Matcha Fudgy Crinkle Brownies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/2 teaspoon kosher salt
02 -
2 tablespoons matcha powder
03 -
95 grams all-purpose flour
→ Sugars
04 -
55 grams brown sugar
05 -
200 grams granulated sugar
→ Wet Ingredients
06 -
3 large eggs
07 -
140 grams unsalted butter
08 -
3 teaspoons bourbon vanilla extract
→ Inclusions
09 -
85 grams white chocolate chips
# Instructions:
01 -
Take the brownies out of the pan, lifting up with the parchment paper edges. Slice 'em into squares. For clean cuts, wipe your knife between every slice.
02 -
Pop the pan back in the oven and bake for 15 more minutes. Once out, knock the pan twice on the counter. Let everything cool down right in the pan for about an hour or until totally cool.
03 -
Pour your batter into the prepped pan and smooth the top. Put it in the middle of your oven for 20 minutes at 177°C. When that's done, bang the pan on your counter a couple times to get rid of big bubbles.
04 -
Shake flour and salt straight into your wet bowl. Gently fold them in with your spatula till everything's just together and it's still nice and airy.
05 -
Carefully pour in your matcha-white chocolate mix with the eggs and sugar. Add vanilla. Give it a stir until you can't see any more streaks.
06 -
In a big bowl, add both sugars. Crack in the eggs. Beat them on high for about 3 to 5 minutes so the mix gets fluffy and a pale color.
07 -
Add matcha powder to a bowl with white chocolate chips. Pour the melted butter that's still warm on top. Stir until it's all smooth and the chips melt in.
08 -
Soften the butter in the microwave for 1 minute at a time—or warm it up gently on the stove—until it turns totally liquid.
09 -
Heat oven to 177°C. Spray a 20x20 cm pan with oil, then line it with parchment and leave the edges up so you can grab them for easy lifting later.
# Notes:
01 -
Whipping eggs with sugar on high helps trap tons of air, which is key for a chewy, moist middle.
02 -
Stop mixing as soon as the dry stuff disappears to keep your bars from turning tough.
03 -
Banging the pan during and after baking gives you that awesome wrinkly top.
04 -
If you want perfect slices, chill the pan till it's firm or stick it in the fridge for half an hour before cutting.