Moving uncovers all manner of hidden ingredients. While packing up my pantry recently, I found a bag of verdant green matcha, powdered green tea with plenty of health benefits. In small doses, it adds a lovely bitter note to sweet treats. I’ve added matcha to many desserts, often pairing it with white chocolate or fruit, and I decided to give it a go in a brownie.
I topped these sweet, fudgy squares with a barely bitter matcha glaze. A little goes a long way here; just one tablespoon of matcha powder was enough for the entire batch. A small bag (available at most international grocery stores) will last year. Balance that strong bitter taste with honey and powdered sugar to create a luscious green glaze and sprinkle the top with black and white sesame seeds.
These could be great, easy Halloween treat – the color reminded me of Frankenstein’s monster! Enjoy and happy baking!
Matcha-glazed Brownies Adapted from a recipe on My Name is Yeh 12 servings
11 Tbsp. butter, melted, divided
¾ cup granulated sugar
2 eggs
1 tsp. vanilla
½ cup all-purpose flour
1/3 cup cocoa powder
¼ tsp. kosher salt
¼ tsp. baking powder
1 Tbsp. honey
1 Tbsp. matcha powder
1 cup powdered sugar
Black sesame seeds for garnish
White sesame seeds for garnish
• Preheat the oven to 350 degrees and line an 8-by-8-inch baking pan with parchment paper.
• Add 8 tablespoons butter to a large mixing bowl. Using a hand mixer, beat in the granulated sugar, vanilla and the eggs until it turns pale, 2 to 3 minutes. Sift the flour, cocoa powder, salt and baking powder into the wet ingredients and stir together with a rubber spatula until combined.
• Pour the batter into the pan and bake 25 minutes, until a toothpick inserted in the center comes with a few crumbs clinging to it.
• To make the matcha glaze, melt the remaining 3 tablespoons butter, honey, matcha powder and powdered sugar in a saucepan over medium heat, stirring until combined. Pour the glaze over the warm brownies and spread it with a spatula. Sprinkle the top with black and white sesame seeds. Let cool completely before slicing.
This article appears in October 2014.
