Matcha Brownies (Print Version)
# Ingredients:
→ Base
01 -
White chocolate chips (½ cup)
02 -
Matcha powder (2 tablespoons)
03 -
Unsalted butter (1¼ sticks or ½ cup + 2 tablespoons)
→ Dry Ingredients
04 -
Kosher salt (½ teaspoon)
05 -
All-purpose flour (¾ cup)
06 -
Brown sugar (¼ cup)
07 -
Granulated sugar (1 cup)
→ Wet Ingredients
08 -
Bourbon vanilla extract (3 teaspoons)
09 -
Large eggs (3)
# Instructions:
01 -
Set your oven to 350°F. Cover an 8x8 inch pan with parchment paper and spray with non-stick coating.
02 -
Melt the butter, then stir together with white chocolate chips and matcha until it's smooth and creamy.
03 -
Using an electric mixer, whisk eggs and sugars for 3-5 minutes until the texture is similar to pancake batter.
04 -
Stir the matcha mix into the egg mixture along with the vanilla, making sure everything is mixed evenly.
05 -
Gently sift in the flour and salt, then fold using a light hand until it's just combined.
06 -
Bake for 20 minutes at 350°F, then carefully drop the pan on the counter a couple of times.
07 -
Put back in the oven for 15 more minutes, take it out, and drop the pan on the counter 2 times again.
08 -
Let everything cool down for an hour before cutting into squares. Clean the knife between cuts for tidy pieces.
# Notes:
01 -
Beating the eggs and sugar till they're fluffy is key for texture.
02 -
Folding the flour gently ensures the batter doesn't lose its airiness.
03 -
Dropping the pan helps achieve that soft, fudgy center.
04 -
If you want cleaner cuts, chill in the fridge for 30 minutes first.