I'm calling these "Matcha Brownies" even though the recipe contains absolutely no chocolate whatsoever. I guess technically that means I should probably have called them "Matcha Blondies", but nah... I don't think as many people would search for matcha blondies as matcha brownies. "Matcha Snack Cake" could work, but no... the texture is too dense to be a snack cake. Matcha Brownies it is! --(a sneak peak into the mind of a food blogger)--
Okay, on to the recipe.
Matcha is very finely milled Japanese Green Tea Powder. It's traditionally used for fancy tea ceremonies. It has a naturally sweet, intoxicating flavor and aroma which make it a perfect ingredient to incorporate into all kinds of desserts. And I forgot to mention, it contains a huge amount of antioxidants so it's good for you too!
Let's start. Today's cast of characters: unsalted butter, eggs, fine salt, baking powder, sugar, pure vanilla extract (only the best will do), flour, and the star of the show, MATCHA.
Be sure to buy good quality Matcha. You'll want to stay away from the really cheap stuff because it's quite bitter. And you'll want to stay away from the really high end stuff too because it's just way too expensive (like this one). Hey, if money is no object and you don't mind spending an arm and a leg to make a tiny pan of brownies, go for it, but the rest of us can get away with a less expensive variety that still tastes really good (I suggest this one).
You'll also need an 8-inch square pan and I like to spray it with Baker's Joy, the best baking spray ever (don't know how I lived without the stuff).
I just checked amazon for Baker's Joy and the current list price is absolutely outrageous (see for yourself), but you can find it at Walmart for just a couple of dollars a can.
Place the flour, matcha, salt, and baking powder in a bowl.
Whisk to combine; set aside.
In the bowl of a stand mixer fitted with a BeaterBlade or paddle attachment, cream the butter and sugar together.
The BeaterBlade attachment is another thing I can't imagine living without. I must keep two in stock at all times, one for each of my stand mixers.
Creamed butter and sugar. Check.
Add eggs and pure vanilla extract.
I beg you, please, please, please use really good quality pure vanilla extract - it makes all the difference. This is my favorite brand of vanilla. I'm currently working my way through this humongous quart size bottle. I love knowing I have enough vanilla to last me through the next several years. It's the simple things in life...
Good thing it lasts indefinitely in the pantry!
Beat the eggs and vanilla into the creamed butter and sugar.
Now it's time to add the flour/matcha mixture that we set aside a few minutes ago.
If you ever make a mess pouring wet or dry ingredients into your mixing bowl, do yourself a favor and pick up a set of these amazing bowls. You will never have a problem again!
See how everything goes straight into the mixer - no spills, no splashes. Brilliant!
Time to mix the dry ingredients into the wet ones. Start on very slow speed with a clean tea towel or plastic wrap draped over the mixer to contain the very finely milled matcha and keep it from releasing a green dust cloud into your kitchen.
And here's this is what the batter will look like when the wet and dry ingredients are completely mixed together.
Pour the batter into the prepared pan and use a amall offset spatula to spread it into an even layer. If you find the batter is too sticky, dip your offset spatula in warm water.
Don't forget to push the batter into those corners!
Nice and smooth and ready to bake.
To check for doneness, insert a toothpick in the center of the pan and see if it comes out clean. If it does, your brownies are done! Cool completely before cutting.
To serve, I like to flip them out of the pan, trim the edges (cook's treat), cut into 16 2-inch squares, and sprinkle with confectioner's sugar.
Here are links to some of the items used to make this recipe:
- BeaterBlade http://amzn.to/2k82a2E (order by mixer size/style)
- PourFect bowls http://amzn.to/2kxGYQq
- offset spatula http://amzn.to/2kBX7IF
- magnetic spoons http://amzn.to/2k11Xf9 or http://amzn.to/2jn0XQP
- serrated knife http://amzn.to/2jnyWsm
- pure vanilla extract http://amzn.to/2kxNwhQ
- best matcha powder http://amzn.to/2kxOlv9
- next best matcha powder http://amzn.to/2kxJTs1
makes 16 (2-inch squares)
- 1/2 cup all purpose flour
- 1/4 cup Matcha (green tea) powder
- 1/4 teaspoon fine salt
- 1/4 teaspoon baking powder
- 8 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Preheat oven to 350F and spray an 8-inch square metal cake pan with Baker's Joy.
- In a mixing bowl, whisk together the flour, matcha (green tea powder), salt, and baking powder; set aside.
- In the bowl of a stand mixer fitted with a BeaterBlade attachment, cream together the butter and sugar until light and fluffy; add eggs and vanilla and mix completely.
- Add the flour mixture and mix just until no traces of flour remain.
- Pour batter into prepared pan and spread into an even layer; bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before cutting with a serrated knife.