Matcha white chocolate brownie, rich matcha flavor, sweet white chocolate, cake-like softness.

First, we sift together 90 grams of all-purpose flour, 10 grams of matcha powder, 2 grams of baking powder, and 1 gram of salt.

Mix all the flour evenly and set aside.

Take 2 eggs at room temperature separately, 120 grams of granulated sugar, and mix them together evenly.

Then separately take 125g of unsalted butter and melt it into liquid, add 100g of white chocolate, stir continuously over a double boiler until the white chocolate is completely melted into liquid, and set it aside for later use.

Add the melted butter and chocolate to the egg mixture and stir until well combined.

Pour all the sifted flour from earlier into the liquid.

Stir in a Z-shaped motion to prevent the batter from becoming glutenous and to mix it evenly.

Prepare a 20x20cm baking pan in advance, line it with parchment paper, and brush a layer of butter, which can help the parchment paper stick more neatly.

Pour in the batter and spread it evenly.

Evenly sprinkle a layer of almond slices and put it in the oven.

Preheat the oven to 180℃, bake for 15-18 minutes, and cover with a sheet of aluminum foil during the last 5 minutes to prevent the matcha from discoloring severely.

Insert a toothpick, pull it out with some small granules, and it's done. Remember not to bake it too dry.

Take it out of the oven to cool, then refrigerate for 2-3 hours. It's better to cut it into small squares when eating.

Matcha white chocolate brownie, completed O(∩_∩)O.

Rich matcha aroma, sweet white chocolate, texture soft like cake.

Have it together with strong coffee or strong tea, the contrast in taste is intense, especially delightful, making it irresistible for matcha lovers.