Matcha Fudgy Crinkle Brownies (Print)
Dense, fudgy brownies swirled with matcha and white chocolate, crowned with an iconic crinkle top.
# Ingredients:
→ Dry Ingredients
01 -
95 grams all-purpose flour
02 -
2 tablespoons matcha powder
03 -
1/2 teaspoon kosher salt
→ Sugars
04 -
200 grams granulated sugar
05 -
55 grams brown sugar
→ Wet Ingredients
06 -
140 grams unsalted butter
07 -
3 large eggs
08 -
3 teaspoons bourbon vanilla extract
→ Inclusions
09 -
85 grams white chocolate chips
# Steps:
01 -
Preheat oven to 177°C. Lightly coat a 20x20 cm baking pan with non-stick spray and line with parchment paper, ensuring an overhang for easy removal.
02 -
Melt the unsalted butter in the microwave in 1-minute increments (1–2 minutes total) or gently on the stovetop, until completely liquid.
03 -
In a medium bowl, mix white chocolate chips with matcha powder. Pour the warm melted butter over and stir until the chocolate is fully dissolved and the mixture is smooth.
04 -
In a large mixing bowl, combine granulated sugar and brown sugar. Add eggs and beat on high speed for 3–5 minutes until the mixture becomes thick, pale, and volumized.
05 -
Gently mix the matcha-white chocolate ganache into the sugar-egg mixture until uniform. Add vanilla extract and stir until blended.
06 -
Sift all-purpose flour and kosher salt directly into the mixture. Using a rubber spatula, fold together gently until just combined, maintaining as much aeration as possible.
07 -
Transfer batter into the prepared pan, spreading evenly. Bake on the center rack for 20 minutes at 177°C. Remove and sharply tap the pan on the counter 2–3 times to release trapped air bubbles.
08 -
Return the pan to the oven and continue baking for an additional 15 minutes. Remove, tap the pan again on the counter 2 more times, then allow brownies to cool in the pan for 1 hour or until fully at room temperature.
09 -
Lift cooled brownies from the pan using the parchment paper overhang. Slice into squares with a sharp knife, cleaning the blade after each cut for neat edges.
# Additional Notes:
01 -
Vigorously whipping sugar with eggs produces aeration crucial for a fudgy, moist crumb.
02 -
Fold dry ingredients only until just combined to retain airiness and avoid dense results.
03 -
Tapping the pan mid-bake and after baking promotes the characteristic crinkle on the surface.
04 -
For precise portions, allow the brownies to chill until firm or refrigerate 30 minutes before slicing.