Fudgy Matcha White Chocolate Brownies (Print Version)

# Ingredients:

→ Base

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

→ Dry Ingredients

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

→ Wet Ingredients

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

# Instructions:

01 - Preheat oven to 350°F. Line 8x8 inch pan with parchment paper and coat with non-stick spray
02 - Melt butter, then combine with white chocolate chips and matcha powder until smooth
03 - Beat sugars and eggs with electric mixer for 3-5 minutes until thick like pancake batter
04 - Add matcha ganache and vanilla to egg mixture, mix until combined
05 - Sift in flour and salt, fold gently until just combined
06 - Bake at 350°F for 20 minutes, then drop pan on counter 2-3 times
07 - Return to oven for 15 more minutes, then drop on counter 2 more times
08 - Let cool for 1 hour to room temperature, then cut into squares with clean knife between cuts

# Notes:

01 - Important to beat eggs and sugar until thick and airy
02 - Fold flour gently to maintain air in batter
03 - Dropping pan helps create fudgy texture
04 - Can chill 30 minutes in refrigerator for cleaner cuts

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