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–+ servings

Fudgy Dark Chocolate and Matcha Brownies

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Author Yuto Omura
Servings 12 portions

Ingredients 
 

  • 120 g dark chocolate 70% cacao
  • 100 g unsalted butter cubed
  • 100 g white sugar caster or granulated
  • 50 g light brown sugar
  • 50 g all-purpose flour
  • 2 tbsp matcha powder plus extra for dusting
  • 2 eggs room temperature
  • 1 tsp vanilla essence or half the amount of vanilla extract
  • 1 pinch salt

Instructions 

  • Preheat your oven to 170 °C (338 °F) and line a 7" (18cm) square baking pan with baking parchment slightly hanging over the edges.
    lining a brownie pan with parchment paper
  • Break up 120 g dark chocolate and place into a microwavable bowl with 100 g unsalted butter.
    dark chocolate and cubed butter in a microwavable bowl
  • Microwave method: Heat the butter and chocolate for 30 seconds at 600W and mix. Then repeat in 20 second intervals, mixing each time until the chocolate has fully melted.
    Stovetop/double boiler method: Fill a small pot of water half way and heat on medium. Rest the bowl on top of the pot (not touching the bottom) and mix over the gentle heat while mixing continuously.
    chocolate and butter melted in a bowl
  • Once fully melted, remove from the heat and add 100 g white sugar and 50 g light brown sugar while it's still hot. Whisk until smooth and glossy, and leave to cool for 5 minutes.
    adding white sugar and light brown sugar to warm chocolate mixture
  • In a separate bowl measure out 50 g all-purpose flour, 2 tbsp matcha powder and 1 pinch salt. Mix them together and set aside.
    matcha powder and flour in a mixing bowl
  • Once slightly cooled, add 2 eggs to the chocolate mixture one by one, whisking between each addition.
    adding egg to cooled chocolate mixture
  • Add 1 tsp vanilla essence and whisk once more.
    brownie mixture with vanilla essence
  • Sift the matcha flour mixture into the wet ingredients and then fold them together with a spoon or spatula, until there are no more pockets of flour.
    sifting flour and matcha into brownie mixture
  • Pour the mixture into the lined baking pan and push the batter into the corners.
    brownie mixture in lined cake pan
  • Bake on the middle shelf for around 23-25 mins. Test it by piercing the middle with a toothpick, it should come out with moist crumbs and melted chocolate. If there is wet batter, return to the oven and check again every 2-3 minutes.
    baked matcha and dark chocolate brownie pierced with a bamboo skewer
  • Remove the pan from the oven and leave to cool for a few minutes before using the edges of the parchment paper to lift and transfer it to a wire rack. Once cool to the touch, cut into 9 or 12 pieces and use a sifter to dust generously with matcha powder.
    sprinkling the top of brownies with matcha powder
  • Enjoy!
    holding one piece of fudgy matcha and dark chocolate brownie

Notes

  • For best results, use room temperature eggs. If you're short on time, place chilled eggs in warm (not hot) water for 5 minutes before you start the recipe.
  • Use vibrant green matcha powder with a fresh fragrance. Dull or musty matcha won't deliver good flavor.
  • Baking times can vary depending on your oven. After around 23-25 minutes keep checking on your brownies to avoid overcooking.
  • Store in an airtight container at room temperature for 3-4 days, 1 week in the refrigerator or freeze for up to 2 months.
  • Chill in the fridge for an ultra fudgy texture.