I tried making a rich and indulgent matcha brownie with a perfect balance of bitterness and sweetness, resulting in a moist and decadent texture that simply melts in your mouth.
Watch the Recipe Video
Moist and Rich Brownie in Matcha Version!
Brownies don't require any batter whipping, making them a simple treat that can be easily made even by those who are not familiar with baking. It's a characteristic of brownies to have a slightly undercooked and moist texture, despite being a baked dessert.
While there are recipes that yield a fluffy and pound cake-like texture, I have always preferred the rich and moist texture akin to a fudgy chocolate. That's why I've been making brownies with this delicious texture for a long time.
Previously, I shared a recipe for classic chocolate brownies, but I happened to receive a comment from someone who wanted to try making them with matcha. So, I decided to give it a try and made a matcha version as well.
Both chocolate (cocoa) and matcha have a pleasant level of bitterness, making them interchangeable in many recipes. I discovered that I could use a similar recipe for both the traditional cocoa version and the matcha version when making tiramisu.
However, when substituting matcha, there was some concern about using white chocolate in this recipe, as it can occasionally make the dessert overly sweet. Particularly with brownies, where a generous amount of sugar is used to achieve that moist texture, simply reducing the sugar can result in a dry and crumbly texture.
In this particular recipe, I directly applied the black chocolate recipe to matcha, and it turned out to be less sweet than expected, while still maintaining a moist and rich texture. To fine-tune the sweetness, I gradually reduced the amount of sugar until it reached a point where the moist texture remained unaffected.
- White Chocolate - Use Lindt white chocolate Preferably not too sweet
- Unsalted butter - use melted butter
- Granulated sugar - I agree that using brown sugar can add depth to the flavor, but it may make it challenging to achieve a vibrant green color with matcha. Unless there's a specific preference, I would recommend using white granulated sugar, as it will help to maintain the beautiful green color of the matcha.
- Cake flour
- Matcha powder
- Prepare the baking pan by lining it with parchment paper.
- Preheat the oven to 170°C (340°F), 10 minutes before baking.
- Thoroughly mix together cake flour and matcha.
Bring a pot of water to a boil Remove from heat and slowly melt the bowl of white chocolate and butter over a saucepan. (White chocolate is sensitive to heat, so avoid placing the bowl directly over the boiling water)
Similarly, when melting in the microwave, set the wattage to low and gradually melt the mixture, mixing it each time.
Add granulated sugar and mix it in. It's okay if the batter appears slightly separated or if the granulated sugar doesn't completely dissolve at this stage.
Add the eggs and mix them in. There's no need to whisk or beat them separately. The batter will become thick and cohesive.
Thoroughly mix together cake flour and matcha, then sift them into the batter.
Pour the batter into the baking pan lined with parchment paper and bake in the preheated 170°C (340°F) oven for approximately 20 minutes.
The finished brownies will have slightly raised edges and a slightly sunken center.
When cooled, cut into squares and they are ready to serve!
Tips for making beautiful matcha brownies
Matcha powder is very fine in texture.
The particle size of matcha is typically around 10 microns in diameter (1 micron = 1/1000mm). As a reference, salt is about 400 microns, wheat flour ranges from 50 to 150 microns, and potato starch ranges from 20 to 70 microns (according to the magouemon website).
Therefore, when using matcha in baked goods, it is common for the powder to clump together and not disperse evenly if added directly to a concentrated batter.
To avoid this, it is recommended to mix the matcha powder with larger particles such as flour before adding it to the batter. Alternatively, you can dissolve the matcha powder in a small amount of water or alcohol before incorporating it into the batter, as this will help it blend more easily with the other ingredients.
When making the batter using a mixer or hand blender, the strong mixing action will naturally help the matcha powder blend into the batter.
If there are still lumps of matcha in the batter, you can use a hand blender to achieve a smooth consistency.
Adding nuts to matcha brownies can enhance their flavor. Since matcha has a delicate taste compared to dark chocolate, it's best to choose nuts that won't overpower the matcha flavor.
- Macadamia nuts - Macadamia nuts are recommended as they have a mild flavor and a pleasant texture.
- Pine Nuts - Pine nuts also have a mild flavor and pair well with matcha.
Making a marble-patterned brownie by preparing separate batches of black chocolate and matcha batter and lightly swirling them together can result in a delicious and visually appealing outcome. Alternatively, creating a two-layered brownie with both the black chocolate and matcha batter can also yield a tasty and visually appealing result.
The type of pan used for this recipe is a 15cm 6 inches square pan with a removable bottom. However, you can also use a regular baking tray or any other suitable pan.
For storing matcha brownies, it is recommended to keep them at room temperature in an airtight container or wrapped in plastic wrap, away from direct sunlight and high temperatures or humidity. It's especially important to avoid exposing matcha to direct sunlight as it can cause the green color to turn yellow.
Refrigeration: Generally, refrigeration is not necessary for brownies, but if the temperature and humidity are high, you can store them in the refrigerator. However, note that refrigeration may alter the texture of the brownies, so it's recommended to bring them back to room temperature before consuming.
The shelf life of matcha brownies is typically around 2 to 4 days.
If you want to store them for a longer period, freezing is recommended. Wrap the brownies individually in plastic wrap, place them in a sealed bag or freezer container, and freeze for up to approximately 1 month. Thaw them naturally or in the refrigerator before bringing them to room temperature for consumption.
Check out our new recipes!
- 80g white chocolate
- 110g unsalted butter, melted
- 130g granulated sugar
- 2 eggs
- 25g cake flour
- 15g matcha green tea
- Bring a pot of water to a boil Remove from heat and slowly melt the bowl of white chocolate and butter over a saucepan. (White chocolate is sensitive to heat, so avoid placing the bowl directly over the boiling water)
- Similarly, when melting in the microwave, set the wattage to low and gradually melt the mixture, mixing it each time.
- Add granulated sugar and mix it in. It's okay if the batter appears slightly separated or if the granulated sugar doesn't completely dissolve at this stage.
- Add the eggs and mix them in. There's no need to whisk or beat them separately. The batter will become thick and cohesive.
- Thoroughly mix together cake flour and matcha, then sift them into the batter.
- Pour the batter into the baking pan lined with parchment paper and bake in the preheated 170°C (340°F) oven for approximately 20 minutes.
- The finished brownies will have slightly raised edges and a slightly sunken center.
- When cooled, cut into squares and they are ready to serve!
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 217Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 69mgSodium: 25mgCarbohydrates: 22gFiber: 0gSugar: 20gProtein: 2g