Matcha Fudgy Crinkle Brownies

If you want a fun spin on the classic, these matcha-packed, chewy crinkle brownies are my absolute go-to. You get that lush green color, a crinkly crust, and a rich, gooey bite every time. Why settle for boring treats when you could have these bright, comforting bars instead?

The first time I brought these over, my friends were unsure. Now, every single party, they're begging me to show up with these brownies. White chocolate and matcha? Everybody's new obsession.

Tasty Ingredients

• White chocolate chips: Sweet creamy bits that melt in, leaving lovely pockets everywhere. Use good stuff so they get nice and gooey.
• Bourbon vanilla extract: Pure vanilla brings warmth and rounds out flavors. Go for quality for max flavor pop.
• Large eggs: These hold everything together and make your batter light. Let them warm up to room temp first so your mix gets super fluffy.
• Unsalted butter: This brings all the rich taste and melt-in-your-mouth texture. Fresh really makes a difference.
• Brown sugar: Adds yummy caramel notes and some chewiness. You want it soft and a bit moist.
• Granulated sugar: For that classic sweet hit and the signature shiny crust. Get fine white sugar so it mixes up smooth.
• Kosher salt: A pinch helps everything taste better. Try coarse or flaky for a softer salt finish.
• Matcha powder: This green powder adds floral grassy hints and that wild color. Use a good baking or ceremonial matcha for pure flavor.
• All purpose flour: Holds brownies together but keeps them soft. Pick unbleached if you can.

Simple Baking Directions

Slice and Serve Up:

Once cool, grab the parchment to lift your brownies out, then cut into neat squares using a sharp knife. Wipe the blade between each slice if you want perfect edges. Chilling helps you get those sharp lines.

Bake, Then Tap:

Back in the oven for fifteen more minutes. As soon as they're out, thump the pan again to get those awesome crinkles. Leave them in the pan at room temp for at least an hour so everything sets up just right.

Bake and Pop Bubbles:

Scoop the batter into your lined pan, spreading it all the way to the edges. Bake for about twenty minutes, then yank it out and bang the pan a couple times to pop trapped air.

Throw in the Dry Stuff:

Sift your flour and salt right on top of the wet stuff. Use a spatula to fold everything in—don't worry if it isn't perfectly smooth. A few streaks are fine and you don't want to mix too much or you'll lose that crackly texture.

Add Ganache and Vanilla:

Pour your shiny matcha-chocolate mix into the sugar-egg bowl. Drizzle in the vanilla and fold real gently till it's just all mixed. Don't overdo it or you'll knock out all that fluffy air.

Whip Eggs and Sugar:

Use an electric mixer to beat your brown and white sugars with the eggs. Go on high till it thickens up and gets pale—about three to five minutes. You're aiming for something that looks kind of like smooth pancake batter for top-notch fudgy texture.

Make the Matcha Ganache:

Toss the white chocolate and matcha powder in a bowl. Pour in hot melted butter and stir till it’s melted, shiny, and totally smooth. This packs in all your awesome flavor.

Melt Your Butter:

Pop your butter in the microwave or warm on the stove till it's fully melted. Keep carefully watching so it doesn't brown.

Line Your Pan:

Grab an eight-inch square pan and line it with parchment, letting extra hang over the sides so you can lift the brownies out easy. You'll thank yourself later at cleanup time.

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I go wild for anything with matcha's floral, grassy aroma and eye-popping color. My niece swears these brownies are like magic—we bake a big batch for every birthday and it never gets old.

How to Store

Tuck these brownies into a sealed container and leave at room temp for four days. For layers, use wax paper so they don’t stick. Want to save them longer? Chill or freeze well-wrapped squares. Reheat in the microwave for about ten seconds and they're back to gooey perfection.

Swap Options

No white chocolate chips? Chopped-up white chocolate bars work great too. Out of matcha? Try some cocoa for a chocolate spin, though the taste and color are totally different. You can even use a gluten-free 1:1 flour blend—just double-check the label says it’s for baking.

Best Ways to Serve

These are awesome just as they are, but you can go extra by topping with vanilla ice cream or drizzling on some melted white chocolate. Want to really impress? Sprinkle a little matcha powder right before serving for a cool finish.

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Matcha Fun Fact

For ages, matcha’s been a huge part of Japanese tea traditions and gets plenty of love for its pep and benefits. These days it’s popping up in desserts, pairing especially well with white chocolate for a one-of-a-kind, can’t-stop treat.

Frequently Asked Questions

→ How do these brownies turn out so fudgy?

When you beat those eggs and sugars really well, your brownies stay nice and soft. Folding the flour in gently and not over-baking keeps the gooey center.

→ What's the trick for getting a shiny, crackly top?

Beat eggs and sugar until they're light. Tap the pan while baking, and you'll see that golden shiny crust appear.

→ Could I swap out the white chocolate for dark?

White chocolate makes matcha taste sweeter and smoother, but you can trade it for dark if you want a deeper chocolate kick.

→ Why should I wait until the brownies have cooled down before slicing?

Cutting when cool keeps your squares neat and stops the edges from smearing everywhere.

→ Got any tips for melting the butter?

You can use the microwave, pausing every few seconds, or just gently heat on the stove. It just needs to be smooth and a little warm, not boiling.

→ How can I keep from mixing the brownie batter too much?

When it's time to add the flour, just fold until it's barely mixed. That way, your brownies stay fluffy and don’t get tough.