White Chocolate Matcha Brownie
Dark and crunchy on the outside, while creamy and bright green inside, this Matcha brownie also has white chocolate marbling.
Ingredients
- 125 g all purpose flour
- 45 g cocoa powder unsweetened
- 100 g granulated sugar
- 100 g brown sugar
- 1/2 tsp salt
- 115 g butter melted, unsalted, lukewarm
- 2 eggs large
- 1 tsp vanilla extract
- 2 tbsp Matcha powder
- 85 g white chocolate chips
Instructions
- First, preheat the oven to 350°F (180°C), or 320°F (160°C) for a convection oven, and line an 8×8 inch (20×20 cm) pan with parchment paper.
- Then mix the flour, the cocoa powder, both kinds of sugar, and the salt, and also sift in the Matcha powder.
- In another bowl, meanwhile, mix the lukewarm melted butter, the eggs, and the vanilla until smooth.
- Fold the two mixtures together, but only until the batter is smooth.
- Next, spread it in the pan, sprinkle it with white chocolate, and then marble it with a toothpick.
- Bake it for 25-30 minutes, and after the toothpick test, if needed, bake it for another 3-5 minutes.
- Finally, let it cool completely in the pan, and only then slice it.
Notes
Vegan version: replace the butter with coconut oil and the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg).
Storage: in an airtight container in the fridge, it also keeps its creamy texture for days.
