Matcha White Chocolate Brownies: An Earthy and Indulgent Treat.

Matcha white chocolate brownies, often referred to as “Green Tea Blondies,” are a sophisticated departure from the classic cocoa-based dessert.¹ This recipe highlights the vibrant, grassy notes of culinary-grade matcha balanced by the creamy, vanilla-forward sweetness of white chocolate.

Unlike traditional brownies that rely on cocoa solids for structure, these are dense, fudgy, and intensely moist.² The secret to their striking color and balanced flavor is using a high-quality matcha powder and ensuring the white chocolate is melted gently to avoid seizing.

Ingredients

White Chocolate: 200g, high-quality chopped bars (avoid chips if possible).
Unsalted Butter: 115g (1 stick).
Matcha Powder: 2–3 tablespoons (ceremonial or high-quality culinary grade).³
Large Eggs: 2, room temperature.
Granulated Sugar: 100g.
All-Purpose Flour: 130g.
Salt: 1/4 teaspoon.⁴
Vanilla Extract: 1 teaspoon.⁵
White Chocolate Chunks: 50g (for folding in).

Instructions

Step 1: Melt the Base

Preheat your oven to 170°C (340°F). Grease and line an 8-inch square baking pan with parchment paper. In a heat-proof bowl set over a pot of simmering water (a double boiler), melt the butter and the 200g of chopped white chocolate together. Stir until perfectly smooth, then remove from heat and let it cool slightly.

Step 2: Incorporate Matcha

Sift the matcha powder directly into the melted chocolate and butter mixture. Whisk vigorously until the green powder is fully incorporated and there are no lumps. The mixture should be a deep, vibrant emerald.

Step 3: Whisk Eggs and Sugar

In a separate large bowl, whisk the eggs and granulated sugar together for about 2–3 minutes until the mixture is pale and slightly frothy. Stir in the vanilla extract.

Step 4: Combine

Gently fold the matcha-chocolate mixture into the egg mixture. Once combined, sift in the flour and salt. Use a spatula to fold the dry ingredients in just until no white streaks remain. Fold in the extra white chocolate chunks.

Step 5: The Bake

Pour the batter into the prepared pan and smooth the surface. Bake for 20–25 minutes. Do not overbake; the edges should be set, but the center should still have a slight jiggle. A toothpick inserted into the center should come out with a few moist crumbs attached.

Step 6: Cool and Set

Allow the brownies to cool completely in the pan. For the cleanest slices and the best “fudgy” texture, refrigerate the brownies for at least 2 hours before cutting.

Flavor and Texture Notes

These brownies offer a unique umami-sweet profile. The matcha provides a slight bitterness and floral aroma that prevents the white chocolate from being cloyingly sweet. Texturally, they are dense, chewy, and buttery, with occasional pockets of melty white chocolate from the chunks.

Tips for Success

Sift the Matcha: Matcha is notorious for clumping.⁶ Always sift it through a fine-mesh strainer to ensure a smooth, velvet-like batter.
White Chocolate Quality: Since white chocolate is the primary fat and flavor source, use a bar with a high cocoa butter content (at least 20%).
The Cooling Rule: Like all fudgy brownies, these continue to “set” as they cool. Slicing them while warm will result in a messy,塌陷 (collapsed) center.

FAQ

Question	Answer
Why are my brownies brown on top?	This happens if the oven is too hot or if they stay in too long. If they start browning, tent them loosely with foil to preserve the green color.
Can I add nuts?	Yes. Toasted macadamia nuts pair exceptionally well with the flavor of matcha and white chocolate.
How do I store them?	Keep in an airtight container for up to 5 days at room temperature or 1 week in the fridge.

Conclusion

Matcha White Chocolate Brownies are a visually stunning dessert that brings a touch of elegance to any gathering. The combination of the vivid green hue and the rich, fudgy bite makes them a favorite for tea lovers and chocolate enthusiasts alike.