Triple-Layer Matcha Brownies
Crinkly brownie tops, fudgy centers — now stacked.
These came out thinner than planned, but instead of fixing them… we layered them. Three soft matcha sheets, crinkly tops between every layer. Sometimes the best ideas happen mid-filming.
Enjoy them as classic slices — or stack them into little brownie bites and romanticize the moment.
🌿 You’ll Need:
- 100 g white chocolate, finely chopped
- 2 tbsp premium matcha powder @matchaunion
- 150 g unsalted butter, cubed
- 3 large eggs, room temperature
- 180 g granulated sugar
- 70 g brown sugar
- 100 g all-purpose flour
🍫 Method:
1️⃣ Brown the butter
Melt the butter over medium heat until golden and nutty. Remove from heat and let cool slightly.
2️⃣ Melt into matcha
Pour the hot browned butter over the chopped white chocolate and matcha powder. Stir until smooth and glossy.
3️⃣ Whisk the eggs & sugar
In a separate bowl, whisk eggs, granulated sugar, and brown sugar until combined and slightly thickened.
4️⃣ Combine
Add the matcha–white chocolate mixture to the eggs and mix well.
5️⃣ Fold gently
Fold in the flour with a spatula until just combined. Don’t overmix — we want fudgy.
6️⃣ Bake
Pour into a lined baking pan and bake at 350°F (180°C) for about 25 minutes.
7️⃣ Cool & layer
Let cool completely. Slice into squares — or stack three thin layers for that dramatic, crinkly-top effect.
✨ Optional Extras:
- Spread a thin layer of whipped mascarpone or white chocolate ganache between stacks
- Dust with matcha powder
- Add flaky sea salt for contrast
Fudgy, earthy, and beautifully imperfect — these Matcha Brownies prove that sometimes layering is better than fixing. 💚🍵
