– 150 g (5 ⅖ oz) all-purpose flour - 20 g (⅚ oz) matcha powder - 200 g (7 oz)sugar - 160 g (5 ⅔ oz) white chocolate - 100 g (3 ½ oz) unsalted butter - 2 eggs - 5 g (1 tsp.) baking powder - 1 tsp. vanilla extract - 3 g (½ tsp.) salt (~pinch)
In a separate bowl, sift matcha powder and dissolve completely in boiling water.
Add the matcha mixture to the chocolate base and mix well.
Sift the flour, baking powder and salt into a large bowl. Add the liquid mixture to the dry ingredients and mix with a spatula using a bottom-up motion until the dough is smooth.
Prepare a square mold with a side of about 20 cm (7,9 inches) by lining it with parchment paper and making 4 folds on it.
Mix the dough, pour it into the mold and bake in the oven at 180°C (350°F). Baking time depends on the desired consistency: 20 minutes for moist, 30 minutes for dry, 25 minutes for a medium version.
Allow the brownies to cool, then transfer them to a rack and leave for 2 hours. Remove the parchment, carefully flip, peel off the paper and flip again. Transfer the inverted brownies to a cutting board and cut into portions and serve.