Equipment

• 9 x 9 square baking pan
• Whisk
• Parchment paper
• Silicone spatula
• Large mixing bowl
• Medium mixing bowl
• Medium pot
• Scale

Ingredients

• 198 g white chocolate
• 158 g cubed salted butter (cold or room temperate)
• 3 eggs
• 1/2 tsp salt
• 20 g matcha powder (I use ippodo tea – sayaka)
• 193 g granulated sugar
• 1 + 1/2 tsp vanilla extract
• 164 g all-purpose flour
• 58 g white chocolate (roughly chopped)

Preparation

1. Pre-heat your oven to 350°F (176°C)
2. In a large mixing bowl, add eggs, granulated sugar and vanilla extract. Using a whisk, whisk together until well combined, about 1-2 minutes and set aside.
3. In a separate medium mixing bowl, add cubed salted butter, white chocolate and salt. Using double boiler method over medium heat, continue stirring until everything is melted and well combined. Remove from heat and sift in matcha powder.
4. Use a whisk to stir in matcha powder with melted butter and white chocolate mixture, whisk until combined.
5. Add your mixture to the bowl with eggs and granulated sugar. Whisk until well combined.
6. Sift in all-purpose flour, use a silicone spatula to fold in until there’s no flour visible.
7. Add in chopped white chocolate, fold until combined
8. Pour your batter in a greased and lined 9 x 9 square baking pan, use a spatula to flatten the batter.
9. Bake at 350°F (176°C) for 30 minutes. Remove from oven and let cool in the baking pan for at least 10-20 minutes, cut into 16 pieces and enjoy!