Chewy Matcha Brownies (Dairy Free)
Matcha brownies are chewy on the edges and soft in the center with a crackly top. The unique flavor of matcha adds a delicious spin to regular brownies. This sweet treat is dairy free, can easily be made gluten free, and uses simple ingredients.
Looking for more matcha recipes? Try my matcha scones with strawberry glaze, mango matcha latte, or matcha chia pudding.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this matcha brownie recipe:
- Melted butter – I used vegan butter for dairy-free green tea brownies.
- Light brown sugar – adds a chewy texture.
- Large eggs – use room temperature so they mix easier with the other ingredients. One whole egg and one yolk.
- Vanilla extract
- Matcha powder – made from ground green tea leaves. A good quality matcha powder makes all the difference. I recommend using ceremonial grade matcha (over culinary grade matcha powder) for the best flavor and vibrant green color. Ippodo is my favorite matcha brand.
- All purpose flour
- Baking powder – not baking soda. Using just a little bit makes them not too dense.
- Pinch of salt – to balance out the sweetness.
- White chocolate chips – for dairy free, I used the enjoy life brand.
How to Make The Best Matcha Brownies: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
1. Preheat the oven to 350°F and line an 8×8″ baking pan with parchment paper. Set aside.
2. In a large bowl, whisk together the melted butter and brown sugar. Then add in the egg, egg yolk, and vanilla extract. Mix well to combine.
3. In a separate mixing bowl, add the flour, baking powder, and salt. Sift the matcha powder through a fine mesh strainer to remove any clumps, then whisk the mixture to combine.
4. Pour the wet ingredients into the dry ingredients. Mix until just combined. Fold in the white chocolate chips but do not over mix!
5. Pour the matcha batter into the prepared pan, spreading it into an even layer.
6. Bake for 25-30 minutes or until the edges are golden brown and the middle has puffed up. The middle will be slightly undercooked but will continue to cook as it cools.
7. Once cool, use a sharp knife to cut the matcha white chocolate brownies into squares and enjoy!
Helpful Tips
- The quality of the matcha makes a big difference in the flavor of the brownies. The best matcha powder has a vibrant green color and a smooth taste that isn’t grassy. I highly recommend using Ippodo matcha.
- Don’t substitute organic cane sugar or white sugar for the brown sugar as it will make your brownies less chewy.
- Don’t overbake the brownies. Remove them from the oven when they’re still a little soft in the middle. Otherwise, they will be too dry. They’ll continue to cook as they cool.
Quick Tip: Do not over-mix the batter! This will result in tough matcha brownies.
Storage
Counter: Store brownies in an airtight container or plastic bag on the counter for up to 1 week.
Freezer: If you don’t think you’ll eat them in that time, you can also freeze them for up to 2 months.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this matcha brownies recipe using what you already have? Here are some ideas…
- Not dairy free? – use unsalted butter.
- Make gluten-free matcha brownies – use a gluten-free all purpose flour that has xanthan gum for the best results. I love Bob’s Red Mill 1:1 baking flour.
- No white chocolate chips? – you can also use a chopped dark chocolate bar or leave out the chocolate completely.
Frequently Asked Questions
No, regular green tea won’t work in these matcha brownies. Green tea has a very different flavor than matcha as well as a different texture and won’t work for this recipe. The matcha flavor is what helps make them so delicious.
More Matcha Recipes
I hope you love these Matcha Brownies! If you made this recipe, be sure to leave a comment and star rating below. Thank you!
Chewy Matcha Brownies (Dairy Free)
Ingredients
- ½ cup dairy free butter melted
- 1 cup packed light brown sugar
- 1 large egg plus 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 cup all purpose flour, spooned and leveled use GF if needed
- 1 tablespoon matcha powder
- ¼ teaspoon baking powder
- pinch of salt
- ½ cup dairy free white chocolate chips optional
Instructions
- Preheat the oven to 350°F and line an 8×8″ baking pan with parchment paper. Set aside.
- In a large bowl, whisk together the melted butter and brown sugar. Then add in the egg, egg yolk, and vanilla extract. Mix well to combine.
- In a separate mixing bowl, add the flour, baking powder, and salt. Sift the matcha powder through a fine mesh strainer to remove any clumps, then whisk the mixture to combine.
- Pour the wet ingredients into the dry ingredients. Mix until just combined. Fold in the white chocolate chips but do not over mix!
- Pour the matcha batter into the prepared pan, spreading it into an even layer.
- Bake for 25-30 minutes (check after 25 minutes). The edges should be golden brown, the middle puffed up and a toothpick inserted into the middle comes out with a few wet crumbs (slightly undercooked, but not wet batter). It'll continue to cook as it cools.
- Once cool, use a sharp knife to cut the matcha white chocolate brownies into squares and enjoy!