Sakura of Spring Matcha White Chocolate Sakura Brownie

To store leftover Sakura Matcha White Chocolate Brownies, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to a month. Just make sure to wrap them well to prevent freezer burn.

Yes, you can make substitutions in the Matcha White Chocolate Brownie recipe. For example, if you don't have low-gluten flour, you can use all-purpose flour, but the texture may vary slightly. You can also replace white chocolate with dark chocolate for a richer flavor, but keep in mind that this will change the overall taste.

The Sakura of Spring Matcha Brownie recipe contains dairy and eggs, making it unsuitable for vegans or those with dairy allergies. However, you can make it dairy-free by using vegan butter and a suitable egg substitute, such as flaxseed meal or applesauce, to maintain the texture.

For a delightful spring-themed dessert table, pair Sakura Matcha White Chocolate Brownies with fresh fruit like strawberries or cherries, a light fruit salad, or a refreshing green tea. You could also serve them alongside a scoop of vanilla ice cream or whipped cream for added indulgence.

To achieve a smooth surface on your Sakura Matcha White Chocolate Brownies, bake them at 160 degrees for the first 10 minutes before adding the sakura butter cookies. This initial baking helps set the surface, making it easier to achieve a polished look when you add the cookies on top.