Ingredients

13 full graham cracker sheets (~2 sleeves)

3 tablespoons granulated sugar

6 tablespoons unsalted butter (melted and cooled)

¾ cup all-purpose flour

½ teaspoon salt

½ cup unsalted butter

½ cup white chocolate chips

1 cup granulated sugar

2 eggs

2 tablespoons matcha powder (sifted)

1 tablespoon vanilla (paste or extract)

1 cup marshmallow fluff

Instructions

Step 1: Preheat the oven to 350°F (177°C) and line an 8-inch or 9-inch baking pan with parchment paper for easy removal and cleanup.

Step 2: Make the graham cracker crust by blitzing 13 full graham cracker sheets and 3 tablespoons granulated sugar in a food processor until fine crumbs form. Add 6 tablespoons melted unsalted butter and pulse until the mixture resembles slightly wet sand.

Step 3: Transfer the crust mixture to the lined baking pan and firmly press it down using the flat bottom of a measuring cup, then smooth the edges with a spatula. Set aside.

Step 4: In a microwave-safe bowl, melt ½ cup unsalted butter and ½ cup white chocolate chips in 30-second intervals, stirring between each until smooth. Alternatively, use a double boiler.

Step 5: In a large mixing bowl, combine the melted butter and white chocolate mixture with 1 cup granulated sugar, stirring until fully combined. The mixture may be thick and clumpy, which is normal.

Step 6: Add 2 eggs, 2 tablespoons sifted matcha powder, and 1 tablespoon vanilla to the mixture. Vigorously whisk until smooth and slightly lighter in color for a crinkly top.

Step 7: Gently fold in ¾ cup all-purpose flour and ½ teaspoon salt, just until no dry spots remain. Pour the batter over the prepared graham cracker crust and spread evenly.

Step 8: Top the batter with 1 cup marshmallow fluff. You can swirl it lightly for a marbled effect, keeping in mind that the marshmallow will brown during baking.

Step 9: Bake for 45-55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

Step 10: Remove from the oven and let cool completely on a wire rack, at least 1 hour, before slicing and serving.

Tips & Variations

Use high-quality matcha powder for the best vibrant color and flavor.

For extra gooey marshmallow topping, add mini marshmallows on top after baking and broil for 1-2 minutes until toasted.

Substitute white chocolate chips with milk or dark chocolate for a different flavor profile.

If you prefer a denser brownie, reduce the flour slightly or extend baking time by a few minutes.

FAQs

Can I use matcha powder that is not sifted?

It’s best to sift matcha powder to avoid lumps and ensure even mixing, but if you don’t have a sifter, whisk it well to break up any clumps before adding.

What can I substitute for marshmallow fluff?

You can use mini marshmallows as a topping instead of marshmallow fluff. Scatter them over the batter before baking and allow them to melt and brown in the oven for a similar effect.