Apr 1, 2022(updated Sep 27, 2022)
4.70 from 439 votes
by Becca Du
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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
Becca Du
A yummy and easy recipe for brown butter matcha brownies.
4.70 from 439 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Course Dessert
Cuisine Asian
Servings 9 brownies
Calories 350 kcal
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.
Nutrition
Serving: 1brownieCalories: 350kcalCarbohydrates: 46gProtein: 6gFat: 16gSaturated Fat: 9gCholesterol: 84mgSodium: 230mgPotassium: 79mgFiber: 1gSugar: 36gVitamin A: 561IUCalcium: 43mgIron: 2mg
Keyword matcha brownie recipe, matcha brownies
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Comments
Laura says
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.Reply
- Becca Du says
I’m sorry the recipe did not work for you.
Reply
- Nora says
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.Reply
- Madison says
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.
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- Becca Du says
I’m sorry this recipe did not work out for you!
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- Dani says
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 🙁Reply
- Becca Du says
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.
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- Nora says
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!Reply
- Becca Du says
Love all the adjustments! Thank you for making my recipe! 😊
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- Cam says
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.
CamReply
- Becca Du says
Lemon brownies sound amazing! Thank you for trying my recipe! 🙂
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- Hana says
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!
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- Becca Du says
Hi Hana. Thank you so much for your kind words 😊 Let me know what you think of the Ube brownies!
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- Gwen says
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.Reply
- Becca Du says
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.
Reply
- Brenda says
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?Reply
- Becca Du says
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.
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- Anna Huang says
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??
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- Becca Du says
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!
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- Leah says
okay i baked these brownies and they were super based and redpilled. except they’re green pilled, because they’re green.
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- Liva says
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?
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- Becca Du says
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.
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- Cori says
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?Reply
- Cori says
I meant to say that I cooked my brownies 10 minutes past the 25 + 10 and they were still uncooked in the middle.
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- Becca Du says
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.
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- -A- says
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”.Reply
- Becca Du says
I’m so glad you loved them! 🙂
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- Mimi says
soo good and fudgy – i added chunks of white choc and they went all caramelized 10/10 recommendReply
- Becca Du says
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.
See AlsoClassic German Chocolate CakeReply
- Vanessa says
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?Reply
- Becca Du says
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.
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- Vanessa J Grosso says
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 🙂Reply
- Becca Du says
Let me know how it goes! I hope the glass pan helps!
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- Bobo says
Can I use granulated sugar instead of light brown sugar?
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- Becca Du says
Hi Bobo. Yes you can but that will change the flavor and texture of the brownie slightly.
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- Michelle N. says
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 <3Reply
- Becca Du says
Hi Michelle! Thank you so much for making my recipe! I love the addition of semi-sweet instead of white chocolate. Sounds super yummy 🙂
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- Victoria says
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!!!Reply
- Becca Du says
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.
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- Alice says
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 ☺️
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- Becca Du says
Thank you so much for making the recipe and your kind words! It means so much to me 😊
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- Anna says
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?Reply
- Becca Du says
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.
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- Toni Nitura says
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 🙂Reply
- Becca Du says
I’m so glad your sister liked it!
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- Pam says
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.Reply
- Becca Du says
Yay!! I’m so excited you enjoyed them!
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- Liz says
Hi is it possible to make this recipe in a 9×13 pan?
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- Becca Du says
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!
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- Dante says
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 !!Reply
- Becca Du says
Thank you so much for trying this recipe! It makes me so happy to hear you enjoyed the brownies 🙂
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- Dee says
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
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- Becca Du says
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!
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- Della says
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!Reply
- Becca Du says
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.
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- jem. says
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 ! ^^Reply
- Becca Du says
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!
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- Michelle says
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!Reply
- Becca Du says
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!
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- Britt says
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
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- Becca Du says
Thank you for trying the recipe! Yes I heard and I quite literally freaked out when I heard that!
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- Nicole says
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.Reply
- Becca Du says
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.
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- Shannie says
Hi…i was wondering if I could add some nuts into the mixture…would it affect the consistency of the brownies?
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- Becca Du says
Hi Shannie. Yes you can definitely add nuts to the mixture! Let me know how it goes!
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- Annie says
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!Reply
- Becca says
Thank you so much Annie! That means a lot to me 🙂
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- Sam says
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?Reply
- Becca says
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.
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- Chloe says
I used gluten free flour and just added an extra egg and it came out perfect!
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- Becca says
That’s amazing! Thank you for making the recipe!
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- Lysh says
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???
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