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I’m obsessed with these chewy green matcha crinkle brownies. They mash up the gentle earthiness of matcha powder with rich gooey centers. You get crackly tops, bold color, and fat slices that always feel special but are still comforting when you want something different.
The first time I offered these, my friends acted like I was weird for adding matcha. Now every hangout, they ask if I'm bringing a batch! Between the melty white chocolate bits and that sweet green flavor, they’re hooked.
Irresistible Ingredients
- White chocolate chips: creamy, rich, and scattered throughout so every bit has that gooey goodness. Try to find quality chips—they melt smooth.
- Bourbon vanilla extract: brings cozy vanilla depth. Using real vanilla makes all the difference here.
- Large eggs: these whip things up to make brownies light but super chewy. Bring them to room temp—it really works better.
- Unsalted butter: gives you that delicious melt-in-your-mouth softness. Go for fresh—it tastes better.
- Brown sugar: keeps things tender and sticky. Soft, slightly wet brown sugar is your friend here.
- Granulated sugar: makes those shiny, shattery tops happen. White sugar blends in easiest.
- Kosher salt: tones down the sweetness and boosts flavor. Flaky or chunky salt means you’ll get a nice finish.
- Matcha powder: that pop of green and gentle grassy taste. Go ceremonial or any decent baking matcha for best color and flavor.
- All purpose flour: holds the whole batch together but keeps things soft instead of cake-like. Unbleached is a good pick.
Easy Steps to Make It
- Slice and Serve:
- Pop brownies out by lifting up on the parchment overhang. Use a sharp knife and wipe it quick between slices for those neat bakery-style squares. Pro tip: cold brownies cut way cleaner.
- Bake Again and Cool Down:
- Slide the pan back in for the last fifteen minutes. Bang it one last time when it’s done, then just let it cool in the pan at room temp for at least an hour so they set and slice up easily.
- Assemble and Bake Round One:
- Scoop your thick batter into the lined pan. Smooth it all the way out to the edges, bake for about twenty. Pull it out, smack the pan on the counter to zap any bubbles.
- Fold in the Dry Stuff:
- Sift together flour and salt right over the wet mix. Gently fold with a spatula until you have a mostly mixed batter. Some powdery streaks are cool—overmix and you’ll mess with the texture!
- Add Ganache and Vanilla:
- Pour in that glossy matcha chocolate mix, toss in vanilla, and gently mix it all together. Be careful—don’t let the batter deflate.
- Beat Sugars and Eggs:
- Grab those eggs, white sugar, and brown sugar, and whip until you get a creamy, thick, pale mixture—think runny pancake batter. Use a mixer on high for three to five minutes. This is what keeps brownies gooey.
- Make Your Matcha Ganache:
- Combine white chocolate and matcha powder in a bowl, then pour that melted butter straight in. Stir until it’s all completely smooth and shiny with no clumps.
- Melt Up Some Butter:
- Warm the unsalted butter just until it’s liquid—do it in bursts in the microwave or use the stovetop. Don’t let it brown.
- Get the Pan Ready:
- Take an eight-inch square pan and line it with parchment so some hangs over the sides. This makes getting brownies out super easy later.
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Matcha is always my pick for its pretty color and sweet-earthy smell. My niece calls these the magic batch and I swear we make a pan together every year for her birthday bash.
Keep 'Em Fresh
Seal these greenies in an airtight container. They'll last around four days on the counter. For longest freshness, slip wax paper between layers. If you want to stash them for weeks, wrap slices well and freeze or refrigerate. Want one warm? Microwave for a quick ten seconds to get them melty again.
Easy Ingredient Swaps
No white chocolate chips? Just chop up a bar instead. If you run out of matcha, use cocoa powder—it's different but tasty. Gluten-free one-for-one flour works as well. Just double check that your flour substitute is meant for this kind of baking.
How to Serve
You can munch straight from the pan, but they feel special with vanilla ice cream, a ribbon of melted white chocolate, or a dust of extra matcha on top. That pop of green makes them look awesome for birthdays or holidays.
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Matcha’s Story
For hundreds of years, matcha played a big role in Japanese tea tradition. People love it for the calm vibes and health perks. These days, it’s everywhere in baking, thanks to its crazy color and smooth, mellow flavor—especially paired with white chocolate, it’s next level good in every bite.
Recipe FAQs
- → How do these turn out so fudgy?
Mixing sugar with eggs till they're really thick and folding everything else in gently gives you a dense, sticky center.
- → How can I get that shiny, crinkly top?
Whisk eggs and sugar hard, then smack the pan on the counter while baking to make that glossy, cracked surface.
- → Is it okay to swap dark chocolate for white?
White chocolate brings out the matcha's sweet, floral notes, but if you want something deeper, dark chocolate totally works too.
- → Why should I wait for brownies to cool before cutting?
If you wait, they set up and slice way neater—no messy edges, just tidy little bars.
- → What's the easiest way to melt butter?
Zap the butter in the microwave in short bursts, or just let it melt low and slow on the stovetop so it stays smooth.
- → How can I keep from overmixing the batter?
Once you add flour, use a spatula to fold just till you can't see any more dry spots. Stop before it looks too mixed for that soft bite.