Incredible And Homemade Matcha Brownies

Prep Time: 45 minutes    
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes  
Servings: 16 squares

These brown butter matcha brownies are incredibly rich and fudgy, boasting a delightful blend of matcha and white chocolate flavors, all topped with a delicate, crinkly surface! They’re super easy to whip up and make for a fantastic, no-fuss matcha dessert whenever you’re craving something sweet!😋

Ingredients:

• 100 g white chocolate, finely chopped
• 2 tablespoons matcha powder
• 150 g unsalted butter, roughly cubed
• 3 large eggs, room temperature
• 250 g granulated sugar
• 100 g all-purpose flour

Directions:

1. White chocolate: Start by taking a small bowl and tossing in the chopped white chocolate along with the sifted matcha powder. Just set that aside for now.
2. Brown the butter: Grab a small saucepan and melt the butter over medium heat. Keep an eye on it, stirring frequently, until you see the white milk solids start to separate and the butter begins to sizzle. Once the sizzling quiets down and it starts to foam, keep stirring and pay close attention to those milk solids at the bottom. When they turn a lovely golden brown and the butter gives off a nutty aroma, take it off the heat right away.
3. Melt chocolate: Pour the browned butter over the white chocolate and let it sit undisturbed for 3 minutes. Stir until the white chocolate has completely melted and the matcha powder is combined. Set aside to cool slightly while you make the rest of the batter.
4. Prep: Preheat the oven to 350°F. Line a 16x16" square pan with parchment paper on all sides and set aside.
5. Whip eggs: To a large mixing bowl, add the eggs and sugar. Use an electric hand mixer fitted with a whisk attachment to beat them together for 7-10 minutes at medium speed or until they thicken and become very pale in colour.
6. Stream in white chocolate mixture: With the mixer on low speed, stream the white chocolate mixture into the egg mixture. Mix until combined.
7. Fold in flour: Add the flour and fold together with a spatula until just combined.
8. Fill pan: Transfer the batter to your lined pan and use an offset spatula to spread the batter into a flat layer and into the corners of the pan.
9. Bake: Bake for about 25 minutes or until the edges are set but the middle is still slightly jiggly. Let the brownies cool completely in the pan on a wire rack.
10. Slice: Lift them out of the pan by grasping the parchment paper overhangs. Once completely cooled, slice the brownies into squares. 

Tips & Notes:

• Keep a close eye on the butter as it browns, especially once the sizzling sound fades. The milk solids can shift from white to a beautiful golden brown in just a matter of seconds. Using a lighter-colored saucepan will help you notice this change more easily. As soon as they reach that perfect golden brown, take the saucepan off the heat right away and pour it out to halt the cooking process and avoid burning.
• Whip the eggs and sugar together for a full 7-10 minutes. This is an important step to dissolve all the sugar into the eggs to achieve the shiny, crinkly top. It also whips air into the mixture to increase the volume of the batter. It's at the right consistency when it looks thick and voluminous and very pale yellow, almost off-white, in colour.
• Work quickly after adding the chocolate mixture to the batter. The batter will quickly start to thicken the moment the chocolate and butter mixture is added to the egg mixture. Work quickly to get it into the pan before it becomes too thick and difficult to spread.
• Let the brownies cool completely before slicing. Out of the oven, the brownies will be very soft, gooey, and look underbaked. They need time to set and firm up. If you want to speed up the cooling process, you can pop them into the fridge for a denser texture, but I prefer to just allow them to cool at room temperature. If you want to enjoy them warm, just reheat the individual brownies after they've been sliced.
• White chocolate - These matcha brownies are made with a base of white chocolate instead of milk or dark chocolate to allow the delicate matcha flavour to come through. Finely chop the chocolate to help it melt faster.
• Matcha powder - You can use any good-quality ceremonial-grade or culinary-grade matcha powder. I always recommend using a ceremonial grade matcha for the best flavour and vibrant green colour, but I absolutely understand that it can be pricey, and we are also using a lot of it!
• Unsalted butter - We're going to be browning the butter to remove some of the water content and create a deeper flavour. Roughly cut the butter into cubes to help it melt more evenly.
• Eggs:  Let the eggs come to room temperature before using them.
• granulated sugar
• All-purpose flour
• Store and Freezing: When it comes to storage, these matcha brownies are best kept in an airtight container or simply covered at room temperature for up to 3 days. If you prefer a denser, fudgier texture, pop them in the fridge! Got leftovers? You can freeze them in an airtight container or a freezer bag for up to a month. Just remember to thaw them at room temperature before diving in!

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