Matcha Brownies
This is my most-requested dessert. The default recipe makes this in a 8x8 pan (half the recipe), but I’m always asked to make double brownies that I started making them in a 9x13 pan. -Megan
Makes around 32 small brownies (one 9x13 pan) - 1 hour 20 minutes
Ingredients
- 1 cup unsalted butter
- 8 oz white chocolate
- 4 tbsp matcha powder
- 2 cups granulated sugar
- 1/2 cup light brown sugar
- 6 eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp table salt
- 2 cups (8.5 oz) all purpose flour
- flaky salt, optional
Recipe
- Preheat the oven to 350 degrees F.
- Line a 9x13 baking pan with parchment paper. I usually cut a piece of parchment wide enough to create overhangs, then cut four slits to create wings for the parchment paper to sit easily in the pan. 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 a stand mixer with the paddle attachment, or with a hand mixer in a large bowl, combine granulated sugar, brown sugar, eggs, vanilla extract, and salt. Beat until thick and creamy (5-10 minutes, depending on the method). The stand mixer will be faster.
- While mixing, stream in the matcha/butter/chocolate mixture. Whisk until a uniform green batter appears.
- Lastly, add the flour into the wet mixture. Using a spatula, gently fold the flour into the batter using a until a green batter forms. Pour the batter into the 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
- I would avoid trying to cut the sugar in this recipe, if possible (I know there’s a lot). The sugar content is what creates that signature crinkly top that the best brownies have.
- Don’t worry if you still have tiny bits of white chocolate left while trying to melt the chocolate with the brown butter. The textural difference can be a nice surprise if it doesn’t melt completely.
- The nicer the matcha you use, the more mild and less bitter the flavor will be. If you need to make matcha last longer without oxidixng as fast, I keep my culinary matcha in the freezer.