Ingredients:
- 200 grams white chocolate (such as Valrhona Opalys 33%)
- 100 grams unsalted butter
- 75 grams sugar (you can double this if you like things on the sweeter side)
- Extra 150 grams of white chocolate
- 35 grams culinary grade matcha powder
- 90 grams all purpose flour
- 3 eggs
Method:
- Preheat oven to 175 degrees Celsius.
- Whisk the eggs and sugar on medium-high speed (preferably in a stand mixer) until pale and frothy. This will take 5-10 mins.
- In the meantime, melt the butter and 200 grams white chocolate in the microwave for 30 seconds- 1 minute, stirring once in between. Remove from the microwave and stir it all until silky and homogenous.
- Let the butter and chocolate mixture sit on the counter for 5-10 mins to ensure it’s not too hot, and roughly chop up the remaining 150 grams white chocolate into big chunks.
- Lower the speed of the stand mixer and gradually add in the butter and chocolate mixture until fully incorporated.
- Now mix the wet and dry ingredients by sifting in the flour and matcha powder, and then gently folding them in.
- Finally, fold in the remaining 150 grams of white chocolate chunks.
- Spread evenly in a 6 x 6 parchment-lined baking dish and bake for 35 minutes or until the batter stops jiggling.
- Rest and let it cool to room temperature before cutting.
