Brownies are made with dark chocolate, but these are made with white. Blondies are made with white chocolate. But these are neither brown or blonde. Should I call these matcha brownies... or matcha blondies? Or even greenies?? These are life's questions.
I originally had it in mind to just make matcha brownies (blondies??) this weekend, but I had some leftover sweet red bean paste floating around. Since one of my favourite dorayaki fillings is red bean with matcha mascarpone, I figured this would make a decent brownie combination too.
Ingredients for Brownie:
350g caster sugar
150g white chocolate, melted
225g unsalted butter, melted
300g plain flour
3 tbsp matcha (2 if you don't like as strong a flavour)
2 tbsp chunky sweet red bean paste
Ingredients for Mascarpone Swirl
250g mascarpone cheese
3 tbsp caster sugar
To Dust (Optional):
2 tsp matcha
1. Preheat the oven to 180°C, line a 8 x 12" pan with foil and lightly grease with oil.
2. To make the matcha brownie, whisk the eggs and sugar together until fluffy in a large bowl. Sift in the flour and matcha, and stir in the melted chocolate and butter.
3. Pour half of your mixture into the pan and randomly dot with red bean paste. Cover with the remaining half of the brownie mixture.
4. Lightly whisk the mascarpone, egg and sugar together, and drop spoonfuls of it onto the top of your brownie. Swirl with a knife, and bake for about 50 minutes, or until golden brown and a toothpick poked into the centre comes out clean.
5. Leave the brownie to cool completely, before dusting with more matcha, slicing and serving.
Enjoy, and have fun!