These matcha brownies are fudgy, not cakey, with a smooth matcha flavour and a soft centre. They take about 40 minutes total with a 25 minute bake, and use white chocolate and matcha powder for a rich, earthy twist on classic brownies.
What you'll learn:
| Prep time | 15 minutes |
| Total time | 40 minutes |
| Servings | 16 squares |
| Difficulty | Easy |
Matcha brownies are brownie-style squares made with matcha instead of cocoa. They are rich and dense, with a fudgy bite when you cool them properly.
The biggest mistake is baking them too long. Matcha does not “need” a long bake, and overbaking makes brownies dry and dulls the colour. If you like matcha and white chocolate together, you can add chips or a quick swirl, but the base recipe stands on its own.
Some people call these “matcha blondies”. The texture is similar to a blondie, but this recipe is written as matcha brownies on purpose, because most people searching for matcha brownies want fudgy squares with clear doneness cues.
For more bakes and drinks, see matcha recipes. These brownies also pair well with matcha cookies and matcha cake. If you want more matcha flavour pairings, matcha chocolate is another easy sweet option.
Ingredients
- 170g unsalted butter
- 200g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 90g plain flour
- 10g matcha powder (sifted)
- 1/2 tsp fine salt
- Optional: 100g white chocolate chips (or chopped white chocolate)
Tin: 20cm square tin. Line it with baking paper so you can lift the brownies out cleanly.
How to Make Matcha Brownies
- Preheat and prep. Heat the oven to 180°C (160°C fan). Line a 20cm square tin with baking paper.
- Melt the butter. Melt the butter in a pan or microwave, then let it cool for 2 minutes so it is warm, not piping hot.
- Mix butter and sugar. Stir the caster sugar into the melted butter until glossy and well combined.
- Add eggs and vanilla. Stir in the eggs and vanilla until smooth. Mix for about 30 seconds so the batter thickens slightly.
- Sift in flour, matcha, and salt. Sift the flour and matcha into the bowl, add the salt, then fold gently until there are no dry streaks.
- Add white chocolate (optional). Fold in the white chocolate chips if using.
- Bake. Pour into the tin and smooth the top. Bake for about 25 minutes, until the edges look set and the centre still looks slightly soft.
- Cool fully, then slice. Cool in the tin until completely cool before cutting. This is what makes them fudgy, not cakey.
How to Tell When Matcha Brownies Are Done
Brownies finish cooking as they cool. If you bake until the centre looks “fully firm”, they usually end up dry.
- Edges: set and pulling slightly from the tin.
- Centre: set on top, but still a little soft underneath. A gentle wobble is normal.
- Skewer test: a skewer should come out with moist crumbs. If it is wet batter, bake 2 more minutes and check again.
Pan Size Matters (Here’s Why)
This recipe is written for a 20cm square tin because it gives the right thickness for a fudgy centre. If you change the tin size, bake time changes too.
- Bigger tin: thinner brownies, faster bake. Start checking 5 minutes earlier.
- Smaller tin: thicker brownies, longer bake. Start with 5 extra minutes and check the centre carefully.
- Glass vs metal: glass tins can bake slower. Metal tends to give more even edges.
If you are unsure, rely on the doneness cues instead of the clock. Matcha brownies can go from fudgy to dry quickly at the end.
How to Get Clean Brownie Slices
For neat squares, patience helps more than knife skills. Brownies are soft when warm, so cutting early smears the centre.
- Cool fully: let the tray cool completely before you cut.
- Chill for 20 minutes: if you want extra clean edges, chill the brownies briefly, then slice.
- Wipe the knife: wipe the knife between cuts to keep the edges tidy.
Tips for the Best Results
- Sift the matcha - clumps create bitter pockets and uneven colour.
- Do not overmix once flour is in - mixing too much can make brownies more cakey.
- Cool before slicing - cooling is not optional for fudgy brownies. Warm brownies fall apart and feel more cake-like.
- If they taste bitter - reduce matcha slightly next time, or add white chocolate chips for a sweeter balance.
- If they turned brown - they were likely overbaked or your oven runs hot. Check a few minutes earlier next time.
Common Mistakes to Avoid
- Skipping the sift: matcha clumps are the main cause of bitter pockets.
- Overbaking “just to be safe”: brownies keep cooking as they cool. Pull them when the centre is still slightly soft.
- Beating in flour: heavy mixing after flour goes in can make the texture more cake-like.
- Cutting while warm: it feels tempting, but it ruins the fudgy texture and messy slices can look underbaked when they are not.
- Using matcha that tastes harsh in water: it will taste harsh in brownies too. Use a smoother matcha, or use less and balance with white chocolate.
Variations
- White chocolate swirl: melt 60g white chocolate, drizzle over the batter, then swirl with a knife before baking.
- Dairy-free notes: use plant butter and dairy-free white chocolate. Texture will be slightly different, but it works.
- Extra fudgy: slightly underbake (by 2 minutes) and cool completely before cutting.
Serving and Storage Notes
Matcha brownies taste best when they have had time to set. If you cut them too early, they can look underbaked even when they are not.
For the best texture, let them cool fully, then slice and store airtight. If you chilled them for cleaner slices, bring them back to room temperature before eating so the centre feels fudgy again.
- Room temperature: 3 days in an airtight container.
- Fridge: up to 5 days, but let them warm slightly before eating.
- Freezer: up to 2 months, wrapped tightly.
Frequently Asked Questions
How do I make matcha brownies more fudgy?
Do not overbake, and cool them fully before slicing. Pulling them when the centre is still slightly soft is the main trick for a fudgy texture.
Why did my matcha brownies turn brown?
It is usually overbaking or an oven that runs hot. Start checking a few minutes early and avoid baking until the centre looks fully firm.
Can I add white chocolate to matcha brownies?
Yes. White chocolate chips or a swirl work well with matcha and make the flavour taste sweeter and creamier.
How do I store matcha brownies?
Keep them in an airtight container at room temperature for 3 days, or in the fridge for up to 5 days. Bring to room temperature before eating for the best texture.
Can I freeze matcha brownies?
Yes. Wrap squares tightly and freeze for up to 2 months. Defrost at room temperature.
Bake With Smooth Matcha
Brownies are simple, but matcha quality still matters for flavour. Start with our matcha powder to keep the taste smooth in desserts.
More Matcha Recipes
Written by the Popcha team.