Hello! I just made this today and it turned out so greatttt! I’ve reduced the matcha to 3 tbsp and the sugar to 150-160g they still taste great imo. My brownies has a pretty and smooth shell on top, but they aren’t crispy- could be due to the reduced sugar. I baked them for around 21 mins and the brownies turned out to be all cooked, not as gooey as they should be but still, they’re so moist and tasty! I’m gonna try again tomorrow with reduced baking time. Thanks for this brilliant recipe😍
Hi Rachel, I'm glad to hear you enjoyed these! These won't turn out crispy like a potato chip, but they should get a shell that's kind of like candied sugar on top and around the edges. This is from the sugar, so it's possible reducing the sugar was the culprit. That being said, using the full 200 grams does make it quite sweet, so as long as you enjoyed it with the reduced sugar, you might want to stick with it.
thank you for this recipe! i made it many times & i got to say it's a fool proof recipe. i've reduced the sugar to 118g as it was quite sweet for me last time and it tastes as good. i also added some white chocolate chips for extra crunch ;)
Hi Sabrina, I'm so glad to hear you've been enjoying this, and thanks for sharing your modifications! Love the idea of cutting back the sugar and adding extra white chocolate chips!
Look yummy! I haven't baked with Matcha powder in a while. And since I have some infused butter on hand, mine are going to be GREEN! Happy Holidaze! Stay healthy people! 💚
I just pulled a batch out of the oven. Yes, mine was just as green! Let’s just say the batter was the best tasting thing ever. I ended up using a jar of Ippodo Horai-no-mukashi for this, which was exactly 20 grams. Lol, now I have an excuse to buy more. Looking forward to two hours from now. Thanks for this recipe! 🍵❤️
Thanks Kaye! These were actually surprisingly hard to shoot despite being colorful, and I ended up changing up the props a few times before I ended up with something I was happy with.
I make this with monkfruit instead of sugar and YES it alters the taste, but it’s a great sweet replacement for those of us who don’t want diabetes but love sweets 🍭 🍫 🍬
I tried these and they are delicious, but so sweet. I will make again with less sugar. I also had to bake for a lot longer than the recipe stated. Thank you for the recipe.
It is quite sweet and you can reduce the amount of sugar, but if you take it too low it will effect the texture (the crisp top and chewy center comes from the high sugar content). As for baking times, unfortunately the thermostats on ovens are often inaccurate. This is partially because ovens cycle on and off which leads to the temperature fluctuating plus or minus 20 degrees (some ovens fluctuate even more). In an ideal world the average of the top temp and low temp is what you have the oven set for, but that's not usually the case. Add to that the fact that different ovens place their heating elements in different places (mine is at the back of the oven), and it's pretty hard to provide a specific cooking time that will work for everyone.
@@AlainaWithanA My setup consists of 2 Manfrotto light stands , 3 Manfrotto super clamps (including 1/4" lighting stud), a large plastic tree stake from a garden center (about 3/4" wide, and 5 ft long), a ball head taken off an old tripod', and a 1/4" to 3/8" adapter. To put it together, attach the two super clamps to light stands via the studs, secure either end of the tree stake via the clamps, secure the third super clamp to the middle of the stake, attach the ball head to the middle clamp via the 1/4 to 3/8 adapter. Attach the camera to the ball head (I use an arca-swiss quick release adapter and plate on the camera). The advantage of this setup is that the feet are spaced far enough apart that the light stands don't enter your shot regardless of how wide you go. It's also more stable than a single tripod or c-stand solution. The light stands also let you adjust the height on either side, so for instance, in my case, I have one lightstand extended from the floor, whole the other one is retracted and sitting on my counter. As for the tree stake, a proper metal or composite arm would probably be more stable, but the tree stake was $5 and it's still much more stable than a single stand setup. It also has a ribbed pattern which helps keep the clamps form slipping (a problem I had when I tried to do this with a metal plumping pipe). As for my stove top overhead, I've had a couple of setups, but the current one I use is a giant rubber coated magnet (meant for holding a lightbar on the roof of a car) which attaches to my range hood, with some adapters, and a magic arm with a ball head and NATO quick release.
@@NoRecipes Wow! Thanks for such a detailed reply! That's a really clever set-up! I'll have to try to put it together myself! I've been looking for a good overhead setup for various projects. Thank you again!~ 😊
@@AlainaWithanA You're welcome! I've thought about doing a behind the scenes channel show how I shoot and edit these videos, but I need to get this one a little larger first. Always happy to help other creators improve their craft, so feel free to ping me if you ever have any questions.
The white chocolate adds sugar and fat. It’s important for the texture of these brownies. You can make matcha brownies without it but the recipe would need to be reformulated to account for the loss of fat and sugar.
There are a couple possibilities. The easiest is to just bake this longer this will make it more cakey. Another option is to reduce the fat and sugar and the easiest way to do this is to cut back on the amount of white chocolate. I hope that helps!
Thanks Ethan, I spend a fair amount of time developing these recipes before I start making these videos, which usually involves several rounds of making it with different ratios of ingredients to figure out what works best😉 It took me almost 20 years to perfect my apple pie, and over 10 for my Japanese curry!
You're welcome! It's not all Japanese desserts, but I have a Sweets playlist you can check out which has some other Japanese desserts here: ua-cam.com/play/PLP3Ew88wjvg_zaffXd06UOgL8oTrV8-EA.html
Thank you ! I was looking for an easy recipe to use the rest of my banking matcha for and I think, this is just what I was searching. Although that freshness-factor you mentioned might cross my plans😅 Let's see how it turns out.
Matcha oxidizes and turns army green pretty quickly and there are a lot of knockoffs(regular green tea ground up), so getting one this color can be a little difficult outside of Japan.
I'm thinking of making match cookie dough and sore it for later but I'm wondering if I put in the freezer for a long time dose the color of matcha changes?
It's best to store matcha in the freezer so that shouldn't be a problem. If course if you leave the dough in there too long you're going to end up with other problems like freezer burn.
What a fabulous, colorful addition to my holiday baking! I always try to bake unusual things--often less sweet--to offset the platters of chocolate chip and thumbprint cookies people generally receive from friends. Lol I know 200 grams=about 7/8 cup of sugar. Do you suppose one could use 170 grams (3/4 cup) sugar, Marc, and end up with a very slightly bitter Matcha taste without compromising the integrity of the brownie? I'm going to send this recipe to some Japanese friends in Tokyo who love to mash up Japanese and Western cuisine. One of the guys LOVES to bake. Thank you so much for this!!
Thank you! I'm normally the first person to cut back on sugar in baked goods, but for cookies and brownies it's tough to do because it's a big part of the texture (makes it chewy on the inside and crisp on the outside). I didn't have time to experiment with different amounts of sugar on this one, but in my regular chocolate brownie I found the floor for for sugar without compromising texture was 200 grams. That being said, white chocolate has much more sugar than dark chocolate so you could probably cut back on the sugar a little for this without changing the texture a ton. Also, if you cut these into 16 pieces there's a total of 18g grams of sugar per slice. It's not exactly healthy, but as an occasional treat, it's not terrible.
@@NoRecipes Wow! Thank you for the fast and thorough response, Marc! ❤️ Yeah, I'm actually less concerned about the calories/carbs here than about wanting some of the Matcha bitterness to come through. I'll make these by your recipe the first time (I know they'll be scrumptious) then I may (or may not, haha!) tinker with the amount of sugar. If I do, I'll be sure to tell you the result. 😊
@@Scriptor13 You're welcome! That's what I'm here for 😉 I didn't experiment with sugar, but I did experiment with the amount of matcha, and this was the max that I could add before it got unpleasantly bitter/astringent. I'd love to hear what you find in terms of reducing sugar if you try it out!
I'm sooo upset! I just got this notification! 3 days late lol. This sounds interesting. Not a huge fan of matcha but will try it. My boyfriend loves it and think it'd be a nice treat for him working so hard. Also, the way you folded and cut the parchment paper is a game changer.
😆 I think you need to set the notifications to all by clicking the "bell" icon if you want to get notified right away for every video. This has a ton of matcha, so if it's not your thing you may want to reduce the amount slightly (it's bitter in a good way for matcha lovers). Hope you boyfriend enjoys them!
Oh wow! Thank you for replying Mark. I feel honoured haha. I do have the notifications set to all! I always love watching your videos and I'm always excited to see you, so ever since I first found you a while back I knew that I wanted to always be able to be notified of your videos as soon as they happen. You usually pop up right when it comes out. I'll definitely try both options out but I do like bitter tasting things so this might work out! I definitely at least one of the original amount of matcha a try as it started to grow on me. Thank you so much for sharing all of your wonderful and delicious recipes and I hope that you stay safe and well. Sending you a bunch of good vibes!
Hi I love seeing you. I watched you on tv. The matcha brownie looks delicious. Q: what kind of high quality Match Powder do you buy from? Please send me a link for the right Matcha powder that I can use to make sweet treats? The matcha powder I have from Amazon is really bad looking and tasting but it’s ok. It’s really hard to Store the Matcha powder after opening as you mentioned. I’m looking for that Bright Green Tea powder. Can you recommend a reasonable price and link?
I use this matcha: dmatcha.com/collections/matcha/products/matcha-okumidori it's a little expensive, but the color is fantastic and it has a nice balanced flavor that's not too bitter.
Hello , I just tried twice and stick to your recipe, the taste is sooo great but I have a problem is that the brownies came out a little bit oily at the bottom and it’s too soft (the top is crispy). Do you have any idea for my situation of which ingredient might leads to a oily bottom after baking ? I guess it might be the white chocolate ??? Looking forward for your reply , please 🙏🏻🙏🏻🙏🏻🙏🏻
I'm glad to hear you enjoyed the taste. As for the texture, there are a couple of possibilities. 1) After you melted the chocolate and butter, was it smooth and creamy or did it clump up and separate? If it wasn't smooth the issue is likely with the white chocolate you are using. Someone else had this issue where the chocolate they bought would not melt properly. Buying a different white chocolate fixed the problem. 2) Did the edges have a texture that's more to your liking than the center? If so, it could be that you need to cook the brownies for longer to get it to your liking. I like my brownies very fudgy and soft in the center so I stop baking it before it's fully cooked. I hope that helps!
Hi Krittima, it doesn't have to be exact since we're not temperating the chocolate here. Basically you want to get the chocolate and butter just hot enough so it melts (you can stop heating it after it's about half melted and use the residual heat to melt the rest). As for adding the eggs, as long as the chocolate isn't so hot that it will cook the eggs, you can add it in anytime (which it shouldn't be if you use the method above to melt the chocolate).
@@NoRecipes Thank you. I will try it again this weekend. Last month, I made it but it didn't work. My brownies' texture was too moist. I think it might be about the high temp of the melted chocolate and butter that might make a sugar melt away so that the wet ingredients mixture was became to a liquid texture. (I put a sugar into the melted chocolate & butter before adding eggs)
@@krittimaprapasanobol9748 Hi Krittima, the sugar should melt into the chocolate/butter/egg mixture and once whisked together it should be pourable (see the video). Brownies are supposed to be quite moist and dense in the center so as long as you were able to slice it after cooling completely this was probably as intended. If you prefer your brownie more like cake, you can bake it for longer, but it will be dryer and may lose some of its green color.
I had some generic no-name white chocolate buttons left over from an event that I wanted to use up, so that was most of the chocolate, but the feves you see on top when I dump it into the bowl are Valrhona Ivoire.
Hi Heidi, I got the matcha here in Japan so unless you're based here, it probably won't help you out. There are a couple companies selling Matcha online, including Ippodo.
Hi Joshua, the exact amount of time will vary depending on your oven but in my convection oven it takes about 18-20 minutes. It's calibrated and the temperature fluctuation is +/- 12 degrees C from the target temperature. If you ever need more information you can always get more specifics in the written recipe and headnotes which is linked to in the description of every video.
Ovens vary so much it's difficult to give you an exact time (it will probably be wrong for your oven). It's much better to judge how it's done by how it looks. In a convection oven you're looking at around 18-20 minutes.
This looks really oishi. I love matcha. Gonna make this Friday. Can't wait to see the faces off my friends saterday when I serve it with tea and coffee. Haha I agree with you idea of the name Greenies. Has a great ring to it. Thanks Marc.
I first want to say this is a very delicious dessert and my children loved them, but this was the weirdest experience I’ve had in the kitchen in a long time. As always, I read/watch your recipes all the way through at least twice before I make them, and I get all the ingredients out ahead of time, so I can know what I’m doing. So aside from having to cut my parchment square 3 times because I apparently cannot cut in a straight line or follow the impression of the pan, I thought things were going well. And then I hit the step of melting the white chocolate and butter together in the microwave. I set my power setting to medium like I normally do when melting chocolate, and set the timer for 1 minute. The butter had softened, but the chocolate did not melt. At all. So I reheated for another minute and the butter had liquified and the chocolate coins were still intact and hard. I poured off the butter and just put the chocolate in the microwave for another minute - I know, it was a bad idea but I did it anyway. Yeah, it burned and seized up. I threw it away and created a makeshift double boiler, got new chocolate (I checked the fat content and it was high since it was a good brand), new butter and tried again. It never completely melted after 15 minutes, but it never formed that lovely mixture of tempered chocolate that I’m used to. At this point, I was committed, so I just went ahead with the remainder of the recipe. I did my best to incorporate all the ingredients and to fold it all together, but I was highly doubtful the brownies would be edible. I had to cook them for an additional 5 minutes, and they definitely were not attractive, but to my surprise they were very good! The chocolate finally melted and came together with the other ingredients as it cooked. I will try again with a different brand of white chocolate pieces to see if I just had a bad batch. It took way longer than it should, and I had a mountain of dishes in my sink, but both my children declared them delicious so it ended well. Thanks again for a great recipe!
Sorry to hear you had this experience and thank you for the detailed explanation. I think the most likely cause was the chocolate itself, given that you've used this setup before without problems. I did some googling and it sounds like some types of white chocolate are formulated to not "melt" so they don't lose their shape during baking (i.e. into cookies). I used Valrhona Ivoire for this, but if you can't find it in your area, you may want to try white chocolate bars and chop it up. I hope that helps!
@@NoRecipes Thank you so much for the information. I’ll definitely try again, because they really did taste great - they were just kind of sad and ugly. I can get Valrona, so I’ll use that next time. I thought I was okay with Ghirardelli, but nope. It was pretty funny that it took me 15 minutes to cut the parchment paper correctly - I mean 8”x8” isn’t hard. I guess I should have stopped right there. It just wasn’t my day.
@@NoRecipes Mark, I took your advice and used Valrhona white chocolate for my second attempt at this recipe, and I had excellent results. The white chocolate and butter melted nicely in the microwave after about a total of 1 minute, 30 seconds, and the resulting brownies were moist, rich, and very flavorful. So you are correct, the type of white chocolate - and likely the amount of butterfat - is important in this particular recipe. These really are delicious, thank you for all your help.
I'm curious, what kind of matcha did you use? I've used different kinds of matcha in various recipes and never have I come across something so...err...green.
Hi Dan, matcha is made from specially grown and processed tea leaves and I've noticed most matcha sold outside of Japan is either very low grade tea or too old. Matcha oxidizes very quickly so it need to be fresh in order to have the color. The matcha should have the color of these brownies out of the package, otherwise they will not have this color. I can't remember what brand I used specifically for these ones, but it was a ceremonial matcha. These days I'm recommending matcha from a farm near Kyoto called d:matcha: dmatcha.com/discount/MarcMatcha they ship internationally and unlike most matcha brands they actually grow and process the matcha themselves, so it's as fresh as it comes. For the greenest color I recommend their Okumidori variety which look almost neon green in color.
@@dankrebs4764 Ahh, in that case, you should be able to get good matcha. D:matcha will ship within Japan too. Otherwise if you're in a big city the tea shops in depachika are usually a safe bet. I'd ask the clerk which one has the best color as different varietals of tea are different shades of green. It's also worth noting that once you open the tea you'll want to use it as soon as possible. Basically every day after you open the package it oxidizes more and after about a month it's a totally different color than when you opened it.
Thanks for ur recipe ! I've made it just now but mine turn cakey texture 😭😭 I also reduced the sugar to 130g but anyway still nice and sweet tho. Ur video shooting and the way u talk is so satisfying to watch and hear !
Hi mq, the reduction in sugar was most likely the cause of the cakey texture. Cookies, cakes and brownies are all made with flour, sugar, eggs, and fat. The ratio of these ingredients and how they are combined dictates the texture. The chewy texture of brownies come from a lot of fat and sugar. Changing the ratio will change the texture.
@@bobby90429 That depends on how much more you add. If you haven't tried it already like this, I would recommend trying it first before you try and add more. I made this several times using different amounts of matcha and found that adding any more than this makes it unpleasantly bitter.
Hi Evelynn, you can just bake it the day before. If you want it warm you can microwave it to warm it up. I wouldn't recommend making the batter and not cooking it.
Hi Charles, it's going to depend a lot on your oven, but in my oven these take about 18 minutes. BTW if you want more details on my recipes, I always have a written recipe that goes into the nitty gritty details of the ingredients and techniques on my website and the link is in the description.
My matcha turned brown and I used a really top grade ceremonial matcha, it’s a really bright green but my matcha brownies don’t look like yours, what did I do wrong ?
Hi Jack, there are a couple of possibilities. The first is that top grade matcha doesn't always mean it will be the greenest. I currently have 3 high grade matchas from different cultivars in my pantry and the one in the middle pricewise has the best color. How vibrant was the batter? If the batter wasn't bright green, then that was the likely culprit. If your batter was bright green and it turned brown after baking, the other possibility is that your oven runs hotter than mine and your brownies browned in the oven. If you think this was the case, you can try and lower your oven temperature a bit and/or bake the brownies for less time. I like my brownies very chewy/sticky so I usually leave the center pretty rare.
Hi Teresa, you could, but the chocolate will overpower the matcha. You would probably be better off making my chocolate brownie ua-cam.com/video/RIzimr6pQ5M/v-deo.html instead, which is made with dark chocolate.
I have tried many times to make matcha fudgy brownies but still didnt get the best temperature for fudgy texture. I used imported matcha from Uji Kyoto. If i use about 10 g and bake it at 160c the green color changes to brown. So i tried with 5 g, it has nice green color but the texture turns to cakey brownies. Do you have any tips for this? 😂
Since you're using significantly less matcha than my recipe calls for I'm assuming you're using someone else's recipe? If so, there's not really much I can do to help without seeing the recipe... Have you tried making mine?
Please watch the video it's all explained in it. If you need further details or a printable recipe just click through on the link in the description for the full blog post, which goes into much more detail.
they taste really yummy, but mine turns out really soft, sticky and I can’t shape them into brownies (square) shape. Is anyone having the same issues? I followed every step, not sure what I’m missing.
Assuming you followed the recipe exactly, the most likely possibility is that your oven runs a little cool and you need to bake it for longer. I like my brownies pretty fudgey, but if it wasn't set enough to slice after cooling you may want to bake it for another 5-10 minutes.
Hi Nicole, you could, and it would still bake up properly, but I don't recommend it for 2 reasons 1) white chocolate works best because it doesn't have much taste of it's own which allows the matcha to shine. If you use dark/milk chocolate, the taste of the chocolate is going to compete with the matcha 2) Dark/milk chocolate will make your brownies the color of pond scum.
Hi Jake, every oven is a little different so the time it takes in my oven (18 minutes) probably won’t work for yours. It’s better to go by appearance, I usually look for the top surface to get matte and the edges to puff up a bit (the center will still be a bit jiggly). It’s also going to depend on the texture you like in a brownie, I like mine to be dense and fudgy in the center so I got for less time, but if you want yours more cakey you’ll want to leave it in the oven longer.
The white chocolate adds fat and sugar which are essential for the texture and taste of the brownie. You could substitute in something else, but you'll need to experiment to figure out how much to add.
Hi MapoTofu, the chocolate is a part of the batter so you will need to substitute it with something with a similar fat and sugar content or the batter won't turn out right. Regular chocolate will work from a chemistry perspective, but it's not going to look very nice and the taste of the matcha will get jumbled with the taste of the chocolate (which chocolate works because it has a much milder flavor).
Hi Saphaedra, it sounds like you may have baked them too long. The thermostat on most ovens is pretty inaccurate so it's hard to give an exact time, but if you're noticing the edges are browning you can either try and bake them at a lower temperature or remove the brownies from the oven earlier. Also, matcha oxidizes very quickly so they will tend to discolor after a day.
Hi Nina, it depends on 2 things. 1) How you like your brownies (chewy and wet or crisp and caky) 2) The thermostat on most ovens are not accurate (and even when they've been calibrated the temperature will rise and fall within a certain range). This means every oven takes a slightly different amount of time to bake. The range for my oven is 18-20 minutes (18 is more wet and gooey, 20 makes it more caky), but you will likely need to adjust this for your oven.
Hi Agnesauce, these are brownies. The sugar (along with the fat) is what gives them their texture. They're indulgent for sure, but if you want something less sweet, I would suggest making a cake.
I would reduce the sugar, too, but I’d say the other issue is that the recipe calls for too little salt. They will taste less sweet (and better) if you use 1/2 tsp salt. At the very least you need 1/4 tsp.
Hi Daniel, it's 1.4 grams of baking powder and 0.9 grams of salt. Most people don't have scales that are accurate to 0.1 gram, which is why I typically give these smaller measurements in teaspoons.
The specific quantities are listed in the video description. You can also click through on the link there to head to my website where I have a more detailed recipe. If you're asking about using volumetric measurements there are times when they are good (like for liquids) and times when they are bad (pretty much everything else). The reason is that powders such as flour can be compacted depending on how you scoop or even the shape of the cup. You can read more in an article I wrote about this here: www.pbs.org/food/fresh-tastes/five-reasons-to-use-a-kitchen-scale/
Hi! You can click through on the link in the description to go to the written recipe on my website. On the recipe card there is a section under "units" with a toggle to switch between metric and imperial.
Hey it's Tinks. Changed account. Looking forward to seeing this recipe. I never do any baking and I feel like pushing myself out of my comfort zone tomorrow.
😆 That kinda depends on how sensitive to caffeine you are, but there is a lot of matcha in these so if you're worried about it, I'd suggest having them earlier in the day.
This recipe should not have 4 tbsp of matcha powder. 1 tbsp is probably enough for people who don’t really like matcha and 2 tbsp is enough for people who do really like matcha. You should also use a 2 parts white chocolate to 1 part milk or dark chocolate mix just so that the white chocolate is not as heavy on your stomach.
Hi Aleric, in order to get the rich matcha flavor and color you need 20 grams of matcha for this. I don't recommend using volumetric measurements as it's possible to pack way more than 20 grams of matcha into spoons (the measurements are given for reference only as a lot of people request them). As for the chocolate you can use a mix if different chocolate, but you won't get the bright green color as the milk/dark chocolate will turn the batter brown.
@@yurikatana8689 I think cake flour should work, though I haven't tried it so I can't say for sure. As for the sweetness brownies are very sweet by nature. The sugar gives them their dense chewy texture. The bitterness of the matcha helps cut the sweetness a bit, but you'll probably want to cut them into small pieces and serve it with tea or milk.
Sorry about the audio cut during the quantity of matcha. It should say 20 GRAMS of matcha.
throught that was the !secret ingredient" which we shouldn't know lol hhaah
Hello! I just made this today and it turned out so greatttt! I’ve reduced the matcha to 3 tbsp and the sugar to 150-160g they still taste great imo. My brownies has a pretty and smooth shell on top, but they aren’t crispy- could be due to the reduced sugar. I baked them for around 21 mins and the brownies turned out to be all cooked, not as gooey as they should be but still, they’re so moist and tasty! I’m gonna try again tomorrow with reduced baking time. Thanks for this brilliant recipe😍
Hi Rachel, I'm glad to hear you enjoyed these! These won't turn out crispy like a potato chip, but they should get a shell that's kind of like candied sugar on top and around the edges. This is from the sugar, so it's possible reducing the sugar was the culprit. That being said, using the full 200 grams does make it quite sweet, so as long as you enjoyed it with the reduced sugar, you might want to stick with it.
Hi, how was your second attempt? Thanks!
thank you for this recipe! i made it many times & i got to say it's a fool proof recipe. i've reduced the sugar to 118g as it was quite sweet for me last time and it tastes as good. i also added some white chocolate chips for extra crunch ;)
Hi Sabrina, I'm so glad to hear you've been enjoying this, and thanks for sharing your modifications! Love the idea of cutting back the sugar and adding extra white chocolate chips!
I used 4tsp matcha powder and omitted the vanilla extract and it turned out great! My grandparents loved them since they’re not super sweet
I'm happy to hear your family enjoyed these!
Look yummy! I haven't baked with Matcha powder in a while. And since I have some infused butter on hand, mine are going to be GREEN! Happy Holidaze! Stay healthy people! 💚
😆💚
greenies is a nice name 💚
idk why but he just sounds so nice and passionate
It helps that I love what I do 😉
I just pulled a batch out of the oven. Yes, mine was just as green! Let’s just say the batter was the best tasting thing ever. I ended up using a jar of Ippodo Horai-no-mukashi for this, which was exactly 20 grams. Lol, now I have an excuse to buy more. Looking forward to two hours from now. Thanks for this recipe! 🍵❤️
Hi Anako, I'm glad to hear it turned out as expected! I also have a recipe for a Matcha Basque Cheesecake if you want to try that next. Enjoy😄
Oh, that sounds delicious. I will have to try it out one day! Take care.
Your food photography is amazing! The colors really pop here, and, of course it looks delicious!
Thanks Kaye! These were actually surprisingly hard to shoot despite being colorful, and I ended up changing up the props a few times before I ended up with something I was happy with.
I make this with monkfruit instead of sugar and YES it alters the taste, but it’s a great sweet replacement for those of us who don’t want diabetes but love sweets 🍭 🍫 🍬
Hi Tasha, thanks for letting us know! Did you use it as a 1:1 substitute?
@@NoRecipes yes! 1:1 substitute was perfect for me.
I tried these and they are delicious, but so sweet. I will make again with less sugar. I also had to bake for a lot longer than the recipe stated. Thank you for the recipe.
It is quite sweet and you can reduce the amount of sugar, but if you take it too low it will effect the texture (the crisp top and chewy center comes from the high sugar content). As for baking times, unfortunately the thermostats on ovens are often inaccurate. This is partially because ovens cycle on and off which leads to the temperature fluctuating plus or minus 20 degrees (some ovens fluctuate even more). In an ideal world the average of the top temp and low temp is what you have the oven set for, but that's not usually the case. Add to that the fact that different ovens place their heating elements in different places (mine is at the back of the oven), and it's pretty hard to provide a specific cooking time that will work for everyone.
@@NoRecipes Thank you!
Okay but this is cinematically beautiful~
😆 Thanks for noticing! My passions are food and film making.
@@NoRecipes I'm curious how you do your overhead shots, what type of rig you have if you don't mind me asking. 😊
@@AlainaWithanA My setup consists of 2 Manfrotto light stands , 3 Manfrotto super clamps (including 1/4" lighting stud), a large plastic tree stake from a garden center (about 3/4" wide, and 5 ft long), a ball head taken off an old tripod', and a 1/4" to 3/8" adapter. To put it together, attach the two super clamps to light stands via the studs, secure either end of the tree stake via the clamps, secure the third super clamp to the middle of the stake, attach the ball head to the middle clamp via the 1/4 to 3/8 adapter. Attach the camera to the ball head (I use an arca-swiss quick release adapter and plate on the camera). The advantage of this setup is that the feet are spaced far enough apart that the light stands don't enter your shot regardless of how wide you go. It's also more stable than a single tripod or c-stand solution. The light stands also let you adjust the height on either side, so for instance, in my case, I have one lightstand extended from the floor, whole the other one is retracted and sitting on my counter. As for the tree stake, a proper metal or composite arm would probably be more stable, but the tree stake was $5 and it's still much more stable than a single stand setup. It also has a ribbed pattern which helps keep the clamps form slipping (a problem I had when I tried to do this with a metal plumping pipe). As for my stove top overhead, I've had a couple of setups, but the current one I use is a giant rubber coated magnet (meant for holding a lightbar on the roof of a car) which attaches to my range hood, with some adapters, and a magic arm with a ball head and NATO quick release.
@@NoRecipes Wow! Thanks for such a detailed reply! That's a really clever set-up! I'll have to try to put it together myself! I've been looking for a good overhead setup for various projects. Thank you again!~ 😊
@@AlainaWithanA You're welcome! I've thought about doing a behind the scenes channel show how I shoot and edit these videos, but I need to get this one a little larger first. Always happy to help other creators improve their craft, so feel free to ping me if you ever have any questions.
Hahaha you're so enthusiastic I love it man! Keep up the great work 💯💥✨
Thanks 😄
the videography is awesome and i love your energy!! definitely trying this some time soon but for now it’ll just stay in my baking playlist 😢😋
Thank you! I hope you get to it soon!😄
Looks great! Can they be made without the white chocolate?
The white chocolate adds sugar and fat. It’s important for the texture of these brownies. You can make matcha brownies without it but the recipe would need to be reformulated to account for the loss of fat and sugar.
wow i just discovered your page and can tell you put in a lot of work into your videography and editing! awesome job
Thanks Lynn, welcome to the channel!
Love to try this recipe thank you so much
You're welcome, I hope you enjoy it!
I made these brownies and they turned out great! I have a question though: what can I do to make the brownies less fudgey?
There are a couple possibilities. The easiest is to just bake this longer this will make it more cakey. Another option is to reduce the fat and sugar and the easiest way to do this is to cut back on the amount of white chocolate. I hope that helps!
MAN all of your recipes are good!!
Thanks Ethan, I spend a fair amount of time developing these recipes before I start making these videos, which usually involves several rounds of making it with different ratios of ingredients to figure out what works best😉 It took me almost 20 years to perfect my apple pie, and over 10 for my Japanese curry!
Thank u. Great recepi and presentation with lots of information about the main ingredients. Can u share more recepi on other Japanese desert pls. Tq😊
You're welcome! It's not all Japanese desserts, but I have a Sweets playlist you can check out which has some other Japanese desserts here: ua-cam.com/play/PLP3Ew88wjvg_zaffXd06UOgL8oTrV8-EA.html
Just went out to the store today and got the ingredients, thanks for the recipe!!
You're welcome, I hope you enjoy it!
thank u so much my guy these were bussin
Glad to hear it, thanks for stopping by to let me know!
do u remember how long you cooked them for?
@@girlyes6771 It took me 18 minutes in my oven, but the thermostats on most ovens aren't accurate so the time for you may vary.
Thanks for sharing. New subscriber here. I like that you explain the procedure clearly
Thank you and welcome to the channel! I hope you're able to find a bunch of recipes you can enjoy.
Made these last weekend and they were super delicious! Might try experimenting qith mochiko next time to get a chewy texture
Thanks! I’m glad to hear you enjoyed it. Mochiko is a great idea to give it a bit more chew. Good luck😀
Omg 😱! Those look INCREDIBLE 😍. Matcha desserts are the best 😋😋😋😋
Thanks! I hope you enjoy it!
Can't wait to try this out. 抹茶が好きです。
I hope you enjoy it Michelle!
Loved this video! Definitely going to try these soon!
Thanks Fiona, I hope you enjoy them!
Thank you ! I was looking for an easy recipe to use the rest of my banking matcha for and I think, this is just what I was searching. Although that freshness-factor you mentioned might cross my plans😅 Let's see how it turns out.
You're welcome, I hope you enjoy it! Older matcha can still be used, but the flavor and color may not be quite as bright.
OMG this recipie is so looking good,
By the way green tea brownies are my favorutie
Thanks! I hope you have a chance to try this out sometime!
Wow it's looks delicious and it is so green.
Thanks!
That's the greenest matcha powder I have ever seen!
Matcha oxidizes and turns army green pretty quickly and there are a lot of knockoffs(regular green tea ground up), so getting one this color can be a little difficult outside of Japan.
I'm thinking of making match cookie dough and sore it for later but I'm wondering if I put in the freezer for a long time dose the color of matcha changes?
It's best to store matcha in the freezer so that shouldn't be a problem. If course if you leave the dough in there too long you're going to end up with other problems like freezer burn.
Absolutely fantastic! Thank you for sharing these recipes and tips! 🤗
You're welcome!😀
Oh wow sooo good so tasty
Thank you!
Please tell me the name of the Matcha you used in this recipe and link for where I can find it. 💚😁🙏🏻👍
What a fabulous, colorful addition to my holiday baking! I always try to bake unusual things--often less sweet--to offset the platters of chocolate chip and thumbprint cookies people generally receive from friends. Lol
I know 200 grams=about 7/8 cup of sugar. Do you suppose one could use 170 grams (3/4 cup) sugar, Marc, and end up with a very slightly bitter Matcha taste without compromising the integrity of the brownie?
I'm going to send this recipe to some Japanese friends in Tokyo who love to mash up Japanese and Western cuisine. One of the guys LOVES to bake. Thank you so much for this!!
Thank you! I'm normally the first person to cut back on sugar in baked goods, but for cookies and brownies it's tough to do because it's a big part of the texture (makes it chewy on the inside and crisp on the outside). I didn't have time to experiment with different amounts of sugar on this one, but in my regular chocolate brownie I found the floor for for sugar without compromising texture was 200 grams. That being said, white chocolate has much more sugar than dark chocolate so you could probably cut back on the sugar a little for this without changing the texture a ton. Also, if you cut these into 16 pieces there's a total of 18g grams of sugar per slice. It's not exactly healthy, but as an occasional treat, it's not terrible.
@@NoRecipes Wow! Thank you for the fast and thorough response, Marc! ❤️
Yeah, I'm actually less concerned about the calories/carbs here than about wanting some of the Matcha bitterness to come through. I'll make these by your recipe the first time (I know they'll be scrumptious) then I may (or may not, haha!) tinker with the amount of sugar. If I do, I'll be sure to tell you the result. 😊
@@Scriptor13 You're welcome! That's what I'm here for 😉 I didn't experiment with sugar, but I did experiment with the amount of matcha, and this was the max that I could add before it got unpleasantly bitter/astringent. I'd love to hear what you find in terms of reducing sugar if you try it out!
Hi which brand of matcha did you use?thx
dmatcha.com/
It worked out so good. Thanks alot, bro.
You're welcome, glad you enjoyed!
Hi, can you convert this recipe for me? Like cups, teaspoons, and Fahrenheit . Thank you 😊
You can convert the recipe into Imperial measurements on my website: norecipes.com/matcha-brownies/
I'm sooo upset! I just got this notification! 3 days late lol. This sounds interesting. Not a huge fan of matcha but will try it.
My boyfriend loves it and think it'd be a nice treat for him working so hard.
Also, the way you folded and cut the parchment paper is a game changer.
😆 I think you need to set the notifications to all by clicking the "bell" icon if you want to get notified right away for every video. This has a ton of matcha, so if it's not your thing you may want to reduce the amount slightly (it's bitter in a good way for matcha lovers). Hope you boyfriend enjoys them!
Oh wow! Thank you for replying Mark. I feel honoured haha.
I do have the notifications set to all! I always love watching your videos and I'm always excited to see you, so ever since I first found you a while back I knew that I wanted to always be able to be notified of your videos as soon as they happen.
You usually pop up right when it comes out.
I'll definitely try both options out but I do like bitter tasting things so this might work out! I definitely at least one of the original amount of matcha a try as it started to grow on me. Thank you so much for sharing all of your wonderful and delicious recipes and I hope that you stay safe and well.
Sending you a bunch of good vibes!
Hi I love seeing you. I watched you on tv. The matcha brownie looks delicious. Q: what kind of high quality Match Powder do you buy from? Please send me a link for the right Matcha powder that I can use to make sweet treats?
The matcha powder I have from Amazon is really bad looking and tasting but it’s ok. It’s really hard to Store the Matcha powder after opening as you mentioned.
I’m looking for that Bright Green Tea powder. Can you recommend a reasonable price and link?
I use this matcha: dmatcha.com/collections/matcha/products/matcha-okumidori it's a little expensive, but the color is fantastic and it has a nice balanced flavor that's not too bitter.
Comme toujours simple et délicieux. Merci beaucoup pour partager. Je suis très contente de voir vos sourie 🙂.
Merci beaucoup! Je suis heureux que vous l'ayez apprécié
One word for this video : PERFECT.
I'm a fan of brownie tho. So, this is worth to try! Keep it up. Love your videos :)
Thanks Priscillia! I hope you enjoy these!
when mixing the egg, sugar & vanilla extract can use hand mixer machine?
Yes, absolutely!
Thanks for the good video🙇♂️
I'm always looking forward to your video✨
Thanks for stopping by, just checked out your channel, you have a new sub!
Thank you for your reply🙇♂️‼️
I'm a fan of your videos, so I'm impressed with your reply 😂
I can't wait to bake it 😍
美味しそうー！！
Thanks! I hope you enjoy it!
Interesting....something different and it looks yummy💚
Thanks Aurora!
@@NoRecipes You’re welcome, Chef Marcc😍
Hello , I just tried twice and stick to your recipe, the taste is sooo great but I have a problem is that the brownies came out a little bit oily at the bottom and it’s too soft (the top is crispy).
Do you have any idea for my situation of which ingredient might leads to a oily bottom after baking ? I guess it might be the white chocolate ??? Looking forward for your reply , please 🙏🏻🙏🏻🙏🏻🙏🏻
I'm glad to hear you enjoyed the taste. As for the texture, there are a couple of possibilities. 1) After you melted the chocolate and butter, was it smooth and creamy or did it clump up and separate? If it wasn't smooth the issue is likely with the white chocolate you are using. Someone else had this issue where the chocolate they bought would not melt properly. Buying a different white chocolate fixed the problem. 2) Did the edges have a texture that's more to your liking than the center? If so, it could be that you need to cook the brownies for longer to get it to your liking. I like my brownies very fudgy and soft in the center so I stop baking it before it's fully cooked. I hope that helps!
Hello! I just wanna ask you a question. Before adding eggs, how many temperature of the melted chocolate & butter should be ??
Hi Krittima, it doesn't have to be exact since we're not temperating the chocolate here. Basically you want to get the chocolate and butter just hot enough so it melts (you can stop heating it after it's about half melted and use the residual heat to melt the rest). As for adding the eggs, as long as the chocolate isn't so hot that it will cook the eggs, you can add it in anytime (which it shouldn't be if you use the method above to melt the chocolate).
@@NoRecipes Thank you. I will try it again this weekend. Last month, I made it but it didn't work. My brownies' texture was too moist. I think it might be about the high temp of the melted chocolate and butter that might make a sugar melt away so that the wet ingredients mixture was became to a liquid texture. (I put a sugar into the melted chocolate & butter before adding eggs)
@@krittimaprapasanobol9748 Hi Krittima, the sugar should melt into the chocolate/butter/egg mixture and once whisked together it should be pourable (see the video). Brownies are supposed to be quite moist and dense in the center so as long as you were able to slice it after cooling completely this was probably as intended. If you prefer your brownie more like cake, you can bake it for longer, but it will be dryer and may lose some of its green color.
Thank you sooo much for Sharing that with US. 🌈💚🙏🏻✌🏻🔥🥺
You're welcome!
Hi what brand of matcha green tea leaves you are using?
I use D:Matcha's Okumidori.
I love green tea ice cream! It's hard to beat that, but this looks tempting. What white chocolate nubs do you recommend?
I had some generic no-name white chocolate buttons left over from an event that I wanted to use up, so that was most of the chocolate, but the feves you see on top when I dump it into the bowl are Valrhona Ivoire.
Yum! I love matcha!
Thanks Kala!
What brand of the matcha powder do you use ??
I get my matcha from dmatcha.com
I think these brownies would pair well with a cup of hot cocoa 😋
Good call!
May I know what matcha powder (brand) you were using for this brownies please?
Hi Heidi, I got the matcha here in Japan so unless you're based here, it probably won't help you out. There are a couple companies selling Matcha online, including Ippodo.
Thank you
How long do they stay in the oven? Is it ok to use the convection setting?
Hi Joshua, the exact amount of time will vary depending on your oven but in my convection oven it takes about 18-20 minutes. It's calibrated and the temperature fluctuation is +/- 12 degrees C from the target temperature. If you ever need more information you can always get more specifics in the written recipe and headnotes which is linked to in the description of every video.
@@NoRecipes thank you!
how to make them slighlty less fudgy?
You can just bake them for longer and the centers will end up more cakey.
How long do I cook it
Ovens vary so much it's difficult to give you an exact time (it will probably be wrong for your oven). It's much better to judge how it's done by how it looks. In a convection oven you're looking at around 18-20 minutes.
This looks really oishi.
I love matcha.
Gonna make this Friday.
Can't wait to see the faces off my friends saterday when I serve it with tea and coffee. Haha
I agree with you idea of the name Greenies.
Has a great ring to it.
Thanks Marc.
Thanks Peter! I hope you and your friends enjoy these!
I first want to say this is a very delicious dessert and my children loved them, but this was the weirdest experience I’ve had in the kitchen in a long time.
As always, I read/watch your recipes all the way through at least twice before I make them, and I get all the ingredients out ahead of time, so I can know what I’m doing. So aside from having to cut my parchment square 3 times because I apparently cannot cut in a straight line or follow the impression of the pan, I thought things were going well.
And then I hit the step of melting the white chocolate and butter together in the microwave. I set my power setting to medium like I normally do when melting chocolate, and set the timer for 1 minute. The butter had softened, but the chocolate did not melt. At all. So I reheated for another minute and the butter had liquified and the chocolate coins were still intact and hard. I poured off the butter and just put the chocolate in the microwave for another minute - I know, it was a bad idea but I did it anyway. Yeah, it burned and seized up. I threw it away and created a makeshift double boiler, got new chocolate (I checked the fat content and it was high since it was a good brand), new butter and tried again. It never completely melted after 15 minutes, but it never formed that lovely mixture of tempered chocolate that I’m used to. At this point, I was committed, so I just went ahead with the remainder of the recipe. I did my best to incorporate all the ingredients and to fold it all together, but I was highly doubtful the brownies would be edible. I had to cook them for an additional 5 minutes, and they definitely were not attractive, but to my surprise they were very good! The chocolate finally melted and came together with the other ingredients as it cooked. I will try again with a different brand of white chocolate pieces to see if I just had a bad batch. It took way longer than it should, and I had a mountain of dishes in my sink, but both my children declared them delicious so it ended well. Thanks again for a great recipe!
Sorry to hear you had this experience and thank you for the detailed explanation. I think the most likely cause was the chocolate itself, given that you've used this setup before without problems. I did some googling and it sounds like some types of white chocolate are formulated to not "melt" so they don't lose their shape during baking (i.e. into cookies). I used Valrhona Ivoire for this, but if you can't find it in your area, you may want to try white chocolate bars and chop it up. I hope that helps!
@@NoRecipes Thank you so much for the information. I’ll definitely try again, because they really did taste great - they were just kind of sad and ugly. I can get Valrona, so I’ll use that next time. I thought I was okay with Ghirardelli, but nope. It was pretty funny that it took me 15 minutes to cut the parchment paper correctly - I mean 8”x8” isn’t hard. I guess I should have stopped right there. It just wasn’t my day.
@@pinkmonkeybird2644 Good luck!
@@NoRecipes Mark, I took your advice and used Valrhona white chocolate for my second attempt at this recipe, and I had excellent results. The white chocolate and butter melted nicely in the microwave after about a total of 1 minute, 30 seconds, and the resulting brownies were moist, rich, and very flavorful. So you are correct, the type of white chocolate - and likely the amount of butterfat - is important in this particular recipe. These really are delicious, thank you for all your help.
@@pinkmonkeybird2644 I'm glad to hear it worked out! Thank you for reporting back!
I'm curious, what kind of matcha did you use? I've used different kinds of matcha in various recipes and never have I come across something so...err...green.
Hi Dan, matcha is made from specially grown and processed tea leaves and I've noticed most matcha sold outside of Japan is either very low grade tea or too old. Matcha oxidizes very quickly so it need to be fresh in order to have the color. The matcha should have the color of these brownies out of the package, otherwise they will not have this color. I can't remember what brand I used specifically for these ones, but it was a ceremonial matcha. These days I'm recommending matcha from a farm near Kyoto called d:matcha: dmatcha.com/discount/MarcMatcha they ship internationally and unlike most matcha brands they actually grow and process the matcha themselves, so it's as fresh as it comes. For the greenest color I recommend their Okumidori variety which look almost neon green in color.
@@NoRecipes Cool. I actually live in Japan. I guess I need to up my game and try using the good stuff. It ain't cheap though.
@@dankrebs4764 Ahh, in that case, you should be able to get good matcha. D:matcha will ship within Japan too. Otherwise if you're in a big city the tea shops in depachika are usually a safe bet. I'd ask the clerk which one has the best color as different varietals of tea are different shades of green. It's also worth noting that once you open the tea you'll want to use it as soon as possible. Basically every day after you open the package it oxidizes more and after about a month it's a totally different color than when you opened it.
Thanks for ur recipe ! I've made it just now but mine turn cakey texture 😭😭 I also reduced the sugar to 130g but anyway still nice and sweet tho. Ur video shooting and the way u talk is so satisfying to watch and hear !
Hi mq, the reduction in sugar was most likely the cause of the cakey texture. Cookies, cakes and brownies are all made with flour, sugar, eggs, and fat. The ratio of these ingredients and how they are combined dictates the texture. The chewy texture of brownies come from a lot of fat and sugar. Changing the ratio will change the texture.
@@NoRecipes will the texture also change if I add more matcha powder ?
@@bobby90429 That depends on how much more you add. If you haven't tried it already like this, I would recommend trying it first before you try and add more. I made this several times using different amounts of matcha and found that adding any more than this makes it unpleasantly bitter.
What matcha brand did you use? I just saw this video and wanted to give it a try! 😱💖
I made this with a brand that's not available outside of Japan, these days I've switched to this brand: www.dmatcha.com
@@NoRecipes thank you!
Gyudon yoshinoya combo bowl. Let's go.
Assuming that's a request, I've already done it ua-cam.com/video/MQEHsIUOD7c/v-deo.html
Hey ! How many minutes in oven should we bake ?
Hi Shaa, the exact time is going to depend on your oven and how gooey you like the center, but 18-20 minutes is probably a good starting point.
Hello!
Can I make this one day in advance and chill in refrigerator then bake the next day?
Hi Evelynn, you can just bake it the day before. If you want it warm you can microwave it to warm it up. I wouldn't recommend making the batter and not cooking it.
could I stir up with melted ice cream instead of butter?
No, there isn't enough fat in ice cream (it's mostly water, air and sugar).
About how long should you keep the brownies in the oven?
Hi Charles, it's going to depend a lot on your oven, but in my oven these take about 18 minutes. BTW if you want more details on my recipes, I always have a written recipe that goes into the nitty gritty details of the ingredients and techniques on my website and the link is in the description.
What’s the product green tea powder name ? I want green tea powder color like this 🥺🥺🥺😭😭😭🙏🏻
The link to the product is in the video description.
@@NoRecipes thanks you so much ka I was not seeing properly , really sorry ka🙏🏻
My matcha turned brown and I used a really top grade ceremonial matcha, it’s a really bright green but my matcha brownies don’t look like yours, what did I do wrong ?
Hi Jack, there are a couple of possibilities. The first is that top grade matcha doesn't always mean it will be the greenest. I currently have 3 high grade matchas from different cultivars in my pantry and the one in the middle pricewise has the best color. How vibrant was the batter? If the batter wasn't bright green, then that was the likely culprit. If your batter was bright green and it turned brown after baking, the other possibility is that your oven runs hotter than mine and your brownies browned in the oven. If you think this was the case, you can try and lower your oven temperature a bit and/or bake the brownies for less time. I like my brownies very chewy/sticky so I usually leave the center pretty rare.
Can I use 85% chocolate instead? Would that change the amount sugar required in your recipe?
Hi Teresa, you could, but the chocolate will overpower the matcha. You would probably be better off making my chocolate brownie ua-cam.com/video/RIzimr6pQ5M/v-deo.html instead, which is made with dark chocolate.
You say 40g of matcha powder in the video but it's 20g in the recipe, which one is correct please?
Hi Diane, I'm so sorry about that! It should be 20g.
I can't wait! ❤️ I love Matcha.
I made these and they were delicious! Thank you for the recipe!
Glad to hear you enjoyed them Megan! Thanks for taking the time to let me know!
Wow, never had matcha brownies before! Are they slightly bitter from the matcha??
They do get a bit of bitterness from the matcha, in the same way that a dark chocolate brownie gets bitterness from the chocolate.
yumm 🤤
Thanks!
I have tried many times to make matcha fudgy brownies but still didnt get the best temperature for fudgy texture. I used imported matcha from Uji Kyoto. If i use about 10 g and bake it at 160c the green color changes to brown. So i tried with 5 g, it has nice green color but the texture turns to cakey brownies. Do you have any tips for this? 😂
Since you're using significantly less matcha than my recipe calls for I'm assuming you're using someone else's recipe? If so, there's not really much I can do to help without seeing the recipe... Have you tried making mine?
@@NoRecipes no i havent. But i will try. Did you use the ceremonial grade for this brownies? Did you bake this brownies at 160c? How long it takes?
Please watch the video it's all explained in it. If you need further details or a printable recipe just click through on the link in the description for the full blog post, which goes into much more detail.
What kind of matcha do you use?
I use a cultivar called okumidori: dmatcha.com/collections/matcha/products/matcha-okumidori
they taste really yummy, but mine turns out really soft, sticky and I can’t shape them into brownies (square) shape. Is anyone having the same issues? I followed every step, not sure what I’m missing.
Assuming you followed the recipe exactly, the most likely possibility is that your oven runs a little cool and you need to bake it for longer. I like my brownies pretty fudgey, but if it wasn't set enough to slice after cooling you may want to bake it for another 5-10 minutes.
Can I use regular milk or dark chocolate?
Hi Nicole, you could, and it would still bake up properly, but I don't recommend it for 2 reasons 1) white chocolate works best because it doesn't have much taste of it's own which allows the matcha to shine. If you use dark/milk chocolate, the taste of the chocolate is going to compete with the matcha 2) Dark/milk chocolate will make your brownies the color of pond scum.
How long in the oven? :/ 20 mins?
I found 20 min works! The top was matte but it was a little jiggly at 15 min. Hope this helps!
Hi Jake, every oven is a little different so the time it takes in my oven (18 minutes) probably won’t work for yours. It’s better to go by appearance, I usually look for the top surface to get matte and the edges to puff up a bit (the center will still be a bit jiggly). It’s also going to depend on the texture you like in a brownie, I like mine to be dense and fudgy in the center so I got for less time, but if you want yours more cakey you’ll want to leave it in the oven longer.
@@NoRecipes thanks for this i appreciate this! i wanna make it as a special for my work and add some things that goes with it
Can I skip the white chocolate ?
The white chocolate adds fat and sugar which are essential for the texture and taste of the brownie. You could substitute in something else, but you'll need to experiment to figure out how much to add.
is it alright to do this without white chocolate? that's the only ingredient i don't have haha
Hi MapoTofu, the chocolate is a part of the batter so you will need to substitute it with something with a similar fat and sugar content or the batter won't turn out right. Regular chocolate will work from a chemistry perspective, but it's not going to look very nice and the taste of the matcha will get jumbled with the taste of the chocolate (which chocolate works because it has a much milder flavor).
How come your greenish from the matcha, did not brown up much around the edges? Mine browned up quite a bit (about half an inch) from the edges.
Hi Saphaedra, it sounds like you may have baked them too long. The thermostat on most ovens is pretty inaccurate so it's hard to give an exact time, but if you're noticing the edges are browning you can either try and bake them at a lower temperature or remove the brownies from the oven earlier. Also, matcha oxidizes very quickly so they will tend to discolor after a day.
For how long should I bake it?
Hi Nina, it depends on 2 things. 1) How you like your brownies (chewy and wet or crisp and caky) 2) The thermostat on most ovens are not accurate (and even when they've been calibrated the temperature will rise and fall within a certain range). This means every oven takes a slightly different amount of time to bake. The range for my oven is 18-20 minutes (18 is more wet and gooey, 20 makes it more caky), but you will likely need to adjust this for your oven.
@@NoRecipes thank you so much
I’ve tried your recipe, and it is wayyyyy too SWEET and I only use 120 grams of sugar
Hi Agnesauce, these are brownies. The sugar (along with the fat) is what gives them their texture. They're indulgent for sure, but if you want something less sweet, I would suggest making a cake.
I would reduce the sugar, too, but I’d say the other issue is that the recipe calls for too little salt. They will taste less sweet (and better) if you use 1/2 tsp salt. At the very least you need 1/4 tsp.
Konnichiwa ☺️
Hi Yujin!😀
Baking powder and salt in grams?
Hi Daniel, it's 1.4 grams of baking powder and 0.9 grams of salt. Most people don't have scales that are accurate to 0.1 gram, which is why I typically give these smaller measurements in teaspoons.
could you please give the measurements in metric (cups)
The specific quantities are listed in the video description. You can also click through on the link there to head to my website where I have a more detailed recipe. If you're asking about using volumetric measurements there are times when they are good (like for liquids) and times when they are bad (pretty much everything else). The reason is that powders such as flour can be compacted depending on how you scoop or even the shape of the cup. You can read more in an article I wrote about this here: www.pbs.org/food/fresh-tastes/five-reasons-to-use-a-kitchen-scale/
@@NoRecipes thank you!!
CHALLENGE ACCEPTED
Enjoy!
Help, my scale died and I cannot measure in grams anymore. What is the cup/tablespoon and imperial measurements for the ingredients?
Hi! You can click through on the link in the description to go to the written recipe on my website. On the recipe card there is a section under "units" with a toggle to switch between metric and imperial.
@@NoRecipes oh no! Already baked it, had to improvise a little but it did turn out good enough so I'm glad.
How bout the temprature of oven
Please watch the whole video. You can also click through on the link in the description for the full written recipe.
Hey it's Tinks. Changed account.
Looking forward to seeing this recipe. I never do any baking and I feel like pushing myself out of my comfort zone tomorrow.
Hey Tinks! I'm not much of a baker either, but this I can do 😆
would it keep me up at night to eat these before sleeping lol
😆 That kinda depends on how sensitive to caffeine you are, but there is a lot of matcha in these so if you're worried about it, I'd suggest having them earlier in the day.
This recipe should not have 4 tbsp of matcha powder. 1 tbsp is probably enough for people who don’t really like matcha and 2 tbsp is enough for people who do really like matcha. You should also use a 2 parts white chocolate to 1 part milk or dark chocolate mix just so that the white chocolate is not as heavy on your stomach.
Hi Aleric, in order to get the rich matcha flavor and color you need 20 grams of matcha for this. I don't recommend using volumetric measurements as it's possible to pack way more than 20 grams of matcha into spoons (the measurements are given for reference only as a lot of people request them). As for the chocolate you can use a mix if different chocolate, but you won't get the bright green color as the milk/dark chocolate will turn the batter brown.
how much grams of matcha??
Quantities for all of the ingredients are listed in the description and you can also find a link there to the full recipe.
uhm the temperature ?
Hi Yuri, it's explained at 2:21, you can also click through on the link in the description for a printable recipe.
@@NoRecipes ah thanks ! but also can I use Cake Flour instead and how sweet is this recipe ?
@@yurikatana8689 I think cake flour should work, though I haven't tried it so I can't say for sure. As for the sweetness brownies are very sweet by nature. The sugar gives them their dense chewy texture. The bitterness of the matcha helps cut the sweetness a bit, but you'll probably want to cut them into small pieces and serve it with tea or milk.
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Matchies
Wow, your recipe is best of both worlds.
Thanks! "Matchies" is fun, might be a good brand name if anyone ever decides to start selling these.