Ingredients:

  • 115g unsalted butter
  • 25g ceremonial grade matcha powder
  • 100g high-quality white chocolate, chopped
  • 200g granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla bean paste
  • 0.5 tsp fine sea salt
  • 125g all-purpose flour

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.
  2. Melt the butter in a small saucepan over medium heat until foaming. Remove from heat and immediately sift in the matcha powder, whisking until smooth. Stir in the chopped white chocolate until fully melted and set aside to cool slightly.
  3. In a large bowl, combine the eggs, granulated sugar, and sea salt. Using an electric hand mixer on high speed, beat for 4–5 minutes until the mixture reaches the 'ribbon stage'—it should be pale, thick, and leave a visible trail when the beaters are lifted.
  4. Gently fold the cooled matcha-butter-chocolate mixture and vanilla bean paste into the egg mixture using a spatula until just combined.
  5. Sift the all-purpose flour into the batter. Use a spatula to gently fold the dry ingredients in until no streaks of flour remain, being careful not to deflate the aeration.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes or until the edges are set and the top has formed a thin, crackly crust. The center should remain slightly soft.
  7. Allow the brownies to cool completely in the pan before slicing into 16 squares to ensure the fudgy texture sets.