How to make rich and fudgy Dark Chocolate and Matcha Brownies
- If your oven takes a long time to warm up, preheat it early to 175°C or 350°F.
- First, cut the 100g of butter into cubes, break up the 120g of dark chocolate and put them together into a microwavable bowl.
- Heat the butter and chocolate for 30 seconds in the microwave, and mix.
- Keep returning the bowl to the microwave for 20 second intervals, mixing in between each time. Keep doing this until the chocolate and butter are completely melted.
- Mix in the granulated and brown sugar, whisking until smooth and leave to cool down for 5 mins.
- While you're waiting for the mixture to cool, line your baking tin with baking parchment. The baking parchment should be bigger than the tin, coming over the edges for easy removal at the end.
- In a separate bowl, add 50g flour, 2 tablespoons of matcha powder and a pinch of salt. Mix it up, but don't add it to the chocolate yet. Set aside.
- By now, your chocolate, butter and sugar mix should be slightly cooled. Add your eggs to the chocolate mixture one by one, whisking in between.
- Add 1 tsp of vanilla extract and whisk one more time.
- Using a sieve, add your dry ingredients to the wet ingredients and fold them together using a spatula.
- Once well incorporated, pour the mixture into the baking tin. It should be a thick batter.
- Bake on the middle shelf for around 23-25 mins, then check every 2-3 mins after that to see if it's cooked. You can test it by piercing the middle with a toothpick, if it comes out with wet batter, it's not ready. But if it comes out with some moist crumbs, it's done! (It doesn't need to be completely clean)
- Take it out and leave to cool. Once cooled, you can cut them into 9 or 12 pieces and dust them with 1 tsp of matcha powder.
If you use a smaller baking tin and don't want to adjust the quantities, the brownie will be thicker and look more like a cake. You might have to increase the baking time to make sure the middle is cooked.
If you use a bigger baking tin without changing the quantities they will turn out a bit thinner, decrease the baking time otherwise the brownies will be dry.
All ovens are different, and baking times may vary. After around 23-25 minutes keep checking on your brownies, you don't want to over cook them and end up with dry brownies!
Store in an airtight container for 1 week or in the freezer for up to 2 months
Maybe it's my personal preference, but i like keeping brownies in the fridge so they become extra fudgy!
- Category: Sweets
- Method: Baking
- Cuisine: American
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