St. Patrick's Day Green Matcha, White Chocolate and Brown Butter Brownies w/ Maldon Salt Topping (GF)

Becca of the Cooking Therapy blog posted a recipe for an "East Meets West" version of brownies that incorporates her Chinese/Vietnamese heritage into a western dessert that she usually finds too sweet. It was one of three recipes selected by the chefs on the Recipe Club Podcast on Brownies - and also the clear winner!

The chewy texture of these brownies was described as that of “butter mochi.” The taste was compared to a matcha latte. If matcha is not your favorite flavor, substitutions might include strawberry powder (see image below), cardamom, or just the vanilla extract. The topping of Maldon Salt flakes added the perfect amount of crunch. Can’t wait to try another flavor combination!

My Paleo Marin: 4.8 Persimmons*

Ingredients:

1/2 cup unsalted butter, browned

4 oz. (about 3/4 cup) white chocolate (chips work fine)

1-2 tablespoons matcha powder (I used 1 1/2 tablespoons; another recipe used 3 tablespoons; more matcha equals more color but also more bitterness)

1/2 cup granulated sugar

Republic of Tea
Cost Plus
 World Market

1/2 cup light brown sugar

3 eggs, room temperature

1 teaspoon vanilla extract

1/2 teaspoon fine sea salt

1 cup gluten free flour, preferably Cup 4 Cup Gluten Free Multipurpose Flour

Topping: 1/4 - 1/2 teaspoon flaky sea salt, such as Maldon Sea Salt Flakes

Directions:

Preheat oven to 350 degrees F. Grease an 8 x 8" square cake pan with butter and line the bottom and sides with a piece of parchment paper. Set aside.

1. Heat the butter over high heat until it melts. Reduce heat to low and cook, stirring constantly, until small brown bits appear on the bottom of the pan. Remove from stove and set aside.

2. Add the white chocolate and matcha powder in a small bowl. Pour the brown butter on top and mix with a spoon or spatula until the chocolate dissolves. Let cool about 2 minutes.

3. In a stand mixer with the paddle attachment, add the two sugars and mix for a few seconds. Add the eggs one at a time and mix on medium high speed until thick and creamy, about 5 minutes. Add the vanilla extract and 1/2 teaspoon fine sea salt and mix thoroughly. 

Strawberry Brownie
Photo
Courtesty of Dana
(Instagram
@danaisbakingagain)

4. While the mixer runs, stream in the ingredients from the bowl of melted white chocolate, brown butter and matcha powder. Mix until a uniform green batter forms.

5. Remove the mixer bowl and gently fold in the flour with a spatula until it is thoroughly mixed in. Pour batter into the prepared square pan.

6. Bake for about 20 minutes. Take the pan out of the oven and slam down on the counter to release some of the air. Sprinkle with the flaky sea salt and return to the oven for another 10 minutes, or until the top and sides are browned. 

7. Cool 20 minutes on a rack before serving.

#brownies #matcha #whitechocolate #stpatricksday #maldonsalt #dessert #snack #brownbutter #paleoinspaired #strawberry #cardamom #vanilla @cookingtherapy @recipeclub @danaisbakingagain

Recipe adapted from Cooking Therapy blog here.

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*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.