Ingredients
Yields: 12 pieces
Matcha batter
- 120 g butter
- 120 g white chocolate
- 150 g caster sugar
- 1 g salt
- 2 eggs
- 3 g vanilla extract
- 80 g all-purpose flour
- 10 g matcha - green tea powder
Chocolate batter
- 150 g butter
- 120 g dark chocolate - I used 70%
- 150 g caster sugar
- 1 g salt
- 2 eggs
- 3 g vanilla extract
- 80 g all-purpose flour
- 30 g cocoa powder
- 5 g espresso powder
Method
Matcha batter
- Heat the butter in a small pot or saucepan, and let it cook for 2-3 minutes over medium heat, letting it brown and turn nutty, and making sure it doesn’t burn at the bottom. Pour the brown butter through a sieve into a heatproof bowl, and add the white chocolate, sugar, and salt to it. Whisk everything together, melting the chocolate and dissolving the sugar. Then, add in the eggs and vanilla extract, and mix to incorporate. Sift the flour and matcha powder into the wet ingredients, and whisk for 1 minute until a thick, smooth batter forms, and no streaks of flour remain. (Make sure not to overmix the batter at this point.)
Chocolate batter
- Similar to the matcha batter, first start off by melting the butter and chocolate in a bowl (you can do this in a pot, or in a microwave too). Then, whisk in the sugar and salt, then the eggs and vanilla extract. Finally, add in the flour, cocoa powder, and espresso powder, and fold until just mixed and no streaks of flour remain.
Prepping
- Heat your oven to 180°C. Meanwhile, brush (or spray) a 9’’ x 9’’ baking tin (or one of a similar size) with oil, then line it with baking paper.
Marbling
- Reserve roughly 1/4 of the chocolate batter in a bowl. Pour the rest of the chocolate batter into the lined baking tin, spreading it out to all sides, and smoothing the top with a spatula. Then, pour all of the matcha batter on top of the chocolate batter, and spread it out evenly again. Now, dollop on the chocolate batter you saved onto the matcha batter (I find a 3x3 grid of dots works well). Using a toothpick or a chopstick, gently swirl and circle your way through the batter to form a marbled effect.
Baking
- When brownie base is marbled to your desire, pop the brownie into the oven and bake for 25-30 minutes, or until a cake tester poked through it comes out clean. When done, let the brownie cool in the tin for 10 minutes, before removing it from the tin and setting it on a wire rack to continue cooling to room temperature. Slice it up into pieces, and serve with ice cream, whipped cream, or just devour it on its own!
23 thoughts on “Marble Matcha Brownies”
I tried remaking it, and the toothpick (i stabbed it in multiple spots as well for extra measure) came out completely clean so I thought it was overdone!!! I let it rest in the tin for 10 mins… and when I attempted to take it out of the tin, the whole thing was cracking and still goopy. I don’t get it T-T I’m just going to let it completely cool in this tin since I apparently can’t take it out at all T-T
I put the previous batch in the fridge and the goopiness solidified. I’m sure it still tastes great, but what is wrong with my batches?? I’ve never had a problem with my oven baking other stuff either, so I don’t think it’s that.
Mine came out undercooked and gooey in some parts of the center 😭
Hi Jun, thank you for the revisions. Previously, i saved your old recipe but never got round to make it. Yesterday i noticed you changed some things and decided it was time to try this… and it did not disappoint! The only thing i changed was doubling up on the matcha as i felt the brown butter (although delicious) was outshining it. And i used golden caster sugar in the brownie mixture. Thanks again!
Hi there, is there a subs for white choc?
Looking forward to trying out! How sweet would you rate these? I enjoy treats with just a touch of sweetness; would you recommend any sugar adjustments? Thanks!
This is my favorite brownie recipe, I have probably made these at least 5 times! Thanks for the revisions – they turned out great for Christmas!
Great recipe! Super delicious and that brown butter added a depth of flavor. Highly recommend finishing with flakey salt.
I baked it at 180C (355F) for the recommended time frame and it was uncooked in the center. I have a regular convection oven. Any tips?
Why the butter in the chocolate batter is more than matcha?
What type of chocolate (unsweetened, dark, etc.) for the chocolate batter do you use?
Tried it and love it..i have to cheat a bit by putting food colouring as my matcha powder is too brown. I baked it longer than recommended and the top was crusty. Will repeat again by using the recommended baking time.
Thank you for wonderful recipe!
Thank you for giving it a try! And shh, don’t worry I won’t tell. 🤫
Wow! Those brownies look so perfect! The addition of matcha is so enticing. Can’t wait to try this recipe out!
Thank you!! Excited for you to try it out!
I first thought you were just going to add some powder but wow they make Matcha Oreos! I will have to check my local stores. I love using Matcha in recipes and bought a cookbook awhile back that I need to use more often.
Ooooh that matcha cookbook sounds cool! Hahah yes, gotta layer those flavours!
Matcha is always my very first choice, anything from Matcha is so great! thanks you much for sharing amazing recipe!
Mmhmm, you’re very welcome! 🤜🏻🤛🏻
Hello Jun, thank you for sharing this recipe. 🙂 May I ask if you have any advice on getting white chocolates for baking? Many thanks in advance. 🙂
Just made this and it was amazing thanks! Can’t wait to try your other recipes.
Thank you!! Let me know which one you try out! 😀
Hello from your neighbour (Singapore haha)! I just saw this on Subtle Asian Cooking and thought I’d stop by to drop a message! I’ve tried your recipes before (Haw Flakes Cookies) and the flavor combinations always inspire me!!! Love how you combine Local/Asian flavors with western ones! Thanks for creating this amazing blog, it’s one of my favourites. Take care and keep baking!!
Ahh that’s super sweet, thank you so much! And of course, I will! 😉 Hope you’re staying safe with your Circuit Breaker in Singapore!!