Ingredients:

  • 170g unsalted European-style butter
  • 150g high-quality white chocolate, chopped
  • 20g culinary grade matcha powder
  • 150g granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 125g all-purpose flour
  • 0.5 tsp fine sea salt
  • 0.25 tsp baking powder

Instructions:

  1. Brown the butter: Melt the 170g of unsalted butter in a light-colored saucepan over medium heat, swirling until the milk solids turn amber and smell nutty. Remove from heat immediately.
  2. Create the matcha base: Stir the chopped white chocolate into the hot browned butter until melted. Sift in the 20g of matcha powder and whisk until the mixture is smooth and vibrant green.
  3. Aerated foam: In a separate large bowl, use an electric mixer to beat the 2 eggs and 150g sugar with vanilla for 5 minutes until the mixture is pale, thick, and has tripled in volume.
  4. Emulsify: Gently fold the matcha-butter-chocolate mixture into the egg foam using a spatula, being careful not to deflate the air bubbles.
  5. Dry ingredients: Sift the 125g flour, salt, and baking powder over the wet base. Fold gently until no streaks of flour remain.
  6. Bake: Pour the batter into a lined 8x8 inch pan. Bake at 350°F (180°C) for 25 minutes. The center should be set but still slightly soft to ensure a fudgy texture.