Matcha brownies | Recipe

• 100 g all-purpose flour
• 2 tbsp Purasana matcha powder
• Pinch of salt
• 120 g unsalted butter
• 60 g coconut sugar
• 60 g light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 100 g white chocolate

Method

1. Preheat the oven to 180°C and line a small baking tin with parchment paper.
2. Melt the butter together with 50 g of the white chocolate over low heat or using a bain-marie. Stir until smooth and let it cool slightly until lukewarm.
3. Whisk the eggs with the coconut sugar and light brown sugar for 2 to 3 minutes until the mixture becomes light and glossy.
4. Add the melted butter-chocolate mixture and the vanilla to the eggs. Mix gently until fully combined.
5. Sift in the flour, matcha and salt. Fold gently until just combined.
6. Chop the remaining white chocolate into chunks and fold into the batter.
7. Pour the batter into the tin and smooth the top. Tap the tin lightly on the work surface to remove air bubbles.
8. Bake for 18 to 22 minutes at 180°C.