Easy Matcha Brownies with a Rich Green Tea Flavor

There’s something quietly magical about Matcha Brownies — the moment you cut into one and catch that first whiff, a green, earthy scent rises and hits the back of your throat in the best way. Matcha Brownies feel like a gentle twist on a familiar favorite: they keep the comforting fudgy texture of a brownie but wear their bright, grassy matcha flavor like a secret ingredient that makes each bite feel a little more special. I reach for this recipe when I want something cozy for an afternoon tea, or when I want to surprise friends with dessert that looks simple but tastes thoughtful.

When baked, Matcha Brownies smell mildly of toasted butter and sweet cocoa with a fresh, green lift from the tea. The inside stays dense and fudgy while the top sometimes forms a delicate, satin-like crust that shimmers faintly — it’s such a satisfying contrast. If you love brownies but crave something that feels lighter and a touch more sophisticated, Matcha Brownies are the answer. For a playful take on a classic, compare techniques used in other layered bars like these slutty brownies to get ideas for textures you might enjoy.

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Why you’ll love this recipe

• The matcha gives the brownies a bright, grassy note that balances the cocoa — not overpowering, just enough to be interesting.
• These brownies stay fudgy without being gummy, thanks to melted butter and careful mixing.
• White chocolate chips add sweet pockets that contrast the matcha’s earthiness, making each bite pop.
• It’s a simple recipe with pantry-friendly steps, perfect when you want something impressive without fuss.
• The color and aroma make these ideal for gifting, tea time, or a festive dessert table.

How to make Matcha Brownies

Gather your ingredients and preheat the oven so you’re ready to go. Making Matcha Brownies is easier when everything is prepared in advance. Grease your pan, then whisk the dry ingredients until the matcha and cocoa form a soft green-brown color, a sign your Matcha Brownies are on track. Add the melted butter and eggs and stir just until glossy for fudgy Matcha Brownies, then gently fold in the white chocolate chips throughout the Matcha Brownies batter. Spread the batter evenly in the pan and bake until the edges of the Matcha Brownies pull away and a toothpick comes out clean. Taste the batter if you like, adjusting the flavor so Matcha Brownies taste lightly sweet with a clean green tea finish. The hardest part of making Matcha Brownies is waiting for them to cool before slicing.

Ingredients

• 1 cup all-purpose flour,
• 1/2 cup unsweetened cocoa powder,
• 1 tablespoon ceremonial grade matcha,
• 1/2 cup sugar,
• 1/4 cup brown sugar,
• 1/2 cup unsalted butter, melted,
• 2 large eggs,
• 1 teaspoon vanilla extract,
• 1/2 cup white chocolate chips,
• 1/4 teaspoon salt

The flour gives structure so the brownies hold together yet remain tender; if you want a slightly denser chew, swap half the all-purpose flour for bread flour. Unsweetened cocoa provides the chocolate backbone without adding sweetness, and the ceremonial grade matcha brings that vivid green color and delicate grassy flavor — for a more budget-friendly option, culinary grade matcha will work but expect a slightly less vibrant, more bitter edge. The combination of white and brown sugars balances sweetness and moisture; brown sugar helps keep the center soft. Melted butter contributes richness and helps create a subtle crust on top; for a dairy-free version, use a neutral-flavored vegan butter or coconut oil, though the flavor will shift slightly. White chocolate chips give bursts of sweet creaminess that pair beautifully with matcha — swap for dark chocolate chips if you prefer less sweet contrast.

For a different texture, you can add chopped nuts for crunch or a sprinkle of flaky sea salt before baking for a salty-sweet finish. If you need gluten-free brownies, use a 1:1 gluten-free flour blend.

Directions

Preheat the oven to 350°F (175°C) and grease a baking pan. I like to line the pan with parchment for easy removal, then lightly grease the parchment so the edges don’t stick.

In a large bowl, mix together the flour, cocoa powder, matcha, sugar, brown sugar, and salt. Whisk those dry ingredients until they’re evenly combined and the matcha is fully distributed — this keeps green streaks from forming and ensures even flavor in every bite.

Stir in the melted butter, eggs, and vanilla extract until well combined. Pour the warm butter in slowly and fold as you go so the batter becomes shiny and smooth; this is when the kitchen starts to smell faintly of cocoa and toasted butter. Don’t overmix — once everything looks glossy, you’re done.

Fold in the white chocolate chips. Use a spatula to gently fold so they don’t sink all to the bottom; you want pockets of molten sweetness throughout the brownie.

Pour the batter into the prepared baking pan and spread it evenly. Tap the pan once or twice on the counter to settle the batter and pop any big air bubbles; you’ll notice the edges start to pull away and the top evens out.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The exact time depends on your oven and pan; check at 25 minutes and watch for that satin top and slightly firm edges. For fudgier brownies, err on the shorter side of baking time.

Allow to cool before cutting into squares. Cooling is key — the brownies finish setting as they cool, so let them sit at least 30 minutes. If you can wait longer, they slice cleaner and the flavors settle even more.

If you love experimenting with variations of dense, layered bars, you might find inspiration comparing structure to other recipes like these Pumpkin Chocolate Chip Muffins for ideas on layering or adding a cookie base.

How to serve Matcha Brownies

Serve Matcha Brownies slightly warmed or at room temperature. They pair wonderfully with a cup of green tea, a latte, or even a glass of cold milk; the matcha flavors feel at home beside tea, while the white chocolate mellows with milk. For a brunch spread, place small squares on a pretty platter and garnish with a light dusting of additional matcha or a few toasted almond slivers for contrast.

Visually, the interior shows a muted green-brown color studded with white chocolate chips that give pops of creaminess. The edges should be slightly firmer and a bit crisper, while the center remains dense and fudgy. For a special occasion, top each square with a tiny dollop of whipped cream and a sprinkle of matcha for an elegant touch.

How to store Matcha Brownies

Store leftover Matcha Brownies in an airtight container at room temperature for up to 3 days. If you live somewhere warm or humid, keep them in the refrigerator for up to a week; they’ll be firmer when chilled but reheat beautifully.

To freeze, wrap individual squares tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat gently in the oven at 300°F (150°C) for 8–10 minutes to bring back a crisp edge and molten center. A quick 10–15 second microwave zap works if you’re in a rush, but the oven method gives the best texture.

If you want to refresh slightly stale brownies, a quick 5-minute spin in a 350°F oven brings back a pleasant chew and soft center.

Tips for perfect Matcha Brownies

• Use good-quality matcha: ceremonial grade gives the brightest color and the most delicate flavor. If you only have culinary grade, use a little less to avoid bitterness.
• Melt the butter gently: too-hot butter can cook the eggs once mixed. Let it cool slightly before combining with the eggs.
• Don’t overmix: stir until the batter is just combined; overworking can make the brownies cakier instead of fudgy.
• Check doneness early: ovens vary, so start checking at 25 minutes. A few moist crumbs on the toothpick are fine — you want fudgy, not raw.
• Let them cool fully for cleaner slices: cooling lets the crumb set and the white chocolate pockets firm up just enough to keep from oozing.
• For extra shine on top, give the batter a few vigorous folds right before pouring to incorporate air; it helps create that thin, crackly top crust.

If you’re the kind of baker who loves layering flavors, you might enjoy experimenting with the structure like other decadent bar recipes — for inspiration, check out a playful take here Pumpkin Chocolate Chip Muffins with Almond Butter to see how layered textures change the eating experience.

Variations

Matcha White Chocolate Walnut Brownies: Stir in 1/2 cup chopped toasted walnuts with the white chocolate chips for crunch and a toasty note that plays well with matcha. The nuts also add heft for a more substantial bite.

Matcha Dark Chocolate Brownies: Swap the white chocolate chips for dark chocolate chips or chunks for a less sweet, richer contrast. This version highlights the bittersweet cocoa and lets the matcha sit alongside deeper chocolate notes.

Vegan Matcha Brownies: Replace butter with melted coconut oil and use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). Use dairy-free white chocolate or skip chips altogether; baking time may be slightly shorter, so check early.

Gluten-free Matcha Brownies: Use a 1:1 gluten-free flour blend that includes xanthan gum for structure. The texture may be a touch more tender but still fudgy and satisfying.

Marbled Matcha-Cocoa Brownies: Split the batter into two bowls, tint one with a bit more cocoa and the other with extra matcha, then swirl into the pan for a pretty marbled effect. This makes each square visually striking and offers a two-tone flavor.

Conclusion

Thanks for spending time with this recipe for Matcha Brownies — they’re a lovely little twist on classic brownies that offer vibrant flavor, comforting texture, and a surprisingly elegant profile. If you love this Matcha Brownies recipe, save it for later or share it with someone who’d enjoy it too. For other matcha variations and inspiration, I like this fudgy brown butter take and another delicious version that swaps in different textures: check out a fudgy brown butter matcha variation at Fudgy Brown Butter Matcha Brownies – Cooking Therapy and another twist at Matcha Brownies – Cookie Dough Diaries.

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