Fudgy Chocolate Matcha Brownies

Ready to level up your brownies? These Fudgy Chocolate Matcha Brownies bring your favorite chocolatey dessert up a notch in both flavor and visual appeal!

You all already know how much I love a twist on a classic brownie (these Condensed Milk Brownies are one of my most all-time popular recipes!).

With the perfect earthy tea-like flavor addition swirled into the best-ever brownie batter, this unique brownie will have you totally obsessed with matcha-infused foods (see this Honey Matcha French Toast next!).

They’re gooey, fudgy, and out-of-this-world delish. Matcha has a grassy, earthy, and herbal flavor- almost like a very pungent tea. Combined with the rich and slightly bitter chocolate, these matcha brownies come together beautifully and boldly.

And don’t worry, as a busy mom who loves to bake, I make sure to keep my recipes as easy and efficient as possible.

So, even though these are elevated, they’re still totally do-able. You just whip up a base batter, divide it, and add matcha to some and cocoa powder to the other and swirl them together!

Matcha Brownies Ingredient Highlights

The very name “brownies” indicates the presence of chocolate. If you’re looking for a recipe for matcha brownies that does not contain any chocolate, you are actually looking for a matcha blondie. So, these are packed with cocoa powder and chocolate chips.

Unsweetened cocoa powder works best here; I like to use dark for a richer flavor and color. I also go for dark chocolate chips, but milk or semi-sweet work, too.

I always use unsalted butter, but you could also use salted butter and omit the added salt. Either way, make sure the butter is softened. For help, check out my article on How to Quickly and Easily Soften Butter.

Any neutral oil like canola, vegetable, or grapeseed works in this recipe. I also sometimes like to use coconut oil in liquid form, just know that you will get a hint of that coconut flavor in your final product.

As for the matcha powder, I use culinary grade which is a little less potent than ceremony grade. Either works great in this recipe, but if you are using ceremony grade, you may want to add a pinch less.

Matcha Brownies Tips and Tricks

How to Make Matcha Brownies

Creaming your fat (in this case butter and oil) and sugar together doesn’t just combine these ingredients together smoothly, it actually aerates them.

Adding these air pockets is a super-effective way to get that soft and chewy fudgy brownie texture. Use your hand mixer on high to get the butter-oil-sugar mixture nice and smooth.

Next up, more moisture. Add your eggs and vanilla extract and beat again with your hand mixer until well-combined.

It’s always a great idea to crack your eggs into a separate bowl first to avoid eggshells. But hey, if you wanna live on the wild side, who am I to judge?

Next, add in the flour and salt and mix again until you have a smooth, clump-free batter. At this point, it should resemble a yellow cake batter.

Use a measuring cup to scoop out about ½ cup of the batter and put it into a separate, smaller bowl and add the matcha. Use your hand mixer, a whisk, or a spatula to combine, ensuring there are no clumps of matcha left behind. Set it aside.

Then, to the rest of the batter, add the cocoa powder and combine. Then, fold i the chocolate chips.

I find the perfect pan to bake these brownies in is a 9 x 9 inch. You can spray it with cooking spray or oil, line it with parchment paper, or run some butter around the inside to ensure that you can easily remove your brownies once they are baked.

Add the chocolate brownie batter first and use a spatula to smooth it out. Then scoop your matcha batter sporadically on top.

Use a spoon, knife, or icing spatula to swirl the batters together. Then, it’s time to bake them!

Are you an ooey-gooey middle brownie person? Try leaving them slightly underbaked and allowing them to cool and solidify before cutting them.

If you like your brownies a little more solid, check if a toothpick comes out clean before removing them from the oven.

How to Store Easy Matcha Green Tea Brownies

Keep your brownies in an airtight container or cover them to store. At room temperature, these easy matcha brownies will stay nice and fresh for 3-4 days.

To extend the life of your brownies, freeze them! They will last up to 4 months in an airtight container in the freezer. Just allow them to thaw at room temperature before digging in.

Fudgy Chocolate Matcha Brownies

5 from 8 votes

Marley Goldin

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These fudgy Matcha Brownies are a fun twist on the classic with a vibrant tea flavor addition to compliment the otherwise chocolatey treat.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 brownies

Equipment

• Hand Mixer

Ingredients

  

1x2x3x

• ▢ ½ cup unsalted butter, softened (½ cup usually = 1 stick)
• ▢ 1 ¼ cup granulated sugar
• ▢ 2 tablespoons oil (coconut, canola, vegetable, or grapeseed)
• ▢ 2 teaspoons vanilla extract
• ▢ 2 large eggs
• ▢ ½ cup all-purpose flour
• ▢ ¼ teaspoon salt
• ▢ 2 tablespoons matcha powder
• ▢ ½ cup cocoa powder
• ▢ ½ cup chocolate chips

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Instructions

 

• Preheat your oven to 350°F and line or spray a 9 x 9-inch square pan.
• In a large mixing bowl, cream together butter, oil, and sugar with a hand mixer on high until the mixture is smooth.
  ½ cup unsalted butter, softened, 1 ¼ cup granulated sugar, 2 tablespoons oil
• Add vanilla extract and eggs and mix again until combined.
  2 teaspoons vanilla extract, 2 large eggs
• Next, add your flour and salt and mix again until well-combined and no clumps remain.
  ½ cup all-purpose flour, ¼ teaspoon salt
• Use a measuring cup to scoop out about 1/2 cup of your batter and place it in a separate mixing bowl. Add your matcha powder and stir until smooth.
  2 tablespoons matcha powder
• Add the cocoa powder to the remaining batter to create a smooth, fudgy brownie batter. Fold in the chocolate chips.
  ½ cup cocoa powder, ½ cup chocolate chips
• Add the chocolate brownie batter to the prepped pan first and use a spatula to smooth it out. Then, add the matcha batter on top sporadically, and use a spoon, knife, or spatula to swirl the two batter together, creating a marbling effect.
• Bake for 30 minutes if you like your brownies gooey. Leave them slightly underbaked but allow them to cool and solidify before cutting them. If you are more of an edge brownie person, bake for 35 minutes or until a toothpick comes out clean.

Pro Tips

• To quickly soften butter, microwave it in 15-second intervals until your finger leaves an imprint in the butter when you poke it.
• I used culinary-grade matcha for this recipe and found it was potent enough to lend a vibrant matcha flavor. If you are using ceremonial-grade matcha powder, you may want to slightly reduce the amount of matcha you add to your batter, unless you are looking for a super matcha-forward brownie.

Course Dessert

Cuisine American, Asian

Diet Vegetarian

Keyword Brownies, Chocolate, Matcha

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