White chocolate and matcha brownie recipe
This melting white chocolate brownie, delicately scented with matcha, combines richness and lightness for an irresistible indulgence. Its soft texture, slightly crunchy on the edges, and balanced taste between sweet and bitter make it a dessert as surprising as it is comforting. Enjoy warm or at room temperature, on its own or with a touch of cream or ice cream for even greater pleasure.
- Prep Time
- 25 minutes
- Cooking Time
- 20 minutes
- Servings
- 4
Ingredients
- 100 g white chocolate
- 80 g soft butter
- 2 eggs
- 60 g powdered sugar
- 80 g flour
- 1 teaspoon baking powder
- 1 tablespoon matcha powder
- 1 pinch salt
- 40 g walnuts (pecans, hazelnuts or almonds, optional)
Directions
- 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.
- Cut the white chocolate into pieces and place it in a bowl with the diced butter. If using a double boiler, melt over low heat, stirring frequently, until smooth.
- If you're using a microwave, heat in 30-second intervals, stirring between each interval to prevent the chocolate from burning. Let it cool for a few minutes before mixing it in with the other ingredients.
- 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.
- 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.
- For a slightly crunchier brownie, add crushed nuts (pecans, hazelnuts or almonds). Mix briefly to distribute them evenly throughout the batter.
- Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for about 20 minutes. To check if it’s done, insert the tip of a knife into the center of the brownie: it should come out with a few crumbs clinging to it, but no liquid batter.
- 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.
