Matcha Chocolate Brownies
Truly indulgent matcha brownies with dark chocolate chips balanced with the earthy flavour of matcha.
Brownie
- 225g Butter (melted and cool down)
- 3 large eggs + 1 Yolk
- 2 tsp vanilla extract
- 300g Demerara sugar
- 2 tbsp Matcha Culinary
- 125g plain flour
- 250g dark chocolate chips
Chocolate Glaze
- 175g dark chocolate chips
- 1 tsp grapeseed oil
Method
- Melt the butter in a pan and let it cool down
- Preheat the oven to 175c. use some of the melted butter to grease a square baking pan (9”x9”)
- In a large bowl, whisk together the butter and sugar, add the vanilla extract and the eggs one by one, mix well until combined.
- Sift the matcha over the flour and fold with the batter until well combined and add the chocolate chips
- Bake for about 25 minutes, the centre needs to be set but still quite moist.
- Transfer on a wire rack with a plate underneath and allow it to cool down for 20 minutes.
- In a bain-marie, melt the chocolate chips and add the grapeseed oil
- Pour the melted chocolate over the cake and spread the glaze from top to sides
- Let the chocolate set and after a couple of hours sieve some matcha over the glaze
For a fudgy and melting in your mouth brownie cook a little less, try 20 minutes depending on your oven. You can also omit the chocolate chips inside if you want to taste more the matcha and less the chocolate. Brownies can be kept up to 5 days in the fridge, best to let them at room temperature 20 minutes before serving.
For a truly decadent dessert, serve with a scoop of vanilla ice cream
