Matcha is one of my favorite things from Japan. It’s versatile in its simplicity and can be consumed in any form – leaves, powder for both drinks and food, ice cream, cake, mochi. Today, I decided to make brownies but instead of cocoa powder, I substituted it with green tea hence the greenies title. Unlike my mother’s dishes which I had to re-make from memory, baking is a more precise culinary science. For the greenies, I followed the recipe from the NYT website.

If you’re too lazy to click or the page is taking a while to load, fret not! Here’s the recipe:


  • ½ cup cocoa
  • ½ cup butter (1 stick)
  • 2 eggs
  • 1 cup sugar
  • ¼ cup flour
  • 1 cup chopped or broken-up walnuts or pecans
  • 1 teaspoon vanilla
  • Pinch of salt


  1. Heat oven to 325 degrees.
  2. Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
  3. In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
  4. Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

You can try cake flour instead of ordinary flour. I love the texture of cake flour for the actual brownies.

Thank the universe for Miss Katharine Hepburn! Enjoy!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s