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Matcha Whole Wheat Cocoa Brownies

Fudgy cocoa brownies with an Asian matcha twist.
Course Dessert
Cuisine Asian-American
Keyword asian dessert, brownies, dessert, matcha
Prep Time 15 minutes
Cook Time 50 minutes
Servings 16
Calories 238kcal
Author Tia


  • 9″x9″ baking pan


  • 1 1/4 cup unsalted butter
  • 1 cup sugar
  • 1 1/8 cup dark brown sugar
  • 1 cup unsweetened natural cocoa powder*
  • 2 tbsp matcha powder**
  • 2/3 cup whole wheat flour
  • 2 tsp vanilla extract
  • 1 tsp salt


  • Preheat oven to 350°F. Butter and line a 9″x9″ pan with parchment paper and set aside.
  • In a large microwave-safe bowl, combine butter and sugar. Microwave for 30 seconds at a time until the butter has melted. Remove and stir with a whisk or use a hand blender. I use the latter. Mix until the batter has a glossy finish.
  • Add eggs one at a time, whisking/mixing in between each addition.
  • Add cocoa powder, matcha, salt, and vanilla extract. Fold in flour until just combined. Pour mixture into prepared baking pan and bake for roughly 50 minutes, testing for doneness by inserting a toothpick in the center of the brownies beginning at 40 minutes.
  • Cool completely before cutting as these brownies are very fudgy and will fall apart if you try to cut while hot. Be patient, it's worth it!


* I've used both regular natural, unsweetened cocoa powder and dark cocoa powder in the past and both work well, although at the moment, I prefer dark cocoa. The last few times I've used Hershey's special dark cocoa.
** Matcha powder can be found a tad cheaper at a Japanese or Korean grocery, but for those without access, this matcha I found on Amazon works.