100g white chocolate
½ cup butter
3 eggs
1 cup white sugar
¼ cup brown sugar
1 tbsp vanilla extract
1 cup flour
2 tbsp matcha
½ tbs salt
Preheat oven to 175°C | 350°F.
Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
Melt chocolate and butter together in small bowl (often a 30-60 seconds in a microwave works well) then leave aside to cool.
In a large seperate bowl combine eggs, white sugar and brown sugar and vanilla beat for a few minutes using a hand mixer or stand mixer until thick and pale.
Once thick add the cooled chocolate butter mix to egg mix and fold together.
Sift in flour, matcha and salt. Mix until smooth.
pour batter into prepared bake dish and add extra chocolate if wanted on top
Cook for 30-40 mins until it no longer jiggles. Make sure to take it out at 15 mins to tap the pan on a bench to help get air bubbles out.
NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.
Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.
Melt chocolate and butter together in small bowl (often a 30-60 seconds in a microwave works well) then leave aside to cool.
In a large seperate bowl combine eggs, white sugar and brown sugar and vanilla beat for a few minutes using a hand mixer or stand mixer until thick and pale.
Once thick add the cooled chocolate butter mix to egg mix and fold together.
Sift in flour, matcha and salt. Mix until smooth.
pour batter into prepared bake dish and add extra chocolate if wanted on top
Cook for 30-40 mins until it no longer jiggles. Make sure to take it out at 15 mins to tap the pan on a bench to help get air bubbles out.
NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool.