Go Back
Matcha-goat cheese brownies. Photo by Evi Abeler

Matcha-Goat Cheese Brownies

Leigh Belanger and Rebecca Haley-Park
Brown butter gives these dark, fudgelike brownies even more depth of flavor. If you have leftover frosting, spread it between graham crackers or vanilla wafers and freeze for mock ice cream sandwiches.
Print Recipe Pin Recipe

Ingredients
  

Ingredients

    BROWNIES

    • 6 ounces 1½ sticks unsalted butter, plus more for greasing pan
    • 3 ounces dark chocolate chopped
    • 1 ½ cups granulated sugar
    • 1 tablespoon vanilla extract
    • 3 large eggs
    • ¾ teaspoon sea salt
    • ½ cup unsweetened cocoa powder sifted
    • ½ cup all-purpose flour sifted

    MATCHA-GOAT CHEESE FROSTING

    • 4 ounces chèvre room temperature
    • 2 ounces ½ stick unsalted butter, room temperature
    • ½ cup powdered sugar sifted
    • 1 teaspoon matcha powder
    • ½ teaspoon vanilla extract

    TO SERVE

    • 2 ounces dark chocolate finely chopped or shaved, for topping brownies

    Instructions
     

    Instructions

      BROWNIES

      • Heat oven to 325°F. Grease an 8-inch-by-8-inch baking dish, line with parchment paper (allow a few inches to hang over the edges), and grease paper. Meanwhile, in a small saucepan over medium-high heat, melt butter. Cook, stirring until butter bubbles and starts to brown, 3 to 5 minutes.
      • Remove butter from heat and pour into a medium mixing bowl. Add chocolate and let stand 1 minute, then whisk together. Whisk in sugar, vanilla, eggs, and salt. Fold in cocoa powder and flour until just combined.
      • Pour batter into prepared dish and bake 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool to room temperature.

      MATCHA-GOAT CHEESE FROSTING

      • While brownies are cooling, add chèvre and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until completely blended, about 2 minutes. Turn mixer down to medium-low, then slowly add sugar and matcha powder. Return mixer to medium speed and beat until completely blended, about 2 minutes. Beat in vanilla on low speed until combined.

      TO SERVE

      • Top brownies with ½ cup to 1 cup frosting to taste. Sprinkle with dark chocolate and refrigerate 15 to 20 minutes until frosting is firm. Slice and serve.