Close-up – love the natural, earthy green color from the Matcha
One of my favorite flavors of all time – Matcha! Someone once told me that matcha green tea is the Pumpkin Spice for basic Asian girls, but no shame.
And I guess they should technically be called Greenies, not Brownies, but I didn’t want the illegal connotation. (I also just Googled and learnt that Greenies is a brand of pet food haha). Plus these have the texture of a good fudgy brownie that I love, so Brownies it is!
I had to take some risks with modifying this recipe because I did not find any online that I perfectly liked. I wanted a white chocolate base for an underlying creaminess, but not so much that it becomes sickly sweet. I also wanted a moist and chewy texture, which calls for melted butter, more sugar and less flour (and make sure to not overbeat once flour is added. Overmixing flour with wet ingredients develops gluten, which makes your baked goods tough and crunchy). In order to make a taller brownie, I doubled the recipe and adjusted the baking times and temperature. Most importantly I wanted the subtle bitterness of matcha to shine. To do so these brownies cannot be overly sweet.
So I mixed the batter, tasted as I went along (while breaking my mom’s rule of not eating raw batter), and held my breath as the mix went into the oven. Because I doubled the recipe, the tops browned too quickly. If that happens, make sure to cover your brownies with aluminium foil. Apart from that I was happy with how the brownies turned out. Not too sweet (even though I’d reduce the sugar even more the next time I make this) and it even developed the crunchy top that I love in brownies! I was doubtful initially because I cut out quite a lot of sugar (granulated white sugar rises to the surface as the batter bakes, creating a yummy crunchy crust), so it was a good surprise.
Now I wonder how it’ll taste like warm with a scoop of vanilla ice cream and matcha sauce (or even matcha ice cream for maximum matcha overload)….
Add on: Found some other Matcha Blondie recipes that I would love to try! Here, and Here.
White Chocolate Matcha Brownies
makes 16 squares
1 cup butter
80 g white chocolate
1 1/8 cup granulated sugar
1/4 cup matcha powder
1/2 tsp salt
1 tsp vanilla extract
1 cup all purpose flour
|To make matcha brownies:
Preheat oven to 170 degree celsius. Line an 8×8-inch square baking pan with parchment paper.
Chop white chocolate and butter into smaller pieces, and place into a heatproof bowl. Sit over a pan of barely simmering water (also called a bain marie), and allow the chocolate and butter to melt, stirring occasionally.
Sift in matcha powder and stir till smooth. Stir in sugar, salt, eggs and vanilla extract. Sift in flour and stir until just combined.
Spread batter into the prepared pan. Bake for 50 minutes, or until the edges are set and a toothpick in the center comes out with a few moist crumbs attached. It is best to keep it slightly underdone, to maintain a moist texture. Cool in the pan for 10 minutes, then cool completely on a wire rack and cut into squares