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Melt the unsalted butter on a low heat for 5 minutes or until it becomes brown butter and turn off the heat.
Add the white chocolate powder and stir until dissolved.
Put the white chocolate ice cubes into the mixture and stir until melted, then set aside for later.
In a large bowl, whisk together the eggs, vanilla paste and sugar until it becomes fluffy.
Sift in the matcha powder, white chocolate powder and salt into the egg mixture, then fold in until well incorporated.
Pour in the brown butter and mix well.
Melt the green tea chocolate in a heatproof bowl over a pot of simmering water on low heat, then add the melted chocolate into the batter and stir to combine.
Sift in the flour and fold in until mixed.
Roughly chop the remaining green tea chocolate bars and stir into the batter.
Line a 23 x 33 cm (9 x 13”) with baking paper, then smooth the batter out until it covers the entire tray.
Top the uncooked batter with white chocolate and cover with glad wrap.
Cover the uncooked brownies with glad wrap and refrigerate for 3 days.
Preheat the oven to 180°C (350°F). Take the batter out of the fridge and bake for 30 minutes.Note: Keep it on the middle or bottom oven rack because the white chocolate can burn easily.
Tightly cover the tray with foil and put the cooked batter into the freezer while it’s still hot for 30 minutes, then transfer it to the fridge for another 24 hours.
Preheat the oven to 180°C (350°F). Remove the tray from the fridge and take the brownie out.
Trim the edges away to make it neat and even.Tip: Dip the knife in hot water with each cut to make it a cleaner slice. Also, if you have trouble taking the brownie out, run a small knife along the edges to loosen it from the baking tray.
Divide the brownie into 9 pieces, or to preference.
Heat the Matcha Brownies up for 3 minutes or until warm. Serve immediately as is!