Let’s be honest – choosing between cookies and brownies is one of life’s toughest decisions. There’s something special about both the chewy goodness of a fresh-baked cookie and the rich, fudgy center of a perfect brownie. And when you add matcha to the mix? Well, that’s when things get really interesting.
That’s why these matcha brookies are such a game-changer. They combine the best of both worlds – you get the crispy edges of a cookie with the soft, gooey middle of a brownie, plus that wonderful earthy matcha flavor that makes everything feel a bit more special.
Why You’ll Love These Matcha Brookies
- Best of both worlds – These treats combine the fudgy richness of brownies with the soft, chewy texture of cookies – giving you two desserts in one delicious bite.
- Simple ingredients – You’ll find most of these ingredients already in your pantry, making it easy to whip up whenever a chocolate craving strikes.
- Make-ahead friendly – These brookies stay fresh for several days when stored properly, perfect for preparing ahead for parties or weekly treats.
- Unique flavor combination – The earthy matcha pairs perfectly with rich chocolate, creating an interesting twist on classic brownies that’s sure to impress your friends and family.
What Kind of Dark Chocolate Should I Use?
For brookies, you’ll want to use a good quality dark chocolate with around 60-70% cocoa content – this gives you the perfect balance of sweetness and rich chocolate flavor. Regular baking chocolate works fine here, but avoid using chocolate chips since they contain stabilizers that can affect how they melt. If you’re buying chocolate bars from the candy aisle, brands like Ghirardelli or Lindt work great, but store brands can do the job too. Just make sure to chop your chocolate into small, even pieces before melting to prevent it from seizing or burning. And here’s a pro tip: if you want to make these brookies extra special, you could split the amount and use two different percentages of dark chocolate to add some complexity to the flavor.
Options for Substitutions
Here are some helpful substitutions you can try with this brookie recipe:
- Dark chocolate: You can use semi-sweet chocolate chips instead of dark chocolate. If you prefer milk chocolate, that works too, but your brookies will be sweeter.
- Demerara sugar: No demerara sugar? Regular brown sugar works just fine. Light or dark brown sugar both give that same caramel-like taste.
- Vegetable oil: Any neutral oil like canola, sunflower, or even melted coconut oil can work here. Just note that coconut oil might add a slight coconut flavor.
- Milk: Feel free to use any milk you have – whole, 2%, or plant-based options like almond or oat milk all work well.
- All-purpose flour: You can use cake flour for a more tender texture – just add 2 extra tablespoons per cup of flour. For gluten-free versions, use a 1:1 gluten-free flour blend that contains xanthan gum.
- Vanilla essence: Vanilla extract or vanilla bean paste can be used instead. If you’re out completely, you can skip it, though you’ll miss some flavor depth.
Watch Out for These Mistakes While Baking
The biggest challenge when making matcha brookies is achieving the right texture – overmixing the batter will lead to tough, dense cookies instead of the desired chewy-fudgy consistency, so mix just until the ingredients are combined. Temperature control is crucial too – using hot melted butter can cook the eggs prematurely and create a grainy texture, so let it cool slightly before incorporating it into your batter. For the best matcha flavor and color, make sure you’re using high-quality culinary grade matcha powder and sift it well to prevent any lumps from forming in your batter. A common mistake is overbaking these treats – they should look slightly underdone when you take them out of the oven, as they’ll continue to set while cooling on the baking sheet. To get those perfect crackly tops, don’t skip the step of letting the batter rest for 10-15 minutes before baking, which allows the flour to hydrate properly.
What to Serve With Matcha Brookies?
These chocolate-matcha hybrid treats are perfect with a cold glass of milk or a hot cup of tea – I especially love serving them with green tea to complement the matcha flavors! Since brookies are pretty rich on their own, they pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance out the intensity. For a fun dessert board, try serving these alongside some fresh berries or sliced bananas, which offer a nice fresh contrast to the decadent chocolate-matcha combo. A drizzle of caramel sauce or a sprinkle of sea salt on top can also take these brookies to the next level.
Storage Instructions
Keep Fresh: These matcha brookies stay nice and chewy when kept in an airtight container at room temperature. They’ll keep well for up to 5 days – if they last that long! Place a piece of bread in the container to help maintain their moisture and prevent them from drying out.
Freeze: Want to save some for later? These brookies freeze really well for up to 3 months. Just wrap them individually in plastic wrap and place them in a freezer bag. This way, you can grab one whenever the craving hits!
Make Ahead: You can prepare the brookie dough a day ahead and keep it in the fridge. Just let it come to room temperature for about 30 minutes before baking. The chilled dough might even give you a better texture – some bakers swear by it!
| Preparation Time | 30-45 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 55-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3000
- Protein: 30-35 g
- Fat: 150-160 g
- Carbohydrates: 400-420 g
Ingredients
- 200 grams dark chocolate
- 75 grams unsalted butter, melted
- 30 milliliters vegetable oil
- 40 grams cocoa powder, sifted
- 150 grams powdered sugar
- 110 grams demerara sugar
- 120 milliliters milk at room temperature
- 1 teaspoon vanilla essence
- 160 grams all-purpose flour
- 1/2 teaspoon salt
Step 1: Prepare the Matcha Cookie Dough
Begin by preparing the cookie dough according to your favorite matcha cookie recipe.
Once prepared, chill the dough in the freezer.
While the dough is chilling, you can proceed with making the brownie layer.
Step 2: Preheat the Oven and Prepare the Baking Pan
Preheat your oven to 170°C (340°F).
Grease a square baking pan and line it with parchment paper to ensure easy removal of the baked layers later on.
Step 3: Make the Brownie Batter
In a medium saucepan or a microwave-safe bowl, melt together 200g of dark chocolate, 75g of unsalted butter, and 30ml of vegetable oil.
Stir until the mixture is smooth and well combined.
Once melted, stir in 40g of sifted cacao powder, 150g of icing sugar, and 110g of demerara sugar.
Mix until the batter is smooth.
Step 4: Complete the Brownie Batter
Add 120ml of room temperature milk and 1 teaspoon of vanilla extract to the chocolate mixture, stirring to combine effectively.
Gradually fold in 160g of plain flour and 1/2 teaspoon of salt, mixing just until the batter is smooth and without lumps.
Be careful not to overmix.
Step 5: Assemble the Layers in the Baking Pan
Pour the prepared brownie batter into the lined baking pan, ensuring the batter is smoothed into an even layer.
Take the chilled matcha cookie dough from the freezer.
Roll or press it into a layer that fits over the brownie batter, then gently place the matcha cookie layer on top of the brownie layer.
Step 6: Bake and Enjoy
Bake the layered brownie and cookie creation in the preheated oven.
Keep a close eye on it, baking until the edges are set and a toothpick inserted into the center comes out mostly clean, which generally takes about 20-25 minutes.
Allow the finished product to cool in the pan before lifting it out using the parchment paper for serving.
Enjoy your matcha cookie-topped brownies!