These matcha brownies feature a fudgy chocolate base topped with a silky matcha mousse layer. Rich, creamy, and perfectly balanced—not too sweet and full of flavor!
I love experimenting with brownie variations—it’s one of my favorite desserts to play around with.
Over time, I’ve shared quite a few versions, from quick and cozy treats like my Brownie in a Mug, to fun twists like Brownie Cookies, and more indulgent desserts like Blueberry Brownie Cheesecake and Chocolate Brownie Cheesecake.
Of course, I also keep coming back to the classic Double Chocolate Brownies—they never disappoint.
This time, I made matcha brownies, and what makes this recipe stand out is the two layers. It combines two things I absolutely love—rich, fudgy brownies and matcha, which I’m always drawn to when making desserts.
Why You’ll Love This Recipe
- Two Layers, One Unforgettable Dessert: The contrast between the dense, fudgy brownie and the light, silky matcha mousse creates a delightful textural experience in every bite.
- Perfectly Balanced Flavor: The slight bitterness of dark chocolate and high-quality matcha is beautifully balanced, resulting in a dessert that’s rich and satisfying without being overly sweet.
- Impressive Yet Approachable: Despite its elegant appearance, this recipe is surprisingly straightforward. With clear steps and a manageable ingredient list, you’ll feel like a pastry chef right in your own kitchen.
Ingredients and Substitutions
For the Chocolate Brownie Layer
- Dark chocolate – I recommend using dark chocolate with at least 70% cocoa content. This gives the brownie a deep, complex chocolate flavor that isn’t overly sweet.
- Unsalted butter – Unsalted butter adds richness and moisture to the brownie. Using unsalted allows you to control the overall flavor. Melt it before combining with the chocolate for a smooth, cohesive base.
- Room-temperature eggs – Eggs at room temperature emulsify much more easily with the other ingredients.
- Granulated sugar – A moderate amount of sugar balances the bitterness of the dark chocolate. You can reduce it by 5–10g if you prefer a more bittersweet brownie, but I find this amount creates a perfect harmony.
- Cake flour – The low protein content of cake flour is essential for achieving that tender, delicate crumb. All-purpose or bread flour will make the brownie tough, so I don’t recommend substituting here.
- Cocoa powder – Pure unsweetened cocoa powder deepens the chocolate flavor and adds richness to the brownie. It also contributes to that beautiful dark color.
- Baking powder – Just a small amount of baking powder gives the brownie a gentle lift, preventing it from becoming too dense and heavy. I wouldn’t skip this ingredient.
For the Matcha Mousse Layer
- Cream cheese – Cream cheese adds a subtle tang and a velvety smoothness to the mousse. It’s important to let it soften to room temperature before using—cold cream cheese will create lumps that are difficult to smooth out.
- Granulated sugar – A small amount of sugar balances the slight acidity of the cream cheese and the natural bitterness of matcha, keeping the mousse light and refreshing.
- Heavy cream – I recommend using animal-based heavy cream for the best flavor and texture. It adds richness and helps create that silky, airy mousse consistency.
- Hot milk – Whole milk is ideal here. The heat helps dissolve the gelatin and also draws out the aromatic notes of the matcha powder, enhancing its flavor.
- Matcha powder – Pure matcha powder is essential for a vibrant green color and a clean, aromatic tea flavor. The quality of your matcha will directly affect the final taste, so I suggest using a good-quality one.
- Gelatin sheets – These are crucial for setting the mousse layer. Be sure to soak them in cold water until softened, then squeeze out the excess water before using. Avoid soaking in hot water, which will cause the gelatin to dissolve prematurely.
For Decoration
- Dark chocolate & heavy cream – These combine to make a simple chocolate ganache for drizzling. It adds a beautiful finishing touch and an extra layer of chocolate flavor.
- Matcha powder – A final dusting on top enhances the matcha aroma and gives the dessert a polished, professional look.
- Chocolate decorations – Optional but lovely for adding texture and visual interest. Feel free to get creative here.
Ingredients for Recipe Format
Chocolate Brownie Layer
- 120 g dark chocolate
- 70 g unsalted butter
- 3 large eggs, room temperature
- 50 g granulated sugar
- 70 g cake flour
- 10 g cocoa powder
- 3 g baking powder
Matcha Mousse Layer
- 80 g cream cheese, room temperature
- 10 g granulated sugar
- 70 g heavy cream
- 40 g hot milk
- 4 g matcha powder
- 4 g gelatin sheets
Decoration
- 30 g dark chocolate
- 30 g heavy cream
- Matcha powder, for dusting
- Chocolate decorations, as desired
How to Make Matcha Brownie
For the chocolate brownie layer
Preheat your oven to 170°C. Line a 5-inch square baking pan with parchment paper, making sure to cover the bottom and sides for easy removal later.
Place 120 g dark chocolate and 70 g unsalted butter in a heatproof bowl. Set the bowl over a pot of gently simmering water. Stir until the chocolate and butter are completely melted and the mixture is smooth and glossy. Remove from heat and let it cool until just warm to the touch.
In a large bowl, combine 3 room-temperature eggs and 50 g granulated sugar. Whisk with a hand whisk until the sugar dissolves and the mixture becomes pale and uniform. Pour the cooled chocolate-butter mixture into the egg mixture and whisk until fully combined and smooth.
In a separate small bowl, whisk together 70 g cake flour, 10 g cocoa powder, and 3 g baking powder. Sift the dry ingredients directly into the chocolate-egg mixture. Use a silicone spatula to fold gently until no dry flour remains and the batter is smooth. Be careful not to overmix—overmixing can develop gluten and result in a tough brownie.
Pour the batter into the prepared pan and use a spatula to spread it evenly. Place the pan in the middle-lower rack of the oven and bake at 170°C for 25 minutes. The brownie is ready when the surface is slightly cracked and it springs back when lightly pressed. Remove from the oven and let the brownie cool completely to room temperature.
For the matcha mousse layer
Place 80 g room-temperature cream cheese in a mixing bowl. Add 10 g granulated sugar and beat with an electric hand mixer until the mixture is smooth, creamy, and completely free of lumps.
Pour 70 g heavy cream into the cream cheese mixture and continue beating until it reaches a thick, yogurt-like consistency. Set aside.
In a small bowl or measuring cup, combine 40 g hot milk with 4 g matcha powder. Whisk vigorously until the matcha is fully dissolved and no lumps remain.
While the matcha milk is still hot, soak 4 g gelatin sheets in a bowl of cold water for 5–10 minutes until softened. Remove the gelatin sheets from the cold water and squeeze out any excess liquid. Add the softened gelatin to the hot matcha milk and stir until completely dissolved. Allow this mixture to cool until just warm to the touch.
Slowly pour the cooled matcha-gelatin mixture into the cream cheese mixture. Use a spatula to fold gently until the mousse is smooth, uniform, and free of streaks.
Pour the matcha mousse over the completely cooled brownie layer. Use a spatula to spread it evenly to the edges. Place the pan in the refrigerator and chill for at least 4 hours, or until the mousse is fully set and firm to the touch.
For decoration
Once the brownie is fully chilled and set, remove it from the pan by lifting the parchment paper. Carefully peel away the paper and place the brownie on a serving plate. Dust the top of the mousse layer evenly with matcha powder.
To make the chocolate ganache, place 30 g dark chocolate in a small bowl. In a small saucepan, heat 30 g heavy cream over low heat until small bubbles appear around the edges. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir gently until the mixture is smooth and glossy. Allow the ganache to cool until it thickens to a pipeable consistency, then transfer it to a piping bag.
Pipe the ganache onto the surface of the brownie in your desired pattern.
Add chocolate decorations if using. Your matcha brownie is now ready to serve.
Tips & tricks
- Let the chocolate mixture cool
If it’s too hot, it can cook the eggs and cause lumps. - Don’t overmix the batter
Mix just until combined to keep the brownie soft and fudgy. - Fully soften cream cheese
This prevents lumps in the mousse and ensures a silky texture. - Cool the matcha mixture before mixing
Hot liquid can melt the cream mixture and make it too runny. - Always cool the brownie completely
Otherwise, the mousse layer will melt and not set properly. - Chill long enough
At least 4 hours is essential, but overnight gives the best result.
Frequently asked questions
Why is my mousse not setting?
The gelatin may not have been fully dissolved, or the dessert didn’t chill long enough. Make sure to refrigerate for at least 4 hours.
Why is my brownie dry?
It may have been overbaked. Keep an eye on it and remove it once the center is just set.
Can I skip the ganache topping?
Yes! It’s optional, but it adds extra richness and makes the dessert look more polished.
Can I make this ahead of time?
Yes, this dessert is perfect for making ahead. It actually tastes better after chilling overnight.
How should I store it?
Store in an airtight container in the fridge and enjoy within 3 days for the best texture and flavor.
Easy Matcha Brownies (Rich Chocolate + Creamy Matcha)
Ingredients
Chocolate Brownie Layer
- 120 g dark chocolate
- 70 g unsalted butter
- 3 large eggs room temperature
- 50 g granulated sugar
- 70 g cake flour
- 10 g cocoa powder
- 3 g baking powder
Matcha Mousse Layer
- 80 g cream cheese room temperature
- 10 g granulated sugar
- 70 g heavy cream
- 40 g hot milk
- 4 g matcha powder
- 4 g gelatin sheets
Decoration
- 30 g dark chocolate
- 30 g heavy cream
- Matcha powder for dusting
- Chocolate decorations as desired
Instructions
For the chocolate brownie layer
- Preheat your oven to 170°C. Line a 5-inch square baking pan with parchment paper, making sure to cover the bottom and sides for easy removal later.
- Place 120 g dark chocolate and 70 g unsalted butter in a heatproof bowl. Set the bowl over a pot of gently simmering water. Stir until the chocolate and butter are completely melted and the mixture is smooth and glossy. Remove from heat and let it cool until just warm to the touch.
- In a large bowl, combine 3 room-temperature eggs and 50 g granulated sugar. Whisk with a hand whisk until the sugar dissolves and the mixture becomes pale and uniform. Pour the cooled chocolate-butter mixture into the egg mixture and whisk until fully combined and smooth.
- In a separate small bowl, whisk together 70 g cake flour, 10 g cocoa powder, and 3 g baking powder. Sift the dry ingredients directly into the chocolate-egg mixture. Use a silicone spatula to fold gently until no dry flour remains and the batter is smooth. Be careful not to overmix—overmixing can develop gluten and result in a tough brownie.
- Pour the batter into the prepared pan and use a spatula to spread it evenly. Place the pan in the middle-lower rack of the oven and bake at 170°C for 25 minutes. The brownie is ready when the surface is slightly cracked and it springs back when lightly pressed. Remove from the oven and let the brownie cool completely to room temperature.
For the matcha mousse layer
- Place 80 g room-temperature cream cheese in a mixing bowl. Add 10 g granulated sugar and beat with an electric hand mixer until the mixture is smooth, creamy, and completely free of lumps.
- Pour 70 g heavy cream into the cream cheese mixture and continue beating until it reaches a thick, yogurt-like consistency. Set aside.
- In a small bowl or measuring cup, combine 40 g hot milk with 4 g matcha powder. Whisk vigorously until the matcha is fully dissolved and no lumps remain.
- While the matcha milk is still hot, soak 4 g gelatin sheets in a bowl of cold water for 5–10 minutes until softened. Remove the gelatin sheets from the cold water and squeeze out any excess liquid. Add the softened gelatin to the hot matcha milk and stir until completely dissolved. Allow this mixture to cool until just warm to the touch.
- Slowly pour the cooled matcha-gelatin mixture into the cream cheese mixture. Use a spatula to fold gently until the mousse is smooth, uniform, and free of streaks.
- Pour the matcha mousse over the completely cooled brownie layer. Use a spatula to spread it evenly to the edges. Place the pan in the refrigerator and chill for at least 4 hours, or until the mousse is fully set and firm to the touch.
For decoration
- Once the brownie is fully chilled and set, remove it from the pan by lifting the parchment paper. Carefully peel away the paper and place the brownie on a serving plate. Dust the top of the mousse layer evenly with matcha powder.
- To make the chocolate ganache, place 30 g dark chocolate in a small bowl. In a small saucepan, heat 30 g heavy cream over low heat until small bubbles appear around the edges. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir gently until the mixture is smooth and glossy. Allow the ganache to cool until it thickens to a pipeable consistency, then transfer it to a piping bag.
- Pipe the ganache onto the surface of the brownie in your desired pattern.
- Add chocolate decorations if using. Your matcha brownie is now ready to serve.
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