Ingredients
Scale
- 6 tablespoons butter (melted and cooled)
- 1 ¼ cups granulated sugar
- 2 eggs
- 2 tablespoons culinary matcha powder (sifted)
- 1 tablespoon vanilla extract
- 1 ⅓ cups milk
- 2 ⅓ cups mochiko (sweet rice flour)
- 1 ¼ teaspoons fine sea salt
- 6 ounces white chocolate chips
- ¼ cup heavy cream
- 1 tablespoon culinary matcha powder
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a mixing bowl, whisk together melted butter and sugar until blended. Add eggs one at a time, mixing well after each addition. Stir in matcha powder and vanilla.
- In another bowl, combine mochiko, sea salt, and remaining matcha powder. Gradually mix this dry mixture into the wet ingredients, alternating with milk until smooth.
- Pour batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted comes out clean.
- For the ganache, heat heavy cream until warm, then stir in white chocolate chips until melted and smooth. Optionally mix in additional matcha powder.
- Once brownies have cooled completely, cut into squares and drizzle with ganache before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 brownie (approximately 56g)
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg