Introduction

These Brown Butter Matcha Brownies combine the rich, nutty flavor of browned butter with the vibrant earthiness of matcha green tea. The addition of white chocolate creates a creamy texture and a beautifully balanced sweetness. Perfect for a unique twist on classic brownies, they are sure to impress both matcha lovers and chocolate fans alike.

A close-up view of a green square brownie with one bite taken from the front corner, showing its moist and dense inside texture. The top layer is cracked with a slightly crispy appearance and sprinkled with small white flakes. The brownie sits directly on a white marbled textured surface. In the blurred background, more green brownies can be seen. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter (browned)
4 oz white chocolate
2 tbsp matcha powder
1 cup granulated sugar
¼ cup light brown sugar
3 eggs (room temperature)
1 tsp vanilla extract
½ tsp salt
1 cup all-purpose flour
¼ tsp flaky salt (optional)

Instructions

Step 1: Preheat the oven to 350 degrees F. Grease an 8×8 baking pan with butter and line it with parchment paper. Set aside.
Step 2: Heat the butter over high heat until melted. Reduce the heat to low and cook until small brown bits begin to appear, signaling the butter is browned. Remove from heat.
Step 3: In a small bowl, combine the white chocolate and matcha powder. Pour the brown butter over the mixture and stir until the chocolate is fully melted. Let it cool for 2 minutes.
Step 4: In a large bowl, mix the granulated sugar, brown sugar, eggs, vanilla extract, and salt. Beat with a hand or stand mixer until the mixture is thick and creamy, about 5 to 10 minutes.
Step 5: While continuing to mix, slowly pour in the matcha and white chocolate mixture from step 3. Whisk until the batter is a uniform green color.
Step 6: Sift the flour into the bowl. Gently fold it into the batter with a spatula until fully combined and smooth.
Step 7: Spoon the batter into the prepared baking pan, spreading it evenly.
Step 8: Bake for 20 to 25 minutes. Then, remove the pan and firmly drop it onto the counter to release air bubbles. Sprinkle flaky salt over the top if desired.
Step 9: Return the brownies to the oven and bake for an additional 10 minutes.
Step 10: Allow the brownies to cool for 20 minutes before slicing and serving.

Tips & Variations

Use high-quality matcha powder for a vibrant color and fresh flavor.
Room temperature eggs help create a smoother batter and better texture.
For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free white chocolate.
Sprinkling flaky sea salt on top enhances the contrast of flavors and adds a delightful crunch.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To enjoy them warm, reheat gently in the microwave for 10-15 seconds or until just heated through.

How to Serve

A close-up view of a single green brownie square placed on a white marbled surface, showing two layers: a slightly cracked, rough textured top layer in a pale green shade, and a dense, moist, darker green bottom layer with a soft, gooey texture. There are small specks of salt on the surface of the brownie. In the background, blurry pieces of the same green brownie are softly out of focus, creating depth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of matcha?

You can substitute cocoa powder, but it will change the flavor profile entirely. This recipe highlights the unique taste of matcha, so cocoa will create a more traditional chocolate brownie.

How do I know when the brownies are done?

The edges should be set and lightly pulling away from the pan, while the center remains slightly soft. They will firm up as they cool, so avoid over-baking to keep them fudgy.