We’ve given classic brownies a delicious twist by topping them with sweet matcha buttercream and pistachio.
Serves1616
Cook time40 mins40 minutes
Prep time10 mins10 minutes, + cooling time
+ cooling time
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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