Preheat oven to 350°F (175°C)

Line an 8x8-inch (20x20 cm) baking pan with parchment paper or lightly grease it

In a saucepan, melt the butter over medium heat until it turns golden brown and smells nutty (optional but recommended for extra flavor)

Immediately remove from heat and add the white chocolate, stirring until fully melted and smooth

Stir in the matcha powder until fully dissolved

Set aside to cool slightly

In a large bowl, whisk the eggs and sugar until light and slightly frothy (about 2–3 minutes)

This step helps create a glossy, crackly top on your brownies

Stir the melted white chocolate-butter-matcha mixture into the egg and sugar mixture

Add vanilla extract if using and mix until smooth

Sift in the flour and salt

Gently fold until just combined—do not overmix

Pour the batter into the prepared pan and smooth the top

Tap the pan gently on the counter to release any air bubbles

Bake for 25–30 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs

Let the brownies cool completely in the pan

For cleaner slices, chill in the fridge for 15–20 minutes before cutting into 16 squares