I’m really picky about my brownies but this recipe turned out really good, love that these were fudgy and crispy. I followed the recipe exactly as written except I reduced baking time to accommodate that I was only doing 1/2 recipe. I may reduce the white chocolate and sugar next time though as it was a little too sweet for me.
Hi Bee. Thank you for making this recipe and sharing your experience! I’m glad you enjoyed them!
This is my favorite recipe ever! I make it for every event and it’s always a hit! I even got invited to an event just for making these. Highly suggest making them.
That is huge praise! I can’t believe you got invited to an event for making these! Thank you for making them!
I don’t know if it’s the matcha powder I used or the oven will naturally brown the product no matter what, but my brownies came out browner than I would’ve liked. I read the comments after I already put the brownies in the oven and I was scared that it wouldn’t come out right but it was divine! My matcha brownie cravings were satisfied. This recipe is definitely a keeper in my books.
Thank you for making this recipe and for sharing your experience! I would try to use high quality matcha powder when you make these. I like Aiya culinary grade matcha powder!