Go Back
–+ servings
matcha brownies with chocolate chips stacked on each other

Matcha Brownies

Author Erin Dooner
Course Dessert
Servings 16
Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes
These matcha brownies are gooey (or fudgy if you refrigerate them), full of matcha flavor and have a great natural green color. They can be made traditionally with all-purpose flour, with white whole wheat flour, or gluten-free and they also have a dairy-free option.

Ingredients

  • 1 1/2 cups (188 grams) flour see notes
  • 2 tablespoons (11 grams) ceremonial matcha
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup (113 grams) unsalted butter or 7 1/2 tablespoons (105 grams) refined coconut oil
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs 50 grams each, out of shell, room temperature
  • 2/3 cup (113 grams) semi-sweet chocolate chips
  • 1/3 cup (80 grams) mini semi-sweet chips to sprinkle on top

Instructions

  • Preheat the oven to 350 °F (176 °C) and line an 8"x8" pan with a sheet of parchment paper.
  • In a medium mixing bowl, stir together the flour, matcha, baking powder, salt and baking soda. Set aside.
    1 1/2 cups (188 grams) flour, 2 tablespoons (11 grams) ceremonial matcha, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda
  • In a large mixing bowl, stir together the melted butter or coconut oil, granulated sugar, brown sugar, and vanilla extract.
    1/2 cup (113 grams) unsalted butter, 1 cup (200 grams) granulated sugar, 1/2 cup (100 grams) light brown sugar, 1 teaspoon vanilla extract
  • Beat in the eggs, one by one, and stir just until combined.
    2 large eggs
  • Fold in the dry mixture, stirring just until no streaks of flour remain.
  • Fold in 2/3 cup (113 grams) of chocolate chips.
    2/3 cup (113 grams) semi-sweet chocolate chips
  • Pour the batter into the prepared pan, sprinkle on the mini chips, and bake for 19-24 minutes or until the top of the brownies are clearly set. They might crack a bit, and that’s fine.
    1/3 cup (80 grams) mini semi-sweet chips
  • Let cool completely, about 2 hours, and then cut.
  • Store in in airtight container for up to 4 days. They also freeze great.

Notes

  • For the flour, you can use all-purpose flour or for gluten-free, use King Arthur Flour Gluten-free Measure for Measure Flour.
  • If using the coconut oil option, I recommend using refined coconut oil unless you'd like some coconut flavor in your brownies.
  • Make sure to use coconut oil or vegan butter and dairy-free chocolate chips if you're dairy-free!
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 254kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 36mgSodium: 115mgPotassium: 102mgFiber: 1gSugar: 24gVitamin A: 307IUCalcium: 27mgIron: 2mgNet Carbs: 34
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤