Matcha crisp shell chocolate brownie, sweet white chocolate, creamy cheese, combining the fragrance of milk and tea in one.

Cut 100 grams of white chocolate into small pieces, combine with 40 grams of unsalted butter and 40 grams of cream cheese, and melt together over a heatproof setup. Note: The temperature should not be too high to prevent the chocolate from separating into water and oil.

Melt until smooth and free of lumps.

Break one room-temperature egg and add it in three portions, stirring evenly after each addition before adding more egg.

50 grams of white sugar, add and mix evenly.

Sift in 8 grams of matcha powder, 30 grams of cake flour, and 1 gram of baking powder (optional).

Stir until the batter is smooth and the color is uniform.

Line the mold with parchment paper in advance, then pour in the batter. Smooth the batter and put it in the oven.

Preheat the oven to 160°C and bake for about 25 minutes. Note: If you prefer it to be fluffier and more moist, you can bake for about 20 minutes.

Take it out after baking, let it cool, and then refrigerate.

Cut into equal small pieces.

About 100 grams of white chocolate, melted using a heatproof method.

Put the brownies in the fridge and coat them with chocolate.

The chocolate liquid can be cooled until it forms a brittle shell.

Matcha crispy shell chocolate brownie, done O(∩_∩)O

Slightly bitter and refreshing matcha, with a unique taste, rich like both cake and cookies.

If you like a firmer texture, take it out of the fridge and eat it; if you prefer a softer, more tender texture, let it come to room temperature for about 20 minutes before eating.