Saturday, May 5, 2012

Green Tea White Chocolate Brownies


So it is already getting up in the 90's here in Texas. It's going to be insanely hot before we know it and it’s getting me in the mood for summertime. Swimming and BBQ’s and getting into the car that feels like you are going to internally combust, and forget it if you have leather seats, it’s like sitting on molten lava. Oh boy! It sucks for everyday life, but it’s great for going to the beach or floating the river with an adult beverage, which I need to make an effort to do more of.  There's just something about summertime though that even though it's super hot and you have to watch out for that back sweat stain on your favorite t-shirt, it's still great.

I may be kind of weird. I get excited about going to the grocery store. It's so easy to look at it as a chore, just something to add to your list of things to do that day and fight the crowd, but I just love to explore the aisles. I was doing just that at one of our local specialty grocery stores when I ran across this sweet matcha by rishi. Its matcha powder mixed with cane sugar. You can make green tea lattes with it, or cocktails, and of course you can bake with it. So I couldn’t resist picking up a bag. Look at that lovely green color it imparted into the brownies. You may notice there is no sugar in the recipe and that is because my matcha powder is sweetened. If you are using unsweetened matcha I would start by adding 1/4 cup sugar and maybe a 1/2 cup if you like your brownies really sweet. The white chocolate naturally adds sweetness. Feel free to play with the recipe.


Green Tea White Chocolate Brownies 

Ingredients: 
1 cup flour 
1/4 cup sweet matcha powder 
6 oz white chocolate 
6 tbsp unsalted butter 
2 eggs 
1/2 tsp vanilla 
1/4 tsp almond extract 
1/2 cup slivered almonds, toasted 
1/2 cup white chocolate chips 

Directions: 
1. Preheat oven at 350. Grease and flour an 8x8 baking pan. (I used Pam for baking and dusted with a little extra flour) 

2. In a large microwave safe bowl, combine the butter and white chocolate and heat at thirty second intervals until melted and smooth. Set aside to cool. (about 10 minutes) 

3. Stir in eggs and matcha powder until combined, then add flour, vanilla, and almond extract just until incorporated. Lastly stir in almonds and white chocolate chips. 

4. Pour into prepared pan and spread into even layer. Bake about 20 - 25 minutes or until lightly browned. 

5. Cool in pan on a wire rack. Cut and enjoy.

25 comments:

  1. so i decided it's a good thing we don't live near each other because if we did I would be over at your house constantly begging for sweets.

    ReplyDelete
    Replies
    1. I would love that! It would be a small price to pay. Miss you!

      Delete
  2. is there a difference between sweet matcha powder and just matcha powder? also, is that 1/4 Cup of the matcha? thanks!

    ReplyDelete
    Replies
    1. Yes the sweet matcha powder that I used was sweetened with cane sugar. I replaced the sugar in the recipe for the sweet matcha so if you were using unsweetened powder I would use 1/4 cup of sugar. As for the unsweetened matcha, I have never used it myself, but if I were to try it I would probably use 1/4 cup and see what happens. I'd have to play with it. Let me know how it turns out.

      Delete
  3. Yes! We need to know the measurement of matcha! I want to make these ASAP!

    ReplyDelete
    Replies
    1. I've have never used unsweetened matcha but would assume it is similar to the sweetened variety. I would start by trying 1/4 sugar and 1/4 cup of unsweetened matcha. If you try it let me know what you end up using. Happy baking. :)

      Delete
  4. I'm trying to healthify this... do you think coconut and almond flour would be worthy substitutes for white/wheat flour? I already know Earth Balance butter substitute is an all around champion. :)

    ReplyDelete
    Replies
    1. Honestly, I have never experimented with coconut or almond flour. You have sparked my interest though and would love to try it. After reading up on it a bit, I found that almond flour is used as a substitute for ap flour and adds great flavor but is a little denser and does not rise as easily. Therefore if I were to try it I would probably use it volume for volume and add a little bit of leavening. But I am definitely no expert and would not know how it would react until I tried it out. Let me know if you try it. Have you used almond or coconut flour in any other recipes?

      Delete
    2. Hi Rebecca, any luck with the almond/coconut flour? Wondering how to make this successfully gluten free! :)

      Delete
  5. I just made a bath using unsweetened matcha. I used 1/4c sugar, 7 tea spoons of the unsweetened matcha, and they are delicious! It becomes a super dark green color, and they're not super sweet. However, im unsure if its the change in the recipe or whatnot, but they are not at "cakey" as i like, a lot more fudgey and I guess undercooked? Still super good! Or it could be that I didnt wait for the bath to cool completely before I stuffed in down my face :)

    ReplyDelete
    Replies
    1. That is great, I'm glad you liked them. Mine were fudgy too but that's how I like my regular brownies. I think with a little leavening added it would make it a little less dense. I'm really excited to hear about how the unsweetened matcha worked in the recipe. It actually sounds like it might be a bit stronger than the kind I tried with sugar added. Thanks so much for sharing! :)

      Delete
  6. Just made these! Plus a half c of granulated sugar, as my matcha powder is unsweetened. These are amazing - fudged and tasty

    ReplyDelete
    Replies
    1. Awesome! I'm so glad you liked them. :)

      Delete
  7. Thanks for sharing this fantastic recipe! I made it recently and linked back to you here:

    http://evabakes.blogspot.com/2012/06/green-tea-matcha-white-chocolate-chip.html

    ReplyDelete
  8. By "1/4 sweet matcha powder" - did you mean "1/4 cup sweet matcha powder"?

    ReplyDelete
    Replies
    1. Yes I did, sorry about that. Fixing it now. Thanks!

      Delete
  9. Hi. I'm going to try your recipe this weekend. I have a couple questions.

    1.I would like to know if I use Matcha powder latte, is that okay? It has matcha only 12 percent and the other ingredients are sugar and non-dairy creamer.
    2. Up to how many days can these guys be stored? Where I live is super hot!

    Thank you :)

    ReplyDelete
    Replies
    1. Hello! My matcha powder only had cane sugar added, I'm sure the non-dairy creamer would affect the brownies in some way. It probably has some amount of sweetness to it too, so you would want to account for that as well. I would have to experiment with it to find the right amount/taste that you like. I'm sorry I couldn't be more precise with my answer. Let me know what you use and how it turns out. Thanks!!

      Delete
  10. Is the butter salted or unsalted?

    ReplyDelete
  11. This comment has been removed by the author.

    ReplyDelete
  12. This sounds amazing, I also love baking, I hope I can find the matcha powder!

    ReplyDelete
  13. I'm thinking of replacing the almonds with pistachios to go with the whole "green theme". What would happen if I left out the almond extract? Would it affect the baking process?

    ReplyDelete
    Replies
    1. No you would be fine leaving it out. You could replace it with another flavor or even just use a little more vanilla. Pistachios sound good though!

      Delete
  14. Hello Kristin,
    It sounds good from the comment above about how fudgy it is. I love fudge brownies.
    Anyway, I wonder what kind of flour do you use? All Purpose or Cake Flour? and do you use large egg or #2?

    Thank you!! :)

    ReplyDelete

Print

Related Posts Plugin for WordPress, Blogger...