Matcha Brownies

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• 100 grams all-purpose flour
  Ingredient note

  Source: 100 grams all-purpose flour
• 20 grams matcha powder (~4 tablespoons)
  Ingredient note

  Source: 20 grams matcha powder (~4 tablespoons)
• 1/4 teaspoon baking powder
  Ingredient note

  Source: 1/4 teaspoon baking powder
• 1/8 teaspoon salt
  Ingredient note

  Source: 1/8 teaspoon salt
• 140 grams white chocolate
  Ingredient note

  Source: 140 grams white chocolate
• 80 grams cultured unsalted butter
  Ingredient note

  Source: 80 grams cultured unsalted butter
• 2 each eggs
  Ingredient note

  Source: 2 eggs
• 200 grams evaporated cane sugar
  Ingredient note

  Source: 200 grams evaporated cane sugar
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract

1. Line an 8x8-inch pan with parchment paper. Move your oven rack to the middle position and preheat 320 degrees F (160 C).
2. Sift 100 grams all-purpose flour, 20 grams matcha powder, 1/4 teaspoon baking powder, and 1/8 teaspoon salt together into a bowl and whisk them together until they're evenly combined.
3. Add 140 grams white chocolate and 80 grams cultured unsalted butter to a microwave-safe bowl and microwave at 300 watts for about one and a half minutes. Do not let the mixture boil.
4. Stir the melted chocolate mixture together until it is smooth and free of lumps. If the chocolate is not fully melted, you can put it back in the microwave set at 300 watts for another 30 seconds.
5. Whisk 2 eggs into the chocolate mixture and beat it until it's uniform in color.
6. Add 200 grams evaporated cane sugar and 1 teaspoon vanilla extract to this mixture and whisk until it's smooth and thick.
7. Pour the wet ingredients into the dry ingredients and fold the mixture together until it's smooth and free of lumps.
8. Dump the matcha brownie batter into the prepared pan and level off the top with a spatula. Put the pan in the oven and bake it for about 18-20 minutes. This will depend on your oven and how fudgy you want the brownies to be. The shorter the time, the more dense and fudgy the matcha brownies will be. The longer the time, the cakier they will be.
9. When the brownies are done to your liking, transfer the pan to a cooling rack and carefully remove the brownies from the pan using the parchment paper. This is important, or the residual heat from the pan will continue to cook them.
10. When the matcha brownies have completely cooled, cut them into squares or bars, and serve. These are very sweet and have a high concentration of caffeine so I recommend cutting them into relatively small pieces.