Matcha Brownies

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.  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). 

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.

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.

Like this.

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.  

Enjoy!

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Items used to make this recipe:

(affiliate links)

• BeaterBlade https://amzn.to/3XmjLEh (order by mixer size/style)

• magnetic spoons https://amzn.to/317QkcL9

• serrated knife https://amzn.to/3uz8S5F

• pure vanilla extract https://amzn.to/3ovS9fE

• matcha powder https://amzn.to/3SJqy8M

• 8x8 professional pan https://amzn.to/3RHY1lA

• Baker’s Joy https://amzn.to/3PYOmWk

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Matcha Brownies

makes sixteen 2-inch squares (8x8 pan)

Printable Recipe

Ingredients

• 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

Directions

1. Preheat oven to 350F and spray an 8x8-inch square metal cake pan with Baker's Joy.

2. In a mixing bowl, whisk together the flour, matcha (green tea powder), salt, and baking powder; set aside.

3. 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.

4. Add the flour mixture and mix just until no traces of flour remain.

5. 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.

6. Allow to cool completely before cutting with a serrated knife.

Quiche with Bacon, Cheddar, and Onions

Next time you're in the mood for bacon and eggs, dress them up a bit by making quiche.  It's so easy, and if you leave the crust out of the equation, it's even easier!  You can adjust the flavor components to suite your taste - just keep the egg/dairy ratio below and add your favorite meat, veggies, and cheese. The combinations are endless. 

Today's crustless quiche is going to start with a base of flavorful caramelized onions.  

Cook them low and slow, stirring frequently, until nice and caramelized. 

Place the caramelized onions in a quiche pan and allow them to cool a bit. 

The quiche pan I love to use is this one.  It's 11 inches wide, has 100% platinum nonstick silicone sides that prevent leaks and release from the finished quiche easily, and the nonstick ceramic base plate is so attractive, you can serve directly from it (doubles as a flat cake plate or cheese tray too!).  

But I digress, let's get back to business...

Add cooked bacon.  

Believe it or not, there was a time when I didn't like bacon.  Crazy, I know.  So glad I finally came to my senses.

Time to combine the eggs and dairy.  The basic egg/dairy ratio for quiche is 1 egg to 1/2 cup dairy.  It can be milk, cream, half and half, or any combination thereof. 

Whisk, whisk, whisk.  

Remember that flat whisk you bought because you saw it on a cooking show, but you never use it?  Well, now's the time to dig it out of the drawer.  Nothing works better for beating eggs.  You'll thank me.    

Oops, almost forgot the salt and pepper.  

Pour the egg mixture over the bacon and onions.

Top the quiche with grated cheese and optional jalapeno peppers.  Place the quiche pan on a half sheet pan and pop it in a preheated oven for 45-60 minutes.  The time your quiche will take depends on how deep your pan is. 

My quiche pan is pretty shallow so my quiche was done in 45 minutes.  Check by inserting a knife in the center - it should pull out clean with no raw egg clinging to it. 

All done!  Allow to sit for at least 10 minutes before cutting.  May be served hot or at room temperature.

Enjoy!

Items used to make this recipe:

(affiliate links)

• silicone quiche pan with ceramic base https://amzn.to/3gvI0eD

• flat whisk https://amzn.to/3B3r1cU

• half sheet pan https://amzn.to/34HN38V

• small knife https://amzn.to/3srQxov

Crustless Quiche with Bacon, Cheddar, and Onions

makes 8 servings

Printable Recipe

Ingredients

• 1 tablespoon butter

• 2 medium onions, sliced

• 6 slices cooked bacon, crumbled

• 4 large eggs, beaten

• 1/4 cup heavy cream (see note below)

• 1 3/4 cups whole milk (see note below)

• 1/2 teaspoon kosher salt (or half table salt)

• 1/4 teaspoon freshly ground black pepper

• 4 ounces cheddar cheese, shredded

• 2 jalapeno peppers, minced (optional)

Directions

1. Heat butter in a large skillet over medium heat, add sliced onions and a pinch of salt; stir until all onions are coated with butter.

2. Lower heat to medium low and continue cooking onions, stirring occasionally, until onions are caramelized (keep a glass of water near the stovetop in case you need to add a splash to any hotspots in the skillet); remove from heat and allow to cool.

3. Preheat oven to 375F and butter the bottom and sides of a quiche pan.

4. Place the prepared quiche pan on a half sheet pan and spread the caramelized onions and chopped bacon evenly inside.

5. In a medium bowl, whisk together the eggs, cream, milk, salt, and pepper; pour into quiche pan and top with cheddar and optional jalapenos.

6. Bake in center of preheated oven for 45-60 minutes or until a knife tests clean when placed in the center of the quiche.

7. Serve warm or at room temperature.

Note

• All or any combination of milk, half and half, or heavy cream can be used as long as it equals 2 cups.