St. Patrick’s Day is just around the corner and instead of enjoying my Guinness all by it’s lonesome, I decided to make one of my favourite green treats. These matcha white chocolate brownies don’t have a whole lot of Irish in them, but their pretty green colour and sweet flavour more than makes up for that tiny imperfection.
Also, it’s not like, you know, shamrocks are in season right now.
Anyway, I was inspired to create this recipe after the 2011 Japan earthquake and tsunami. Two local food bloggers, Melody of Gourmet Fury and Joy of Gourmeted, immediately got the Vancouver community involved in a huge bake sale that raised funds for relief and aid in Japan. It was an amazing event with, and I cannot stress this enough, TONS of unbelievably delicious baked goods.
Going home with a bag full of matcha macarons, sumo-shaped cookies, cupcakes and other yummy treats made me feel a lot like Taylor Swift when she finds a new boyfriend – incredibly lucky. But mostly because I got to stuff my face with awesome and not because I suddenly had new material to use in my next hit song.
I love the earthy flavour of matcha and I’ve gotten used to associating the taste of it with feelings of calm, warmth, and ninja-like zen. The white chocolate adds a rich, decadence to this brownie, which turns out really dense and thick.
It may not be Irish, but it’s damn delicious. And I have no doubt, it will be extra yummy with a pint of Guinness, too.
1 C salted butter
10 tbsp white chocolate chips or white baking chocolate
1 C granulated sugar
1½ tbsp matcha
3 large eggs, room temperature
2 tsp vanilla
1/2 all purpose flour
- Melt butter and white chocolate together over a double broiler. Once melted, whisk to cool until lukewarm.
- Add sugar and matcha. Blend thoroughly. Batter should be a nice dark, green color.
- Beat in eggs and vanilla.
- Add in flour and fold until most of the flour is incorporated. Do not overmix or you risk getting an airy, cakelike brownie, instead of something fudgy and dense. It’s okay to have some small flour chunks in the batter.
- Pour the batter into a greased and parchment paper’d 8x8in pan
- Bake in a preheated 325F oven for 40-45 minutes or until toothpick comes out clean.
- Let rest in pan for 5-10 minutes before transferring to a wire rack to cool.
- Dust with icing sugar when brownies have completely cooled.
Yields: 6-9 servings depending on how big your slices are