Matcha buttercream brownie
We’ve given classic brownies a delicious twist by topping them with sweet matcha buttercream and pistachio.
Note: + cooling time
- 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
- 100g butter
- 100g cream cheese
- 1 cup (160g) icing sugar mixture
- 1 tsp milk
- 1 tsp matcha powder
- 1/2 tsp vanilla bean paste
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.
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.
Spoon the batter into the prepared pan and smooth the surface.
Bake for 30-35 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.
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.
Spread the buttercream over the brownie and sprinkle with pistachio. Cut into pieces to serve.