Hojicha/Matcha Brownies

Fudgy white chocolate brownies, perfect for your next Valentine's baking

This brownie recipe portion is ideal for an 8x8" square pan or a 9”round pan (area ~64 sq in).

Ingredients

Melt:

• 170gr unsalted butter

• 130gr white chocolate couverture

Wet, Beat:

• 3 large eggs

• 180gr granulated sugar

• 70gr dark brown sugar

Dry, Fold:

• 100gr AP flour

• 18-20gr hojicha/matcha powder

• 1 tbsp milk powder

Instructions:

1. Melt white chocolate + butter*.

2. Beat wet ingredients until you don’t feel large chunks of sugar.

3. Fold in the dry ingredients until everything is incorporated. Be careful not to overmix.

4. Bake 325F for 50 minutes, or until sugar crust forms on top, and tooth pick insert comes out slightly fudgy**.

5. Let cool in the pan before slicing.

*bain marie method (double boiler) is preferred because white chocolate’s sugar and milk content is really high thus they burn easily or overheat = lumpy. If using the microwave, cover your bowl with plastic wrap and microwave in 30-second intervals. mixing in between, until fully melted.

**remember, it will continue to cook in the pan as it cools, so don’t worry if it’s a little underdone when you take it out.

p.s. This white chocolate brownie recipe also works beautifully with other spiced or flavored dry infusions such as earl grey, chai, etc.