Something for you to ponder if you have waaaaay too much time on your hands: I made these yesterday and christened them matcha brownies. Yes – brownies – but someone pointed out that actually, are these not blondies? Because, they’re not brown? But wait, they aren’t blonde either, technically, so are they actually greenies? Hmm. I don’t know. To-mah-to, to-may-to. Anyway, I don’t care what you call them, they’re still delicious.
I often get this urge to bake, to create some fancy tri-layered, butter cream-filled, decorated-to-the-nines kind of cake. But then I get reminded that actually I’m really very lazy in the kitchen and so it becomes my #firstworldproblem to come up with something delicious and rewarding, but bloody easy to make as well.
Enter brownie.
My brownie recipe has been tried and tested so many times it’s guaranteed to never fail, but I felt like something a little different yesterday and you know me and matcha, we go waaaay back. So. Dropped by the shops to pick up some white chocolate and literally 10 mins of stirring and 30 mins in the oven later, voila!
Matcha pecan brownies. Enjoy!
Note: I like adding nuts (be it pecans or walnuts) to add some crunch to the brownies. But you don’t need to.
Another note: techhhhhhhnically blondies are made with butterscotch not white chocolate so really these can’t even be blondies…
| Matcha Pecan Brownies |
|---|
| 200grams white chocolate, roughly chopped 175grams unsalted butter 100grams caster sugar 130grams plain flour 3 eggs 4 teaspoon matcha powder (or to taste) 1 cup pecans, chopped square baking tray lined with greaseproof paper |
| 1. Preheat oven to 170°C/325°F (Gas 3). 2. Put the chocolate and butter in a heat proof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave or stir gently until melted and smooth. 3. Remove from heat. Add the sugar and stir with a wooden spoon until well incorporated. Add the flour and stir until well incorporated. Stir in the eggs and mix until thick and smooth. Add matcha powder and stir under all combined and smooth. 4. Finally, add the pecans and mix through. (Save a few to drop across the top). 5. Spoon the mixture into the prepared baking tray (drop some pecans on top) and bake in preheated oven for about 30-35 minutes, or until flaky on the top but still soft in the centre. Insert a skewer – the skewer should remove with some batter attached. 6. Once done, let the brownie rest and cool before cutting into smaller portions |
| Makes 12-16 pieces. |
What size of the baking pan did you use?
9 inch square tin