Matcha Brownies

Matcha Brownies 


– 150 g (5 ⅖ oz) all-purpose flour - 20 g (⅚ oz) matcha powder - 200 g (7 oz)sugar - 160 g (5 ⅔ oz) white chocolate - 100 g (3 ½ oz) unsalted butter - 2 eggs - 5 g (1 tsp.) baking powder - 1 tsp. vanilla extract - 3 g (½ tsp.) salt (~pinch)

Preheat the oven to 180°C (350°F). Melt the butter in a saucepan over a low heat, add the sugar and stir. Add the white chocolate and stir until dissolved.

Step 1.

Add the eggs and vanilla extract to the chocolate mixture. Whisk until smooth and set aside.

Step 2.

In a separate bowl, sift matcha powder and dissolve completely in boiling water.

Step 3.

Add the matcha mixture to the chocolate base and mix well.

Step 4.

Sift the flour, baking powder and salt into a large bowl. Add the liquid mixture to the dry ingredients and mix with a spatula using a bottom-up motion until the dough is smooth.

Step 5.

Prepare a square mold with a side of about 20 cm (7,9 inches) by lining it with parchment paper and making 4 folds on it.

Step 6.

 Mix the dough, pour it into the mold and bake in the oven at 180°C (350°F). Baking time depends on the desired consistency: 20 minutes for moist, 30 minutes for dry, 25 minutes for a medium version.

Step 7.

Allow the brownies to cool, then transfer them to a rack and leave for 2 hours. Remove the parchment, carefully flip, peel off the paper and flip again. Transfer the inverted brownies to a cutting board and cut into portions and serve.

Step 8.