I started making these during a time I was craving a little comfort, but not from something heavy. I wanted something bright, something soft. Something that reminded me of tea on a rainy afternoon or a quiet walk to my favorite cafe. These matcha brownies became that comfort.

They’re perfect to share, but honestly? They’re also perfect alone, on the couch, with a warm drink and a soft blanket. They freeze beautifully, they travel well, and every time I make them for someone, they ask me for the recipe.

Why You’ll Love These Matcha Brownies

• They’re soft and fudgy, like the lovechild of a brownie and a mochi cake.
• White chocolate adds richness and a mellow sweetness that balances the matcha.
• The vibrant green color makes them eye-catching and a bit fancy, without the effort.
• They’re surprisingly easy, made in one bowl with no mixer needed.

Ingredient Highlights

• Matcha Powder: Use a good-quality culinary grade — it should taste smooth, not bitter.
• White Chocolate: Choose real white chocolate (with cocoa butter) for best texture and flavor.
• Butter: Melted for richness and ease.
• Sugar: A mix of white and brown sugar keeps things chewy and flavorful.
• Flour: Just enough to hold it together, but not so much that it’s cakey.
• Eggs: Room temp helps with texture and even mixing.
• Vanilla & Salt: Always, always — they round everything out.

Tips for the Best Texture

1. Don’t overmix — especially once you add the flour. Stir gently to keep them tender.
2. Use parchment paper so they lift out easily and stay clean-cut.
3. Watch the bake time — slightly underbaking keeps the centers fudgy.
4. Cool completely before slicing — they set as they cool and get that perfect bite.
5. Use a serrated knife for clean edges — and wipe between slices!

How to Serve & Store

• Let them cool fully and then cut into small squares — they’re rich, so bite-sized is best.
• Store in an airtight container at room temp for 2–3 days, or refrigerate for up to a week.
• Freeze for up to 2 months — thaw at room temp or rewarm gently.

Frequently Asked Questions

What kind of matcha should I use?

Use a good-quality culinary grade matcha. You don’t need ceremonial grade, but cheap matcha can be bitter and dull.

Can I use white chocolate chips instead of a bar?

Yes! Just check the ingredients — avoid anything with palm oil or artificial flavoring for the best results.

Why aren’t mine super green?

The brightness of the green depends on your matcha. Older or low-grade matcha tends to turn dull when baked.

Can I add mix-ins?

Absolutely — try macadamia nuts, dried raspberries, or even a sprinkle of flaky salt on top.