Ingredients
For the Matcha Batter
- 1/2 cup (120g) unsalted butter
- 4.2 oz (120g) high-quality white chocolate, chopped
- 3/4 cup (150g) granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup (80g) all-purpose flour
- 1 tablespoon matcha powder
For the Chocolate Batter
- 1/2 cup (150g) unsalted butter
- 4.2 oz (120g) 70% cacao dark chocolate, chopped
- 3/4 cup (150g) granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup (80g) all-purpose flour
- 4 tablespoons cocoa powder
- 1 teaspoon instant espresso powder
First, Make the Matcha Batter
The key to this batter is the brown butter, which adds a nutty depth. In a small saucepan, melt the unsalted butter over medium heat. Let it cook, swirling occasionally, for ~2-3 minutes, until it foams and you see browned milk solids at the bottom.
Pour the hot brown butter into a heatproof bowl. Add the chopped white chocolate, granulated sugar, and salt. Whisk until the white chocolate is completely melted and the sugar has started to dissolve.
Add the eggs and vanilla extract and whisk to combine. Finally, sift in the all-purpose flour and matcha powder. Whisk for about a minute until a thick, smooth batter forms.
Next, Make the Chocolate Batter
In a separate heatproof bowl, melt the unsalted butter and the chopped dark chocolate together. You can do this over a double boiler or in the microwave in short bursts.
Whisk the granulated sugar and salt into the melted chocolate mixture. Then, whisk in the eggs and vanilla extract.
Finally, add the all-purpose flour, cocoa powder, and instant espresso powder. Fold everything together with a spatula until just combined and no streaks of flour remain.
Finally, Marble and Bake the Brownies
Preheat your oven to 350F (180C). Grease a 9×9 inch baking pan and line it with parchment paper, leaving an overhang on the sides to use as handles later.
Reserve about 1/4 of the chocolate batter. Pour the rest of the chocolate batter into the prepared pan and spread it into an even layer.
Pour all of the matcha batter on top of the chocolate layer and spread it out evenly. Drop spoonfuls of the reserved chocolate batter over the top of the matcha layer.
Use a toothpick or a chopstick to gently swirl the batters together to create a marbled effect.
Bake for ~25-30 minutes, or until a cake tester inserted into the center comes out with moist crumbs attached, but not wet batter. Let the brownies cool completely in the pan before lifting them out and slicing into squares.
Chocolate & Matcha Brownies
Ingredients
For the Matcha Batter
- 1/2 cup unsalted butter 120g
- 4.2 oz high-quality white chocolate 120g, chopped
- 3/4 cup granulated sugar 150g
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour 80g
- 1 tablespoon matcha powder
For the Chocolate Batter
- 1/2 cup unsalted butter 150g
- 4.2 oz 70% cacao dark chocolate 120g, chopped
- 3/4 cup granulated sugar 150g
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour 80g
- 4 tablespoons cocoa powder
- 1 teaspoon instant espresso powder
Instructions
- Brown butter in saucepan over medium heat until foamy and golden, 2-3 minutes.
- Pour hot butter into bowl, add white chocolate, sugar, and salt. Whisk until melted.
- Whisk in eggs and vanilla. Sift in flour and matcha powder, whisk until smooth.
- In separate bowl, melt butter and dark chocolate together.
- Whisk sugar and salt into chocolate mixture. Add eggs and vanilla.
- Fold in flour, cocoa powder, and espresso powder until just combined.
- Preheat oven to 350F. Line 9×9 pan with parchment paper.
- Reserve 1/4 chocolate batter. Spread remaining chocolate batter in pan.
- Pour matcha batter over chocolate layer. Drop reserved chocolate batter on top.
- Swirl batters together with toothpick for marbled effect.
- Bake 25-30 minutes until tester shows moist crumbs.
- Cool completely before slicing.
