Emerald Matcha White Chocolate Brownies

Emerald Matcha White Chocolate Brownies
Photo and recipe by Annelies Zijderveld, author of Steeped: Recipes Infused with Tea.
Makes 16 brownies.


5 ounces white chocolate, chopped
5 tablespoons unsalted butter, cut into small pieces
1/2 cup sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
1/3 cup all-purpose flour

3/4 cup confectioner’s sugar
2 tablespoons brewed Organic Emerald Matcha green tea, cooled


Preheat the oven to 325°F. Line an 8x8 pan with parchment paper. Stir the chocolate and butter in a double boiler set over low heat until melted. Whisk in the sugar. Add each egg until completely integrated. Whisk in the vanilla, salt, and flour until just combined. Pour the batter into the prepared pan. Bake until a toothpick inserted in the middle of the brownies comes out clean, about 35 to 40 minutes. Meanwhile, use a fork to whisk the brewed tea into the confectioner’s sugar until smooth and glossy. Pour and swirl over the hot brownies. Cool the brownies on the counter for at least 20 minutes in the pan before serving.

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