Today’s “Cooking with Tea” recipe is a variation of a recipe from one of my favorite baking/cooking blogs, Nook and Pantry.

My version uses one of the most chef-friendly forms of tea, a green tea powder known as Matcha, mixed with simple vanilla bean powder – a blend we call Green Tea Latte mix.

Green Tea Latte Brownies

mmmm... Green Tea Latte BrowniesBrownie base
8 Tbsp butter (1 stick), cut into 1-in pieces
5 oz. white chocolate, chopped (recommended: Valrhona)
2 eggs
5 Tbsp sugar
1 tsp vanilla
3/4 C flour

Green tea swirl
8 oz bar of cream cheese, room temp
1 egg
3 Tbsp sugar
2 tsp green tea latte powder
Approx 2 tsp of water, 180ºF

Preheat the oven to 325ºF.

Mix the green tea latte powder with a bit of hot water to form a paste, leaving no lumps. Mix the cream cheese, egg, and green tea until velvety smooth. Taste a bit and see if the tea taste is strong enough (warning: raw eggs!).

Melt the butter with the white chocolate. Mix in the sugar, eggs, vanilla, and flour. Whisk until just combined (do not over-mix).

Grease and flour a 8 x 8 square baking dish, then pour in half of the white chocolate batter. Then drop half of the green tea mixture on top in spoonfuls. Top the batter with the rest of the white chocolate batter, then finally add the remaining half of the green tea mixture on top. Use a knife and swirl the brownie and green tea together to create a marbled pattern.

Bake the brownies for 40 – 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. The center should be almost set (you don’t want the toothpick to come out clean because that would mean the brownies have overcooked).

Cool in the pan for 5 minutes then lift the brownies out and cool to room temperature.

Bon AppeTEA!