A stack of three green matcha brownies sits on a white plate, with more brownies in the background on parchment paper. A tea set and napkin are nearby on a light-colored table.

Recipe Highlights

If you love the cozy earthiness of matcha paired with creamy sweetness, you’ll adore this Matcha Brownies ​​​​recipe.

  • Brown butter adds a rich, nutty depth.
  • Fudgy texture with a shiny, crackly crust.
  • Perfectly balanced sweetness and earthy matcha flavor.
  • Easy to make yet elegant enough for tea time or gifting!

If you enjoy matcha desserts, try my Matcha Cookies, Matcha Mille Crepe Cake, and Matcha Basque Cheesecake recipes next!

A batch of matcha brownies sliced into nine squares sits on parchment paper, with a small dish of green matcha powder and a purple-patterned napkin nearby.

Ingredients for Matcha Brownies

You will need an 8-inch square cake pan (8 x 8 x 2 inches, 20 x 20 x 5 cm) and the following ingredients:

  • matcha powder – see my Matcha page to learn about ceremonial and culinary grades; I recommend this brand on Amazon
  • white chocolate – I use Ghirardelli White Chocolate baking bars
  • unsalted butter
  • powdered sugar
  • light brown sugar
  • large eggs – at room temperature
  • salt
  • all-purpose flour

Find the printable recipe with measurements below.

Jump to Recipe
A square baking pan lined with parchment paper contains a baked sheet of shiny, green matcha brownies. Surrounding the pan are bowls of matcha powder and white beans, and a wooden utensil.

How to Make Matcha Brownies

  1. Brown the butter. Melt butter on medium heat in a light-colored pan. Once bubbling, continue cooking, stir occasionally, until golden brown bits form. The whole process takes about 8–10 minutes. Cool for 3 minutes, then add to chopped white chocolate and stir until smooth.
  1. Add matcha. Sift in matcha powder. Whisk until glossy and evenly mixed.
Sliced pieces of butter melting in a stainless steel pan on a stovetop.
A stainless steel pan on a stovetop contains melted browned butter, with light foam and brown specks. A wooden spatula rests in the pan, stirring the mixture.
Browned butter is being poured from a metal saucepan into a glass bowl filled with chopped white chocolate pieces, likely to melt them together for a recipe. The bowl sits on a red silicone mat on a wooden surface.
Close-up of hands whisking a thick, vibrant green matcha mixture in a clear glass bowl on a wooden surface.
  1. Add sugars, eggs, and salt. Stir to dissolve the sugars until glossy and smooth. Add eggs, poke the yolks, then mix gently (don’t whip). Stir in salt.
  1. Fold in flour. Sift the flour into the bowl and fold gently with a spatula until just combined.
  1. Pour the batter into a baking pan lined with parchment paper and smooth the top.
A hand pours a bowl of flour into a large glass bowl filled with green matcha mixture while a whisk rests inside, preparing batter on a wooden surface.
A hand pours three raw eggs from a glass bowl into a large bowl of green batter, while a metal whisk rests in the mixture on a wooden surface.
A person mixes flour into a green matcha batter using a white spatula in a clear glass bowl on a wooden surface.
A thick, green batter is being poured from a bowl into a square, parchment-lined baking pan secured with metal clips, on a wooden surface.
  1. Bake and cool. Bake in a preheated oven at 325°F (160ºC) for 45–50 minutes. It’s done with an inserted toothpick pulls out moist crumbs. Cool for 1 hour or chill for several hours. Cool completely before cutting into squares.
Three thick, green matcha brownies are stacked on a white plate, with more brownies and a cup of tea in the background. The brownies have a rich, moist texture and a marbled surface.
Namiko Hirasawa Chen

Nami’s Recipe Tips

These tips will help you bake brownies with the ultimate fudgy texture and a shiny, crackly top!

  • Use fresh, high-quality matcha – A vibrant green color and aroma make a big difference.
  • Sift the matcha – I use a fine-mesh strainer so there are no matcha lumps in the batter.
  • Brown the butter – It adds a nutty aroma and chewy texture.
  • Opt for cocoa butter – High-quality white chocolate contains cocoa butter and is ivory in color. Avoid inferior brands containing white-colored vegetable fat.
  • Dissolve the sugar well – Mix it until glossy and smooth for a shiny and crackly top crust.
  • Use room-temperature eggs – This helps the ingredients blend thoroughly. I leave the cold eggs on the counter for a few hours, or you can submerge them in a bowl of very warm tap water for 10 minutes.
  • Weigh your flour – For accuracy, I highly encourage you to use a kitchen scale to measure your dry ingredients. You can click the Metric button in the recipe to see the weights.
  • Don’t overbake – Slightly underbaking keeps the center moist and fudgy.
A square matcha green tea cake in a parchment-lined baking pan sits on a table with a teapot, teacup, plate, and a small bowl of matcha powder nearby. The cake has a shiny, cracked surface.
A piece of matcha green tea brownie sits on a white scalloped plate with a black fork, on a wooden tray. A cup of tea and a brown teapot are partially visible in the background.

Variations and Customizations

  • Stronger matcha flavor. Use an extra tablespoon for a bolder taste.
  • Add texture. Stir in white chocolate chips or chopped walnuts.
  • Citrus twist. Add a touch of yuzu or lemon zest.
  • Topping ideas. Sprinkle with flaky finishing salt or dust with powdered sugar.
Nine square brownies sprinkled with sea salt are arranged on parchment paper, surrounded by a cup of black coffee, a knife, a stack of plates, and a small dish of salt on a wooden table.

What to Serve with Matcha Brownies

These brownies pair beautifully with:

A tall glass filled with iced hojicha latte, showing two layers of milk and chocolate-color roasted green tea (hojicha).
Two tall glasses filled with layers of crushed strawberries, milk, and ice are shown as a hand pours a stream of vibrant green matcha into one glass. The drinks sit on a wooden tray with a decorative background.

Storage Tips

To store: Store in an airtight container for 1–2 days at room temperature or up to 5 days in the fridge. Let chilled brownies sit at room temperature for 10–20 minutes before eating to soften.

Frequently Asked Questions

Can I use milk or dark chocolate instead of white chocolate?

White chocolate is mild and balances matcha’s earthy flavor. Dark chocolate, milk chocolate, and cocoa powder have a stronger flavor, so it will change the taste.

Why did my white chocolate seize?

High heat can cause the chocolate to seize and become a lumpy, grainy mass. Next time, cool the brown butter for about 3 minutes before pouring it over the white chocolate pieces.

Why did my brownie color dull?


First, was your batter a vivid green to begin with? If the matcha wasn’t bright when you started, it won’t become brighter later. A dull color often indicates lower-quality matcha or matcha that has faded over time. It’s also possible for matcha to lose its vibrant color when overheated. To prevent this, be sure to cool your brown butter before mixing it in.

Can I add vanilla extract for more flavor?

Typically in Japan, we never add vanilla extract or almond extract to matcha in baked goods because the flavor can overwhelm the subtle matcha taste. You could add a small dash of almond extract to the batter, if you’d like. Almond extract adds a sweet, bright taste and exquisite fragrance to baked goods.

Can I use granulated sugar instead?

For the best matcha brownies, I recommend using powdered sugar over granulated sugar because its fine texture blends seamlessly into the batter and creates a smoother, more uniform consistency. It also dissolves quickly and evenly, unlike granulated sugar, which can leave a grainy texture.

A batch of matcha brownies sliced into nine squares sits on parchment paper, with a small dish of green matcha powder and a purple-patterned napkin nearby.
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Matcha Brownies

by Namiko Hirasawa Chen
Rich, fudgy, and beautifully green, these Matcha Brownies have a chewy center and shiny, crackly top. With brown butter and white chocolate, each bite delivers a balance of nutty sweetness and earthy aroma—irresistible for any matcha lover!
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes

Equipment

  • 8-inch square cake pan, 20 cm

Ingredients 
 

  • 6 Tbsp matcha (ceremoial or culinary grade) (or use 7 Tbsp for a stronger taste; you can get this brand on Amazon)
  • 8 oz white chocolate (2 bars, 4 oz each; I used Ghirardelli White Chocolate baking bars)
  • 1 cup unsalted butter (2 sticks)
  • 4 large eggs (50 g each w/o shell) (at room temperature; see Notes for how to speed this up)
  • 1⅔ cups confectioners’ sugar
  • ½ cup light brown sugar
  • 1 tsp salt
  • 1 cup all-purpose flour (weigh for accuracy; click the Metric button above for weights; or learn how to measure flour with a measuring cup)

Instructions

  • Weigh your ingredients with a kitchen scale. Click the Metric button above for weights. If you don't have a scale, here's how to measure flour with a measuring cup so you don't scoop too much: Fluff the flour with a spoon, sprinkle it into the cup, and level it off.
    Gather all the ingredients. Make sure the eggs are at room temperature. See Notes below for how to speed the process.
    Ingredients for baking laid out on a wooden surface: brown sugar, butter sticks, eggs, matcha powder, white chocolate bars, flour, powdered sugar, and a small bowl of salt.
  • Preheat the oven to 325°F (160ºC). For a convection oven, lower the temperature 25ºF (15ºC). Line an 8-inch (20-cm) square cake pan with parchment paper.
    Nami's Tip: See how I line the pan in my Banana Bread recipe.
    Three steps to lining a square baking pan: parchment paper covering the pan, cutting the paper corners with scissors, and the paper neatly fitted and clipped into the pan.
  • Add 8 oz white chocolate to a large, heatproof mixing bowl. Break it into smaller pieces.
    Two images: On the left, hands break a large white chocolate bar over a glass bowl. On the right, the bowl is filled with chopped pieces of white chocolate on a wooden surface.
  • Sift 1⅔ cups confectioners’ sugar into a separate bowl. Sift in ½ cup light brown sugar and mix the two sugars with a whisk.
    Three-panel image: Sifting brown sugar and powdered sugar in a bowl, mixing them with a whisk, then whisking the sifted sugars together in a glass bowl.

To Brown the Butter

  • Slice 1 cup unsalted butter into thick pats and place in a light-colored skillet (not cast iron). Cook on medium heat, stirring occasionally with a wooden spatula, until the butter bubbles and foams, about 3 minutes.
    Two images side by side: Left, slices of butter melting in a stainless steel pan on a stove. Right, a wooden spatula stirs foamy, melted butter beginning to turn golden brown in the same pan.
  • Continue cooking, stirring occasionally, as the foam subsides and the milk solids starts to form on the bottom of the pan. Once they begin to turn lightly golden, stir more frequently to to prevent from burning—this entire stage takes about 5 minutes.
    Nami's Tip: Brown butter improves the flavor and evaporates moisture for a chewier texture. The warmth helps dissolve the sugars for a crackly top crust.
    Three-panel image showing the stages of browning butter in a metal pan. A wooden spatula stirs the melting butter as it changes from pale yellow to golden brown with visible bubbles.
  • Cook until the butter turns a warm amber color and milk solids are dark golden brown, about 2 minutes. You'll smell a toasty, nutty aroma when it's ready. Remove from the heat immediately and stir—scraping up the browned bits— as it cools in the pan for 3 minutes.
    Nami's Tip: Please don't skip cooling the hot butter. High heat can cause the white chocolate to seize and dull the matcha’s color and aroma.
    A three-panel image shows butter foaming in a pan, then turning golden brown and swirling with a wooden spatula as it cooks and browns.

To Mix the Batter

  • Pour the warm brown butter with toasty bits (they hold the most flavor!) over the white chocolate. Mix gently with a spatula until melted and smooth.
    Three photos show: melted brown butter poured over white chocolate chunks; ingredients, including butter and spices, being mixed with a spatula; and the smooth, combined batter being stirred in a bowl.
  • Sift 6 Tbsp matcha (ceremoial or culinary grade) into the chocolate mixture using a fine-mesh strainer. Whisk until evenly blended and smooth.
    Three images show matcha powder being sifted into a bowl, then whisked, and finally turned into a smooth, vibrant green batter in a glass bowl, with a hand holding a whisk in the last two steps.
  • Add the sugars and stir thoroughly until they are fully dissolved and the mixture looks glossy and smooth.
    Nami's Tip: Make sure the sugars melt into the warm mixture; this glossy emulsion is what gives brownies their signature crackly crust.
    Two images show a person whisking white powdered sugar into a bowl of green matcha batter on a wooden surface. In the first image, sugar is being poured in; in the second, its being mixed in with a whisk.
  • Crack 4 large eggs (50 g each w/o shell) into a small bowl, then add them to the batter. Break the yolks and whisk gently until fully incorporated.
    Nami's Tip: Do not whip the eggs. Adding too much air prevents that shiny, crackly top.
    Two images show a person adding eggs to a large glass bowl of green batter and then whisking the eggs into the mixture on a wooden surface.
  • Add 1 tsp salt and mix gently until smooth.
    Two photos side by side: On the left, a hand whisks a green mixture in a glass bowl while adding salt. On the right, a hand stirs the thickened green mixture with a silicone spatula.
  • Sift 1 cup all-purpose flour into the batter. Gently fold with a spatula until just combined. Do not overmix.
    Three-panel image showing flour being sifted into green matcha batter, stirred in with a spatula, and then fully mixed to form a smooth, thick green dough in a glass bowl.

To Bake

  • Pour batter into the lined baking pan and smooth the top. Drop the pan onto the countertop from 3 inches high to remove any big air pockets.
    A two-panel image shows thick green batter being poured and spread evenly into a parchment-lined square baking pan, secured with metal clips, on a wooden surface.
  • Bake on the middle rack of a preheated 325°F (160ºC) oven for 45–50 minutes or until a toothpick inserted in the center comes out with moist crumbs.
    Nami's Tip: Bake it a few minutes less if you prefer a very soft texture.
    Side-by-side images of a green cake in a square pan: on the left, it bakes in the oven; on the right, a skewer is inserted into the baked cake to check for doneness.
  • Remove and place the pan on a wire cooling rack. Cool in the pan for at least 1 hour at room temperature. The residual heat will continue to cook the brownies. If you prefer a firmer texture, refrigerate them in the cooled pan for a few hours.
    A square matcha green tea brownie in a parchment-lined baking pan; in the right image, hands lift the baked brownie out of the pan using the parchment paper.

To Serve

  • With a sharp knife, cut into squares and wipe the blade clean between each slice. Serve at room temperature or slightly chilled.
    Nami's Tip: For extra clean cuts, run the knife under hot water, wipe it dry, and then slice—heat helps the blade glide through without tearing the brownie.
    A hand cuts a tray of green matcha brownies on the left; on the right, three brownies are stacked on a plate, with more brownies and a cup of tea in the background.

To Store

  • Cover and store at room temperature for 1–2 days. I transfer them to an airtight container and store them in the fridge, where they keep for 5 days. To enjoy, leave at room temperature for 10–20 minutes to soften.

To Make Chocolate Version

  • 1. Substitute 8 oz white chocolate with 6 oz bittersweet chocolate. (Because white chocolate is sweeter and higher in fat, using the same amount of dark chocolate may make the flavor too bitter. However, if you prefer a fudgier texture, you can still use the full 8 oz.)
    2. Replace the matcha with 6 Tbsp unsweetened cocoa powder, using the same amount as the original recipe.
    Nine square brownies sprinkled with sea salt are arranged on parchment paper, surrounded by a cup of black coffee, a knife, a stack of plates, and a small dish of salt on a wooden table.

Notes

How can I quickly bring eggs to room temperature?
  1. Submerge cold eggs in lukewarm water (not hot) for 10–15 minutes. Change the water once if it cools.

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