Matcha Brookies

• •3 oz bittersweet or dark chocolate (60-70%), chopped
• •3 tablespoon unsalted butter, melted
• •0.3 cup granulated sugar
• •1 large egg, room temperature
• •0.5 teaspoon pure vanilla extract
• •3 tablespoon all-purpose flour
• •1 tablespoon Dutch-process cocoa powder
• •0.3 teaspoon fine sea salt
• •3 tablespoon unsalted butter, softened to room temperature
• •3 tablespoon granulated sugar
• •2 tablespoon light brown sugar, packed
• •1 large egg yolk
• •0.3 teaspoon pure vanilla extract
• •0.5 cup all-purpose flour
• •1.5 teaspoon culinary or ceremonial grade matcha powder, sifted
• •0.3 teaspoon baking soda
• •0.3 teaspoon fine sea salt
• •0.3 cup white chocolate chips
• • to taste flaky sea salt for finishing

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Line an 8.5x4.5-inch metal loaf pan with parchment paper, leaving an overhang on the sides for easy removal.

2. 2

   Make the brownie batter: Combine chopped dark chocolate and 3 tablespoons of butter in a heatproof bowl. Microwave in 20-second bursts, stirring between each, until completely melted and smooth.

3. 3

   Whisk 0.33 cup granulated sugar, the whole egg, and 0.5 teaspoon vanilla extract into the melted chocolate mixture vigorously for 1 minute until glossy and slightly thickened.

4. 4

   Gently fold in 3 tablespoons flour, cocoa powder, and 0.25 teaspoon fine sea salt with a rubber spatula just until no dry pockets remain. Pour the batter into the lined pan and spread evenly.

5. 5

   Make the matcha cookie dough: In a separate mixing bowl, cream the softened butter, 3 tablespoons granulated sugar, and brown sugar together with a wooden spoon or spatula until fluffy and lightened in color.

6. 6

   Stir in the egg yolk and 0.25 teaspoon vanilla until emulsified. Sift in 0.5 cup flour, matcha powder, baking soda, and 0.25 teaspoon fine sea salt. Mix until a cohesive dough forms, then fold in the white chocolate chips.

7. 7

   Assemble: Break the matcha cookie dough into flattened discs using your hands. Arrange them evenly over the brownie batter, pressing lightly so they form a continuous top layer across the surface.

8. 8

   Bake for 22 to 25 minutes, until the cookie edges are lightly set and pale golden while retaining vibrant green color in the center, and a toothpick inserted into the brownie layer comes out with moist crumbs.

9. 9

   Sprinkle the top immediately with a pinch of flaky sea salt. Allow the brookies to cool completely in the pan on a wire rack for at least 1 hour, then chill in the refrigerator for 30 minutes for neat slicing. Lift out using parchment paper and slice into 4 large squares.

Chef's Tips

• 💡Sift the matcha powder before mixing to prevent bitter green clumps in your cookie dough.
• 💡Do not overbake; brookies will continue setting as they cool, ensuring the brownie layer stays dense and fudgy rather than cakey.
• 💡Chilling the baked brookies briefly in the refrigerator makes cutting clean, sharp two-toned layers effortless.