Matcha White Chocolate Brownies
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
White chocolate melted with butter, rather than dark chocolate or cocoa, makes up the base, and matcha turns the whole pan bright green.
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The cocoa butter in white chocolate is what gives these a dense, fudgy chew instead of a cakey crumb. Chips stirred into the batter only half melt, leaving small pockets of concentrated sweetness.
Ingredients
Instructions
- 1
Preheat the oven to 175°C and line a square pan with parchment, leaving edges to lift the brownies later.
Sift the 90 g cake flour, 10 g matcha powder, and 1 g salt together so no bitter dry clumps remain.
- 2
Place 140 g white chocolate and 80 g unsalted butter in a bowl over a gentle double boiler.
Stir on low heat until smooth and glossy, keeping water and steam from splashing into the chocolate mixture.
- 3
In another bowl, whisk 2 eggs with 70 g sugar until the color looks lighter and the sugar begins to dissolve.
Add the melted chocolate mixture only when it is warm, not hot, so the eggs do not scramble.
- 4
Add the sifted flour, matcha, and salt to the batter, then fold with a spatula while scraping the bottom of the bowl.
Stop as soon as the green color is even and no dry flour streaks are visible.
- 5
Fold in 40 g white chocolate chips with only a few turns so the pieces stay distinct.
Scrape the batter into the pan, push it into the corners, and level the surface for even baking.
- 6
Bake at 175°C for 22-25 minutes, removing the pan when the center still wobbles slightly when pressed.
Let the brownies cool completely in the pan before slicing, which keeps the fudgy texture and clean edges.
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