These brown butter matcha brownies are rich and fudgy with a fragrant matcha and white chocolate flavour and a paper-thin crinkly top! They're easy to make and perfect for when you want a simple matcha dessert.
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Notes from the baker
This is a recipe that I've tried to perfect for months. I've made it at least ten times with different ratios to try to achieve the thin crinkly layer on top with a tender and fudgy brownie texture on the inside.
After many attempts, I think I've finally arrived at a result that I'm happy with. The ratio of sugar to eggs was definitely a main factor in achieve the right kind of texture. It may seem like a lot but you don't want to skimp on the amount of sugar because the eggs won't whip up properly without enough sugar.
The browned butter also helped achieve the ideal texture because the browning process removes water content from the butter, giving the brownies a fudgy texture rather than a cake-like texture.
All this to say, these matcha brownies have been many iterations in the making. I tried it all so you don't have to. I hope you enjoy them!
Why you'll love this recipe
- Shiny and crinkly brownie tops. These matcha brownies have the classic brownie look and elusive and sought-after crackly tops.
- Tender and fudgy brownie texture. The brownie texture is perfectly soft and just underbaked enough for a satisfying texture.
- Delicate matcha and white chocolate flavour. Since there are only a few ingredients, the matcha and white chocolate flavours really stand out.
Tools
- 9x9" square pan - This recipe was scaled for a 9x9" pan but you can certainly double the recipe for a larger pan or thicker brownies or halve it for a smaller pan.
- Electric hand mixer - You'll need a hand mixer or stand mixer to whip the eggs and sugar together for a full 7-10 minutes to achieve the right consistency. I would not recommend trying to do this with a regular whisk although you can if you want an arm workout!
Ingredient notes
As always, the fullย recipe cardย with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to theย recipe.
- White chocolate - These matcha brownies are made with a base of white chocolate instead of milk or dark chocolate to allow the delicate matcha flavour to come through. Finely chop the chocolate to help it melt faster.
- Matcha powder - You can use any good quality ceremonial grade or culinary grade matcha powder. I always recommend using a ceremonial grade matcha for the best flavour and vibrant green colour but I absolutely understand that it can be pricey and we are also using a lot of it!
- Unsalted butter - We're going to be browning the butter to remove some of the water content and create a deeper flavour. Roughly cut the butter into cubes to help it melt more evenly.
- Eggs - Let the eggs come to room temperature before using them.
- Granulated sugar
- All-purpose flour
Tips for making the best matcha brownies
- Carefully watch the butter during the browning process once it stops sizzling. The milk solids change very quickly from white to golden brown within seconds. A light coloured will allow you to see the change more clearly. Once they become golden brown, remove the saucepan from the heat immediately and pour it out to stop the cooking process and prevent it from burning.
- Whip the eggs and sugar together for a full 7-10 minutes. This is an important step to dissolve all the sugar into the eggs to achieve the shiny, crinkly top. It also whips air into the mixture to increase the volume of the batter. It's at the right consistency when it looks thick and voluminous and very pale yellow, almost off-white, in colour.
- Work quickly after adding the chocolate mixture to the batter. The batter will quickly start to thicken the moment the chocolate and butter mixture is added to the egg mixture. Work quickly to get it into the pan before it becomes too thick and difficult to spread.
- Let the brownies cool completely before slicing. Out of the oven, the brownies will be very soft, gooey, and look underbaked. They need time to set and firm up. If you want to speed up the cooling process, you can pop them into the fridge for a denser texture but I prefer to just allow them to cool at room temperature. If you want to enjoy them warm, just reheat the individual brownies after they've been sliced.
Storage
These matcha brownies can be stored in an airtight container or covered at room temperature for up to 3 days. They can be stored in the fridge for a denser, fudgier texture.
Leftovers can be frozen in an airtight container or freezer bag for up to 1 month. Thaw at room temperature before eating.
Frequently asked questions
If your brownies didn't form a crinkly layer on top, the sugar probably wasn't dissolved into the eggs properly. The mixture might not have been whipped for long enough. If you lowered the amount of sugar that's indicated in the recipe, that is also likely the reason why there wasn't enough sugar to recrystallize on the surface of the brownies.
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions.ย To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ยผ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More brownie recipes to try
Recipe
Matcha Brownies
Equipment
Ingredientsย ย
- 100 g white chocolate, finely chopped
- 2 tablespoons matcha powder
- 150 g unsalted butter, roughly cubed
- 3 large eggs, room temperature
- 250 g granulated sugar
- 100 g all-purpose flour
Instructionsย
- White chocolate: In a small bowl, add the chopped white chocolate and sift in the matcha powder. Set aside.
- Brown the butter: In a small saucepan, melt the butter on medium heat. Continue heating, stirring often, until the white milk solids separate out and the butter starts to sizzle. When the sizzling subsides and it starts to foam, keep stirring and watch the milk solids at the bottom of the pan carefully. Once the milk solids become golden brown and the butter smells nutty, remove it from the heat immediately.
- Melt chocolate: Pour the browned butter over the white chocolate and let it sit undisturbed for 3 minutes. Stir until the white chocolate has completely melted and the matcha powder is combined. Set aside to cool slightly while you make the rest of the batter.
- Prep: Preheat the oven to 350ยฐF. Line a 9x9" square pan with parchment paper on all sides and set aside.
- Whip eggs: To a large mixing bowl, add the eggs and sugar. Use an electric hand mixer fitted with a whisk attachment to beat them together for 7-10 minutes at medium speed or until it thickens and becomes very pale in colour.
- Stream in white chocolate mixture: With the mixer on low speed, stream the white chocolate mixture into the egg mixture. Mix until combined.
- Fold in flour: Add the flour and fold together with a spatula until just combined.
- Fill pan: Transfer the batter to your lined pan and use an offset spatula to spread the batter into a flat layer and into the corners of the pan.
- Bake: Bake for about 25 minutes or until the edges are set but the middle is still slightly jiggly. Let the brownies cool completely in the pan on a wire rack.
- Slice: Lift them out of the pan by grasping the parchment paper overhangs. Once completely cooled, slice the brownies into squares.
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