These brownies are made with white chocolate that caramelizes slightly in the brownie. The swirl of green tea is slightly herbal and bitter, balancing with the sweet butterscotch tones of the brownie. The brownie bar itself has a lovely chew and bite, like a soft dense cookie that will have you swoon with love. Pair with a Japanese craft beer or with a glass of green tea or coffee.
Course Dessert, Snack
Cuisine American, Japanese
Keyword brownies, green tea, japanese, matcha, white chocolate
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Cooling Time 1 hourhour
Total Time 45 minutesminutes
Servings 24
Calories 248kcal
Author Irvin
Ingredients
1 2/3cupschopped white chocolate10 ounces or 285 g (see note below about quality)
3/4cupunsalted butter at room temperature1 1/2 sticks, 6 ounces or 170 g
3/4cupgranulated white sugar150 g
3/4cuppacked dark brown sugar165 g
2teaspoonvanilla extract
1teaspoonbaking powder
3/4teaspoonkosher salt
3large eggs
1/2cupextra virgin olive oil
2 1/4cupall-purpose flour315 g
1tablespoonmatcha green tea powder(see note below about quality)
Instructions
Preheat the oven to 350°F. Lightly spray a 9 x 13-inch baking pan with cooking oil, then line with parchment paper, making sure 1-inch of paper hangs over the edges
Melt the white chocolate in a microwave, cooking on high for 30 second increments, stirring thoroughly with a fork between intervals. Alternatively you can melt the chocolate in a double boiler (a metal bowl over a simmer pot of water).
Place the butter, both sugars, vanilla, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until the mixture starts to look like a paste, then increase to medium speed until the mixture starts to cling to the side of the bowl about 2 minutes.
Add the eggs, one at a time, beating each into the mixture first, then scraping down the sides of the bowl before adding the next egg.
Add the olive oil to the mixture and beat to incorporate. Add the melted white chocolate and mix until the mixture thickens and start to look a bit like frosting. At this point some of the chocolate might solidify back into tiny chunks. Don’t worry about that. Add the flour and mix. Once all the flour has been absorbed into the batter, scrape down the sides of the bowl to make sure everything is incorporated, mixing a little more if necessary.
Spoon all but 1/2 cup of the batter into the prepared baking pan. Spread evenly across the pan. Mix the matcha green tea powder into the remaining 1/2 cup of batter.
Drop small heaping teaspoons of green tea batter over the batter then swirl with a knife or chopstick decoratively. Don’t overmix.
Bake in the oven for 23 to 25 minutes long, or until the edges of the brownie pan start to look golden brown. Let cool completely in the pan before lifting the entire brownies sheet out of the pan with the overhanging parchment paper and moving it to a cutting board. Peel away the paper and cut into squares.
Notes
Matcha is a powdered green tea that you can get at Japanese or Asian grocery stores, well stocked grocery stores (look in the tea section) or online. Don’t bother getting the higher quality matcha, you can usually find culinary grade matcha at a lower price point. When selecting white chocolate, I usually recommend looking at the ingredient list for the bar or bag and making sure that one of the first ingredients is cocoa butter. If it’s vegetable oil, its subpar white chocolate and you’ll be able to tell with the end product.