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Fudgy Dark Chocolate and Matcha Brownies

5 from 1 vote
By Yuto Omura
https://sudachirecipes.com
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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course Sweets and Desserts
Cuisine American, Fusion, Japanese
Servings 12 portions
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Sweets and Desserts
Cuisine: American, Fusion, Japanese
Servings: 12 portions

Equipment

Ingredients 
 

  • 120 g dark chocolate 70% cacao
  • 100 g unsalted butter cubed
  • 100 g caster sugar
  • 50 g light brown sugar
  • 50 g all-purpose flour
  • 2 tbsp matcha powder plus 1 tsp for sprinkling
  • 2 medium egg(s)
  • 1 tsp vanilla essence or half the amount of vanilla extract
  • 1 pinch salt

Instructions 

  • Preheat your oven to 180 °C (356 °F) (170 °C (338 °F) fan-assisted) and measure out your ingredients.
    Matcha and dark chocolate brownie ingredients measured out into bowls
  • Break up 120 g dark chocolate into a microwavable bowl with 100 g unsalted butter.
    dark chocolate and cubed butter in a microwavable bowl
  • Heat the butter and chocolate for 30 seconds in the microwave, and mix.
    chocolate and butter melted in a bowl
  • Return the bowl to the microwave for 20-second intervals, mixing each time. Repeat until the chocolate and butter are completely melted and combined.
    butter and chocolate melted together in a bowl
  • Add 100 g caster sugar and 50 g light brown sugar while it's still hot, and whisk until smooth. Leave to cool for 5 mins.
    adding white sugar and light brown sugar to warm chocolate mixture
  • 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.
    lining a brownie pan with parchment paper
  • In a separate bowl add 50 g all-purpose flour, 2 tbsp matcha powder and 1 pinch salt. Mix them together and set aside for now.
    matcha powder and flour in a mixing bowl
  • By now, the chocolate should have slightly cooled. Add 2 medium egg(s) to the chocolate mixture one by one, whisking between each addition.
    adding egg to cooled chocolate mixture
  • Add 1 tsp vanilla essence and whisk one more time.
    brownie mixture with vanilla essence
  • Sift your dry ingredients into the wet ingredients and then fold them in using a spatula.
    sifting flour and matcha into brownie mixture
  • Once well incorporated, pour the mixture into the baking tin. It should be a thick batter.
    brownie mixture in lined cake pan
  • Bake on the middle shelf for around 23-25 mins and test it by piercing the middle with a toothpick, it should come out with moist crumbs. If it's underbaked, return to the oven and repeat the pierce test every 2-3 minutes until it's done.
    baked matcha and dark chocolate brownie pierced with a bamboo skewer
  • Remove from the oven and leave to cool for a few minutes before transferring it to a wire rack (keep it in the baking parchment to prevent breakage). Once cooled, cut into 9 or 12 pieces and dust them with 1 tsp of matcha powder.
    sprinkling the top of brownies with matcha powder
  • Enjoy!
    holding one piece of fudgy matcha and dark chocolate brownie

Notes

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.
Chilling makes the texture more fudgy.