My ideal brownie is one that is more cake-y rather than fudge-y. I’ve heard that I’m in the minority on this one but I just can’t believe it. A good cake-y brownie is one of the most satisfying things in the world! In this recipe, the brownie is chocolaty and rich but is nicely balanced with subtle bitter notes that is given by adding coffee and dark chocolate. The top is then decorated with matcha white chocolate.
Preheat the oven to 350°F.
Grease and lightly flour a 9” x 13” baking pan.
400 g Sugar
5 Eggs
180 g AP Flour
110 g Cocoa Powder
40 g Dark Chocolate (Chopped or processed in a food processor very finely)
30 g Milk Powder (Optional)
10 g Instant Coffee
10 g Baking Powder
7 g Salt
115 g Whole Milk (Can also substitute water)
8 g Vanilla Extract
227 g Unsalted Butter (Gently melted)
Whisk the sugar and eggs together until it becomes light and frothy. The mixture should increase slightly in volume.
In a separate bowl, mix together the flour, cocoa powder, dark chocolate, milk powder (optional), instant coffee, baking powder, and salt. This is the dry mix.
In another container, mix together the milk (or water) and the vanilla extract.
When adding the ingredients to the eggs and sugar, alternate between the dry mix and the milk mixture. Pour in half of the dry mix and gently fold until mostly incorporated. Pour in half of the milk mixture and fold until incorporated. Repeat. Don’t beat the mixture too much.
Pour in the melted butter and fold until everything is combined.
Gently pour the batter into the prepared baking pan. Lightly tap on the counter to release any big bubbles.
Bake for 35 - 40 minutes.
The topping is approximately 160 g of White Chocolate Chips that have been mixed with about 2 tsp of Matcha Powder and then slowly melted in a bain-marie. I did not want tempered chocolate so I immediately decorated the top of my brownie once all of the chocolate was melted.