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Matcha Mille-Feuille Brownies

2023-02-20 - Written by: Emily J. Thompson

brownies matcha caramel

Matcha Mille-Feuille Brownies

A layered brownie dessert featuring matcha green tea and caramelized hazelnuts.

Matcha Mille-Feuille Brownies

A unique twist on traditional French mille-feuille pastry, these brownies feature layers of rich chocolate cake infused with matcha powder, topped with a crunchy caramelized hazelnut praline and finished with a creamy matcha buttercream frosting.

Ingredients

For the Matcha Brownie Layers:

  • 1 and 1/2 sticks unsalted butter (12 tablespoons), plus more for greasing
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cups all-purpose flour
  • 6 ounces high-quality dark chocolate, broken into pieces
  • 1 teaspoon matcha powder

For the Caramelized Hazelnut Praline:

  • 1 cup hazelnuts
  • 2 tablespoons unsalted butter
  • 1 tablespoon granulated sugar

For the Matcha Buttercream Frosting:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 and 1/4 cups powdered sugar
  • 1 teaspoon matcha powder
  • 2 tablespoons heavy cream

Instructions

  1. Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish and set it aside.
  2. In a medium bowl, whisk together the flour, salt, and matcha powder. Set aside.
  3. In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
  6. Allow the chocolate to cool slightly, then fold it into the butter mixture until well combined.
  7. Gradually add the flour mixture and mix until just combined.
  8. Pour the batter into the prepared baking dish and smooth out the top.
  9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  10. Allow the brownies to cool completely in the pan before cutting them into squares.

To Make the Caramelized Hazelnut Praline:

  1. Preheat your oven to 350°F (180°C).
  2. Spread the hazelnuts on a baking sheet and toast them for 8-10 minutes or until fragrant.
  3. In a small saucepan, melt the butter over medium heat.
  4. Add the sugar and cook, stirring constantly, until it turns a deep amber color.
  5. Remove from the heat and stir in the toasted hazelnuts.

To Make the Matcha Buttercream Frosting:

  1. Beat the softened butter in a large bowl until creamy.
  2. Gradually add the powdered sugar, beating until smooth and creamy.
  3. Beat in the matcha powder and heavy cream until well combined.

Assembly

  1. Place a layer of brownie on a serving plate or cake stand.
  2. Top with a dollop of matcha buttercream frosting.
  3. Sprinkle a few pieces of caramelized hazelnut praline over the top.
  4. Repeat the layers two more times, finishing with a layer of brownie on top.

Notes

  • These brownies are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
  • If you want a stronger matcha flavor, you can increase the amount of matcha powder to 1 and 1/2 teaspoons or more to taste.