Inspired by some of the best Japanese Matcha Brownies I have eaten, I have decided to craft my own recipe! Made from the gathered Matcha Powder that my friend got me as souvenirs, I set out to make these complex, aromatic and slightly fudgy Matcha Brownies. The flavour of Matcha is difficult to describe, but it is one that is easily appreciable. Also, I have sweetened it with the addition of chocolate chips!
While this recipe is Matcha-based, it is perfectly to use your preferred grounded green tea variety too!
Just like any other brownie recipes, these Matcha Brownies are easy to make. Simply mix everything together in a bowl and you are good to go. However, the difference lies here: these Matcha Brownies are simply exceptional.
I have been making these for a while and this is my refined recipe for these addictive bites. Furthermore, these are very good crowd-pleasers!
Some pointers to take note would be that the Matcha taste will be the most aromatic the day these brownies are baked. Within 24 hours, the chocolate and butter will start seeping in stronger. As such, I would recommend either adding less chocolate or eating it within a couple of days if you would like to full-blown Matcha flavour!
The flavour of Matcha is very delicate. If possible, try your best to use dark chocolate chips instead to complement between the complex flavours of sweetness, aromatic and bitterness. These Matcha Brownies have a flavour profile that is really difficult to describe, but really enjoyable!
Furthermore, Matcha powder that has been past their best-before dates can be used too. Providing it has only been past for about a year or so, the aroma would still be prominent and it is the best way to use these instead of letting them sit around any longer!
Without further ado, the recipe!
Matcha Brownies Recipe
by Javier Tan April-12-2020
These Matcha Brownies come with a complex flavour profile. Aromatic, slightly bitter and sweet, these are easy to appreciate and enjoy!
- 1/2 Cup or 115 og Unsalted Butter, Melted and Cooled to Room Temperature
- 1/2 Cup + 2 Tablespoon or 130g of White Granulated Sugar
- 4-5 Teaspoons or 15g of Finely Grounded Matcha Powder, Sifted
- 1 Cup or 120g of Plain/All-Purpose Flour, Sifted
- 2 Large Eggs, at room temperature, weighing about 55g each
- 1/2 Cup or 120g of Semisweet/Dark Chocolate Chips
- Line a 8 x 8 inch baking tray with parchment paper and preheat the oven to 160 degrees C or 300F.
- Whisk together the melted butter and sugar until it comes together.
- Then, proceed to add in the eggs and mix well.
- Next, fold in the sifted matcha powder, sifted plain flour and dark chocolate chips all together. Transfer the batter to the baking tray.
- Bake for about 24 – 29 minutes or until very slightly greenish-brown. You can add some extra chocolate chips right after it comes out as topping.
- Finally, let it rest for 30 minutes before serving, or 1 hour before storing.
- Serve and enjoy!
- Prep time: 15
- Cook time: 35
- Total time: 0
- Yield: 1 Amazing Tray of Matcha Brownies!
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- Best eaten within 2 days, though can last 5-6 days!
- Feel free to ask if you need help!
– Bakeomaniac, Javier Tan