Makes: 12–16 squares
Pan: 8-inch (20 cm) square
Ingredients
- ½ cup (113 g) unsalted butter, melted
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 1½–2 tbsp matcha powder, sifted
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup (130–150 g) white chocolate chunks
- Optional: 1–2 tbsp milk if the batter seems unusually thick
Method
- Heat oven to 350°F / 175°C. Line an 8-inch square pan with parchment paper.
- Whisk the melted butter, brown sugar, and white sugar until smooth.
- Add the egg, egg yolk, and vanilla and whisk until glossy.
- In another bowl, combine the flour, matcha, baking powder, and salt. Sift the matcha especially well to avoid green clumps.
- Fold the dry ingredients into the wet mixture just until combined. Don’t overmix.
- Fold in about ⅔ of the white chocolate.
- Spread the thick batter evenly into the prepared pan and press the remaining chocolate chunks into the top.
- Bake for 20–25 minutes, until the edges are set and lightly golden but the center still looks slightly soft.
- Cool completely before cutting. For the extra-gooey texture shown in your photo, chill them for 30–60 minutes before slicing.