Ingredients
For the Matcha Batter
- 1/2 cup (1 stick) unsalted butter
- 4 ounces 30% cacao white chocolate, chopped
- 3/4 cup granulated sugar
- 1/2 tsp kosher salt
- 2 large eggs
- 1 tsp vanilla bean paste
- 3/4 cup all-purpose flour
- 1 1/2 tbsp matcha powder
For the Chocolate Batter
- 1/2 cup (1 stick) unsalted butter
- 4 ounces 60% cacao bittersweet chocolate, chopped
- 3/4 cup granulated sugar
- 1/2 tsp kosher salt
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1 tsp instant espresso powder
Make the Matcha Batter
First, brown the butter. Melt the butter in a small, light-colored saucepan over medium heat. It will foam up and sizzle; continue to swirl the pan until you see golden-brown milk solids at the bottom and it smells nutty.
Pour the hot brown butter into a heatproof bowl. Add the chopped white chocolate, granulated sugar, and kosher salt, then whisk until the chocolate is fully melted and the sugar begins to dissolve.
Whisk in the eggs and vanilla bean paste.
Sift the all-purpose flour and matcha powder into the bowl. Whisk until a thick, smooth green batter forms.
Make the Chocolate Batter
In a separate saucepan, brown the second 1/2 cup of butter using the same method as before.
Pour the hot brown butter into another heatproof bowl. Add the chopped bittersweet chocolate and whisk until it's completely melted.
Whisk in the granulated sugar and kosher salt, followed by the eggs and vanilla extract.
Fold in the all-purpose flour, Dutch-processed cocoa powder, and espresso powder with a spatula until just combined.
Marble and Bake the Brownies
Preheat your oven to 350F. Grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang on the sides.
Pour about three-quarters of the chocolate batter into the pan and spread it evenly.
Pour all of the matcha batter over the chocolate layer. Drop spoonfuls of the remaining chocolate batter on top of the matcha.
Use a knife or a chopstick to gently swirl the two batters together.
Bake for ~25-30 minutes. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
Let the brownies cool completely in the pan before lifting them out and slicing.
