Fudgy, chewy, deeply flavoured matcha brownies made with nutty browned butter, creamy white chocolate, and vibrant matcha.
To get that very crackly top, don’t skip two essential steps: whipping the eggs and sugar until thick and glossy, and banging the tray after the first bake to collapse the top and form shiny ripples.
The result is a luscious green tea brownie with earthy depth and bursts of smooth, sweet white chocolate in every bite.
Fudgy, chewy, deeply flavoured matcha brownies made with nutty browned butter, creamy white chocolate, and vibrant matcha.
To get that very crackly top, don’t skip two essential steps: whipping the eggs and sugar until thick and glossy, and banging the tray after the first bake to collapse the top and form shiny ripples.
The result is a luscious green tea brownie with earthy depth and bursts of smooth, sweet white chocolate in every bite.
Yields12 Servings
115 g (1/2 cup) unsalted butter, browned 100 g (2/3 cup) white chocolate, chopped 2 tbsp matcha powder, sifted 2 eggs plus 1 egg yolk 100 g (1/2 cup light or dark brown sugar) 50 g (1/4 cup) white sugar 1 tsp vanilla extract ½ tsp salt 120 g (1 cup) flour 90 g (1/2 cup) white chocolate chips
11. Preheat oven to 175°C (no fan) / 350°F. Line an 8x8-inch (20cm) square tin with parchment paper.
2. Melt butter in a saucepan until golden and nutty, about 3–5 mins. Immediately pour over chopped white chocolate + sifted matcha in a bowl. Let sit 1 min, then stir until smooth.
3. In another bowl, combine eggs, yolk, brown sugar, white sugar, and salt.Whisk with an electric mixer for 4–5 mins until pale and thick.
4. Add vanilla extract , then pour in matcha-butter mixture. Mix with a spatula.
5. Sift in the flour and fold just until no streaks remain.Fold in chocolate chips.
6. Bake for 18 minutes. Remove and bang the pan on the counter 2–3 times to flatten and crack the top. Return to oven and bake another 6–8 minutes, until edges are set and center is slightly jiggly. Cool completely before slicing and enjoy.
1. Preheat oven to 175°C (no fan) / 350°F. Line an 8x8-inch (20cm) square tin with parchment paper.
2. Melt butter in a saucepan until golden and nutty, about 3–5 mins. Immediately pour over chopped white chocolate + sifted matcha in a bowl. Let sit 1 min, then stir until smooth.
3. In another bowl, combine eggs, yolk, brown sugar, white sugar, and salt.Whisk with an electric mixer for 4–5 mins until pale and thick.
4. Add vanilla extract , then pour in matcha-butter mixture. Mix with a spatula.
5. Sift in the flour and fold just until no streaks remain.Fold in chocolate chips.
6. Bake for 18 minutes. Remove and bang the pan on the counter 2–3 times to flatten and crack the top. Return to oven and bake another 6–8 minutes, until edges are set and center is slightly jiggly. Cool completely before slicing and enjoy.