Let me share one of my absolute favorite fusion desserts – these vibrant green matcha brownies! As someone who’s equally obsessed with both matcha and brownies, this recipe holds a special place in my heart. If you have never tried matcha before, it’s Japanese green tea that has been grounded into a powder form. It’s kind of earthy, floral and sometimes bitter which makes it perfect when paired with sweet brownies.

Why You’ll Love This Recipe

After countless test batches (and many happy taste-testers later!), I’ve perfected this unique spin on classic brownies. The white chocolate adds richness without overshadowing the delicate matcha flavor, while my triple-fat technique ensures these brownies stay incredibly moist and slightly fudgy for days.

Understanding Matcha

Before we dive in, let’s talk about what makes matcha special. Unlike regular green tea, matcha is made from specially grown and processed green tea leaves that are stone-ground into a fine powder. It’s a super popular flavour in Japanese desserts. The result is an ingredient that’s:

• Rich in antioxidants
• Naturally vibrant green
• Complex in flavor (grassy, slightly bitter, with umami notes)
• Perfect for baking or drinking

Key Ingredients and Substitutions

1. Matcha: matcha or Japanese green tea comes in 2 different forms: tea leaves or powder. We want the powder for this recipe and you can find matcha powder at most Asian grocery stores and specialty tea stores. Matcha also comes in many different grades. Use culinary-grade matcha for this recipe as ceremonial grade is expensive and better for drinking. Look for matcha that is vibrant green color, old matcha turns dull olive. Storage: Keep in airtight container away from light
2. Sugar egg mixture: Now for me, a classic trait of a brownie is the shiny top. This can be achieved by dissolving your sugar well. I suggest using powdered sugar or just grind your caster sugar up a bit with a mortar and pestle. Beating your sugar and eggs together for at least 5 minutes ensures the sugar is well dissolved and incorporated into the mixture. However, i like a not-too-sweet brownie so the amount of sugar i used is small and so the top is not super shiny. Please increase sugar content ~30-40 grams to taste and if you desire the shiny top.
3. Triple Fat Mix: I used white chocolate, alongside butter AND oil. Butter adds flavour while the oil keeps your brownie extra moist.
   • Use real white chocolate (with cocoa butter) and avoid compound chocolate.
   • Unsalted butter is the way to go
   • Neutral flavored oil best for this recipe – canola, vegetable, sunflower, grapeseed oils are great options.

Pro Tips from My Kitchen

• Matcha: Sift matcha to prevent lumps. Look for matcha with a nice vibrant green colour – it’s an indication for fresh high-quality matcha.
• Baking: Don’t overbake! These set up as they cool. Look for slightly underdone center. Cool completely before cutting
• Shiny Top Secrets: Beat eggs and sugar thoroughly. Don’t skip the beating time
• Avoid overworking the batter after flour as it can lead to a tough brownie

Storage and Make-Ahead

• Room temperature: 3-4 days in airtight container
• Refrigerated: Up to 1 week
• Frozen: Up to 3 months
• Best served at room temperature
• Can be warmed slightly before serving

This recipe marries the best of both worlds – the sophisticated flavor of matcha with the comfort of classic brownies. It’s a unique treat that’s sure to become a favorite, whether you’re a matcha enthusiast or just starting to explore Japanese flavors. Happy baking!

Ingredients

120g white chocolate, chopped
50g butter, melted
50g vegetable oil
2 eggs
80g powdered sugar (for a not-too-sweet brownie, please increase by 20-40grams if you desire a sweet brownie)
100g plain flour
15-20g matcha powder

Method

1. Preheat oven to 180C/350F.
2. In a bowl, add your chocolate with the melted butter and oil. Stir until the chocolate is melted. You could also microwave the mixture 10 seconds at a time until the chocolate is fully melted. Set aside.
3. In a separate bowl. beat together your eggs and sugar until fluffy and the sugar is fully dissolved (roughly 5 minutes on high). Add in the chocolate oil mixture and stir.
4. Add in the flour and sift in the matcha powder. Whisk until just combined. Transfer mixture into a lined baking tin and bake for 15-20 minutes or until a toothpick comes out 80% dry.
5. Cut and serve.