Tuesday, February 14, 2017

Matcha Pecan Brownies

Happy Valentine's Day!!

Matcha Pecan Brownies
  • 180gm white chocolate chip
  • 120gm butter
  • 1/2 cup chopped pecans, toasted
  • 60gm plain flour
  • 30gm light brown sugar
  • 2 eggs
  • 1 tbsp green tea powder
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt

  1. Melt white chocolate and butter over low heat.
  2. Mix sugar into chocolate mixture. Stir in eggs and vanilla until well combined.
  3. Sift flour, green tea powder, baking powder and salt into a mixing bowl. 
  4. Pour the liquid mixture into flour mixture. Fold well till well combined. Fold in pecans.
  5. Pour batter into a 8" square pan. Bake in preheated oven at 160 deg cel for 30mins. 
  6. Cool well before slicing.

Heart Macarons with Buttercream and Cherry Conserves
Ingredient (makes approx. 15 pairs macarons)
  • 50gm egg whites, room temperature
  • 25gm fine sugar
  • 100gm icing sugar
  • 55gm ground almond
  • wilton food colour paste
  • buttercream
  • cherry conserves


  1. Blend ground almonds and icing sugar in a food processor till powdery. Remove and sift the mixture. 
  2. Beat egg whites on high speed till foamy. Add sugar gradually and beat till glossy and stiff peak form. Beat in food colouring.
  3. Fold in almond mixture in batches until well incorporated and mixture is smooth and flowy.
  4. Transfer batter into piping bag and pipe on baking sheet lined with parchment paper and rest for at least 30mins until dry.
  5. Baked at preheated oven at 160 deg cel for 8 mins. Reduce oven temperature to 130 deg cel and continue to bake for another 5 mins.
  6. Remove from oven, cool for 5mins and peel the cookies away from parchment paper. Cool completely on wire rack before frosting. 

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