Matcha Brownie with White Chocolate

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A rich American brownie infused with Japanese matcha powder and topped with creamy white chocolate. This american-inspired desserts (vegetarian) ready in about 30 minutes layers dark chocolate, matcha powder, eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200g dark chocolate
• 2 tbsp matcha powder
• 2 eggs
• 100g caster sugar
• 150g white chocolate

Instructions

1. Step 1: Place 200g dark chocolate in a microwave-safe bowl and microwave in 30-second increments, stirring after each burst, until melted and smooth with a glossy sheen (about 5-7 minutes total). Tip: Avoid overheating — chocolate can seize if it reaches a boil.
2. Step 2: Sift 2 tbsp matcha powder into the melted chocolate and whisk vigorously for 1-2 minutes until the mixture is uniform with no visible powder particles. Tip: Sifting ensures a smooth texture without gritty matcha bits.
3. Step 3: In a separate bowl, whisk 2 eggs with 100g caster sugar for 3-4 minutes until pale, thick, and ribbon-like (the mixture should trail slowly when the whisk is lifted).
4. Step 4: Fold the egg-sugar mixture into the chocolate-matcha blend using a spatula, gently but thoroughly, until no streaks of batter remain. Tip: Fold rather than stir to preserve airiness in the brownie.
5. Step 5: Line an 8-inch square baking tin with parchment paper, then pour the batter into the tin. Use the spatula to smooth the top, ensuring even thickness.
6. Step 6: Preheat oven to 180°C (350°F). Bake for 20 minutes, or until the edges are firm and the center is slightly wobbly but not liquid (a toothpick inserted should come out with a few moist crumbs). Tip: Avoid overbaking — the brownies will firm up as they cool.
7. Step 7: Let the brownies cool completely at room temperature (about 30 minutes), then refrigerate for 1 hour to firm up. Tip: Chilling helps the white chocolate topping adhere better.
8. Step 8: Melt 150g white chocolate using a double boiler (a heatproof bowl over a pot of simmering water), stirring constantly until smooth and glossy (about 5-7 minutes). Tip: Remove from heat immediately if it starts to bubble.
9. Step 9: Spread the melted white chocolate evenly over the chilled brownies using a spatula, then let sit at room temperature for 15-20 minutes until the chocolate firms and sets. Tip: For a decorative touch, sprinkle crushed pistachios or edible gold dust over the chocolate before it sets.