Matcha White Chocolate Brownies
White chocolate melted with butter forms the base of this brownie, and matcha powder folded in at the end gives it a vivid green color and a distinctly bitter tea note. The cocoa butter in the white chocolate is responsible for the dense, fudgy chew that sets these brownies apart from cakey versions, while the matcha's astringency offsets the sweetness so that neither flavor dominates. White chocolate chips added to the batter do not fully melt during baking; they hold their shape partially, creating pockets of concentrated sweetness that punctuate the more restrained matcha base. Baking at 175 degrees Celsius for 22 to 25 minutes, pulling the pan when the center still wobbles slightly, is the key to achieving the chewy interior; the residual heat finishes the set as the brownies cool. Overbaking dries them into crumbly squares and mutes the matcha color. Sifting the matcha powder thoroughly before adding it eliminates the dry clumps that would otherwise appear as bitter spots. Once cooled completely, the brownies cut into clean-edged squares with a glossy top.
Adjust Servings
Instructions
- 1
Preheat oven to 175C and line a square pan.
- 2
Melt white chocolate and butter over a double boiler.
- 3
Whisk eggs and sugar until pale, then add melted chocolate mixture.
- 4
Fold in sifted flour, matcha, and salt gently.
- 5
Fold in chips, pour into pan, and level the top.
- 6
Bake 22-25 minutes and cool completely before slicing.
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Nutrition (per serving)
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