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Matcha Brownies Recipe

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4.3 from 12 reviews

These Matcha Brownies offer a unique twist on traditional brownies by incorporating ceremonial matcha green tea powder, giving them a vibrant color and a delicate earthy flavor. Soft, fudgy, and perfectly sweetened with a mix of granulated and brown sugar, these brownies are studded with semi-sweet chocolate chips inside and topped with mini chips for an extra chocolatey crunch. Baked to perfection in a single pan, they are an easy yet impressive treat suitable for any occasion.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons ceremonial matcha powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

Wet Ingredients

  • 1/2 cup unsalted butter (or 7 1/2 tablespoons / 105 grams refined coconut oil), melted
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla bean paste
  • 2 large eggs (50 grams each, room temperature)

Add-ins

  • 2/3 cup semi-sweet chocolate chips (113 grams)
  • 1/3 cup mini semi-sweet chocolate chips (for sprinkling on top)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 °F (176 °C). Line an 8″x8″ baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies after baking.
  2. Mix Dry Ingredients: In a medium bowl, combine the flour, ceremonial matcha powder, baking powder, salt, and baking soda. Stir until well blended and set aside.
  3. Combine Wet Ingredients: In a large mixing bowl, stir together the melted butter or coconut oil, granulated sugar, light brown sugar, and vanilla bean paste until smooth and fully combined.
  4. Add Eggs: Beat the eggs into the wet mixture one at a time, stirring just until each is incorporated to maintain a tender texture.
  5. Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients, stirring just until no flour streaks remain to avoid overmixing and tough brownies.
  6. Add Chocolate Chips: Fold in 2/3 cup of semi-sweet chocolate chips evenly throughout the batter for bursts of melted chocolate in every bite.
  7. Transfer and Top Batter: Pour the batter into the prepared baking pan and evenly sprinkle the mini semi-sweet chocolate chips on top to add a decorative and flavorful finish.
  8. Bake: Bake in the preheated oven for 19-24 minutes, or until the top of the brownies is set and may have slight cracks. Avoid over-baking to keep them moist and fudgy.
  9. Cooling: Let the brownies cool completely in the pan, about 2 hours, to allow them to set fully and make cutting easier.
  10. Serve and Store: Cut into 16 squares. Store the brownies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.

Notes

  • You can substitute unsalted butter with refined coconut oil for a dairy-free option.
  • Be sure not to overmix the batter after adding the flour to ensure a tender texture.
  • Using ceremonial grade matcha powder provides the best vibrant color and authentic flavor.
  • Brownies taste best after cooling completely; patience will reward you with the perfect texture.
  • Store brownies in an airtight container to maintain freshness or freeze for up to 3 months.

Find it online: https://yumntasty.com/matcha-brownies-recipe/