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 want to make them again and again!
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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.
What's Matcha?
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!
Culinary grade matcha powder is suitable for baking and drinking. I recommend this Tsujiri Ichi matcha powder that you can buy on Dokodemo.
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!
Tips for making perfect chewy brownies
There are three tricks I use to ensure maximum chewiness / fudginess
Brown sugar
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.
Cooking time
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 card. )
I bake my brownies for about 25 minutes at 170-180°C (approx 340-355°F). All ovens vary slightly, so I recommend checking them at about 23 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.
If the toothpick comes out with batter, of course it needs more cooking time. The brownies are perfectly cooked with the toothpick comes out with a few wet crumbs on it. (It doesn't need to be perfectly clean.)
Storing
These brownies can be stored in an airtight container for about 1 week (if they last that long) or up to 2 months in the freezer.
I personally like storing them in the fridge so that the texture becomes extra fudgy!
Check out our video for Dark Chocolate and Matcha Brownies
Step by step recipe
Delicious Fudgy Dark Chocolate and Matcha Brownies (ダークチョコレート抹茶ブラウニー)
- Total Time: 45 minutes
- Yield: 9-12 Brownies 1x
Description
How to make rich and fudgy Dark Chocolate and Matcha Brownies
Ingredients
- 120g dark chocolate (70% cacao)
- 100g unsalted butter cubed
- 100g granulated sugar
- 50g light brown sugar
- 2 medium sized eggs
- 1 tsp vanilla extract
- 50g plain weak flour
- 2 tbsp matcha powder (plus 1 tsp for sprinkling)
- 1 pinch salt
- 18x18cm square baking tin (see note)
- Baking paper
Instructions
- Preheat your oven to 170-180°C (approx 340-355°F).
- Break up 120g of dark chocolate into a microwavable bowl with 100g of cubed unsalted butter.
- Heat the butter and chocolate for 30 seconds in the microwave, and mix.
- Return the bowl to the microwave for 20 second intervals, mixing with a silicone spatula each time. Keep doing this until the chocolate and butter are completely melted.
- Whisk in the granulated and brown sugar until smooth and leave to cool down for 5 mins.
- While you're waiting for the mixture to cool, line your baking tin with baking paper. The baking parchment should be bigger than the tin, coming over the edges for easy removal at the end.
- In a separate bowl add 50g flour, 2 tablespoons of matcha powder and a pinch of salt. Mix them together and set aside for now.
- By now, your chocolate, butter and sugar mix should be slightly cooled. Add your eggs to the chocolate mixture one by one, whisking in between.
- Add 1 tsp of vanilla extract and whisk one more time.
- Sift your dry ingredients into the wet ingredients and then fold them in using a spatula.
- Once well incorporated, pour the mixture into the baking tin. It should be a thick batter.
- Bake on the middle shelf for around 23-25 mins, then check every 2-3 mins after that to see if it's cooked. You can test it by piercing the middle with a toothpick, if it comes out with wet batter, it's not ready. But if it comes out with some moist crumbs, it's done! (It doesn't need to be completely clean)
- Take it out and leave to cool. Once cooled, you can cut them into 9 or 12 pieces and dust them with 1 tsp of matcha powder.
- Enjoy!
Notes
If you use a smaller baking tin and don't want to adjust the quantities, the brownie will be thicker and look more like a cake. You might have to increase the baking time to make sure the middle is cooked.
If you use a bigger baking tin without changing the quantities they will turn out a bit thinner, decrease the baking time otherwise the brownies will be dry.
All ovens are different, and baking times may vary. After around 23-25 minutes keep checking on your brownies to avoid overcooking.
Store in an airtight container for 1 week or in the freezer for up to 2 months
Depending on your personal preference, keep the brownies in the fridge so they become extra fudgy!
- Prep Time: 15
- Cook Time: 30
- Category: Sweets
- Method: Baking
- Cuisine: American
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ashok
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.
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