Indulgent Matcha White Chocolate Brownies: Fudgy Delight Awaits
Satisfy your sweet tooth with delightful Matcha White Chocolate Brownies, merging earthy matcha and creamy white chocolate for an irresistible treat.
Equipment
- Mixing bowl
- spatula
- Baking pan
- Whisk
- sifter
Ingredients
For the Batter
- 1 cup Matcha Powder Use high-quality culinary matcha for best results.
- 1 cup All-Purpose Flour Can be substituted with gluten-free flour if needed.
- 1 cup White Chocolate Use plant-based white chocolate for vegan option.
- 1/2 cup Butter Can vary with coconut oil or a vegan butter alternative.
- 1 cup Granulated Sugar Can be adjusted or substituted with a natural sweetener.
- 2 large Eggs Use flax eggs for a vegan alternative.
- 1 teaspoon Baking Powder Leavening agent.
- 1/4 teaspoon Salt Enhances flavors.
Optional Add-ins
- 1/2 cup Nuts or Dried Fruits Incorporate for added texture.
- 1 teaspoon Flavor Extracts Experiment with almond or peppermint extracts.
Instructions
How to Make Matcha White Chocolate Brownies
- Preheat the oven to 350°F (175°C) and prepare a baking pan by lining it with parchment paper for easy removal later.
- Combine melted butter and granulated sugar in a mixing bowl. Whisk until smooth and creamy, ensuring the sugar dissolves nicely into the butter.
- Add the eggs (or flax eggs) to the butter-sugar mixture. Stir well to incorporate fully, then mix in the matcha powder and a splash of vanilla extract.
- Sift in the all-purpose flour, baking powder, and salt. Gently mix until just combined, careful not to overmix.
- Fold in chunks of white chocolate, ensuring they're evenly distributed throughout the batter.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake for 25-30 minutes. Check for doneness by inserting a toothpick; it should come out with moist crumbs attached.
- Cool the brownies in the pan for at least 10 minutes before slicing them into squares.
Notes
Serve with a scoop of vanilla ice cream for an indulgent touch. Store brownies in an airtight container at room temperature for up to 4 days, in the fridge for up to a week, or freeze for longer storage.