Matcha Brownies

In preparation for visiting the best place on Earth (you guessed it – Japan), I am warming up my taste buds by exposing them to an overdose of matcha in the hope that I graduate into a Matcha Snob after my trip in 3 weeks. Fellow acquaintances would refer to me as Sensei Sue. NO, it will be SenSue.
(Wait, this isn’t my first time revealing my name right? Did I just blow my mysterious cover? LOL #fail #Ican’tbegossipgirl)

To be honest, besides the obvious reason that Matcha = Love, I am also trying to finish up the remaining powder in my cabinet. Matcha is so expensive because its marginal product of labour is very low. For this reason, I will be grasping the opportunity and making large purchases of good quality matcha powder during my trip. Which is also why, you will never see the light of a Matcha Series, because I can assure you that there will never be an end to Matcha recipes. 🙂 🙂 🙂

If you’ve not tried the combination of matcha and chocolate, you are definitely missing out on the perfect duo. I’m talking – Bert and Ernie; Peanut Butter and Ham; Pink and Grey; Howard and Koothrappali. Agree to disagree? The only thing is that I prefer my chocolate dark, so I haven’t been too keen on this recipe as it includes white chocolate – it does not overpower the matcha flavour and beautiful green colour. If only dark chocolate came as “light” chocolate, right? (Come on, that won’t work.)

Anyway, I had a slight mishap whilst melting my butter and white chocolate using a double boiler today. When I took it off the boiling water, it started to split and the mixture became lumpy and oily. I realised that white chocolate is different than the usual dark or milk chocolate, as it is much more temperamental due to the lack of cocoa solids. In conclusion, it faces over heating easily and becomes even oilier because white chocolate contains only cocoa butter. Easy peasy though, I found the easiest way to save the day.

How to save oily and split Chocolate?

What happens if you don’t have time to redo your chocolate ganache / mixture? Even worse, who likes to waste good food? Fret not, this will be one of the easiest methods to save and fix your split chocolate.

Transfer your chocolate mixture into a saucepan. Place the saucepan directly on the stove over low heat. Next, add 1-2 teaspoons of flour and gently stir with a whisk. The split chocolate will slowly come back together again into a smooth and glossy mixture. It’s like magic! 😀

ENJOY this recipe, as I enjoy the wonderful delights of putting raw fish into my mouth.

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Matcha Brownies

What is even better than a sinful piece of chocolate brownies? A sinful piece of MATCHA chocolate brownies! If you’ve not tried the combination of matcha and chocolate, you are definitely missing out on the perfect duo. The recipe is so simple, merely a replica with a few tweaks of my original Fudge-tastic Brownies recipe.

Course Dessert

Cuisine American, Japanese

Keyword Brownies, Chocolate, Matcha

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 12 rectangles

Calories 310kcal

Author SforB

Ingredients

• 150 g Unsalted butter
• 150 g White chocolate
• 15 g Matcha powder
• 3 Eggs , large
• 185 g Caster sugar
• 95 g All purpose flour
• 1/2 tsp Salt
• 50 g White chocolate chips
• 50 g Macadamia nuts / Almonds (blanched) / Walnuts , chopped

Instructions

• Cut the butter and break the chocolate into smaller pieces, add them into a heatproof bowl. Heat the bowl using a double boiler method on low heat, stirring continuously. Once the mixture has melted halfway, remove the pan from the heat, keeping the bowl on the pan. Continue stirring until the mixture is fully melted, then remove the bowl from the pan. Add the matcha powder into the chocolate mixture and mix to incorporate. Leave aside to cool.
• Preheat the oven to 170 degrees Celsius. Grease and line / flour a square baking tin – I used a 9×9 inch tin.
• In another mixing bowl, whisk the eggs and sugar together. Add the matcha chocolate mixture and fold with a spatula. Add the flour and salt into the mixing bowl and fold gently. Add the remaining toppings (chocolates, nuts etc.) and fold (just to combine).
• Pour the mixture into the lined baking tin. Bake in the preheated oven for 30 minutes. * Remove the tin from the oven and leave to cool before cutting.

Notes

* there’s a chance of browning of the brownie, which you can avoid to keep that pretty green hue of matcha. After 15minutes of baking, use a sheet of foil to cover the top of the baking tin.

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