Fudgy matcha brownies - white chocolate or dark chocolate chunks and earthy green tea powder flavor these chewy matcha brownies! I like my matcha brownies without white chocolate, or you can make these matcha brownies with milk chocolate or no chocolate at all!
1cup(243g)bittersweet baking chocolate - (optional) chopped -- feel free to use milk, dark, or white chocolate or chocolate chips
Instructions
Preheat the oven to 350°F. Grease a 9x9" baking pan with cooking spray and line with parchment paper, leaving an overhang for easy removal of the matcha brownies.
In a large bowl, whisk together melted butter and sugars until smooth.
1 cup salted butter, 1 cup brown sugar, ⅔ cup granulated sugar
Add in eggs and egg yolk, as well as vanilla extract, and mix well.
3 large eggs, 1 large egg yolk, 2 teaspoon pure vanilla extract
Sift matcha powder and flour into the bowl and fold with rubber spatula until just combined.
2 tablespoon matcha powder, 1⅓ cup all-purpose flour
Fold in chopped chocolate, if using.
1 cup bittersweet baking chocolate
Bake for 20-25 minutes or until center is set.
Cool in pan for 15 minutes and then transfer to a wire rack to cool completely.
Video
Notes
Don't overbake your matcha brownies if you want that fudgy, gooey texture. Begin to check them for doneness after 18-20 minutes (or sooner if you don't use chocolate chunks).Storage and Freezing: Store your matcha brownies in an airtight container for up to two days at room temperature, or up to 5 days in the fridge. You can also freeze them for up to two months.