Components
- 100 grams of white chocolate (approximately 2⁄3 cup in callet form)
- 100 grams of butter
- Two eggs
- One tablespoon of matcha powder
- 2/3 cup of wheat flour (tea measure)
- Two-thirds of a cup of sugar
- 1/3 cup (tea) of coarsely chopped roasted almonds with skin, approximately 50g
- 1/4 teaspoon of salt
- Use butter and wheat flour to grease and dust the baking tray.
- cream with flavor to serve
- lemon zest as desired for serving
Getting ready mode
- Preheat the oven to 180 °C (moderate heat). Grease a 20 cm square pan with butter, sprinkle flour over it, and shake to evenly coat the bottom and sides. Thoroughly beat the batter in the sink to remove any excess flour.
- Place a small pan with some water on medium heat — it will act as the foundation for the water bath.
- Cut the butter into cubes and place them in a heat-resistant glass or stainless steel bowl. Add the chocolate, then set the bowl over a pan of hot water and stir with a spatula until melted. Take the bowl off the pan and allow it to cool slightly while preparing the other ingredients — if the chocolate is too warm, it may cook the eggs.
- In a small bowl, crack one egg at a time and pour it into a large bowl—this way, if an egg is bad, the entire recipe isn’t ruined. Add the sugar and lightly beat with a fork to combine the egg whites and yolks. Then, add the salt and stir thoroughly.
- Pour the melted chocolate into the eggs and blend with a silicone spatula until the mixture is smooth. Slowly sift the flour over the bowl, stirring after each addition to combine. Incorporate the matcha thoroughly. Finally, fold in half of the chopped almonds.
- Pour the brownie batter into the prepared pan and smooth the top with a spatula. Sprinkle the leftover almonds over the batter and bake in the oven for approximately 20 minutes. Be careful with the baking time: the brownie should have a crust on the surface while remaining soft and creamy inside.
- Take the brownie out of the oven and allow it to cool slightly before placing it in the refrigerator; let it set for at least one hour before removing it from the pan and serving. It pairs wonderfully with sour cream and lemon zest.
