Fudgy Matcha & Dark Chocolate Brownies

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

• 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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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.

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.

• 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! 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!

• 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. 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. What kind of matcha should I use for brownies?

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.

Do matcha brownies taste bitter? 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. Why aren’t my brownies green?

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. Do matcha brownies contain caffeine?

Yes, both matcha and chocolate contain caffeine which stays even after baking.

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Want to see more? Explore my Japanese Dessert Roundup Post for a carefully selected collection of tasty recipe ideas to spark inspiration!

Equipment

• 18cm Square Cake Pan (7")
• Pyrex Glass Mixing Bowls
• Matcha Sifter

The ingredient brands and tools I trust are in my Japanese pantry guide and my cooking tools guide. Can’t find certain Japanese ingredients?

See my substitution guide here.

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.