Matcha Brownies Fudgy (Print Version)

Chewy, thick brownies loaded with matcha and melty white chocolate, all under a crackly crust everyone loves.

# Ingredients:

→ Dry Ingredients

01 - 1/2 teaspoon kosher salt
02 - 2 tablespoons matcha powder
03 - 95 grams all-purpose flour

→ Sugars

04 - 55 grams brown sugar
05 - 200 grams granulated sugar

→ Wet Ingredients

06 - 3 teaspoons bourbon vanilla extract
07 - 3 large eggs
08 - 140 grams unsalted butter

→ Inclusions

09 - 85 grams white chocolate chips

# Steps:

01 - Line a 20x20 cm baking pan with parchment so you have a little extra to help pull it out later. Spray it lightly with oil, then get your oven hot to 177°C.
02 - Heat your butter until it melts all the way. Use short bursts in the microwave or a pan on the stove. Keep an eye so it doesn't bubble over or burn.
03 - Toss white chocolate chips and matcha powder together in a medium bowl. Pour melted butter on top and stir until it’s all melted together and smooth.
04 - Grab a big bowl and mix your granulated sugar with the brown sugar. Toss in the eggs and beat with a mixer on high for about 3 to 5 minutes so it gets super fluffy and pale.
05 - Fold your warm chocolate-matcha butter mix into the eggs and sugars. Drizzle in the vanilla at the end and stir again so everything’s mixed up well.
06 - Sift in the flour and salt. Use a spatula and gently fold just until it’s mixed in. Don’t overwork it, you want to keep all that fluffiness you whipped in!
07 - Spread your batter into the lined pan and smooth it out. Bake for 20 minutes right in the center of your oven at 177°C. Pull it out and give it a couple hard taps on your counter to pop those air bubbles.
08 - Pop it back in the oven for 15 more minutes. Take it out and tap it twice more on the counter. Now let it chill in the pan for an hour or until it’s totally cooled off.
09 - Using the parchment, lift the brownies from the pan. Cut into neat squares with a sharp knife, cleaning the blade after every slice for tidy pieces.

# Notes:

01 - Beating the eggs and sugar for a while makes it extra airy and fudgy.
02 - Stop folding once you see no more dry flour so your brownies stay light.
03 - Those pan taps help get the classic crinkle on top.
04 - For cleaner slices, let them chill until they’re nice and firm, or stick them in the fridge for half an hour first.

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