Vibrant, decadent chocolate matcha brownies are a show-stopping dessert that's perfect for matcha lovers! And they're so easy to make.
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Y'all, I've been on such a matcha kick lately! I love making matcha smoothies, matcha muffins, matcha lemonade, and matcha scones, and today I'm sharing these incredible, chocolatey matcha brownies!
These brownies are just gorgeous, but they're a lot less complicated to make than you'd think! They're rich, sweet, and fudgy with that light, bitter, matcha edge. Just so good!
This recipe is basically a brookie, combining fudgy brownie batter with chewy chocolate chip matcha cookie dough. Press them together in a baking pan, bake and slice!
The ingredients list for this in the recipe card is going to look extensive, but there is a LOT of overlap between the ingredients you use to make the brownie and matcha batters.
This is basically a brookie recipe that combines fudgy brownies with matcha chocolate chip cookie batter to make a addictive dessert!
And if you're looking for more chocolatey goodness, check out my collection of deliciously decadent vegan chocolate recipes!
Ingredients and substitutions
- vegan butter - Adds fat and moisture to both the brownie and matcha batters.
- vegan milk - Choose something creamy, like soy or oat.
- sugar - Adds sweetness to both batters.
- vanilla extract - Adds flavor to both batters.
- salt and baking powder - To condition the batters.
- cocoa powder - Makes the brownie batter chocolatey.
- all-purpose flour - The base for both the brownie and matcha batters.
- vegan chocolate chips - Makes the brownie layer even more chocolatey and adds a chocolate element to the matcha layer.
- flax egg - Flax meal mixed with water is the vegan egg replacer for the matcha layer.
- matcha powder - Adds a beautiful color and earthy, vibrant matcha flavor to the matcha batter.
🥣 How to make matcha brownies
Mix the vegan butter with the vegan milk, sugar, salt, vanilla extract, baking powder, and cocoa powder until you have a smooth mixture.
Add the flour and mix again to incorporate. Be sure not to overmix!
Mix in the chocolate chips, and preheat the oven to 375° F.
Combine the flax-water mixture with the sugar, vegan butter, salt, vanilla extract, matcha powder, and baking powder, mixing until you have a smooth mixture.
Add the flour and mix again. At this point, your batter should be like cookie dough.
Mix in the chocolate chips.
Line an 8x8" baking pan with parchment paper. Alternate dropping dollops of the brownie and matcha batters until you have used up both of them.
Press down gently and even out the top with a spatula, so you end up with one, cohesive matcha brownie in the pan.
Bake for 25 to 35 minutes, or until a toothpick inserted into the center of the matcha batter in the middle of the pan comes out clean.
Cool completely for 10 to 15 minutes in the pan, then use the parchment paper to transfer the brownies to a plate or cutting board. Slice and serve.
💡 Helpful tips
- When you're shopping for matcha, make sure that you buy matcha powder, like this one from Gotcha Matcha, that doesn't contain sweeteners or milk, since that will mess with the final result.
- Melted vegan butter in the brownie batter helps the cocoa powder mix in and is key to getting a good, chewy texture.
- When mixing the flour and then the chocolate chips into the batters, mix until just incorporated. If you mix too much, the matcha brownies will come out tough.
- Make sure that you cool these in the pan for 10 to 15 minutes before pulling them out with the parchment paper and then slicing. It will be very messy to slice them before they get a chance to cool a bit.
🫙 Storage directions
Once they've cooled completely, store leftover brownies on the kitchen counter in an airtight container for two to three days. You can also keep them in the fridge for up to a week.
You can also freeze these. Wrap cooled brownies in plastic wrap, then store in a freezer-safe container for up to six months. Thaw overnight in the fridge or for a few hours on the kitchen counter before eating.
💬 Frequently asked questions
You can use any kind of matcha you like: ceremonial, cooking grade, etc. I'm using Gotcha Matcha, because it's the matcha I keep in the house for everything.
🍵 More matcha recipes
📖 Recipe
Matcha Brownies
Equipment
- 8x8" baking pan
Ingredients
For the brownie batter
- ¼ cup vegan butter melted
- 3 tablespoons creamy vegan milk like soy or oat
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup cocoa powder
- ½ cup all-purpose flour
- ¼ cup vegan chocolate chips
For the matcha batter
- 2 tablespoons flax meal mixed with 2 tablespoons water
- ⅓ cup sugar
- 3 tablespoons vegan butter melted
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon matcha powder
- ½ teaspoon baking powder
- ½ cup all-purpose flour
- ¼ cup vegan chocolate chips optional
Instructions
Make the brownie batter.
- Mix the vegan butter with the vegan milk, sugar, salt, vanilla extract, baking powder, and cocoa powder until you have a smooth mixture. Add the flour and mix again to incorporate. Be sure not to overmix! Mix in the chocolate chips.
Make the matcha batter.
- Preheat the oven to 375° F.
- Combine the flax-water mixture with the sugar, vegan butter, salt, vanilla extract, matcha powder, and baking powder, mixing until you have a smooth mixture. Add the flour and mix again. At this point, your batter should be like cookie dough. Mix in the chocolate chips.
Assemble and bake.
- Line an 8x8" baking pan with parchment paper, and alternate dropping dollops of the brownie and matcha batters until you have used up both of them. Press down gently and even out the top with a spatula, so you end up with one, cohesive matcha brownie in the pan.
- Bake for 25 to 35 minutes, or until a toothpick inserted into the center of the matcha batter in the middle of the pan comes out clean. Cool completely for 10 to 15 minutes in the pan, then use the parchment paper to transfer the brownies to a plate or cutting board. Slice and serve.
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