Matcha S’mores Brownies Recipe
Introduction
These Matcha S’mores Brownies combine the earthy flavor of matcha green tea with the classic gooey sweetness of marshmallows and a crunchy graham cracker crust. This unique twist on a beloved treat is perfect for those who enjoy bold flavors and a fun texture contrast.
Ingredients
- 13 (195 g) full graham cracker sheets (~2 sleeves)
- 3 tablespoons (36 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter, melted and cooled
- ¾ cup (93.75 g) all-purpose flour
- ½ teaspoon (3 g) salt
- ½ cup (113.5 g) unsalted butter
- ½ cup (90 g) white chocolate chips
- 1 cup (200 g) granulated sugar
- 2 eggs (100 g)
- 2 tablespoons (12 g) matcha powder, sifted
- 1 tablespoon (13 g) vanilla paste or extract
- 1 cup (127 g) marshmallow fluff
Instructions
- Step 1: Preheat your oven to 350°F (177°C). Line an 8-inch or 9-inch baking pan with parchment paper for easy removal and cleanup.
- Step 2: To make the graham cracker crust, place the graham cracker sheets and 3 tablespoons of sugar in a food processor. Blitz until fine crumbs form, about 10–20 seconds.
- Step 3: Add the melted and cooled 6 tablespoons of butter to the crumbs. Pulse until the mixture resembles slightly wet sand.
- Step 4: Transfer the crust mixture to the lined baking pan. Pack it tightly and evenly into the bottom using the flat bottom of a measuring cup or a silicone spatula. Set aside.
- Step 5: In a microwave-safe bowl, heat ½ cup unsalted butter and ½ cup white chocolate chips in 30-second intervals, stirring between, until melted and combined (about 1–3 minutes). Alternatively, melt using a double boiler.
- Step 6: In a large bowl, combine the melted butter and white chocolate mixture with 1 cup granulated sugar. Stir until fully combined, even if the mixture is thick or clumpy.
- Step 7: Mix in the eggs, sifted matcha powder, and vanilla paste or extract until smooth. For a crinkly brownie top, whisk vigorously until the batter lightens in color.
- Step 8: Gently fold in the flour and salt, mixing just until no dry spots remain. Pour the batter over the prepared graham cracker crust in the pan.
- Step 9: Spread 1 cup of marshmallow fluff on top of the batter. Optional: swirl the fluff lightly to create a marbled effect, keeping in mind that the marbling will brown during baking.
- Step 10: Bake for 45–55 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Remove from the oven and transfer to a wire rack to cool.
- Step 11: Allow the brownies to cool completely for at least 1 hour before slicing. Enjoy your Matcha S’mores Brownies!
Tips & Variations
- Use a kitchen scale to weigh ingredients for more consistent results, especially flour and matcha powder.
- If you prefer a stronger matcha flavor, add an extra half tablespoon of sifted matcha powder.
- For a nuttier crust, mix a handful of finely chopped nuts into the graham cracker crust before pressing it into the pan.
- Swap marshmallow fluff for mini marshmallows if you prefer a more toasted top—add them in the last 10 minutes of baking to prevent burning.
Storage
Store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, warm individual pieces in the microwave for 10–15 seconds to soften the marshmallow topping. These brownies can also be frozen for up to 2 months; thaw at room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute matcha powder with regular green tea powder?
Matcha powder is finely ground green tea leaves with a vibrant flavor and color, so regular green tea powder will not provide the same intensity or texture. It’s best to use culinary-grade matcha powder for this recipe.
Can I use a different type of chocolate?
White chocolate chips are recommended for their sweetness and creaminess that balance the matcha. However, you can experiment with milk or semi-sweet chocolate for a different flavor, but the overall taste will change.
PrintMatcha S’mores Brownies Recipe
These Matcha S’mores Brownies combine the earthy flavor of matcha with a classic graham cracker crust and a gooey marshmallow topping. The brownies feature a luscious blend of white chocolate and matcha powder creating a unique twist on a traditional treat, finished with a sweet marshmallow fluff layer that can be swirled for a marbled effect. Perfect for matcha lovers and s’mores fans alike.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 brownies (assuming 3×3 squares in an 8-inch pan) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Graham Cracker Crust
- 13 full graham cracker sheets (195 g, about 2 sleeves)
- 3 tablespoons (36 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter, melted and cooled
Dry Ingredients
- ¾ cup (93.75 g) all-purpose flour
- ½ teaspoon (3 g) salt
Wet Ingredients
- ½ cup (113.5 g) unsalted butter
- ½ cup (90 g) white chocolate chips
- 1 cup (200 g) granulated sugar
- 2 large eggs (100 g total)
- 2 tablespoons (12 g) matcha powder, sifted
- 1 tablespoon (13 g) vanilla paste or extract
Marshmallow Topping
- 1 cup (127 g) marshmallow fluff
Instructions
- Prepare the Graham Cracker Crust: Line an 8-inch or 9-inch baking pan with parchment paper to ensure easy removal and cleanup. In a food processor, pulse 13 full graham cracker sheets with 3 tablespoons of granulated sugar until fine crumbs form, about 10-20 seconds. Add 6 tablespoons of melted and cooled unsalted butter, then pulse until the mixture resembles slightly wet sand. Transfer this mixture to the lined pan and press it tightly into the bottom using the flat bottom of a measuring cup to compact it evenly, then smooth the edges with a silicone spatula. Set aside.
- Make the Matcha Brownie Batter: Preheat your oven to 350°F (177°C). In a medium microwave-safe bowl, melt ½ cup unsalted butter and ½ cup white chocolate chips in 30-second intervals, stirring after each, until fully melted and combined, about 1-3 minutes total. Alternatively, use a double boiler. In a large mixing bowl, combine the melted butter and white chocolate mixture with 1 cup granulated sugar, stirring until incorporated. The mixture may appear thick and clumpy due to the white chocolate, but this is normal. Add 2 eggs, 2 tablespoons sifted matcha powder, and 1 tablespoon vanilla paste or extract, mixing until smooth. Whisk vigorously if you desire a crinkly top and lighter batter. Gently fold in ¾ cup all-purpose flour and ½ teaspoon salt until no dry streaks remain. Pour the batter over the graham cracker crust in the baking pan.
- Add the Marshmallow Topping: Spread 1 cup marshmallow fluff evenly over the brownie batter. Optionally, swirl the fluff into the batter with a spatula or knife to create a marbled effect. Be aware that this swirl will brown during baking and not retain a green color.
- Bake: Place the pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Remove from oven and transfer the pan to a wire rack to cool. Let the brownies cool completely for at least 1 hour before slicing to ensure the layers set properly.
- Serve and Enjoy: Once cooled, slice into squares and enjoy the rich matcha flavor combined with the sweet s’mores elements of graham cracker crust and marshmallow topping.
Notes
- For best accuracy, weigh your ingredients rather than measuring by volume to ensure consistent results.
- Spoon flour gently into your measuring cup and level it with a knife rather than scooping to avoid packing it tightly, which can change texture.
- If you want a more distinct swirl effect in the marshmallow topping, avoid fully blending it into the batter.
- The marshmallow topping will brown in the oven, which adds a toasty flavor reminiscent of traditional s’mores.
Keywords: matcha brownies, s’mores brownies, graham cracker crust, marshmallow topping, white chocolate, matcha dessert
