Fudgy Green Tea & White Chocolate (Print Version)
# Ingredients:
→ Base
01 -
1¼ sticks (or ½ cup + 2 tbsp) unsalted butter
02 -
½ cup of white chocolate chips
03 -
2 tbsp matcha green tea powder
→ Dry Ingredients
04 -
1 cup regular sugar
05 -
¼ cup packed light brown sugar
06 -
¾ cup all-purpose flour
07 -
½ tsp kosher salt
→ Wet Ingredients
08 -
3 large eggs
09 -
3 tsp vanilla extract (preferably with bourbon)
# Instructions:
01 -
Set your oven to 350°F to preheat. Line an 8x8-inch baking pan using parchment paper and spray lightly with non-stick spray.
02 -
Melt the butter fully, then stir it together with white chocolate chips and matcha powder till you’ve got a smooth mixture.
03 -
Using an electric mixer, blend the eggs and sugars for around 3-5 minutes until it develops a thick, pancake-batter-like texture.
04 -
Pour the matcha ganache and vanilla extract into the egg mixture. Stir until it’s all combined well.
05 -
Carefully sift in the flour and salt. Use gentle folds to mix until everything’s just combined—avoid overmixing.
06 -
Bake at 350°F for 20 minutes. Once done, drop the pan on your counter a couple of times to release air bubbles.
07 -
Put it back in the oven for another 15 minutes. Afterward, drop the pan on the counter twice to maintain that fudgy texture.
08 -
Let the dessert cool off completely at room temperature, roughly an hour. When ready, slice into squares using a clean, sharp knife, wiping it between cuts.
# Notes:
01 -
Whip the sugar and eggs until they're thick and airy for the perfect texture.
02 -
When folding the flour in, go slow and gentle to keep the batter light.
03 -
Dropping the pan helps make the dessert super fudgy.
04 -
For neater cuts, pop the dessert into the fridge for about 30 minutes before slicing.