Matcha Brownies (Print Version)

# Ingredients:

→ Base

01 - White chocolate chips (½ cup)
02 - Matcha powder (2 tablespoons)
03 - Unsalted butter (½ cup + 2 tablespoons or 1¼ sticks)

→ Dry Ingredients

04 - All-purpose flour (¾ cup)
05 - Granulated sugar (1 cup)
06 - Kosher salt (½ teaspoon)
07 - Brown sugar (¼ cup)

→ Wet Ingredients

08 - Bourbon vanilla extract (3 teaspoons)
09 - Large eggs (3)

# Instructions:

01 - Set your oven to 350°F. Take an 8x8 pan, line it with parchment paper, and give it a non-stick spray.
02 - Melt the butter, stir it together with white chocolate chips and matcha powder until it’s smooth.
03 - Whip sugar and eggs using an electric mixer for 3-5 minutes until it looks thick, almost like pancake batter.
04 - Pour the matcha mix and vanilla into the whipped egg-sugar mixture. Stir until it’s all combined.
05 - Sift in the flour and salt, then gently fold it all together. Don’t overmix!
06 - Pop it in the oven for 20 minutes. Once done, drop the pan on the counter a few times (2-3).
07 - Put it back into the oven for 15 more minutes. After that, drop the pan on the counter again a couple more times.
08 - Cool it down for about an hour at room temperature. Then, slice it into squares, cleaning the knife between cuts.

# Notes:

01 - Whipping sugar and eggs to make it fluffy is key.
02 - Carefully fold in flour without crushing the air bubbles.
03 - Dropping the pan gives that dense, fudgy feel.
04 - Refrigerating for 30 minutes makes slicing neater.

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