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After trying a piece, they turned out great, although matcha isn’t common in grocery stores. The flavor was a perfect balance of subtle and sweet.
★★★★★
– Charissa
If you like your brownies fudgy, rich, and not overly sweet, these matcha dark chocolate brownies are the perfect choice. Deep cocoa notes with a quiet, earthy matcha finish that feels grown up and elegant.
They’re the kind of treat you bake when you want something truly indulgent, like my creamy nama chocolate, but with a gentle green tea twist that matcha dessert lovers are sure to appreciate.
Matcha & Dark Chocolate brownies
Recipe Snapshot
- What is it? Rich and indulgent dark chocolate brownies with chewy edges, fudgy centers and subtle matcha flavor running throughout.
- Flavor profile: Earthy, bittersweet, rich.
- Why you’ll love this recipe: These brownies balance deep dark chocolate with gentle matcha depth for a mature, bakery-worthy dessert. The texture stays ultra fudgy in the center with that irresistible chewy edge.
- Must-haves: High quality matcha powder and dark chocolate (70% cacao), 7 inch (18cm) square pan, parchment paper, heatproof bowl (or small saucepan for melting).
- Skill Level: Easy.
- Freezer Friendly Yes.
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Do Matcha and Chocolate Go Together?
The answer is yes! And the type of chocolate you choose makes a huge difference. I often pair matcha with white chocolate because its creamy sweetness allows the matcha flavor to really shine front and center (like in my matcha cookies and matcha muffins).
But in these brownies, I use dark chocolate for a different effect. The gentle bittersweetness of the cocoa makes the matcha feel subtle and elegant, adding green-tea aroma and depth.
The result is a mature and balanced flavor, rich and chocolatey first with an earthy matcha finish that keeps every bite from tasting too sweet.
What is Matcha?
Matcha is a finely ground green tea powder with a light, earthy and fresh flavor. For these brownies, it adds a subtle tea aroma that balances the richness of the dark chocolate.
For baking, any good quality matcha works perfectly. Keep in an eye out for vibrant green color and bright refreshing aroma, this is a better signal of quality than a label on the tin! Old, dull and musty-smelling matcha should be discarded and replaced.
Matcha & Dark Chocolate Brownie Ingredients
- Dark chocolate – I use a high quality bittersweet (dark) chocolate with 70% cocoa solids, but anything 50% and up will work well. Avoid white chocolate, milk chocolate or overly sweet chocolates for this recipe.
- Sugars: Use a mixture of white (caster or granulated) and light brown (I use cane sugar/kibizato) for a shiny top and fudgy center.
- Matcha powder – Select a good quality matcha powder from a trusted brand. Make sure it’s fresh (the color should be bright green, the fragrance should be fresh not musty) and store it in an airtight container in a cool dark place after opening.
If you like textured brownies, you can to add chocolate chips, nuts or dried fruits!
How to Make My Fudgy Matcha Dark Chocolate Brownies
Before you start: Take your eggs out of the fridge and bring to room temperature. If you’re short on time, place the eggs in a cup of warm (not hot) water for 5 minutes.
Line your baking pan with baking paper, the edges should be slightly hanging over for easy removal.
Preheat your oven to 170°C (338°F).
I use a 7 inch (18cm) square cake pan for this recipe.
If using a smaller pan, the brownies will be taller and might need longer baking time. For a larger pan, they will be thinner and therefore need less baking time.
Place your chocolate and butter in a heatproof bowl and melt using your preferred method. If you’re using a bar of chocolate, break it into small pieces so that it melts quickly and evenly.
Microwave: 30 seconds at 600W (uncovered), then mix and continue to heat in 20 second intervals, mixing each time, until completely melted and combined.
Stovetop: Heat a pot filled halfway with water, place the heatproof bowl on top and stir continuously until melted. (Hold the bowl with heatproof oven mitts to prevent burns).
And the white and light brown sugars while the chocolate/butter mixture is still hot. Mix until the sugar has dissolved and it looks glossy, then leave to cool for a few minutes.
Measure the flour and matcha into a bowl, then add a pinch of salt. Mix until the matcha is evenly distributed. No need to sift it yet, we will do that later.
Crack the room temperature eggs into the melted chocolate mixture one at a time, whisking well between each one. Then add a touch of vanilla essence and mix once more.
Sift the matcha flour mixture directly into the bowl, then fold together until there are no more pockets of dry flour.
Pour the batter into the lined square pan and smooth out the top, pushing the batter into the corners.
Bake for 23-25 minutes or until you can pierce it with a toothpick and it comes out with moist crumbs (no wet batter). Be careful not to over bake.
Let the brownies cool for a few minutes before lifting the edges of the paper and transferring them to a wire rack to cool completely.
For the fudgiest texture, chill in the fridge for a few hours.
Sprinkle the tops generously with matcha powder and cut into 9 or 12 equal squares.
Enjoy!
Essential Tips & Tricks
- Warm the chocolate and butter to about 40°C (105°F). This is the best temperature to melt the sugar without burning the chocolate.
- Make sure the chocolate mixture is not too hot before adding the eggs. The eggs will mix in better if they are at room temperature (rather than straight from the fridge).
- Once the flour is added, switch to a spatula or spoon and fold to avoid over-mixing.
- When baking, check the brownies regularly. If they are burning, cover with foil and consider lowering your oven temperature.
- After 23 minutes of baking, check the doneness using a toothpick or skewer. Wet batter means not done, and clean means overbaked. The toothpick should be covered with moist crumbs and melted chocolate.
- Store them in the fridge for a few hours for an even fudgier texture!
With these simple tips in mind, you’re set for success every time you make these fudgy matcha and dark chocolate brownies.
How to Store
Room temperature: Store in an airtight container in a cool place for 3-4 days.
Fridge (recommended): Store in an airtight container in the fridge for up to 1 week. Chilling will make the texture extra fudgy.
Freezer: Up to 2 months, thaw at room temperature.
Matcha & Dark Chocolate Brownies FAQ
Use a good quality matcha with vibrant green color and fresh fragrance. The terms “culinary” and “ceremonial” aren’t regulated grades, so choose a trusted brand rather than relying on these kinds of labels.
The bitterness of matcha brownies depends on the quality of the matcha and chocolate, but overall the sugar should balance out any bitterness. Use high quality ingredients for a smoother flavor.
Since this recipe uses dark chocolate, it is impossible for matcha’s green color to shine through. The sprinkle of matcha powder at the end is both for flavor and appearance.
Yes, both matcha and chocolate contain caffeine which stays even after baking.
More Japanese Dessert Recipes
- Sata Andagi (Okinawan Donuts)
- Homemade Matcha Green Tea Ice Cream
- Japanese Style Lemon Rare Cheesecake (No Bake)
- Harajuku Style Crepes
Want to see more? Explore my Japanese Dessert Roundup Post for a carefully selected collection of tasty recipe ideas to spark inspiration!
Did You Try This Recipe?
I would love to hear your thoughts!
💬 Leave a review and ⭐️ rating in the comments below. 📷 I also love to see your photos – submit them here!
Fudgy Dark Chocolate and Matcha Brownies
Equipment
- 18cm Square Cake Pan (7")
- Pyrex Glass Mixing Bowls
- Matcha Sifter
Ingredients
- 120 g dark chocolate 70% cacao
- 100 g unsalted butter cubed
- 100 g white sugar caster or granulated
- 50 g light brown sugar
- 50 g all-purpose flour
- 2 tbsp matcha powder plus extra for dusting
- 2 eggs room temperature
- 1 tsp vanilla essence or half the amount of vanilla extract
- 1 pinch salt
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- Preheat your oven to 170 °C (338 °F) and line a 7" (18cm) square baking pan with baking parchment slightly hanging over the edges.
- Break up 120 g dark chocolate and place into a microwavable bowl with 100 g unsalted butter.
- Microwave method: Heat the butter and chocolate for 30 seconds at 600W and mix. Then repeat in 20 second intervals, mixing each time until the chocolate has fully melted.Stovetop/double boiler method: Fill a small pot of water half way and heat on medium. Rest the bowl on top of the pot (not touching the bottom) and mix over the gentle heat while mixing continuously.
- Once fully melted, remove from the heat and add 100 g white sugar and 50 g light brown sugar while it's still hot. Whisk until smooth and glossy, and leave to cool for 5 minutes.
- In a separate bowl measure out 50 g all-purpose flour, 2 tbsp matcha powder and 1 pinch salt. Mix them together and set aside.
- Once slightly cooled, add 2 eggs to the chocolate mixture one by one, whisking between each addition.
- Add 1 tsp vanilla essence and whisk once more.
- Sift the matcha flour mixture into the wet ingredients and then fold them together with a spoon or spatula, until there are no more pockets of flour.
- Pour the mixture into the lined baking pan and push the batter into the corners.
- Bake on the middle shelf for around 23-25 mins. Test it by piercing the middle with a toothpick, it should come out with moist crumbs and melted chocolate. If there is wet batter, return to the oven and check again every 2-3 minutes.
- Remove the pan from the oven and leave to cool for a few minutes before using the edges of the parchment paper to lift and transfer it to a wire rack. Once cool to the touch, cut into 9 or 12 pieces and use a sifter to dust generously with matcha powder.
- Enjoy!
Video
Notes
- For best results, use room temperature eggs. If you’re short on time, place chilled eggs in warm (not hot) water for 5 minutes before you start the recipe.
- Use vibrant green matcha powder with a fresh fragrance. Dull or musty matcha won’t deliver good flavor.
- Baking times can vary depending on your oven. After around 23-25 minutes keep checking on your brownies to avoid overcooking.
- Store in an airtight container at room temperature for 3-4 days, 1 week in the refrigerator or freeze for up to 2 months.
- Chill in the fridge for an ultra fudgy texture.
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Dear Chef Omura,
That’s a good idea. Will follow your advise and do two layers. Once I have completed the brownie will send you a picture.
Many many thanks. Have a great day!
Hi Helen,
You’re very welcome, hope it turns out delicious!
You too!
Yuto
Dear Chef Omura, is it possible to make this brownie double in height using 7″ round baking pan as a birthday cake? if yes, may I know the oven temperature and how many minutes to bake in middle tray? Thank you and well wishes from Singapore!
Hi Helen! If you use a round pan, it will be taller so you will need to cook it a little longer but I think the temperature can stay the same and then test it with a toothpick around 25 mins mark and every 2-3 minutes after that. It’s done when the toothpick has moist crumbs and no wet batter. If you find the top is burning, you can lower the temp slightly and cover it with foil to protect it. I don’t recommend doubling the height, but how about making two batches and stacking them? Maybe you could even make a delicious matcha or chocolate filling!
I hope this helps, and I would love to see how it comes out!
All the best, Yuto
I made my first batch of matcha brownies using 56% dark chocolate and leftover matcha powder. After trying a piece, they turned out great, although matcha isn’t common in grocery stores. The flavor was a perfect balance of subtle and sweet. Perhaps I should top my piece with powdered sugar or whipped cream next time.
Hi Charissa,
Thank you so much for trying this recipe! I’m so glad you enjoyed them! And your idea to top it with powdered sugar or whipped cream sounds great! 🙂
Yuto