Thanks Vanessa! I usually get my matcha from a farm new Kyoto. It's a little expensive, but this one in particular is my favorite because it has an emerald green color: https://dmatcha.com/products/matcha-okumidori The texture of this brownie is dependent on the ratio of sugar to fat to flour so I can't guarantee how it will turn out with your substitutions, but good luck!

Looks awesome! I haven't made them but looking at the ingredients it looks like it will turn out really tasty. What brand of Matcha ceremonial powder do you use? I am looking for a good one that won't break my budget but be a good quality for this recipe. I will probably use ChocZero sugar free chocolate and use resistant starch flour and Allulose/Monkfruit blend sweetener instead to make this more keto friendly.

Thanks Jenny. I use volumetric measurements (i.e. cups and tablespoons) when it makes sense, but butter and sugar shouldn't be measured in cups. For butter, it's a pain to press it into a measuring cup and there's a good chance you'll end up having air pockets in the butter which will mean you're not getting enough in there. For sugar, depending on how small the size of the sugar crystals you use, the volume will be different, but the weight will always be the same. For example, 1 cup of coarse sugar, may only be 3/4 of a cup of fine sugar.

Hi Mady, the white chocolate is part of the batter so if you don't add it you'll need to substitute something with a similar fat and sugar content. You could use a different kind of chocolate, but then your brownies are not going to be green, and the flavor of the chocolate will make them taste more like chocolate than like green tea.

In reply to Zaini.

I used only half of the sugar and I liked it a lot 🙂

Hi Zaini, I'm so glad to hear you enjoyed this! Thanks for taking the time to let me know!

Thank you! These are definitely going on my list of favorite deserts, right after your Basque Burnt Cheesecake!