Since St. Patrick’s Day is just around the corner, I thought it would be a good time to post these Matcha brownie sticks I made a few weeks ago. This recipe is very similar to the peanut butter brownie bars I made a while ago. Like the peanut butter recipe, this one is also not overly sweet. I really like the paring of tahini and green tea. And chocolate of course, you can pretty much always win with chocolate.
For the Crust:
3 cups of honey pops cereal
1 tablespoon of powdered sugar
2 tablespoons of melted butter
1 vanilla bean, or 1 teaspoon of vanilla extract
3 tablespoons of tahini
For the brownie:
115gr of dark chocolate, chopped
½ cup of sugar
½ teaspoon of vanilla extract
¼ cup plus 1 tablespoon of all-purpose flour
1 tablespoon of cocoa powder
Pinch of salt
For the Frosting:
325gr white chocolate, chopped
1 ½ tablespoons of Matcha
For the Swirl:
80gr of dark chocolate
To make the crust, put the cereal, tahini and powdered sugar in the food processor and pulse until you get very fine crumbs. Mix the vanilla with the melted butter in a small bowl and then add the cereal crumbs. Mix well.
Line a small square baking dish (22cm) with parchment paper. Pour the cereal mixture into the baking dish and press to create a crust. Set aside.
Preheat the oven to 180C/350F.
To make the brownie, put the chocolate and butter in a small bowl and melt it in the microwave. I do it for 30 seconds intervals at a time, stirring every time until it has all melted. Allow to cool for a few minutes.
In a medium bowl, whisk the eggs with the sugar and vanilla. Then add the chocolate and mix. Finally add the flour, cocoa powder and salt. Mix until it is all combined.
Pour the brownie mixture carefully on top of the crust. You want to do it slowly and carefully otherwise it will mix with the cereal and it won’t be a crust any more.
Bake for 15 minutes. Then remove from the oven and set aside to cool.
Once the brownie has cooled down, start making the frosting. Place the white chocolate and butter in a bowl. Melt it all together over a water bath. Once it has all melted and combined, add the matcha powder. Mix well. Then pour it over the brownie. With the help of an spatula, smooth out the frosting until it is as leveled as possible. It also helps top tap it a bit.
To make the swirl, just melt the dark chocolate in the microwave or over a water bath. Then pour lines of the melted chocolate over the matcha layer and using a toothpick make swirls.
Put the baking dish in the freezer for 20 minutes to set.
Once the 20 minutes have passed, soak a knife in hot water for a few seconds before cutting it into sticks. Keep in an airtight container.