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Brownies
Trader Joe's Matcha White Chocolate Brownies
These are not brownies with matcha on top. That's garnish behavior. The matcha IS the brownie. The whole batter is matcha-based, which means you're getting a dense, fudgy, chewy bar that's aggressively green and earthy instead of brown and chocolaty. White chocolate chips provide the sweetness that cocoa usually handles. The result is a brownie that rejected its entire family history and became something new. One bowl. No mixer. Melt butter, whisk in sugar and eggs, fold in the dry stuff, bake. The edges get crispy, the center stays fudgy, and the color is a green that makes people ask 'what IS that' from across the room. These get better the next day, which is good because you should hide a few before other people find them. All TJ's ingredients. Every single one.
Ingredients
- 1/2 cup (1 stick) Trader Joe's salted butter, melted
- 1 cup Trader Joe's organic cane sugar
- 2 large eggs
- 1 teaspoon Trader Joe's vanilla extract
- 1 cup Trader Joe's all-purpose flour
- 4 packets Trader Joe's Matcha Green Tea (single-serve)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Trader Joe's white chocolate chips
Instructions
- 1
Prep the pan
Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper with overhang on the sides for easy lifting later. This is not optional. Matcha brownies stick to pans like they're making a political statement.
- 2
Mix the batter
In a large bowl, whisk melted butter and sugar. Add eggs one at a time, whisking after each. Add vanilla. In a separate small bowl, whisk flour, matcha packets (all 4), baking powder, and salt. Dump dry into wet. Stir with a spatula until just combined. Fold in white chocolate chips. The batter will be thick and a vivid green that looks like it's about to achieve sentience. Pour it in the pan.
- 3
Bake
Pour the batter into the prepared pan and spread it evenly. Bake for 20-22 minutes. The edges should be set and slightly pulling away from the sides. The center should still look slightly underdone when you jiggle the pan. A toothpick should come out with moist crumbs, not clean. Underbake by 2 minutes rather than overbake by 2 minutes. You can always put them back in. You can never un-bake a dry brownie.
- 4
Cool and cut
Let them cool completely in the pan. Like fully cool. At least 30 minutes. Use the parchment overhang to lift the entire slab out. Cut into 9 squares. Dust the top with a light shake of matcha from an extra packet if you want that bakery look.
Baker's Notes
- 4 matcha packets gives you strong matcha flavor and a deep green color. 3 packets works if you want it milder. Fewer than 3 and you'll wonder why you bothered.
- The white chocolate chips are crucial. Without them, these are earthy and slightly bitter. With them, you get pockets of sweet creaminess that make every bite interesting. Don't substitute dark chocolate. It competes with the matcha instead of complementing it.
- These get fudgier and chewier the next day. If you can resist eating them all immediately, store them covered at room temperature and try one the next morning. They're better.
- For extra credit, drizzle melted white chocolate over the top after they've cooled. It looks incredible and tastes even better.
Nutrition
Calories
260
Fat
14g
Carbs
32g
Protein
4g
Sugar
22g
Serving
1 brownie
Notes
FAQ
Are these actually brownies or just green blondies?
Can I use the matcha latte mix instead?
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