Matcha brownies offer a unique and delicious flavor experience, blending the earthy notes of green tea with the sweetness of a classic baked good. This decaffeinated version uses a creamy white chocolate base to enhance the subtle taste of the matcha, allowing you to enjoy this incredible treat any time of day.
Ingredients
- Unsalted Butter: 1/2 cup (113g), melted
- High-Quality White Chocolate: 6 oz (170g), chopped
- Granulated Sugar: 3/4 cup (150g)
- Large Eggs: 2, at room temperature
- Pure Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 3/4 cup (90g)
- Decaf Matcha Powder: 2 tablespoons (15g), sifted
- Salt: 1/4 teaspoon
Instructions
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
- Melt Butter and White Chocolate: In a saucepan over low heat, melt the unsalted butter. Add the 170g of chopped white chocolate and stir continuously until the mixture is completely melted and smooth. Remove from the heat and set aside to cool slightly.
- Combine Wet Ingredients: In a large bowl, whisk the 2 large eggs and 150g of granulated sugar together until pale and slightly fluffy. Slowly pour in the cooled white chocolate mixture and the 1 teaspoon of vanilla extract. Whisk until well combined.
- Sift Dry Ingredients: In a separate, smaller bowl, sift together the 90g of all-purpose flour, 15g of decaf matcha powder, and 1/4 teaspoon of salt.
- Incorporate Dry Ingredients: Gently fold the sifted dry ingredients into the wet mixture. Be careful not to overmix; continue folding just until you no longer see streaks of flour.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes. The brownies are done when the edges are set and a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter.
- Cool and Slice: Allow the brownies to cool completely in the pan. Use the parchment overhangs to lift the entire block out. Place on a cutting board and slice into squares.
Let’s Get Baking!
The Key Ingredients
To begin, you’ll need a few key things. For your dry ingredients, gather all-purpose flour, a pinch of salt, and your decaf matcha powder—be sure to sift the matcha to prevent lumps! For the wet ingredients, you’ll need unsalted butter, high-quality white chocolate, granulated sugar, pure vanilla extract, and large eggs that have been brought to room temperature.
Prep Your Pan & Oven
Proper prep is the first step to success! Start by preheating your oven to 350°F (175°C). Next, line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides. This clever trick will act as a handle, making it easy to lift the brownies out of the pan later.
Melt the Chocolate & Butter
The foundation of these brownies is a smooth, luscious mixture of butter and white chocolate. Simply melt the butter in a saucepan over low heat, then add the chopped white chocolate and stir continuously until everything is melted and smooth. Remove the pan from the heat and let it cool slightly so it’s not too hot when you add the eggs.
Create the Smooth Batter
In a large bowl, whisk the eggs and sugar together until the mixture becomes pale and slightly fluffy. This step whips in air for a great texture! Slowly pour in the slightly cooled white chocolate mixture and the vanilla extract, whisking everything together until it’s well combined. In a separate bowl, sift your flour, decaf matcha, and salt. Gently fold the dry ingredients into the wet mixture, stopping as soon as you no longer see streaks of flour.
The Secret to Fudgy Perfection
The key to a truly fudgy brownie is a higher ratio of fat to flour and, most importantly, not overmixing the batter! When you combine the wet and dry ingredients, mix only until they are just combined. Overmixing develops the gluten in the flour, which will give you a more cake-like texture instead of the dense, moist brownie we’re aiming for.
Baking to Perfection
Pour the batter into your prepared pan and spread it evenly into the corners. Bake in your preheated oven for 25 to 30 minutes. The brownies are done when the edges are set and a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. It’s always better to slightly underbake them to keep them perfectly fudgy!
The All-Important Cooling Step
Patience is a virtue when it comes to brownies! Once you remove them from the oven, you must let them cool completely in the pan. This critical step allows them to set properly. If you try to slice them while they’re warm, they’ll be too soft and will likely fall apart. Once they’re fully cooled, use the parchment paper handles to lift them out, place them on a cutting board, and slice them into perfect squares.
How to Serve & Store Your Brownies
These decaf matcha brownies are delicious on their own, but they’re even more decadent with a dusting of powdered sugar or a scoop of vanilla ice cream. To store them, place the sliced brownies in an airtight container at room temperature for up to three days. For a denser, chewier texture, you can also store them in the refrigerator.
