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
- Heat oven to 325 degrees.
- 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.
- In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
- 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!