100-Hour Fudgy Matcha Brownies
These Matcha Brownies are inspired by Alvin Zhou's 100-Hour Fudgy Brownies. They're so indulgent with melt-in-your-mouth white chocolate!
- Prep time
- 24 hr 40 min
- Cook time
- 33 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 225 g / 2 sticks unsalted butter
- 4 eggs
- 1 tbsp vanilla paste
- 2 tbsp white drinking chocolate powder ((one for the brown butter and one to sift into the batter))
- 30 g / 1 oz white chocolate powder ice cubes
- 45 g / 8 oz matcha powder
- 215 g / 1 1/2 US cup all-purpose flour
- 400 g / 2 US cup sugar ((or to taste))
- 1 tbsp salt ((use kosher if available))
- 100 g / 3 1/2 oz white chocolate
- 225 g / 8 oz matcha chocolate ((to be melted))
- 125 g / 4 oz matcha chococlate ((to be used as a topping))
Instructions
- 1
Melt the unsalted butter on a low heat for 5 minutes or until it becomes brown butter and turn off the heat.
- 2
Add the white chocolate powder and stir until dissolved.
- 3
Put the ice cubes into the mixture and stir until melted, then set aside for later.
- 4
In a large bowl, whisk together the eggs, vanilla paste and sugar until it becomes fluffy.
- 5
Sift in the matcha powder, white chocolate powder and salt into the egg mixture, then fold in until well incorporated.
- 6
Pour in the brown butter and mix well.
- 7
Melt 225 g (8 oz) of the green tea chocolate in a heatproof bowl over a pot of simmering water on low heat, then add the melted chocolate into the batter and stir to combine.
- 8
Sift in the flour and fold in until mixed.
- 9
Roughly chop the remaining green tea chocolate bars and stir into the batter.
- 10
Line a 23 x 33 cm (9 x 13”) with baking paper, then smooth the batter out until it covers the entire tray.
- 11
Roughly chop all the white chocolate, then top it over the uncooked batter.
- 12
Cover the uncooked brownies with glad wrap and refrigerate for 3 days.
- 13
Preheat the oven to 180°C (350°F). Take the batter out of the fridge and bake for 30 minutes.Note: Keep it on the middle or bottom oven rack because the white chocolate can burn easily.
- 14
Tightly cover the tray with foil and put the cooked batter into the freezer while it’s still hot for 30 minutes, then transfer it to the fridge for another 24 hours.
- 15
Preheat the oven to 180°C (350°F). Remove the tray from the fridge and take the brownie out.
- 16
Trim the edges away to make it neat and even.Tip: Dip the knife in hot water with each cut to make it a cleaner slice. Also, if you have trouble taking the brownie out, run a small knife along the edges to loosen it from the baking tray.
- 17
Divide the brownie into 9 pieces, or to preference.
- 18
Heat the Matcha Brownies up for 3 minutes or until warm. Serve immediately as is!