Loaded with matcha and white chocolate flavors, a fudgy center, and a crispy top, these matcha white chocolate brownies are a class of their own!
Prep Time15 minutesmins
Cook Time25 minutesmins
Course: Dessert
Cuisine: Asian
Keyword: brownies, matcha, white chocolate
Servings: 9brownies
Calories: 298kcal
Ingredients
75ggranulated sugar(⅓ cup)
75gbrown sugar(⅓ cup)
2eggsmedium-sized
113gunsalted buttermelted (½ cup)
120gwhite chocolatebar or chocolate chips (approx. 1 cup) divided in 80g (⅝ cup) and 40g (⅓ cup)
120gall-purpose flour(approx. 1 cup)
1½tbsp.matcha powderhigh-quality, sifted
1tspvanilla extract
¼tspalmond extract
¼tspsalt
White Chocolate Glaze (optional)
40gwhite chocolatemelted (⅓ cup)
Instructions
Preheat the oven to 175°C (350F) and line a 8x8 inch baking tray with parchment paper.
Sift flour and salt into a medium-sized mixing bowl and mix well using a spatula.
Place granulated sugar, brown sugar, and eggs in a large bowl of a stand mixer fixed with the paddle attachment. Mix well on medium speed for 4 to 5 minutes until mixture is pale and frothy. Add vanilla and almond extracts and mix for another 20 seconds.
Place butter and 80g (⅝ cup) of white chocolate in a microwave safe bowl and warm on high power at 30 second increments, whisking between each cycle until chocolate and butter are melted. Once melted, add sifted matcha powder and whisk to incorporate until mixture turns green.
Add butter, matcha and white chocolate mixture to batter and mix on medium speed for 1-2 minuted until incorporated and batter is dark green in color.
Fold in dry ingredients (flour and salt) using a spatula in two additions, until just combined and batter turns vibrant green in color. Do not over-mix.
NOTE: If using white chocolate bar, break or cut the remaining 40 g (⅓ cup) into tiny squarish chunks.Fold the remaining white chocolate (chunks or chips, whichever you are using) into the batter. Do not overmix.
Pour batter into baking tray lined with parchment paper. Use a spatula to level the mixture.
Bake in pre-heated oven for 20-28 minutes or until a toothpick inserted into the center comes out with a few sticky crumbs.
Allow to cool for 10 minutes, then transfer to a wire rack to cool completely. Slice into 12 squares when completely cool.
Optional Glaze: Melt white chocolate in a microwave-safe bowl on high power at 30 second increments, whisking between each cycle until chocolate is smooth and melted. Drizzle over cooled brownies.
Notes
Make Ahead: These brownies can be made up to 4 days ahead and stored in an airtight container at room temperature. They can also be frozen for up to 5 months.