Matcha Brownies
★★★★★
PREP TIME
35 minutes
COOK TIME
25 minutes
MAKES
12 tp 16
Ingredients
1/2 cup
all-purpose flour
3 tablespoons
cocoa powder
1/2 teaspoon
salt
6 ounces
good-quality dark chocolate, chopped into rough chunks
1
stick unsalted butter, cut to 1-inch pieces
3
large eggs
1 cup
lightly packed brown sugar
1 teaspoon
vanilla extract
3/4 cup
all-purpose flour
1 tablespoon
matcha (green tea) powder
1/2 teaspoon
kosher salt
6 ounces
white chooclate, chopped into rough chunks
1
stick unsalted butter
3
large eggs
1/2 cup
superfine sugar
1 teaspoon
vanilla extract
Instructions
- Chocolate batter: Sift the flour, cocoa powder, and salt together in a bowl. Then, melt the chocolate and butter in a bowl in a microwave at 30-second increments until thoroughly melted. In a separate bowl, whisk the eggs, brown sugar, and vanilla extract together for 1 minute, or until fluffy. To this, add in the chocolate and stir together until well-combined. Fold dd in the dry ingredients until just mixed and no streaks of flour remain. (Make sure not to overmix the batter at this point.)
- Matcha batter: Similar to the chocolate batter, first start off by sifting the flour, matcha powder, and salt together. Then, melt the white chocolate and butter in a bowl in a microwave. In a third bowl, whisk the eggs, sugar, and vanilla extract together until fluffy. To this, add in the chocolate mixture and stir together until well-combined. Fold in the dry ingredients until just mixed and no streaks of flour remain.
- Heat your oven to 355°F. Meanwhile, grease a 9x9-inch baking tin, then line it with parchment.
- Reserving roughly 1/4 of the chocolate batter, pour the rest into the lined baking tin, spreading it out to all sides, and smoothing the top with a spatula. Then, pour all of the matcha batter on top of the chocolate batter, and spread it out evenly again. Now, dollop on the chocolate batter you saved onto the matcha batter (I find a 3x3 grid of dots works well). Using a toothpick or a chopstick, gently swirl and circle your way through the batter to form a marbled effect.
- When the brownie base is marbled to your desire, pop the pan into the oven and bake for 25-30 minutes, or until a cake tester poked through it comes out clean. When done, let the brownie cool in the tin for 10 minutes, before lifting it out of the pan with the baking paper, and cooling completely on a wire rack. Cut into squares, and serve with ice cream, whipped cream, or just devour it on its own!
