Yerba mate meets the gourmet world in this brownie that surprises with its contrasts: the intensity of yerba mate with the sweetness of white chocolate.

This recipe represents the essence of Madrugada innovation - respecting traditions while exploring new gastronomic territories.

A dessert that sparks conversations and creates emotional memories.

Ingredients
- 85g unsalted butter
- 80g white chocolate
- 50g caster sugar
- 25g brown sugar
- 1 egg
- 65g wheat flour
- 1 tablespoon of yerba mate (12.5g)
- Pinch of salt
- More chopped white chocolate (to taste)

Instructions
Melt the butter and add the white chocolate. In another bowl, mix the egg with the sugars and add the finished butter and chocolate mixture.

Using a sieve, add flour, yerba mate, and salt. Mix and include white chocolate chunks. Bake in a preheated oven at 175ºC for 20/25 minutes, until a crispy crust forms on the edges.

And the secret is: let it cool completely before unmolding. That way it reaches the ideal consistency.

To make the most of it:
Use a small baking pan (9.5 x 22.5 cm) or adjust it to make a double batch for the family.