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.
Preheat your oven to 350F, lightly grease a 9x13 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.