Matcha brownies are your favourite chocolate brownies complemented by the delicious, earthy taste of matcha. They’re chewy, fudgy and chocolatey, just the way you like them! They’re so easy to make too.
(Do you like putting matcha powder in everything? Try these matcha chocolate chip cookies. They’re so easy to make and are the perfect sweet treats. If matcha and cream cheese is your thing, you’ll love this rich and creamy matcha cheesecake.)
I love brownies and I love matcha so it was only a matter of time before these matcha brownies happened. And they’re all I imagined them to be.
Fudgy chocolatey brownie. Earthy full bodied matcha. So good together!
Fellow matcha lovers, these are for you. Let’s get baking.
What is matcha and what is it made from
Matcha literally means “powdered tea.” Specially grown and processed green tea leaves are finely ground until they turn to the vibrant green powder we all know and love.
If you’re wondering what matcha tastes like, it really depends on the kind and the quality of the matcha powder you have.
According to matcha.com — “premium matcha tea can have a sweet, grassy (or earthy) flavour. People often describe it with some type of vegetal taste, mixed with an umami, or savoury effect on the palate”.
Good quality matcha doesn’t require any added sweetener. Lower grade matcha powders have a slightly bitter aftertaste and needs sweeteners like honey or maple syrup.
Matcha is also known for its many health benefits. Check this out.
What do matcha brownies taste like
Matcha is a surprisingly delicious complement to the sweet chocolate brownie.
It cuts through all that sweetness and lends a slight bitterness and lots of umami. It’s what makes you want a second brownie slice.
And it’s definitely one of the most unique brownies you’ll ever make and taste!
What you’ll need
Making matcha brownies is easy. You have the cocoa batter and the matcha cheesecake batter.
The ingredients for these matcha cheesecake brownies are simple and easy to find.
For the matcha cream cheese, you’ll need:
- Cream cheese – those available in blocks and not tubs; ideally full-fat
- Granulated sugar
- Matcha powder – more info on the kind of matcha powder to buy below
- Vanilla extract
And for the chocolate brownies:
- Dutch processed, unsweetened cocoa powder (I use this brand)
- Baking soda
- Unsalted butter
- Espresso or strong coffee
- Granulated sugar
- Brown sugar
- Vanilla extract
- All purpose flour
You don’t need special tools when making brownies, although I use my electric mixer to beat the matcha cream cheese mixture.
Other than that, all you’ll need are:
- Mixing bowls
- Measuring cups and spoons
- Whisks and spatulas
- 9×13 inch baking pan
Recipe with step-by-step photos
First, preheat your oven to 350F, lightly grease a 9×13 inch baking pan, then line with parchment paper with a slight overhang on each side. Set aside.
1 BEAT. Beat cream cheese and sugar until smooth and creamy.
2 MATCHA. Add matcha powder. Start with 1 teaspoon and add more to taste. You’ll want this mixture stronger than how you normally like your matcha tea so that the green tea flavour shines through. I usually add 2 tablespoons (or equivalent to 6 teaspoons).
3 EGG. Once you’re happy with your matcha mixture, add egg and vanilla extract and continue beating until incorporated. Set this aside while you work on your chocolate brownie batter.
1 WHISK. In a large bowl, whisk cocoa powder and baking soda until combined.
2 MELTED BUTTER. Add melted unsalted butter and whisk until smooth.
3 COFFEE. Add espresso or strong coffee and continue whisking until batter is creamy and thick. At this point, it would seem like the coffee doesn’t want to incorporate into the batter. Just keep whisking, it will come together.
4 CONTINUE WHISKING. Add the rest of your ingredients (except the flour) and whisk until fully incorporated.
5 FLOUR. Add all purpose flour and gently fold until just combined. Do not over mix.
Put them together
Now that you have your two mixtures ready, it’s time to assemble.
1 FIRST LAYER. Transfer your brownie batter into your prepared pan and spread evenly.
2 SECOND LAYER. Top with your matcha powder cream cheese batter and try to spread around.
3 SWIRL. Gently run a knife through the batter to create swirls and help further even out the cream cheese throughout the pan.
4 TAP. Gently tap the pan on your counter a few times to help the batter settle in.
5 BAKE. Bake the brownies for 30-45 minutes or until it’s starting to brown at the edges but the centre still feels a little jiggly. You want a toothpick inserted in the middle to come out with minimal but slightly moist crumbs.
6 COOL. Take out of the oven and allow to cool on the counter. Then chill 2-3 hours (or overnight) until the brownies are set. You can serve the brownies chilled or at room temperature.
Baking tips and recipe FAQs
It’s very easy to bake with matcha and incorporate it into your recipes.
I personally just either add and sift the powder directly into my dry ingredients. Or dissolve it in milk and add that mixture to my wet ingredients.
What’s important is you use a matcha powder you like and adjust the matcha flavour according to how strong you want your green tea flavour to be.
There are two kinds of matcha powder — culinary grade and ceremonial grade.
Ceremonial grade matcha is more expensive, very fine and silky, and has a vibrant green colour. It’s designed to be naturally sweet and strong and is usually the kind used in Japanese tea ceremonies.
Not very many people appreciate the strong matcha flavour though. It’s definitely an acquired taste.
Culinary grade matcha is a more versatile matcha powder that’s more commonly used to make matcha lattes and baked goods. This is the matcha flavour we’re probably more used to.
I used to think that I needed to splurge for the ceremonial matcha powder but after many recipes and years of baking, I realized that for the goodies that I make, culinary grade works just as well.
So don’t sweat it. Just make sure the matcha powder you use for baking is the matcha powder you enjoy drinking.
I would recommend buying pure matcha powder though, and not those already sweetened with sugar.
I personally like Elan Organic Matcha Powder which I can usually get at Costco for a steal.
To get that vibrant green tint to your brownies, make sure to:
– Use fresh, high quality matcha powder. They have a more vibrant colour that tends to shine through in baked goods. And remember that matcha powder that’s been sitting in your cupboard starts to lose their lustre after a while, resulting to brownies that are more brown than bright green.
– Making a 2-batter brownie also results to that lovely green colour. If you just add matcha powder to the cocoa mixture, you will taste it but the colour will get lost in all that brown. Mixing it with the cream cheese for a nice cheesecake layer ensures you get pretty green swirls all around.
In my experience, two things significantly affect the chewiness and fudginess of brownies:
1. Brown sugar. In this recipe, there’s ½ cup packed brown sugar and I’ve found that adding it helps create that sticky, fudgy texture.
2. Bake time. Remember it’s better to under-bake than over-bake brownies. Use the baking time in this recipe (or any brownie recipe) as a guide and then start testing your brownies about 10 minutes before the end, or just when they start pulling away from the sides of your pan.
The tester or toothpick you insert in the centre must not come out clean. What you want are bits of crumbs (not wet batter) sticking to it. The brownies will continue to cook as they cool.
Brownies will keep in the fridge for up to a week but the best way to store them is to freeze them.
Cut the thoroughly cooled brownies into individual pieces, wrap each one in plastic wrap (wrap them snugly), then with foil. Place each one in a freezer safe container or Ziploc bag.
When you’re ready to eat or serve them, just bring them out and thaw at room temperature. They’re good slightly chilled too.
Brownies stored in the freezer will keep for 1-2 months.
Other matcha recipes
Here are other recipes you can make using matcha powder:
- Matcha overnight oats are a delicious and healthy way to jumpstart your day. The unique taste of matcha is complemented perfectly by white chocolate chips for a breakfast treat that you can prep ahead and grab as you go.
- Making homemade matcha ice cream is easy and it tastes so much better than the ones you order at restaurants or buy at the store. Packed with your favourite green tea flavour with delicious hints of vanilla, this ice cream is a matcha-lover’s dream.
Other fudgy brownie recipes
If you’re looking for other fudgy brownie recipes, try:
- Fudgy walnut brownies are your favourite, classic brownies — crusty and shiny on top, chewy in the centre, and bursting with chocolate chip and walnuts in every bite.
- While these salted caramel cream cheese brownies are all your favourite things in one decadent, luxurious bite.
Matcha Brownies Recipe (Chewy Fudgy Chocolatey)
Matcha Cream Cheese Mixture
Chocolate Brownie Batter
- Preheat your oven to 350F, lightly grease a 9×13 inch baking pan, then line with parchment paper with a slight overhang on each side. Set aside.
Matcha Cream Cheese Mixture
- Beat 1 block of cream cheese and ½ cup granulated sugar until smooth and creamy.
- Add matcha powder. Start with 1 teaspoon and add more to taste. See notes.
- Beat until incorporated.
- Add 1 egg and 1 tsp vanilla extract and continue beating until incorporated. Set this aside while you work on your chocolate brownie batter.
Chocolate Brownie Batter
- In a large bowl, whisk ¾ cup cocoa powder and ½ tsp baking soda until combined.
- Add ¾ cup melted unsalted butter and whisk until smooth.
- Add ½ cup espresso or strong coffee and continue whisking until batter is creamy and thick. See notes.
- Add the rest of your ingredients (except the flour) and whisk until fully incorporated.
- Add 1⅓ cup all purpose flour and gently fold until just combined. Do not over mix.
Assembly and Baking
- Transfer your brownie batter into your prepared pan and spread evenly.
- Top with your matcha powder cream cheese batter and try to spread around.
- Run a knife through the batter to create swirls and help further even out the cream cheese throughout the pan.
- Gently tap the pan on your counter a few times to help the batter settle in.
- Bake the brownies for 30-45 minutes or until it's starting to brown at the edges but the centre still feels a little jiggly. You want a toothpick inserted in the middle to come out with minimal but slightly moist crumbs.
- Take out of the oven and allow to cool on the counter. Then chill 2-3 hours (or overnight) until the brownies are set. You can serve the brownies chilled or at room temperature.
- The yield depends on how big or small you cut your brownies. These matcha brownies are very rich and a little goes a long way.
- You’ll want your matcha cream cheese mixture stronger than how you normally like your matcha tea so that the green tea flavour shines through. I usually add 2 tablespoons (or equivalent to 6 teaspoons).
- When you add the espresso or coffee to the brownie batter, it would seem like the coffee doesn’t want to incorporate into the batter. Just keep whisking, it will come together.
- See post for complete step-by-step photos and lots of baking tips and FAQs.
Nutritional information are estimates only.
Did you make these matcha chocolate brownies? I’d love to hear from you in the comments section below.