Matcha buttercream brownie

We’ve given classic brownies a delicious twist by topping them with sweet matcha buttercream and pistachio.

Matcha buttercream brownie

Serves

16

Prep

10m

Note: + cooling time

Cooking

40m

Ingredients

  • 200g butter, chopped
  • 200g dark chocolate, chopped
  • 1 cup (220g) caster sugar
  • 3 Coles Australian Free Range Eggs
  • 1 cup (150g) plain flour
  • 1/3 cup (35g) cocoa powder
  • 1/3 cup (80g) sour cream
  • Finely chopped pistachios, to serve

Matcha buttercream

  • 100g butter
  • 100g cream cheese
  • 1 cup (160g) icing sugar mixture
  • 1 tsp milk
  • 1 tsp matcha powder
  • 1/2 tsp vanilla bean paste

Method

STEP 1

Preheat oven to 180°C. Grease a 20cm (base measurement) square cake pan and line the base and sides with baking paper, allowing the sides to overhang. Combine the butter and chocolate in a medium saucepan over low heat. Cook, stirring, for 5 mins or until the mixture is smooth. Set aside for 5 mins to cool slightly.

STEP 2

Add the sugar and stir to combine. Stir in the eggs until well combined. Add the flour, cocoa powder and sour cream and stir to combine.

STEP 3

Spoon the batter into the prepared pan and smooth the surface.

STEP 4

Bake for 30-35 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.

STEP 5

To make the matcha buttercream, use an electric mixer to beat the butter and cream cheese in a bowl until pale and creamy. Add the icing sugar, milk, matcha powder and vanilla and beat to combine.

STEP 6

Spread the buttercream over the brownie and sprinkle with pistachio. Cut into pieces to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.