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Matcha Brownie Pudding Recipe

Updated: 8 hours ago


After making Ina Garten’s brownie pudding, my youngest daughter casually asked if I could make a matcha version. No pressure, right? But honestly, that question alone was enough to send me back into the kitchen.



I already loved how comforting and dramatic the original brownie pudding was: crisp on top, molten in the middle. Turning it into something green, fragrant, and a little more bittersweet felt like a fun challenge.


Matcha desserts have their own quiet history, rooted in Japanese tea culture, where matcha is traditionally whisked into hot water for tea ceremonies. Over time, it made its way into modern baking, cakes, cookies, tiramisu, and brownies, bringing that grassy, slightly bitter edge that balances sweetness beautifully.



Pairing it with white chocolate softens the bitterness, while the addition of lemon zest lifts everything just enough so that it doesn’t feel heavy.


This version keeps the same spirit as the original brownie pudding: rich, comforting, and unapologetically gooey in the middle. The strawberry jam glaze was a last-minute touch that surprisingly worked, adding brightness against the earthy matcha.


If you’ve ever loved molten desserts or anything matcha-flavoured, this one’s worth making, especially if someone in your house casually requests it and you feel like showing off a little.


Ingredients:

(Serve 4)

  • Unsalted Butter, 113g

  • High Quality White Chocolate Preferably Callebaut, 60g

  • Eggs, 2

  • Granulated Sugar, 50g

  • Light Muscovado Sugar, 50g

  • High Quality Matcha Powder, 20g

  • Unbleached All Purpose Flour, 30g

  • Pure Vanilla Paste, 1 TSP

  • Almond Extract, 1/2 TSP

  • Fresh Lemon Zest, 1/2 Lemon

  • Strawberry Jam, For Glazing

  • Flaky Sea Salt, For Garnishing

Equipment:

  • Oven

  • Baking Dish (I am using Staub's Oval 1.1L Baking Dish)

  • Stand / Hand Mixer

  • Double Boiler

Directions:

  1. Preheat the oven

  2. Preheat your oven to 165°C / 325°F.

  3. Set out a baking dish and a larger pan for a water bath.

  4. Melt the butter and white chocolate

  5. Place butter and white chocolate in a double boiler over low heat.

  6. Stir gently until fully melted and smooth.

  7. Remove from heat and let it cool slightly so it doesn’t scramble the eggs later.

  8. Whip the eggs and sugar

  9. In a large mixing bowl, whisk the eggs until foamy.

  10. Gradually add both sugars while whisking until the mixture becomes pale, thick, and glossy.

  11. Add the dry ingredients

  12. Add the matcha powder and flour.

  13. Whisk gently until fully incorporated.

  14. Scrape down the sides of the bowl to make sure nothing is hiding at the bottom.

  15. Add flavourings and fat

  16. Whisk in the vanilla paste, almond extract, and lemon zest.

  17. Slowly pour in the melted butter–white chocolate mixture while whisking continuously.

  18. Mix until smooth and uniform.

  19. Bake in a water bath

  20. Pour the batter into your baking dish.

  21. Place it inside a larger baking dish.

  22. Carefully pour hot water into the outer dish until it reaches halfway up the sides of the inner dish.

  23. Transfer to the oven and bake for 50–60 minutes, until the top is set and crisp but the centre still jiggles slightly.

  24. Finish and serve

  25. Remove from the oven and let it rest for about 2–3 minutes.

  26. Gently brush the top with strawberry jam.

  27. Sprinkle flaky sea salt over the surface.

  28. Let it rest another 10 minutes, then serve warm.


I'm in matcha heaven...

Recipe Video:



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