Matcha Brookies
An irresistible hybrid treat pairing a rich, fudgy dark chocolate brownie base with a chewy, vibrant green tea white chocolate cookie layer.
Ingredients
- •3 oz bittersweet or dark chocolate (60-70%), chopped
- •3 tablespoon unsalted butter, melted
- •0.33 cup granulated sugar
- •1 large large egg, room temperature
- •0.5 teaspoon pure vanilla extract
- •3 tablespoon all-purpose flour
- •1 tablespoon Dutch-process cocoa powder
- •0.25 teaspoon fine sea salt
- •3 tablespoon unsalted butter, softened to room temperature
- •3 tablespoon granulated sugar
- •2 tablespoon light brown sugar, packed
- •1 large large egg yolk
- •0.25 teaspoon pure vanilla extract
- •0.5 cup all-purpose flour
- •1.5 teaspoon culinary or ceremonial grade matcha powder, sifted
- •0.25 teaspoon baking soda
- •0.25 teaspoon fine sea salt
- •0.25 cup white chocolate chips
- • to taste flaky sea salt for finishing
Instructions
- 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux