Last month, I went to Tokyo with two of my kids. We used the train to move around and did a lot of walking. It was a tiring, but enjoyable trip. We enjoyed the food and saw matcha used in many different foods such as donuts, drinks, bread and pastries. I tried many of them and liked them all. These Matcha White Chocolate Brownies were made using the matcha powder I bought from Japan. The ingredients and steps in this recipe are like the classic brownie recipe, but instead of cocoa, matcha green tea powder is used. One important tip I learned while making this recipe was the parchment sling. A parchment sling does not only cover the bottom of the pan but also the sides and over the sides too. The overhanging paper makes the task of lifting the brownies out of the pan easier and it prevents the brownies from sticking to the pan as well. These matcha white chocolate brownies taste so good. They are not too sweet and you can taste the matcha and white chocolate in each bite!
These matcha white chocolate brownies are a twist to the classic brownie. Matcha green tea powder is used in place of cocoa powder and can be tasted in every bite!
- 1 cup all-purpose flour
- 2 tbsp matcha green tea powder
- ½ tsp baking powder
- ½ tsp salt
- 2 eggs
- ½ cup unsalted butter , melted
- 1/4 cup brown sugar
- ¼ tsp vanilla extract
- ½ cup white chocolate chips
- Place the oven rack in the middle position and then preheat the oven to 350 degree Grease an 8-inch baking pan. Cut an 8X16-inch parchment paper and then press it along the bottom and sides of the pan with the extra paper hanging over the sides. Grease the bottom and sides of the parchment paper.
- In a large bowl, whisk together the flour, matcha powder, baking powder and salt. Set aside.
- In another bowl, beat the eggs and then dd the melted butter, brown sugar and vanilla. Beat until combined.
- Add the flour mixture and beat just until combined (don’t overbeat). Gently fold in the white chocolate chips.
- Spread the batter evenly onto the prepared pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Don’t overbake.
Let the pan cool on a rack for 20 minutes. Using the overhanging parchment paper, lift the brownies out of the pan and then cut into 16 bars.