Matcha Brookies

• •120 g Unsalted butter (softened, for cookie dough)
• •50 Brown sugar (for cookie dough)
• •50 Caster sugar (for cookie dough)
• •1 piece Large egg (for cookie dough)
• •1 tsp Vanilla extract (for cookie dough)
• •150 g All-purpose flour (for cookie dough)
• •0.5 tsp Baking soda
• •0.5 tsp Salt (for cookie dough)
• •200 g Dark chocolate chips or chunks
• •120 g White chocolate (chopped, for matcha brownie)
• •60 g Unsalted butter (for matcha brownie)
• •50 Brown sugar (for matcha brownie)
• •50 Caster sugar (for matcha brownie)
• •1 piece Large egg (for matcha brownie)
• •1 tsp Vanilla extract (for matcha brownie)
• •120 g All-purpose flour (for matcha brownie)
• •12 g Matcha powder
• •20 g Hot water (for blooming matcha)
• •0.5 tsp Baking powder
• •100 g White chocolate chunks (or nuts of choice, for topping)
• •to taste Sea salt (for topping)

Instructions

1. 1

   Preheat your oven to 160°C (325°F). Line an 8x8 inch (20x20cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.

2. 2

   **Prepare the Matcha Bloom:** In a small bowl, whisk together the matcha powder and 20g hot water until a smooth, vibrant green paste forms. Set aside.

3. 3

   **Make the Cookie Dough:** In a large bowl, cream together 120g softened unsalted butter, 50g brown sugar, and 50g caster sugar until light and fluffy (about 2-3 minutes). Beat in 1 large egg and 1 tsp vanilla extract until well combined.

4. 4

   In a separate bowl, whisk together 150g all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 200g dark chocolate chips/chunks.

5. 5

   **Make the Matcha Brownie Batter:** In a microwave-safe bowl, melt 120g white chocolate and 60g unsalted butter together in 30-second intervals, stirring until smooth. Let cool slightly.

6. 6

   In a separate medium bowl, whisk together 50g brown sugar and 50g caster sugar. Add 1 large egg and 1 tsp vanilla extract, whisking until well combined and slightly frothy. Pour in the cooled melted white chocolate and butter mixture, mixing until smooth.

7. 7

   Stir the bloomed matcha paste into the wet brownie mixture until fully incorporated and the batter is uniformly green. In a small bowl, whisk together 120g all-purpose flour and 1/2 tsp baking powder. Add to the wet ingredients and mix until just combined, being careful not to overmix.

8. 8

   **Assemble the Brookies:** Press the cookie dough evenly into the bottom of the prepared 8x8 inch baking pan. You might want to lightly flour your hands or use another piece of parchment paper to help press it down.

9. 9

   Carefully spread the matcha brownie batter over the cookie dough layer. Sprinkle with 100g white chocolate chunks (or nuts) and a pinch of sea salt.

10. 10

    Bake for 45-50 minutes, or until the edges are set and a toothpick inserted into the brownie layer (not the cookie layer) comes out with moist crumbs, but not wet batter. The center might still be slightly soft.

11. 11

    Remove from the oven and let cool completely in the pan on a wire rack before lifting out with the parchment paper overhang and cutting into squares. This is crucial for the brookies to set properly and prevent crumbling.

Chef's Tips

• 💡To ensure clean cuts, chill the cooled brookies in the refrigerator for at least 30 minutes before slicing. Use a sharp, warm knife, wiping it clean between each cut.
• 💡For an extra intense matcha flavor, you can slightly increase the matcha powder to 15g, but be mindful that too much can result in a bitter taste.
• 💡If your cookie dough is too sticky to press, chill it for 15-20 minutes before handling.