Ingredients:

  • 170g unsalted butter, high-quality
  • 200g white chocolate chips
  • 20g matcha powder
  • 150g granulated white sugar
  • 50g light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 tsp vanilla bean paste
  • 0.5 tsp fine sea salt
  • 130g all-purpose flour, sifted
  • 100g white chocolate chunks

Instructions:

  1. Preheat your oven to 350°F (180°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a double boiler over simmering water, melt the butter and 200g of white chocolate chips together until silky. Remove from heat.
  3. Sift the matcha powder directly into the melted fat mixture. Whisk until no clumps remain and the mixture is a deep, uniform emerald green.
  4. In a separate large bowl, combine the white sugar, light brown sugar, and eggs. Using an electric hand mixer, whisk vigorously for 3-5 minutes until the mixture reaches the 'ribbon stage' and is pale and voluminous.
  5. Whisk the vanilla bean paste and sea salt into the aerated egg mixture.
  6. Gently fold the matcha-fat infusion into the egg mixture using a spatula until just combined, being careful not to deflate the air bubbles.
  7. Sift the all-purpose flour over the batter and fold gently. Add the remaining 100g of white chocolate chunks and fold until no dry streaks remain.
  8. Pour the batter into the prepared pan and smooth the top. Bake for 22-25 minutes or until the edges are set and the top is crackly, but the center remains slightly soft.