White chocolate and matcha brownie recipe

Instructions

Prepare oven and mould

1. Preheat oven to 170°C in fan-assisted mode. Butter a 15 cm square baking tin or line with baking paper to prevent the brownie from sticking.

Melt white chocolate and butter

1. Cut the white chocolate into pieces and place in a bowl with the diced butter.

   If using a bain-marie, melt over low heat, stirring regularly until smooth.

2. If using a microwave, heat in 30-second intervals, stirring between each pass to prevent the chocolate from burning.
   Let cool for a few minutes before adding to the other ingredients.

Preparing the brownie brownie

1. In a large bowl, break the eggs and add the sugar. Whisk vigorously for one or two minutes until the mixture becomes slightly frothy and lighter in color. Pour in the melted white chocolate and mix well to obtain an even mixture.

2. In a separate bowl, sift flour, baking powder, matcha and salt to avoid lumps. Gradually add this dry mixture to the dough, stirring gently with a spatula or whisk until smooth.

3. For a slightly crunchier brownie, add crushed nuts (pecans, hazelnuts or almonds). Mix briefly to distribute them evenly throughout the batter.

Brownie baking

1. Pour the batter into the prepared tin and smooth the surface with a spatula. Place in the oven for approximately 20 minutes.
   To check doneness, stick the blade of a knife into the center of the brownie: it should come out with a few crumbs clinging to it, but no liquid batter.

2. Remove the brownie from the oven and leave to cool in the tin for 10 minutes before unmolding. Cut into squares and serve warm or at room temperature.