Did you know that being me is extremely difficult? Sure I have the burden of being stunning handsome, charming, witty and very gregarious when I need to be (a skill I picked up when I worked retail… I could upsell like no one else in the B. Dalton Bookstore at the local mall where I worked in college). But I also get asked to judge events like the Taste TV Chocolate Salon that happened last month. An afternoon of chocolate, chocolate and more chocolate (with a little vodka and wine thrown in) it was pure decadence. So much so that I pretty much had my fill of chocolate and swore that I would not eat any chocolate for at least a month. Of course, this vow was quickly broken when I got home and decided to eat a bit of chocolate that I had bought for AJ. That bit ofchocolate inspired this fabulous chocolate creation of mine: Marbled Dark and White Chocolate Genmaichai (green tea with toasted rice) Brownies.
But what an event it was! I know you feel sorry for me, being forced to go to each and every booth and tasting at least one sample of chocolate from the vendor. Hey I was a judge, I had an obligation to give them all a fair shot! And there were some pretty amazing chocolates there. Gorgeous luscious chocolate with some fantastic flavor combinations, I was forced to taste and taste and taste. I’ll admit that it was hard for me to judge what was good, what was great and what was stellar. And though I could write about each and every item, I don’t want to bore you. Instead, I’m just going to let some of the pictures do the talking.
In the end, after tasting all the chocolate (there were over 50 stations sampling), I bought one single bar of chocolate for AJ. Jade’s chocolate, flavored with genmaicha tea – roasted rice and green tea flavored milk chocolate. And I’m not even a big milk chocolate fan but the combination of a sweeter chocolate and green tea was just inspiring.
With the San Francisco Food Blogger Bake that just happened last week (OMG was that just last weekend? How is that possible?), I decided to create a number of things to raise money, including a brownie inspired by Jade’s genmaicha chocolate bar. Every single piece I brought to the bake sale sold and the super talented blogger Stacie over at The Flirty Blog who came to volunteer picked up one and wrote about how much she loved it.
I plan on posting specifically about the bake sale (yes, I’m so behind!), but I wanted you all to have this brownie first. Enjoy.
Marbled Dark and White Chocolate Genmaichai (green tea with toasted rice) Brownies
Genmaichai is a green tea that has toasted brown rice mixed into it. Sometimes called “popcorn” green tea, because some of the brown rice will “pop” when toasted, traditionally genmaichai was made by poorer people who used brown rice as filler for the more expensive green tea. Nowadays the tea is enjoyed by everyone who loves the toasty rice flavor in the green tea. Making toasted brown rice is super simple and mixing it with the white chocolate and matcha green tea powder gives the white chocolate marbling a wonderfully vibrant green against the dark chocolate brownie base.
Matcha green tea can be found at speciality Japanese grocery stores or online. I used a culinary quality one. Barley flour can be found at natural foods and specialty stores as well. It adds an illusive depth of flavor to the brownies and compliments the green tea. However if you can’t find it, just substitute with the same amount of all-purpose unbleached white flour.
1/4 cup uncooked brown rice
200 g (7 oz) bittersweet chocolate
250 g (2 1/4 sticks, 18 tablespoons) salted butter, divided
150 g (3/4 cup) brown sugar
4 large eggs, divided
1 teaspoon vanilla extract
250 g (1 2/3 cups) all-purpose unbleached flour, divided (2/3 cup 100 g for dark chocolate, 1 cup 150 g for green tea)
50 g (6 tablespoon) barley flour, divided (25 g, 3 tablespoons each)
200 g (7 oz) white chocolate
150 g (3/4 cup) white sugar
1 teaspoon baking powder, divided (1/2 teaspoon each batter)
2 teaspoon matcha green tea powder
1. Place the brown rice in a dry sauté pan and turn the stove to medium heat. Shake the rice around the pan until the rice starts to turn golden brown, and some of the kernels of the rice “pop” out of the bran shell, about five minutes (not a of rice will “pop” so don’t worry if the majority of the rice is still closed). Do pay close attention to the pan, as the rice can go from golden brown to burnt black quickly. Once the rice is golden brown, pour the rice into a heat proof bowl and let it cool as you prep the brownie batter.
2. Preheat an oven to 350F. Prepare a 9” x 13” by lightly spraying it with cooking oil, and then lining it with a piece of parchment paper, making sure that the paper hangs over the edges by a couple of inches.
3. Chop the white chocolate into small 1/4” pieces and place them in a large microwave safe bowl. Add half of the butter (9 tablespoons or 125 g) and microwave for 30 seconds on high. Take the bowl out of the microwave and stir with a fork. Place back in the microwave and turn it on for 30 more seconds on high. Stir again and repeat if necessary, until the chocolate has melted. Be careful not to overheat the chocolate. Better to microwave until there are still some soft bits of chocolate left and then stir for awhile until all the chocolate is melted.
4. Add the white sugar and stir with a fork until incorporated. Add the remaining 2 eggs, one at a time, until incorporated. Add 150 g (1 cup) of all-purpose flour, 25 g (3 tablespoons) of barley flour, remaining 1/2 teaspoon of baking powder, matcha green tea powder and the toasted brown rice. Stir until incorporated. Set aside while you prep the dark chocolate.
5. Chop the bittersweet chocolate into small 1/4” pieces and place them in a large microwave safe bowl. Add half of the butter (9 tablespoons or 125 g) and microwave in the same manner as you did for the white chocolate, until melted.
6. Add the brown sugar and stir with a fork until incorporated. Add the remaining 2 eggs, one at a time and stir until incorporated. Add the vanilla extract and stir until incorporated. Add 100 g (2/3 cup) of all purpose flour, 25 g (3 tablepoons) of barley flour and 1/2 teaspoon of baking powder and stir until incorporated.
7. Spoon the green tea/white chocolate batter and the dark chocolate batter into the prepared pan, alternating batters throughout. Then take a butter knife and swirl it around, marbling the batters. You don’t want to marble too much and blend the batters together, but you want to move the batter around enough to create a pretty pattern.
8. Bake for about 25-30 minutes, or until a toothpick in the middle of the pan comes out clean. Try not to overbake the brownies as they will become dry.
9. Let the brownies cool in the pan the remove them by grabbing the parchment paper overhang and lifting directly up and out of the pan. Cut into squares and serve.
Belinda @zomppa says
Your intro is the best. Life is hard and they just don’t understand. =) I’m sure I would have found reasons to test and re-test all of them. Gorgeous brownies!
It was actually pretty overwhelming. Next time I’m doing what my friend did and just bring ziplock bags and ask the vendors to take home samples to judge. It would have been SO much easier. After awhile you get chocolate overload!
Jim @ Comfort in Crumbs says
Oh you live such a horrible life. I can’t believe that you were made to judge a chocolate contest. Must have been pure murder.
Lucky stiff. I’m sure your poor palate was completely exhausted after a night of chocolate that decadent. What do they use as palate cleansers when judging chocolate?
It was great meeting you at BlogHer Food in Atlanta. You are just as quirky and down to earth as I knew you’d be from reading your blog.
I should have brought crackers or pretzels or something to cleanse by palate, but I didn’t. I just barreled through. Next time I’ll know better.
And it was awesome to meet you in Atlanta! Sorry we didn’t have a chance to hang out more/longer. Those weekend conferences are such a whirlwind of activity. Too much to do, too little time.
pickyin @ Life is Great says
It’s interesting to see the glorious green color of the white chocolate/matcha batter losing it after baking. Thumbs up to not adding food coloring to this creation.
It SO didn’t need any food coloring. The matcha made the batter insanely green (as you can see). I was actually a little scared of it, and was pleased when it baked that it mellowed out!
Life is so tough, isn’t it?? These look amazing…I can’t wait to try!
Thank you Sarah! Everyone who had one really loved them.
Lauren at Keep It Sweet says
I’d love to be a judge there! What an interesting brownie recipe!
It was interesting judging. There was actually quite a large variety of chocolates, and truffles. Some of them were more “interesting” than anything else. But some were pretty fantastic.
Stacie Tamaki says
WOW I love the photos of the unbaked batter! They’re gorgeous. Just seeing the photo of the plated brownies made my mouth water. Mmmmmmm. I had mine for breakfast 🙂
Have not attended the Chocolate Salon. Will have to put it on my calendar next year along with the bake sale again. That was so much fun!
It was so great to have met you! I loved your cake. The chocolate salon is pretty fun, but a bit overwhelming. You should totally contact them to judge. I think you’d be awesome.
Glad you liked the brownie!
Phuoc'n Delicious says
I love drinking genmaicha tea because of the roasty, nutty aroma it provides. It’s such a soothing drink in my opinion. I have seen a green tea brownie made before and was convinced to make it but now you’ve convinced me to make your version instead only because of the addition of the popped brown rice, this is genius! I love the way you think!!
And in regards to your first few sentences.. I feel for you! Such a hard life you have ;P Being a judge for the Taste TV Chocolate Salon event is such a difficult task! Good to know you survived through it. I so would’ve love to be in your shoes at that event! Mmmmmm… chocolate!
It was pretty intense, all that chocolate. I actually saw one woman walking around with a jug of milk with her, swigging away between bites! She came prepared.
Next time I’ll know to pace myself. And yes, genmaicha tea is AJ’s favorite. In fact, now that he knows how easy it is to roast brown rice, he has me roast extra rice for him to put in the green tea to make it extra nutty rice-like. Ha! If you make the brownies, let me know how they turn out for you!
Brian @ A Thought For Food says
Every time I see matcha, I want to give it a try! The brownies look tremendous.
You must! Matcha is so much fun to play with. Totally worth tracking down.
Karen from Globetrotter Diaries says
Ugh life is soooo rough 😉 Love this combination of chocolate and green tea– very creative!
Thank you! But the credit goes to Jade Chocolate. I probably wouldn’t have thought of it, but it turned out so good.
AJ was so gracious to give me a brownie at our lunch earlier this week. OH. MY. GOD. Thank YOU. Thank God for putting you on this earth because these were AMAZING. Never tasted anything like it – so amazingly good and so creative. Can I request for the Dessert Party??
Certainly! I’ll be sure to put it on my list for our next one! Glad you liked them…
cooking rookie says
I have to try this technique!
If you do, let me know how it turns out!
This post makes me want and want and want. I second Anjana’s request for the dessert party! Have it at the one in December!!
I made these beauties today and they turned out very good but the rice was hard in the brownies. Did I not toast my brown rice long enough? Thanks for a wonderful creative recipe. m