How do I get chewy matcha brownies?

[Lam]

So I've been looking for the ultimate matcha brownies (technically blondies but it just doesn't have the same ring to it). I've made chewy and fudgy regular brownies, but I find white chocolate based blondies to be much trickier. I have made a few matcha brownie recipes in the past, but they all came out sad and cakey. So I have taken it upon myself to come up with my own recipe. My matcha brownies came out very moist and "fudgy" but not chewy. I'm thinking next time I should try using vegetable oil instead of butter and only dark brown sugar. 

[Kerry Beal]

I suspect 'chewy' requires a bit of gluten development. With only 1/3 cup flour with the rest replaced by almond flour that might contribute. Perhaps try a batch with 1 1/3 cup of flour or 1 cup flour and 1/3 cup almond flour and see what that does. 

[rotuts]

where does the ' green ' come from ?

[Alex]

2 hours ago, rotuts said:

where does the ' green ' come from ?

 

Matcha

[rotuts]

thanks

[Lisa Shock]

I'd reduce the amount of egg as well as ditching the almond flour (almond flour isn't traditionally in brownies, it's in flourless cake which has a different texture). I'd eliminate at least one if not two yolks, as they act as conditioners, softeners, to the crumb.

[Lam]

3 hours ago, Lisa Shock said:

I'd reduce the amount of egg as well as ditching the almond flour (almond flour isn't traditionally in brownies, it's in flourless cake which has a different texture). I'd eliminate at least one if not two yolks, as they act as conditioners, softeners, to the crumb.

 

9 hours ago, Kerry Beal said:

I suspect 'chewy' requires a bit of gluten development. With only 1/3 cup flour with the rest replaced by almond flour that might contribute. Perhaps try a batch with 1 1/3 cup of flour or 1 cup flour and 1/3 cup almond flour and see what that does. 

Thanks, I'll have to try it with only ap flour next time and reducing the eggs. 

[Lam]

Update: I left them in the fridge for a couple hours which made them much chewier. They were super moist even after they came out of the oven and cooled down. Think this recipe works better "matured". 

[Lam]

Update: 

Thank you everyone for your suggestions. I used 3/4 cup ap flour and 1/3 cup almond flour and ommited one yolk. The brownies came out with a really nice shiny and crackly top because there was less moisture. However, the brownies were really dry and dense and not chewy at all. I will have to fix the ratio of ap to almond flour again. (if anyone's wondering the white part inside the brownie is mochi, a chewy glutinous japanese rice cake) 

[Lisa Shock]

Right now, you really have no ratio, as you are using volumetric measure for dry items like flour.

 

You won't begin to have a handle on anything until you start using a scale.

[Kim Shook]

My secret to chewy brownies is this pan: Brownie Pan.  I know it looks like a gimmick, but you end up with every piece having at least 2 edges and now, no matter what recipe I use, I always get chewy brownies.  

[Thanks for the Crepes]

On the box mix brownies (Duncan Hines) it says to use 2 whole eggs for cake like brownies and only 1 egg for fudgy brownies. I prefer lighter brownies, and use the two eggs normally. I have at times used just one egg, and it does result in denser, chewier brownies.

 

@Lisa Shock's advice on reducing the egg, I think, is good, as usual. It is played out in my own experience on the advice of the mega corporation that is using the name of the late, great Duncan Hines.

 

I would also up the butter to 8 T (1/2 c). Brownies are not meant to be low cal. This will help with the dryness.