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Matcha White Chocolate Brownies Recipe

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4.3 from 36 reviews

These Matcha Brownies combine the rich creaminess of white chocolate and butter with the unique, earthy flavor of matcha powder. Baked to perfection with a fudgy texture and a slight green hue from the matcha, they make a delightful twist on classic brownies perfect for an afternoon treat or a special dessert.

Ingredients

Wet Ingredients

  • 1/2 cup + 1 tablespoon unsalted butter (127 g)
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract (5 g)

Sweeteners

  • 3/4 cup granulated sugar (150 g)
  • 1/2 cup light brown sugar (100 g, packed)
  • 1/2 cup white chocolate chips (120 g)

Dry Ingredients

  • 1 cup all-purpose flour (120 g)
  • 2 tablespoons matcha powder (12 g)
  • 1/2 teaspoon salt (3 g)

Instructions

  1. Prepare the oven and pan: Preheat your oven to 325°F (163°C). Line an 8x8-inch baking pan with butter and parchment paper to prevent sticking and allow for easy removal of the brownies.
  2. Melt the butter and white chocolate: Using a double boiler, melt the butter and white chocolate chips together over medium heat, stirring occasionally until smooth. Alternatively, melt them in a microwave in 15-second intervals, stirring between each session until fully melted. Let the mixture cool slightly to avoid cooking the eggs in subsequent steps.
  3. Add the sugar: Stir in both the granulated and brown sugars into the melted butter and chocolate mixture until the sugars are completely dissolved and the mixture thickens and becomes glossy.
  4. Combine egg and vanilla: Introduce the eggs one at a time, whisking thoroughly for about 1-2 minutes after each addition either by hand or with an electric mixer on medium speed. Continue whisking until the batter turns airy, smooth, and shiny. Then whisk in the vanilla extract until incorporated.
  5. Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, matcha powder, and salt until well combined to ensure even distribution of the matcha flavor.
  6. Combine dry and wet ingredients: Sift the dry flour mixture into the wet batter. Gently fold the ingredients together using a spatula until just combined to maintain the batter’s lightness and avoid overmixing.
  7. Bake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 24-30 minutes or until a toothpick inserted into the center comes out with just a few sticky crumbs but no wet batter, signaling perfect fudgy brownies.
  8. Cool: Let the brownies cool in the pan on the counter for at least 20 minutes. Then, carefully remove them from the pan using the parchment paper and transfer to a wire rack to cool completely. Once cooled, slice into 9 servings and enjoy.

Notes

  • Make sure the eggs are at room temperature for better incorporation and a smoother batter.
  • Do not overmix after adding the flour mixture to maintain a tender brownie texture.
  • Cooling the brownies completely before slicing helps achieve clean cuts.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipethrive.com/matcha-white-chocolate-brownies-recipe/