They might not be strictly Japanese... but these rich, chewy and fudgy, dark chocolate and matcha brownies are a match made in heaven! The perfect balance of bitter and sweet, they're so addictive and I promise you'll wanna make them again and again!
The Perfect Brownie
Brownies are a popular American dessert and are statistically, one of the most loved sweet treats in the whole world! You don’t need me to tell you what a brownie is, but what makes them so good?
When you think of the “perfect brownie”, what comes to mind?
For me, the perfect brownie needs the following things:
- Rich chocolatey flavour
- Not overly sweet
- Chewy edges
- Fudgy in the middle
For me, those 4 things make the ultimate brownie.
So today I’m sharing a recipe that will have all of these features and to top it all off, they’re gonna be flavoured with matcha!
Matcha (green tea powder) adds to the richness and gives them an elegant taste.
Matcha is a type of powder made by grinding green tea leaves.
It has a slightly bitter and earthy taste, but it's really delicious!
Matcha flavour sweets are extremely popular in Japan, you'd be amazed how many things you can find with matcha flavour!
Brownies vs Blondies
When making matcha desserts, you definitely want the matcha flavour to stand out. I often say that white chocolate and matcha are a golden combo, so the question is whether to make brownies or blondies? There are two main differences.
- Brownies = made with dark/milk chocolate
- Blondies = made with white chocolate
There are lots of matcha blondie recipes out there and I do think the matcha flavour stands out more if you make blondies... but I’m actually not much of a fan of blondies (I find them too sweet).
In this recipe I use 70% cacao dark chocolate. The chocolate taste is strong, but I add matcha powder to the batter and sprinkle it over the top at the end for extra matcha flavour. The vibrant green makes a nice decoration too!
Tricks for chewy brownies
There are three tricks I use to ensure maximum chewiness / fudginess
Using brown sugar in baking makes the batter wetter and therefore, chewy and soft.
It’s the same reason as you’d use brown sugar in cookies, if you want a chewy cookie then you need to use brown sugar.
If you also love chewy cookies, check out my chewy matcha and white chocolate cookie recipe here.
Melting the Sugar
One of the first steps to making this recipe, is to melt the chocolate and butter together. It’s up to you whether you do this using the “double boiler” method or just use a microwave like me, but the aim is to get the chocolate and butter to get to about 40°C (approx. 100°F)
Once it’s reached the desired temperature, add the white and brown sugar. Mix it well until it’s dissolved and smooth, then leave it to cool down.
By dissolving the sugar in the chocolate, you will get the shiny layer on the top of your brownies and they'll be nice and chewy around the edges.
I bake my brownies for about 25 -30 minutes at 175°C or 350°F. All ovens vary slightly, so I recommend checking them at 25 minutes and then check every few minutes after that.
The most important point to remember, is not to overcook! Over cooking means dry brownies, and in all honestly, I try to aim for slightly undercooked. I like to check by piercing the middle with a toothpick.
Here’s what to look out for
- Batter on the toothpick – Needs more time (If the top is starting to burn you can cover it with aluminium foil)
- Wet crumbs on the toothpick – perfect
- Dry crumbs on the toothpick – Slightly overdone
- Clean – Overbaked
I also find storing slightly undercooked brownies in the fridge makes them extra fudgy!
Check out our video for Dark Chocolate and Japanese Matcha Brownies
If you want to add some crunchy texture, these would be great with nuts too.
For this recipe, you will need a 18x18cm (7") square baking tin. (If you use a different size, check the notes at the end of the recipe. )Print