Matcha Brownies with Raspberry
These Matcha Brownies with Raspberry combine the earthy flavors of green tea with the tart sweetness of raspberries, creating a rich, fudgy dessert that's both vibrant and delicious.
Equipment
- Mixing bowl for preparing the batter
- Whisk for mixing ingredients
- 8x8-inch baking pan for baking the brownies
- Oven for baking
Ingredients
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tbsp matcha powder culinary grade
- 1/4 tsp salt
- 1/2 cup white chocolate chips for extra sweetness
- 1/2 cup fresh raspberries lightly mashed
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper.
- In a mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, mixing until fully incorporated.
- In another bowl, whisk together the flour, matcha powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the white chocolate chips.
- Gently fold in the mashed raspberries, being careful not to overmix.
- Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool completely before slicing into squares. Enjoy!
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Serving Tip: Enjoy with a scoop of vanilla ice cream or dust with powdered sugar for extra sweetness.
- Make It Vegan: Substitute butter with coconut oil, eggs with flax eggs, and white chocolate with dairy-free chocolate.