I had the pleasure of attending not just one, but two wedding celebrations for our friends Natasha and Ka-Loon the past two weekends. The official ceremony and reception was held last weekend in Bluemont, Virginia, and last night they had their Chinese (Fukienese) reception in NY. This brownie was inspired by their DC wedding since their wedding colors were green and brown, and the was complete with both matcha cupcakes and chocolate cupcakes made by Judy J. I was happy to hear from Nat’s dad that he’s read my blog (now I know who my Aussie readers are), so I wanted to make something for the family since I knew I’d see them again at the reception in Chinatown. I used the previous brownie bites recipe and added matcha for flavoring. The matcha taste is subtle, but I think it adds a little edge to the otherwise plain chocolate brownie.
Quick note and apology to the Holts: the batch I made were a tad undercooked, and I hadn’t realized it until later! Please if you haven’t eaten them, microwave them for 15-20 seconds before eating. I’ve updated the recipe to correct the mistake (decreased amount of eggs and increased bake time).
Matcha Brownie Bites
based on a previous recipe
1 cup butter
7 ounces dark chocolate (70% cacao)
1 cups sugar
3 eggs (4 for a cakier brownie)
a rounded Tb of flour
1 Tablespoon matcha
pinch of salt
2 teaspoons matcha, for dusting
1. Preheat oven to 400 degrees F. Grease and flour a mini muffin pan.
2. Melt together the butter with the chocolate. (If melting in the microwave, be sure to do it slowly, blending with a spoon between each pass.) Transfer into a medium mixing-bowl.
3. Add in the sugar, stir, and let cool a little.
4. Add in the eggs one by one, mixing well after each addition.
5. Sift together the flour, matcha, and salt. Add in the mixture, mix well.
6. Pour batter into muffin pan and bake for 13-15 minutes.
7. Cool completely and dust tops with matcha.
8. Store in a plastic container, refrigerate, and take it out about an hour before serving.