Baking · Matcha

Matcha Brown Butter Brookie

These matcha brown butter blondies are the recipe I make when I want to impress people without telling them how easy it was. The brown butter adds a nutty, caramel-like richness to the base that gives the whole thing incredible depth. The matcha brings a beautiful earthy bitterness that cuts through the sweetness perfectly. They are fudgy in the middle, slightly crisp on the edges, and genuinely hard to stop at one. This is the bake that disappears fastest whenever I bring it anywhere.

Ingredients

Matcha Brownie Batter

• 142g unsalted butter, melted
• 85g white chocolate, melted
• 150g sugar
• 2 eggs
• 10g matcha powder
• 120g all-purpose flour
• 1/4 tsp salt
• Dash of vanilla extract

Brown Butter Cookie Dough

• 128g brown butter
• 150g brown sugar
• 50g white sugar
• 1 egg
• 150g all-purpose flour
• 3g baking soda
• 2g salt
• Dash of vanilla extract

Recipe inspired by @bakedwithlovebyivy

Method

1. 1 Preheat your oven to 350°F and line a 9x9 inch pan with parchment paper, leaving overhang for easy removal.
2. 2 Melt the butter and white chocolate for the brownie batter in a heatproof bowl over a double boiler or in short bursts in the microwave.
3. 3 Whisk in the sugar until smooth, then add the eggs one at a time, mixing well after each.
4. 4 Add a dash of vanilla and the matcha powder, then fold in the flour and salt until fully incorporated. Set aside.
5. 5 For the cookie dough, brown the butter in a pan until nutty and aromatic, then let it cool slightly.
6. 6 Mix the cooled brown butter with both sugars until smooth, then add the egg and vanilla, mixing until combined.
7. 7 Fold in the flour, baking soda, and salt until a soft cookie dough forms.
8. 8 Using an ice cream scoop, alternate scoops of brownie batter and cookie dough across the prepared pan, gently pressing to fill gaps and create a marbled effect.
9. 9 Bake for 20–25 minutes, or until the edges are set but the center is still slightly soft.
10. 10 Cool completely in the pan before lifting out and slicing into squares.

Tips & Notes

Brown the butter until it smells nutty and golden don't rush this step. Let the browned butter cool slightly before adding it to the batter or it will cook the eggs. These blondies are fudgier when slightly underbaked, so pull them out when the centre still has a slight wobble.