Matcha Brookies
Half matcha brownie, half chocolate-chip cookie - baked together in one pan for the ultimate indulgent matcha treat.
Matcha brownie batter
- 140 g butter
- 90 g white chocolate chips
- 200 g sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 tbsp Matcha & Beyond matcha powder, sifted
- Pinch of salt
- 125 g plain flour
Cookie dough
- 85 g softened butter
- 100 g brown sugar
- 50 g white sugar
- 1 tsp vanilla extract
- 1 egg
- 1/4 tsp baking soda
- 1/4 tsp salt
- 135 g plain flour
- 130 g chocolate chips
Method
- Preheat the oven to 175°C / 350°F. Line a 20 cm square tin with baking paper.
- For the matcha brownie batter, melt the butter and white chocolate together.
- Whisk in the sugar, vanilla and eggs.
- Add the sifted matcha, salt and flour, then mix until smooth.
- For the cookie dough, cream the butter with both sugars.
- Add the vanilla and egg, then mix in the baking soda, salt and flour.
- Fold in the chocolate chips.
- Alternate scoops of matcha brownie batter and cookie dough in the tin, creating a checkerboard effect.
- Bake for 35–45 minutes, until the cookie dough is golden and the brownie is set.
- Allow to cool fully before slicing into squares.
