matcha dusted fudge brownies

Dear Sam,

Huzzah! It feels like Easter was many moons ago as I am very late in writing this post. I was like, who could I write this to? and you popped into my mind because you finally gave in and had chocolate just because I made these. To that, I am humbled and I also commend you on going 39 days without chocolate. That’s not an easy task. Even just today, I was poking around my kitchen looking for something chocolate to nibble on. I eventually gave in and opened my second box of Daim cake. And just to be clear, I would have made them again after Easter so you could have some!

These brownies are so addictive, but it was seeing a photo of the glossy and crinkly top that drew me into the recipe in the first place. Stella Parks is a dessert genius. If she’s reading this, I would love to know how to swirl the matcha onto the top (and just the top) of the brownie. Would it still achieve that glossy film?

Glossy Fudge Brownies
Recipe adapted from BraveTart: Iconic American Desserts
Makes enough to fill a 9 x 13 x 2 inch pan

1 cup all-purpose flour
1⅓ cup cocoa powder
3 sticks unsalted butter
1 cup semi-sweet chocolate chips (the original recipe calls for dark chocolate bars, chopped)
2¼ cup white sugar
¼ cup brown sugar
1¾ teaspoons salt
6 large eggs
1 tablespoon vanilla extra
(The original recipe also calls for instant espresso powder here, but it’s optional, and I didn’t have any.)

Preheat the oven to 350°F and line a 9 x 13 x 2 inch baking pan with foil so that the bottom and sides are covered.
In a pot, melt the butter over medium-low heat. I dabbed a little of the melted butter with a brush to grease the foil in the pan. Increase the heat to medium and let the butter simmer until the butter is golden yellow and silent (there’s a lot of hissing and popping during the process).
Remove the pot from the heat and stir in the chocolate chips.
Sift the flour and cocoa powder together.
Using a stand mixer, whisk the white sugar, brown sugar, salt, eggs, and vanilla extract. Run it on medium-high until the mixture is thick and fluffy (about 8 minutes).
Reduce the stand mixer speed to low and pour in the warm chocolate-butter mixture. Once it’s combined and you don’t see anymore streaks, add in the sifted flour and cocoa powder. Mix on low until the batter comes together. Be careful not to over mix here. Use a spatula to help fold if you think the stand mixer might be too heavy handed.
Pour the batter in the pan and bake for about 25 minutes. The brownies should have a glossy film and still be soft to the touch.
Here’s the hard part, wait. Let it sit and cool. It’ll be too gooey to slice if you don’t wait.
Gently tug and lift the foil out of the pan. Cut the brownie into squares (or triangles). Store in an airtight container with wax paper between each layer. It’ll last for a week in room temperature. I also froze some to be mixed in with ice cream sundaes in the future.