Matcha Brookies
How to make the perfect Matcha Brookie
Cookie Dough
Refer to our matcha cookie recipe . Prepare the dough and chill in the freezer while making the brownie batter.
Brownie Batter
- 200g dark chocolate
- 75g unsalted butter (melted)
- 30ml vegetable oil
- 40g cacao powder (sifted)
- 150g icing sugar
- 110g demerara sugar
- 120ml milk (room temperature)
- 1 tsp vanilla extract
- 160g plain flour
- 1/2 tsp salt
Method
1 - Prepare the Cookie Dough
- Follow our matcha cookie recipe , prepare the dough, and chill it in the freezer while you work on the brownie layer.
2 - Preheat the Oven:
- Preheat your oven to 170°C.
- Grease a square baking pan and line it with parchment paper for easy removal.
3 - Make the Brownie Batter
- In a medium saucepan or microwave-safe bowl, melt the dark chocolate, butter, and vegetable oil together until smooth and well combined.
- Stir in the cacao powder, icing sugar, and demerara sugar. Mix until smooth.
- Add the milk and vanilla extract, stirring to combine.
- Gradually fold in the flour and salt, mixing just until the batter is smooth and lump-free.
4 - Assemble the Brookie
- Pour the brownie batter into the prepared baking pan, smoothing it into an even layer.
- Take the chilled matcha cookie dough and roll or press it into a layer that fits over the brownie batter. Place it on top of the brownie layer.
5 - Bake
- Bake in the preheated oven for 40 minutes, or until the edges are set and a toothpick inserted into the centre comes out with a few moist crumbs.
6 - Cool and Serve:
- Let the brookie cool completely in the pan before removing and slicing into squares.
- Enjoy the rich chocolate brownie with the earthy sweetness of the matcha cookie layer!
Chill the Cookie Dough: This helps create a distinct cookie layer over the brownie.
Don’t Overbake: The brookie should be fudgy in the centre. Check for doneness around 35 minutes to avoid overcooking.
Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
