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Fudgy matcha brownies freshly baked on a cooling rack

Brown Butter Matcha Brownies

These fudgy brown butter matcha brownies combine the earthy depth of Japanese green tea with the nutty richness of brown butter and creamy sweetness of white chocolate. The result is a vibrant, aromatic dessert that’s less sweet than traditional brownies, perfectly balanced, and visually stunning.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 9 brownies
Course: Dessert
Cuisine: Japanese Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Base Batter
  • 1/2 cup unsalted butter browned (113g)
  • 4 oz white chocolate melted with browned butter (115g)
  • 2 tbsp culinary grade matcha powder sifted (10g)
  • 1 cup granulated sugar (200g)
  • 1/4 cup light brown sugar (50g)
  • 3 large eggs room temperature
  • 1 tsp vanilla extract or 1 vanilla bean
  • 1/2 tsp salt plus 1/4 tsp flaky sea salt for topping
  • 1 cup all-purpose flour (120g), sifted

Equipment

  • 8x8-inch Baking Pan
  • Light-colored Saucepan
  • Mixing bowls
  • Hand Mixer or Stand Mixer
  • Whisk
  • Spatula
  • Parchment Paper

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8×8-inch pan, line with parchment paper, leaving overhang for easy removal.
  2. In a light-colored saucepan, melt the butter over high heat. Reduce to low and cook, swirling, until golden brown and nutty (5–7 min). Transfer to a heatproof bowl to stop cooking.
  3. In a bowl, combine white chocolate and sifted matcha powder. Pour hot browned butter over and stir until smooth ganache forms. Cool 2 minutes.
  4. In a large bowl, whisk together granulated sugar, brown sugar, eggs, vanilla, and salt. Beat with mixer 5–10 minutes until pale and creamy.
  5. Slowly stream in the matcha ganache while mixing until fully combined and evenly green.
  6. Sift flour into mixture. Gently fold with spatula until just combined. Do not overmix.
  7. Pour batter into prepared pan. Bake 20–25 minutes, remove, smack pan on counter to release air bubbles, sprinkle flaky salt, then bake 5–10 minutes more until toothpick comes out with moist crumbs.
  8. Cool in pan 20 minutes. Lift out using parchment, let cool fully before slicing.

Notes

Customize with walnuts, pecans, white chocolate chunks, or a hint of espresso powder for a matcha latte twist. For vegan brownies, substitute flax eggs, dairy-free chocolate, and plant-based butter. Store at room temperature for 3 days, in fridge for 5 days, or freeze up to 2 months.