Ingredients
Scale
- 6 tablespoons melted butter
- 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 your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, whisk together melted butter and sugar until well blended. Add eggs one at a time, whisking until smooth. Mix in sifted matcha powder and vanilla extract, followed by milk until combined.
- In another bowl, combine mochiko and sea salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared baking pan and bake for about 50 minutes or until a toothpick inserted comes out with moist crumbs.
- For the ganache, combine white chocolate chips and heavy cream in a microwave-safe bowl. Heat in short intervals until melted, then stir in matcha powder.
- Once brownies cool completely, pour ganache over them and spread evenly. Allow it to set before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg