How to make rich and fudgy Dark Chocolate and Matcha Brownies
- 120g dark chocolate (70% cacao)
- 100g unsalted butter cubed
- 100g granulated sugar
- 50g light brown sugar
- 2 medium sized eggs
- 1 tsp vanilla extract
- 50g plain weak flour
- 2 tbsp matcha powder (plus 1 tsp for sprinkling)
- 1 pinch salt
- 18x18cm square baking tin (see note)
- Baking paper
- Preheat your oven to 170-180°C (approx 340-355°F).
- Break up 120g of dark chocolate into a microwavable bowl with 100g of cubed unsalted butter.
- Heat the butter and chocolate for 30 seconds in the microwave, and mix.
- Return the bowl to the microwave for 20 second intervals, mixing with a silicone spatula each time. Keep doing this until the chocolate and butter are completely melted.
- Whisk in the granulated and brown sugar 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 paper. 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 them together and set aside for now.
- 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.
- Sift your dry ingredients into the wet ingredients and then fold them in 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 to avoid overcooking.
Store in an airtight container for 1 week or in the freezer for up to 2 months
Depending on your personal preference, keep the brownies in the fridge so they become extra fudgy!
- Prep Time: 15
- Cook Time: 30
- Category: Sweets
- Method: Baking
- Cuisine: American
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