Ingredients
Equipment
Method
- Bake the Brownies
- Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment paper, leaving an overhang on two sides for lifting.
- Place the butter and white chocolate in a heatproof bowl. Melt together in the microwave in 20-second bursts, stirring between each, until smooth. Cool for 5 minutes. Whisk in the sugar, then the eggs one at a time, then the vanilla, until smooth and glossy.
- Sift the flour, matcha, baking powder, and salt over the batter. Fold with a spatula until just combined and no streaks of flour remain. Spread into the pan in an even layer.
- Bake for 22 to 26 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack, about 1 hour.
- Make the Matcha Glaze
- Combine the white chocolate chips, cream, and matcha in a small bowl. Microwave in 15-second bursts, stirring, until smooth. Spread the glaze evenly over the cooled brownies and refrigerate for 20 minutes, until set.
- Decorate the Monsters
- Lift the brownies out using the parchment overhang and cut into 16 bars with a sharp knife, wiping the knife clean between cuts. Melt the dark chocolate chips in the microwave in 20-second bursts, stirring until smooth, then transfer to a small piping bag with the tip snipped off.
- Pipe a thick strip of dark chocolate across the top of each bar for the flat Frankenstein hair, making the lower edge a little jagged. Add green or black sprinkles on the hair while it is wet. Press 2 candy eyeballs onto the glaze below the hair.
- Pipe a short horizontal scar line across the forehead, with 3 tiny vertical stitches crossing it, then a straight mouth with small stitches. Refrigerate for 15 minutes until the chocolate sets.
Notes
Matcha quality: Use culinary-grade matcha for baking. It gives a bright green color and a slightly earthy flavor. Ceremonial matcha is more expensive and not necessary here.
Sifting: Sift the matcha so that there are no lumps or green specks in the batter.
Color: Matcha turns a duller green when baked too long. Take the brownies out as soon as the center is just set. A drop of green gel food coloring can brighten the color.
Clean cuts: Chill the glazed brownies and use a sharp knife dipped in hot water and wiped dry for neat bars.
Piping: Let the melted dark chocolate cool for a minute so that it is thick enough to hold its lines. Pipe the stitches with a gentle, steady squeeze.
No candy eyes: Use dots of white chocolate with dark chocolate centers.
Allergies: This recipe contains wheat, eggs, dairy, and soy. Matcha contains caffeine.
Storage: Store in an airtight container in the refrigerator for up to 4 days, and serve at room temperature. Undecorated brownies freeze well for up to 2 months. Nutrition (per bar) Calories 220 kcal Carbohydrates 25 g Protein 3 g Fat 13 g Saturated fat 8 g Cholesterol 45 mg Sodium 70 mg Potassium 60 mg Fiber 1 g Sugar 21 g
Sifting: Sift the matcha so that there are no lumps or green specks in the batter.
Color: Matcha turns a duller green when baked too long. Take the brownies out as soon as the center is just set. A drop of green gel food coloring can brighten the color.
Clean cuts: Chill the glazed brownies and use a sharp knife dipped in hot water and wiped dry for neat bars.
Piping: Let the melted dark chocolate cool for a minute so that it is thick enough to hold its lines. Pipe the stitches with a gentle, steady squeeze.
No candy eyes: Use dots of white chocolate with dark chocolate centers.
Allergies: This recipe contains wheat, eggs, dairy, and soy. Matcha contains caffeine.
Storage: Store in an airtight container in the refrigerator for up to 4 days, and serve at room temperature. Undecorated brownies freeze well for up to 2 months. Nutrition (per bar) Calories 220 kcal Carbohydrates 25 g Protein 3 g Fat 13 g Saturated fat 8 g Cholesterol 45 mg Sodium 70 mg Potassium 60 mg Fiber 1 g Sugar 21 g