Matcha Fudgy Brownies (Printable Version)

Chewy, green matcha brownies with crispy tops and soft middle, kissed with a bit of white chocolate.

# What You'll Need:

→ Sugars

01 - 1/4 cup brown sugar
02 - 1 cup granulated sugar

→ Dry Ingredients

03 - 1/2 teaspoon kosher salt
04 - 2 tablespoons matcha powder
05 - 3/4 cup all-purpose flour

→ Inclusions

06 - 1/2 cup white chocolate chips

→ Wet Ingredients

07 - 3 teaspoons bourbon vanilla extract
08 - 3 large eggs
09 - 1/2 cup plus 2 tablespoons unsalted butter

# Step-by-Step Guide:

01 - Use the parchment slings to lift the brownies straight out. Grab a sharp knife and cut them into neat squares, cleaning the blade after every slice so the pieces look tidy.
02 - Set the pan back in the oven so the brownies can finish baking for another 15 minutes. Take it back out and tap the pan twice on the counter. Let them hang out in the pan for about an hour or at least until they're cool all the way through.
03 - Scrape the batter into your lined pan and smooth out the top. Get them cooking for 20 minutes at 350°F. Take the pan out and hit it firmly on your counter a couple of times so any trapped air bubbles pop.
04 - Pour the salt and flour on top of your wet mix after sifting them. Fold it all together with a rubber spatula, being gentle so you keep things fluffy. If you mix too much, they'll get heavy.
05 - Take the matcha-chocolate mix and pour it right into your sugar and eggs. Mix them slowly until it's even. Drop in that vanilla and blend it just until it's all together.
06 - Dump both sugars in a big mixing bowl. Crack in your eggs, then mix everything with an electric mixer on high for about 3-5 minutes until it gets pale and puffy, kind of like thick melted ice cream.
07 - Toss the white chocolate chips and matcha powder in a medium bowl. Pour your warm melted butter right on top, then stir till it's smooth and the chips are melted. You shouldn't see any lumps.
08 - Pop butter into your microwave in short bursts (1 minute at a time, maybe 1 or 2 goes) or heat it up on the stove so it's completely liquid.
09 - Set your oven to heat up at 350°F. Spray your 8x8 pan with nonstick, then line it with parchment, letting the sides stick out for easy lifting later.

# Additional Notes:

01 - If you whip the eggs and sugar long enough, the inside turns rich and fudgy. That's the key for that gooey center.
02 - Go gentle when you fold in the flour and salt, so your batter stays light. Stirring too much makes brownies tough.
03 - Giving the pan a couple good taps while baking (and after) helps make that glossy, papery top everyone loves.
04 - Wait for brownies to cool off fully, or stash them in the fridge for half an hour if you're in a hurry. You'll get clean, sharp squares when you cut.

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