Matcha Brownies
If you love matcha, these matcha brownies are about to become your new favourite treat. Ultra-fudgy, packed with white chocolate pieces and vegan-friendly, they come together in just 15 minutes using only 7 simple ingredients.
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Why You Will Love This Recipe
- Perfect for matcha lovers – these are packed with earthy matcha flavour, making them the ultimate dessert for anyone who can’t get enough of that vibrant green tea taste.
- Easy to make – with just 7 simple ingredients and minimal prep time, this recipe is beginner-friendly and perfect for quick baking sessions.
- Extra fudgy – these brownies turn out irresistibly soft and fudgy in every bite.
- Vegan friendly – swapping dairy for almond milk and coconut oil makes these brownies plant-based without sacrificing flavour or texture.
What Is Matcha?
Matcha is essentially powdered tea, with Ma meaning powder and Cha meaning tea in English. So, if you like the taste of green or black tea, you’re most likely going to love matcha. A good quality matcha is slightly sweet, with vegetal grassy notes and pleasant bitter undertones.
I actually wrote a whole post on what is matcha and how to use it, so if you want to learn more, make sure to give it a read.
Picking the Right Matcha for Baking
There are four different grades of matcha: ceremonial, classic, cafe and kitchen grade. Cafe grade and kitchen grade matcha are the ones usually used for cooking and baking. They are stronger in taste and will hold up to sweeteners and other ingredients, plus they’re often on the less expensive side, so you can easily use a bit more than you would for a tea or a latte.
Ingredients and Substitutions
- Coconut oil – Use refined coconut oil which has a very neutral flavour compared to unrefined coconut oil. You can also substitute it with vegetable oil, such as canola oil or avocado oil.
- Almond milk – I like to use unsweetened almond milk in baking because of its neutral flavour, but you can swap it with any kind of milk that has a mild flavour, including dairy, oat or soy.
- All-purpose flour – Plain white flour works best and gives the brownies a smooth texture and make the green colour from matcha more vibrant. Gluten-free flour mix might work, but I haven’t tested it myself.
- Matcha powder – Use high-quality matcha powder for the best flavour and vibrant green colour. Cafe grade and kitchen grade matcha are the best choice.
- Light brown sugar – You can also use white granulated sugar or coconut sugar for a healthier option. Using light brown sugar gives the brownies a subtle caramel undertone.
- Salt – A pinch of salt in baking helps to bring out all the flavours.
- White chocolate – Optional, but white chocolate pairs really well with the slightly bitter taste of matcha. You can use white chocolate chips or roughly chop a bar of white chocolate for a more rustic look, which is what I did. Use dairy-free white chocolate for vegan brownies.
See recipe card for quantities.
Step-by-Step Instructions
Step 1: Melt coconut oil and whisk it with milk until smooth.
Step 2: In a separate bowl, mix flour, matcha powder, sugar and salt.
Step 3: Add the dry mix to the liquid mix and stir until smooth. Use a spatula and try not to overmix it. The batter should be very thick.
Step 4: Fold in some chopped up white chocolate or white chocolate chips.
Step 5: Pour the batter into the prepared tin and bake for 20-25 minutes.
Step 6: Leave the brownies to cool completely in the tin and then set in the fridge for a couple of hours for an extra fudgy texture.
Expert Tips
- Let the brownies cool completely in the tin before slicing, as they continue to bake and set after they come out of the oven. This makes them easy to slice and you get perfect squares with sharp edges. If you like warm brownies, you can pop them in the microwave for about 20 seconds before eating.
- Smack the tin with the batter on the counter before placing it in the oven. This helps get rid of air bubbles in the brownies and creates a more fudgy texture.
- Sift matcha powder. Matcha powder tends to clump up easily, so it’s best to sift it before using it in a recipe.
- Properly measure your flour and matcha. If you over-measure your flour, the brownies won’t be as gooey and chewy, and will be more cake-like. The matcha is also very easy to over-measure, which might give the brownies too strong of a matcha flavour. I strongly recommend using a kitchen scale when baking.
- Don’t over-mix the batter. When you add dry ingredients into wet ingredients, use a spatula to mix the batter just until the specks of flour have disappeared, then stop.
Matcha Brownies FAQs
You can store un-sliced brownies in the baking tin covered tightly with tin foil, or sliced in an airtight container at room temperature. They will keep for up to 3 days.
Yes! Store sliced brownies in a freezer safe bag or container for up to 3 months. When ready to eat, place the brownie on a plate and let it defrost and come to room temperature. You can also microwave it for about 20 seconds if you want to enjoy a warm, gooey brownie.
Both! These are great at room temperature, but if you like your brownies warm, you can put them in the microwave for 20 seconds before eating. Just make sure to cool them completely before slicing.
Yes, the recipe as written is vegan friendly, as long as you use dairy-free white chocolate and don’t swap almond milk for dairy milk.
More Matcha Recipes to Try
If you’re a fan of matcha, check out these recipes:
Matcha Brownie Recipe
Ingredients
- ⅓ cup (100 ml) coconut oil, melted
- ¾ cup + 1 tablespoon (200 ml) almond milk
- 1 ½ cup (175 g) all-purpose flour
- 2 tablespoons matcha powder
- ¾ cup (150 g) light brown sugar
- ½ teaspoon salt
- ⅔ cup (100 g) chopped white chocolate, or white chocolate chips
Instructions
- Line a 9×9" square tin with parchment paper and preheat the oven to 360℉ (180℃) or 320℉ (160℃) fan.
- Melt coconut oil. Then, in a large bowl, whisk together melted coconut oil and milk until smooth.
- In a separate bowl, mix together flour, matcha powder, sugar and salt until combined.
- Add the dry mix to the liquid mix, and stir until smooth. Try not to over mix – I just use a spatula. The batter should be very thick.
- Fold in chopped up white chocolate or white chocolate chips.
- Pour the batter into the prepared tin and bake for 20-25 minutes or until baked through.
- Remove the tin from the oven and let it cool completely before slicing. This is super important, because the brownies need to set or they will be too gooey and you won't be able to slice them nicely.
- For an extra fudgy texture, place the tin in the fridge for a few hours or even overnight before slicing the brownies.
Loved it! So fudgy