Matcha brownies offer a unique flavor experience, blending the earthy notes of green tea with the sweetness of a classic baked good. This recipe focuses on a decaffeinated version, allowing you to enjoy this treat at any time of day. The use of white chocolate provides a creamy base that enhances the subtle taste of the decaf matcha.
- Ingredients
- Instructions
- A Deeper Dive into the Process
- Essential Ingredients for This Recipe
- Preparing Your Baking Pan and Oven
- Melting Butter and White Chocolate to Perfection
- Combining Wet Ingredients for a Smooth Batter
- Sifting and Incorporating the Dry Ingredients
- Achieving the Perfect Fudgy Brownie Texture
- Baking Your Decaf Matcha Brownies
- The Crucial Cooling and Slicing Process
- Serving and Storage Suggestions
Ingredients
- Unsalted Butter: 1/2 cup (113g), melted
- High-Quality White Chocolate: 6 oz (170g), chopped
- Granulated Sugar: 3/4 cup (150g)
- Large Eggs: 2, at room temperature
- Pure Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 3/4 cup (90g)
- Decaf Matcha Powder: 2 tablespoons (15g), sifted
- Salt: 1/4 teaspoon
Instructions
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
- Melt Butter and White Chocolate: In a saucepan over low heat, melt the unsalted butter. Add the 170g of chopped white chocolate and stir continuously until the mixture is completely melted and smooth. Remove from the heat and set aside to cool slightly.
- Combine Wet Ingredients: In a large bowl, whisk the 2 large eggs and 150g of granulated sugar together until pale and slightly fluffy. Slowly pour in the cooled white chocolate mixture and the 1 teaspoon of vanilla extract. Whisk until well combined.
- Sift Dry Ingredients: In a separate, smaller bowl, sift together the 90g of all-purpose flour, 15g of decaf matcha powder, and 1/4 teaspoon of salt.
- Incorporate Dry Ingredients: Gently fold the sifted dry ingredients into the wet mixture. Be careful not to overmix; continue folding just until you no longer see streaks of flour.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes. The brownies are done when the edges are set and a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter.
- Cool and Slice: Allow the brownies to cool completely in the pan. Use the parchment overhangs to lift the entire block out. Place on a cutting board and slice into squares.
A Deeper Dive into the Process
Essential Ingredients for This Recipe
To begin, you will need a specific set of ingredients. High-quality components will yield a better final product. For the dry ingredients, gather all-purpose flour, decaf matcha powder, and a pinch of salt. The matcha powder should be sifted to prevent lumps. For the wet ingredients, you will need unsalted butter, high-quality white chocolate, granulated sugar, large eggs, and pure vanilla extract. It is recommended to bring the eggs to room temperature before using them.
Preparing Your Baking Pan and Oven
Proper preparation is a key step in baking. Start by preheating your oven to 350°F (175°C). Take an 8×8 inch baking pan and line it with parchment paper. Leave some overhang on the sides of the paper. This will make it easier to lift the brownies out of the pan after they have cooled. This simple step prevents sticking and helps in achieving clean, neat squares.
Melting Butter and White Chocolate to Perfection
The foundation of these brownies is a smooth, melted mixture of butter and white chocolate. In a saucepan over low heat, melt the unsalted butter. Once the butter is melted, add the chopped white chocolate. Stir continuously until the chocolate is completely melted and the mixture is smooth. Remove the pan from the heat and set it aside to cool slightly. It is important that the mixture is not too hot when you add the eggs later.
Combining Wet Ingredients for a Smooth Batter
In a large bowl, whisk the large eggs and granulated sugar together until the mixture becomes pale and slightly fluffy. This process incorporates air and helps create a desirable texture in the finished brownies. Once the egg and sugar mixture is ready, slowly pour in the slightly cooled white chocolate and butter mixture. Add the pure vanilla extract at this stage. Whisk everything together until it is well combined and has a uniform consistency.
Sifting and Incorporating the Dry Ingredients
Now it is time to add the dry components. In a separate, smaller bowl, sift together the all-purpose flour, decaf matcha powder, and salt. Sifting is an important step as it aerates the dry ingredients and removes any lumps from the matcha powder, ensuring a smooth batter. Gently fold the sifted dry ingredients into the wet mixture. Be careful not to overmix; continue folding just until you no longer see streaks of flour.
Achieving the Perfect Fudgy Brownie Texture
The key to a fudgy brownie is the ratio of fat to flour and avoiding overmixing. This recipe is formulated to have a higher amount of butter and chocolate compared to flour, which results in a dense and moist brownie. When you combine the dry and wet ingredients, mix them only until they are just combined. Overmixing develops the gluten in the flour, which can lead to a more cake-like texture.
Baking Your Decaf Matcha Brownies
Pour the prepared batter into the parchment-lined baking pan. Use a spatula to spread the batter evenly, making sure it reaches all the corners. Place the pan in the preheated oven. Bake for approximately 25 to 30 minutes. The brownies are done when the edges are set and a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. It is better to slightly underbake them to maintain a fudgy consistency.
The Crucial Cooling and Slicing Process
Patience during the cooling stage is essential. Once you remove the brownies from the oven, allow them to cool completely in the pan. This step is critical as it allows the brownies to set properly. If you try to slice them while they are still warm, they will be too soft and may fall apart. Once fully cooled, use the parchment paper overhangs to lift the entire block of brownies out of the pan. Place it on a cutting board and slice into squares.
Serving and Storage Suggestions
These decaf matcha brownies are delicious on their own, but they can also be served with a dusting of powdered sugar or a scoop of vanilla ice cream. To store them, place the sliced brownies in an airtight container. They can be kept at room temperature for up to three days. For longer storage, you can refrigerate them, which will also result in a denser, chewier texture.
