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Matcha brownies with brown butter — fudgy pan-baked squares with a glossy crackly top Pinterest recipe pin

Fudgy Brown Butter Matcha Brownies

Fudgy, slightly chewy matcha brownies made with brown butter and a glossy crackly top for dependable homemade results.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 squares
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 8 tablespoons 1 stick unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour spooned and leveled
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 tablespoons culinary matcha powder sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
Optional mix-ins
  • 1/2 cup toasted chopped walnuts optional
  • 3 ounces white chocolate melted (optional)

Equipment

  • 1 9×9-inch square baking pan (or 8×8-inch for thicker brownies)
  • 1 Medium saucepan for browning butter
  • 1 Fine-mesh sieve
  • 1 Heatproof mixing bowl
  • 1 Rubber spatula

Method
 

Brown the butter and prepare
  1. Melt the butter in a medium saucepan over medium heat, swirling frequently; when it foams and the milk solids turn amber with a nutty aroma, remove from heat and pour into a heatproof bowl to cool until warm (under about 130°F).
Make the batter
  1. Whisk the granulated and brown sugars into the warm brown butter, then whisk in the two eggs, extra yolk, and vanilla until glossy and slightly thickened.
  2. Sift together the flour, cocoa powder, sifted matcha, baking powder, and salt into a bowl, then fold the dry ingredients into the wet mixture just until combined—do not overmix.
  3. If using mix-ins, fold in toasted walnuts or swirl in white chocolate now.
Bake and finish
  1. Spread the batter into a parchment-lined 9×9-inch pan and smooth the top; bake at 325°F for 20–28 minutes until the edges are set, the top is glossy with small cracks, and the center still jiggles slightly.
  2. Let the brownies cool in the pan on a rack for at least 45 minutes before removing and slicing; chill 20–30 minutes for cleaner cuts if desired.

Notes

Use culinary-grade matcha and sift it to avoid bitter clumps. Measure flour by spooning into the cup and leveling to prevent dryness. Let the pan cool 45 minutes before slicing; chilling for 20–30 minutes yields neater squares. If baking in an 8×8-inch pan, add 3–6 minutes to the bake time.