Matcha and Peppermint Fudge Brownies recipe

Rich and vibrant, these matcha and peppermint fudge brownies bring a delicious twist to a classic treat. With a chocolate brownie base, a cool peppermint fudge layer, and a glossy chocolate ganache topping, each bite delivers a perfectly balanced trio of earthy, minty, and chocolatey sensations. Whether you’re baking for a celebration, gathering, or just because you’re craving something special, these brownies will become your new go-to!

What is matcha?

Matcha, the vibrant green powder made from ground tea leaves, has roots in Chinese dynasties but gained popularity in Japan, where it became central to Zen tea ceremonies. Known for its slightly bitter, earthy flavour, matcha has been enjoyed worldwide. Paired with chocolate and mint, it transforms a nostalgic dessert into something elegant and fresh.

What is ganache?

Ganache is a smooth, glossy mixture of chocolate and cream, traditionally used in pastries and confections. Simple yet luxurious, it creates a rich topping or filling with a silky texture, adding a decadent finish. It perfectly complements flavours like mint and matcha.

Recipe Details
Prep: 45 minutes
Cook: 55 minutes
Makes: 18 (approx.)

Ingredients:

Matcha brownie base:

  • 185g butter
  • 185g dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 100g milk chocolate
  • 3 large eggs
  • 275g golden caster sugar
  • 2 tbsp matcha powder
  • A pinch of salt
  • A splash of vanilla extract

Peppermint fudge layer:

  • 198g condensed milk
  • 75ml milk
  • 225g brown sugar
  • 58g butter
  • A splash of green food dye
  • A splash of peppermint extract

Chocolate ganache topping:

  • 240ml double cream
  • 113g dark chocolate

Method:

Matcha brownie base:

  1. Preheat the oven to 180°C (160°C fan) and line a square tin with baking paper.

  2. Place the butter and dark chocolate in a bowl. Set over a pan of simmering water (don’t let the bowl touch the water). Stir until melted and smooth, then let it cool to room temperature.

  3. Whisk the eggs and golden caster sugar in a large bowl for about 3-8 minutes.

  4. Gently fold the cooled chocolate mixture into the egg mixture, using a figure-of-eight motion to keep in as much air as possible.

  5. Sift the flour, matcha powder, and cocoa powder into the bowl and fold in gently until fully mixed.

  6. Chop the milk chocolate chunks and stir them into the mix, along with the salt and vanilla.

  7. Pour the mixture into the prepared tin, spread evenly, and level the top.

  8. Bake for 25 minutes, then check with a knife to see if the middle is fully cooked, if not, cook for 5 more minutes. It will be done when the top has a papery crust and the sides are starting to pull away from the tin.

  9. Cool completely in the tin before cutting into squares, then put to one side to create the fudge.

Peppermint fudge layer:

  1. Place the ingredients (except food dye and flavouring) into a large non-stick saucepan and melt over a low heat, stirring until the sugar dissolves.

  2. Bring to a steady boil for 10–15 minutes, stirring constantly to prevent sticking on the base of the pan. It’s ready when it reaches 113–115°C, or forms a soft ball when dropped into cold water.

  3. Remove the fudge from the heat and leave to cool for 5 minutes. This is also when you can start to stir in the peppermint flavouring and food dye.

  4. Beat the mixture until it thickens and starts to lose its sheen, this usually takes 5–10 minutes. For a smooth, creamy texture, stop beating as soon as it begins to pull away from the sides of the pan and holds its shape on the spoon.

  5. Add baking paper to a square tin, then press the fudge into the tin with the back of a spoon and leave to set before cutting into squares.

Chocolate ganache topping:

  1. Chop the chocolate and place it in a bowl.

  2. Gently heat the cream in a small saucepan until it just begins to simmer, don’t let it boil.

  3. Pour the warm cream over the chocolate and slowly stir until smooth and fully combined. Then let it rest for a bit to cool and thicken.

  4. Spread a thin layer over the cooled brownie base to allow the peppermint fudge to adhere, putting it in the fridge for a few minutes to help it set.

  5. Pour the remaining ganache on top and smooth it out for a glossy finish.

Tips for success

  • Use high-quality matcha: For a rich, vibrant green colour and a smooth flavour.

  • For extra clean cuts: Heat your knife under hot water, then dry before slicing.

  • Use white chocolate: In the brownie mix, use 50g white and 50g milk chocolate for a sweeter taste.

Serve these brownies at parties, share them as gifts, or just treat yourself to a moment of indulgence. Why not take a photo and tag us on social media? We’d love to see your creations!