Ingredients
- 115 g unsalted butter
- 115 g white chocolate, chopped
- 6 tsp Matcha powderSuperboba
- 3 eggs
- 200 g caster sugar
- 50 g light brown sugar
- 1 tsp vanilla extract
- 0.5 tsp fine salt
- 125 g plain flour
Steps
Heat the oven to 175 C. Line a 20 cm square tin with parchment, leaving an overhang so you can lift the slab out later.
Melt the butter in a small pan over medium heat, then keep it going. It will foam, quieten, then throw brown flecks and smell of toasted nuts. That is the point to take it off. Let it cool for five minutes.
Melt the white chocolate separately in twenty second bursts in the microwave, stirring between each, and set it aside.
Sift the Matcha into a bowl. Sifting is not optional here, because matcha lumps survive everything that comes after.
Whisk the eggs with both sugars, the vanilla and the salt for two minutes, until the mixture is thick and slightly paler.
Whisk in the browned butter and the melted white chocolate, then fold in the flour and the sifted Matcha until the colour is even and no streaks remain.
Pour into the tin and bake 28 to 32 minutes. A skewer should come out with damp crumbs on it, not clean.
Cool completely in the tin before lifting out and cutting. Warm brownies tear.
Good to know
- Brown the butter properly. Golden is not enough, you want visible brown flecks and a nutty smell, and it is the single thing that stops matcha reading as grassy in a bake.
- Six teaspoons looks like a lot. It is right for a full tray, and less than that gets lost behind the white chocolate.
- Underbake slightly. These firm up considerably as they cool.
