Organic matcha tea Yabukita brookies and organic white chocolate

A simply irresistible, ultra-indulgent recipe that's half cookies, half brownie: Brookies. One of my favorite recipes when fall is here and winter is approaching outside.

Easy to realise, perfect to share, there won't be a crumb left, trust me. Especially when I enhance my recipe with Yabukita organic matcha tea. This matcha is so smooth, without bitterness, that it goes perfectly with this recipe. In fact, I only use a little sugar in my recipe. The white chocolate and the sweetness of the matcha tea are more than enough for this recipe.
And what a beautiful colour!

Serves 4

For the brownie batter:

• 125 g organic white chocolate
• 45 g organic brown sugar
• 1 teaspoon of organic Yabukita matcha tea
• 75 g organic flour
• 2 organic eggs
• 75 g organic smooth unsalted butter
• 50 g organic walnuts

For cookie dough

• 165 g organic flour
• 45 g organic brown sugar
• 1 teaspoon of organic Yabukita matcha tea
• 1 organic egg
• 1 teaspoon organic baking powder
• 120 g smooth organic unsalted butter
• 100 g of organic white chocolate chips

Preheat the oven to 350°F. Butter or line a 9-inch rectangular mould with parchment paper.

Prepare the brownie batter: Melt the white chocolate and butter in a double boiler. Once melted, remove from heat and add the sugar, stirring constantly. Add the organic Yabukita matcha tea and mix well.

Add the eggs one by one, then the flour and walnuts. Pour the mixture into the mould, smoothing the surface well.

Prepare the cookie dough: Cream the softened butter with the sugar using a whisk (or food processor). Add the egg and mix well. Add the organic Yabukita matcha tea and mix well. Add the flour, baking powder, and white chocolate chips and mix quickly.

Sprinkle the brownie batter with cookies in large crumbs, as for a crumble.

Bake at 180°C for 20 minutes for a very moist result or continue baking (after 20 minutes) (5 minutes at a time for a more cooked result, according to your preference).

Once baked, brookies keep very well at room temperature (in an airtight tin for 3-4 days) to retain their moistness. They can also be stored in the refrigerator for a long time, but they will lose their moistness and become denser.