Matcha Smores Brownie Bars

 

Brownies topped with toasted smores is the epitome of indulgence. The richness you get from it is so strong that I can not think of anything that matchas (haha) that level of indulgence in off the top of my head. I often think of the brownie/smores combo as my benchmark for taste, when trying to create a dessert and now adding matcha to the recipe has elevated it even more. To all you internet people reading this; please, try this at home!

So, I based this recipe off of How Sweet It Is’  Red Velvet Smores Brownie Recipe. But this recipe differs in 3 ways.

1. I can’t use graham crackers as it isn’t really a thing in Australia, so I used Arnotts Nice biscuits. It still works as a great crust.

2. Marshmallow fluff also isn’t a thing in the land down under so that was not used in this recipe, but feel free to use it in yours if u can get your hands on it!

3. The obvious; This is a Matcha flavoured brownie instead of a Chocolate flavour.

Prep: 10 min
Cook: 35 min
Total: 45 min
Serving: 8x8″ pan
Difficulty: Easy

Ingredients (11)

CRUST

• 1 1/4 cups (123g) Graham crackers (or Arnott’s Nice biscuits) 
• 6 T (75g) Unsalted butter; melted

BROWNIE

• 1 1/4 cups (85g) White flour
• 1/4 tsp salt
• 2 T (25g) culinary grade matcha (I use Zen Wonders’ Superior Culinary Taishiro)
  
• 1/2 cup (140g) Butter; room temperature
• 1 1/2 cups (225g) Caster sugar
• 2 Eggs
• 2 tsp Vanilla extract
• 2/3 cups (200g) White Choc chips
• Marshmallows (enough to cover an 8x8″ pan)
  
  

Method:

CRUST

1. Preheat oven to 180C/350F
   
2. Crush graham crackers into crumbs. I placed them into a zip-lock bag and smashed it with a rolling pin.
3. In a bowl; mix the cracker crumbs and melted butter. Then transfer to an 8x8″ pan. Spread evenly.
   

BROWNIE

1. In a large bowl; whisk together all dry ingredients (flour, salt, matcha)
2. In another large bowl; Whip the butter and sugar together until creamy and the color lightens to an off-white.
   
3. Add eggs & vanilla extract, mix till well incorporated.
4. Mix in dry ingredient mixture, half at a time. Don’t over mix.
5. Fold in white choc chips.

BAKE

1. Pour the batter into your pan and gently spread it evenly.
   
2. Bake for 30-35min.
3. Remove from oven and top with marshmallows.
4. Set oven to grill.
5. When grill temperature is reached, put the pan back in the oven on the upper rack.
6. Keep a very close eye on it as it can burn in a matter of seconds.
7. Remove from oven.

Recipe adapted from How Sweet It Is.