Matcha Brookie
As my matcha obsession continues, I decided to experiment with a Matcha Brookie, combining the chewiness of a blondie with the gooeyness of a cookie in one perfectly swirled dessert. When I was sent the BakedWithLoveByIvy’s Matcha Brookie recipe, I knew I had to try it for myself but with my own twist, as I always do.
For the blondie base, I used high-quality matcha, which you can always recognize by its vibrant green color and smooth, fine texture. Lower-quality matcha tends to be dull, overly bitter, and sometimes even gritty, which can throw off the texture of baked goods. That’s why I’ve stayed loyal to Jenki Matcha—just like in my morning lattes, it never disappoints in baking, giving both the ideal taste and texture.
To contrast the matcha’s earthiness, I made a classic cookie dough and alternated dollops of each batter in a buttered, parchment-lined pan before swirling them together for a marbled effect. The sweetness of the white chocolate in the blondie base paired beautifully with the slight bitterness of the matcha, while the dark chocolate chunks in the cookie dough helped balance the sweetness with their deeper, more intense flavor. The contrast in textures, from chewy edges to a crispy top and melty chocolate throughout, made every bite incredibly satisfying.
To accentuate the gooeyness, I topped the brookie with a vanilla bean white chocolate matcha ganache and a dark chocolate ganache. For the dark chocolate, I used Tony’s Chocolonely, not only for its deep, high-quality flavor but also because it is ethically sourced, ensuring fair wages and sustainable cocoa farming. When the brookie was cut open, the ganache oozed beautifully into the swirls, creating a lava-like effect that made it even more indulgent.
I followed the base recipe but let it bake a little longer to get that perfect balance between chewy edges and a gooey center. It’s always important to check on your baked goods since everyone’s ovens and pans can differ, which means baking times may vary. Keeping an eye on them ensures you achieve the exact texture you’re looking for.
For a final touch, I added delicate gold leaf flakes, not just for elegance but to highlight the vibrant green of the matcha and the rich tones of the chocolate. It gave the brookie a refined, bakery-style look, despite being surprisingly easy to make. My guests were completely impressed. They would have never guessed how simple it was, and by the end of the night, not a single piece was left. Safe to say, this Matcha Brookie was a huge hit!
