Exact quantities, then the method.
These are really blondies rather than brownies, built on melted white chocolate instead of Cocoa, and Matcha is the perfect partner for them. The sweetness of the white chocolate softens matcha's bitterness, while the matcha stops the blondies being sickly, so the two balance each other out.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Matcha White Chocolate Blondies recipe. Canonical: https://teas.co.uk/recipes/matcha/matcha-white-chocolate-blondies/
The trick is to pull them while the centre still has a slight wobble, as they firm up while cooling and stay fudgy rather than cakey. Sift the matcha in with the flour to keep the colour even.
You'll need
- 15g Loyd Matcha Japanese Green Tea Powder
- 200g white chocolate, chopped
- 100g unsalted butter, cubed
- 150g caster sugar
- 2 medium eggs, at room temperature
- 100g plain flour
- A pinch of fine sea salt
- 1 20cm square baking tin, lined with parchment
- 1 medium bowl, 1 silicone spatula, 1 small saucepan
Method
- Heat the oven to 170C fan and line a 20cm square tin with parchment.
- Melt the white chocolate and butter together gently over a low heat, stirring.
- Off the heat, whisk in the sugar and let it cool for a couple of minutes.
- Whisk in the eggs one at a time.
- Sift in the flour, matcha and salt, then fold until only just combined.
- Pour into the tin and level the top.
- Bake for about 22 minutes, until set at the edges with a slight wobble in the middle.
- Cool in the tin before lifting out and cutting into nine.
- Tip: do not overbake; a wobble now means fudgy later, while a firm centre bakes out dry.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Loyd Matcha Japanese Green Tea Powder, 40g
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