Matcha and Dark Chocolate Brownies

Dark chocolate gives these matcha brownies a dense, dark batter; the tea accompanies the cocoa rather than turning the squares green. With 3.5 oz (100 g) of dark chocolate and about 5 tsp (10 g) of matcha in a 7-inch (18 cm) pan, you'll get nine portions. Allow 1 hour 10 minutes, including 30 minutes of cooling.

The center needs to set before you cut it. If you'd rather serve small bites than these dense squares, matcha chocolate desserts offer other formats.

• Prep time 15 minutes
• Bake time 25 minutes
• Cooling time 30 minutes
• Total time 1 hour 10 minutes
• Yield 9 squares
• Equipment 7-inch (18 cm) square pan, parchment paper, small saucepan, two bowls, sieve, spatula, and cooling rack

Ingredients for matcha and chocolate brownies

• 3.5 oz (100 g) dark chocolate with about 55% cocoa
• 2.8 oz (80 g) butter
• 3.5 oz (100 g) sugar
• 2 medium eggs, about 3.5 oz (100 g) without shells
• 3.2 oz (90 g) wheat flour
• about 5 tsp (10 g) matcha
• About a generous pinch (1 g) fine salt

How to bake matcha brownies

1. Preheat a conventional oven to 340°F (170°C).
2. Line a 7-inch (18 cm) square pan with parchment paper.
3. Melt the 3.5 oz (100 g) of dark chocolate with the 2.8 oz (80 g) of butter in a small saucepan over very low heat.
4. Let the melted mixture cool slightly for 5 minutes.
5. Beat the 2 eggs with the 3.5 oz (100 g) of sugar for 1 minute in a bowl.
6. Pour the warm melted chocolate over the sweetened eggs.
7. Sift the 3.2 oz (90 g) of flour and about 5 tsp (10 g) of matcha into a second bowl.
8. Add about a generous pinch (1 g) of fine salt to the dry ingredients.
9. Add the dry ingredients to the chocolate mixture.
10. Mix with a spatula until no dry flour remains.
11. Spread the batter in the lined pan.
12. Bake for 25 minutes at 340°F (170°C), until the center has set and no liquid batter remains.
13. Let the brownies cool for 30 minutes in their pan on a rack.
14. Remove the cooled slab from the pan.
15. Cut it into nine even squares.

Stop baking when the center is set: a still-liquid batter won't give you nine neat squares. If the knife comes out coated in raw batter, keep baking in three-minute increments. Then give the brownies their full 30 minutes of cooling so the edges don't get crushed.

How are these brownies different from blondies?

Dark chocolate is more prominent in this batter. Matcha blondies have a pale base with plant-based white chocolate and coconut. Here, the dense, baked square holds its shape as an individual portion. A brownie with a molten center would need a different recipe.

Which matcha works with dark chocolate?

Cocoa leads this baked batter, so for the tea we choose Essence for these brownies. To avoid green clumps in the crumb, sift the flour with about 5 tsp (10 g) of matcha.

When should you cut and serve the squares?

Cut them after cooling, when the knife moves through a set batter. Their edges won't be as neat while they're warmer.

Our tip. Wipe the knife between cuts to keep the nine unglazed portions even.

Allergens. These brownies contain milk, eggs, and wheat (gluten). Check the dark chocolate label for possible soy.