Matcha brownies are such a vibe! I didn't think I'd love them, but WOW, they turned out super fudgy, flavorful, and absolutely delicious.
Matcha Brownies
Matcha brownies? Total game changer. I love them because they're not overly sweet, incredibly easy to make, and they store like a dream.
They also taste amazing; however, the matcha flavor really comes through. So if you're not a fan of matcha flavor, this might not be the treat for you.
Although the texture isn't as rich as traditional brownies, they're still super fudgy and delicious.
You'll Need
Matcha powder: Use high-quality matcha powder, preferably ceremonial grade for the best taste and color. Also, don't forget to sift it, as matcha tends to be clumpy.
Pandan Extract: I use only ½ teaspoon of pandan extract to add flavor without overpowering the matcha. Vanilla extract is a perfect substitute.
Chocolate: Since I don't like my desserts overly sweet, I use a mix of white and dark chocolate for a more balanced flavor.
All-purpose flour: Measure your flour carefully (spoon and level for accuracy), and I like to sift it to ensure the batter turns out smooth and lump-free.
Sugar: I prefer caster sugar as it dissolves more easily.
Butter: I use salted butter, which balances the flavor without needing additional salt.
Eggs: I use large eggs at room temperature.
NOTE: All the ingredients I used with measurements are in the recipe card below.
Step By Step Photos
Here are step-by-step photos to guide you through the recipe. You’ll find the full, detailed instructions in the recipe card below.
Sift flour and matcha powder in a mixing bowl.
Whisk sugar with eggs until fluffy.
Add melted butter and pandan extract.
Fold in the dry ingredients.
Fold in the chopped white and dark chocolate.
Pour the batter into the baking pan and bake.
Pro Tips
- Use good quality chocolate; it really makes a difference. If you don’t enjoy dark chocolate, simply replace it with more white chocolate.
- Once you add the dry ingredients, don’t overmix; stir just until combined to achieve a soft texture.
- Don't overbake the brownies; otherwise, they'll turn out dry instead of fudgy.
- To prevent the top from browning too much, I highly recommend baking at a maximum of 340°F (170°C). This lower temperature helps the brownies bake evenly while keeping the top light.
- If you notice the top starting to brown too much, which we want to avoid, simply place a sheet of foil over the brownies and continue baking.
More Brownie Recipes
I hope you like this recipe! Follow Recipe Tale on Pinterest, and subscribe to our newsletter to keep up-to-date with all new recipes.
Recipe
Matcha Brownies
Ingredients
- 2 tablespoon matcha powder
- 1 cup + 2 tbsp all purpose flour
- ½ cup salted butter, melted
- 1 cup caster sugar
- ½ teaspoon pandan extract
- 3 large eggs, room temperature
- 100 g white chocolate, chopped
- 100 g dark chocolate, chopped
Instructions
- Preheat the oven to 340°F (170°C) and line an 8x8-inch square baking pan with parchment paper.NOTE: When I line the pan, I leave a bit of parchment paper hanging over the edges; it makes lifting the brownies out so much easier (check the photos above).
- In a mixing bowl, sift flour and matcha powder. Set aside.
- In a different bowl, whisk sugar with eggs until they become fluffy and creamy, then whisk in the melted butter and pandan extract.
- Gently fold in the dry ingredients until just combined (avoid overmixing to keep the texture light).
- Fold in the chopped white and dark chocolate and then pour the batter into the baking pan. I like to gently tap the baking pan on the counter twice to release any trapped air bubbles.
- Bake for 25-35 minutes; let it cool in the pan COMPLETELY before cutting.
Comments
No Comments