After much success with my chocolate brownies, I’m moving on to other flavours! I’ve been developing all sorts of different recipes with matcha green tea powder (more posts to come on this), but one matcha recipe that I always keep in my backpocket is the matcha brownies. It always comes out wonderfully gooey and fudgy. With Christmas just around the corner, greenies are the perfect goods to make and impress!
My go to recipe makes fudgy brownies with a bit of sweetness to it. The edges become crispy like a cookie so there is a nice ratio of crisp to chew. It’s also easy to make; another one-bowl-one-spatula no fuss recipe.
- For fudgy brownies, I find it best to use the double boiler method to melt the chocolate and butter together. It does mean more washing up, but it’s well worth the effort
- The batter is versatile enough to add extra ingredients like cherries, liqueur or walnuts. You can add more sugar if this is not sweet enough
- Start with just 2 tablespoon of matcha powder. If the taste is not strong enough to your liking add in another tablespoon.
Makes 16 slices
- 200g unsalted butter (cubed)
- 200g white chocolate (cubed)
- 1 cup of sugar
- 2-3 tablespoon of matcha powder (to taste)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 eggs
- 2 cups of plain flour
- Preheat oven to 175 degrees Celsius.
- Simmer water on a saucepan. In a large heat-safe bowl, add butter and white chocolate. Place the bowl on the saucepan, making sure the bottom of the bowl does not touch the simmering water.
- Let rest on top of the saucepan until the mixture starts to melt. Stir the mixture from time to time, until the whole mixture is combined.
- Remove the bowl from the saucepan, turn off the heat. Sift in matcha powder and mix well until there are no lumps.
- Add in sugar, vanilla and salt and mix well. At this point, the mixture will start to crack- but don’t panic, it will all combine in the next step.
- Add in eggs one at a time, and combine well after each addition. (I mean really mix it, it will start to combine together and become more shiny and smoother the more you mix)
- Add flour a stir until all mixed in and there are no white streaks left. Do not over-mix the batter- maximum of 50 strokes.
- Bake for 30-40 minutes until an inserted skewer comes out mostly clean. There should be a little residue left of the batter on the skewer- this means that the greenies is going to be fudgy. If you like your greenies cakier, then leave it in for a bit longer until the skewer comes out clean.
- Take out and let cool in the pan for 20 minutes. Then remove from pan and cool on a cooling rack completely.
- Once cooled, slice them up into desired sizes and serve.