Take an 8" x 8" dish and line it with 2 long strips of parchment paper that are the width of the pan, placing them vertically and horizontally in the pan.

Take a heatproof bowl like glass or stainless steel, and place it over a saucepan of simmering water in a double boiler set up. Add in 4 oz of white chocolate (about 2/3 cup of white chocolate chips), and 14 tbsp of unsalted butter that have been cut into chunks.

Stir this until both have melted together. Once the mixture is well combined, remove the bowl from heat. Add in 12 grams of matcha, which is about 2 tbsp of matcha powder, and whisk it in till it's well incorporated and the mixture is smooth. Then add in 1 cup of granulated sugar, 1/4 packed cup of light brown sugar, 2 tsp of vanilla extract, and 1/2 tsp of table salt, and whisk these in until well incorporated and the mixture is smooth. Then whisk in 4 large eggs, adding 1 egg at a time, making sure each egg is fully incorporated before adding the next one. Then add 1/2 cup of all-purpose flour. Whisk in the flour just until well combined. Do not over-beat the batter as we don't want to beat in excess air.

Tap the bowl gently on the counter to get rid of any large air bubbles. Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes.

Place an oven rack in the middle position and preheat your oven to 325 F (160 C). After the batter has rested for 30 min, pour the batter into the prepared 8" x 8" baking dish. Bake in the preheated oven at 325 F (160 C) for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean and batter-free.

Let it cool in the baking dish for 10 minutes. Then holding onto the parchment paper ends, remove the brownies from the baking dish and transfer to a cooling rack. Let it cool completely to room temperature.

When it has cooled to room temperature, transfer to a chopping board. Cut into squares, and serve. We usually cut them into 16 pieces. Enjoy!