Chewy Matcha Brownies
This Green Tea Matcha brownies recipe is the perfect combination of thick, fudge, and gooey inside and crinkly, crispy top with an intense Japanese green tea taste. Absolutely out of this world, it is the perfect dessert for matcha lovers!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 225 g White chocolate (use high quality chocolate eg. Callebaut or Lindt)
- 150 g Unsalted butter
- 100 g Granulated sugar
- 100 g Brown sugar
- 3 Eggs (room temperature)
- 250 g All purpose flour
- 3-4 tablespoon Matcha powder (depends on quality of the matcha powder )
- 1 teaspoon salt
- 150 g White chocolate (use it in chocolate chip format just before baking)
Instructions
- 1
Pre-heat oven to 180 C / 356 F
- 2
Brush the inside of a 7-inch /18 cm square brownie pan with a tiny bit of oil and then use parchment paper to line the bottom and sides of the pan.
- 3
Melt the unsalted butter and white chocolate in a heat-proof bowl over water simmering at low heat.
- 4
In another bowl beat together the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
- 5
Pour the melted chocolate mixture into the egg-sugar mixture, combine with a Rubber spatula. Do not use a mixer at this point
- 6
Sift in flour, matcha powder, and salt and fold the mixture together. Do not overmix
- 7
Pour the batter into the prepared 7 inch /18 cm square brownie pan , then place the second 150g (1cup) white chocolate on the top of the brownie batter. Stir in the chocolate chips into the brownie batter
- 8
Bake for 30 min. The brownie is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not over-bake! The brownie will further set as it cools
- 9
Dust with matcha tea powder
- 10
Let the brownie cool in the 7 inch /18 cm square brownie pan then carefully cut
- 11
Store at room temperature or in the fridge for 3-4 days