• Weigh your ingredients with a kitchen scale. Click the Metric button above for weights. If you don't have a scale, here's how to measure flour with a measuring cup so you don't scoop too much: Fluff the flour with a spoon, sprinkle it into the cup, and level it off.

  Gather all the ingredients. Make sure the eggs are at room temperature. See Notes below for how to speed the process.
  
• Preheat the oven to 325°F (160ºC). For a convection oven, lower the temperature 25ºF (15ºC). Line an 8-inch (20-cm) square cake pan with parchment paper.

  Nami's Tip: See how I line the pan in my Banana Bread recipe.
  
• Add 8 oz white chocolate to a large, heatproof mixing bowl. Break it into smaller pieces.
  
• Sift 1⅔ cups confectioners’ sugar into a separate bowl. Sift in ½ cup light brown sugar and mix the two sugars with a whisk.
  

To Brown the Butter

• Slice 1 cup unsalted butter into thick pats and place in a light-colored skillet (not cast iron). Cook on medium heat, stirring occasionally with a wooden spatula, until the butter bubbles and foams, about 3 minutes.
  
• Continue cooking, stirring occasionally, as the foam subsides and the milk solids starts to form on the bottom of the pan. Once they begin to turn lightly golden, stir more frequently to to prevent from burning—this entire stage takes about 5 minutes.

  Nami's Tip: Brown butter improves the flavor and evaporates moisture for a chewier texture. The warmth helps dissolve the sugars for a crackly top crust.
  
• Cook until the butter turns a warm amber color and milk solids are dark golden brown, about 2 minutes. You'll smell a toasty, nutty aroma when it's ready. Remove from the heat immediately and stir—scraping up the browned bits— as it cools in the pan for 3 minutes.

  Nami's Tip: Please don't skip cooling the hot butter. High heat can cause the white chocolate to seize and dull the matcha’s color and aroma.
  

To Mix the Batter

• Pour the warm brown butter with toasty bits (they hold the most flavor!) over the white chocolate. Mix gently with a spatula until melted and smooth.
  
• Sift 6 Tbsp matcha (ceremoial or culinary grade) into the chocolate mixture using a fine-mesh strainer. Whisk until evenly blended and smooth.
  
• Add the sugars and stir thoroughly until they are fully dissolved and the mixture looks glossy and smooth.

  Nami's Tip: Make sure the sugars melt into the warm mixture; this glossy emulsion is what gives brownies their signature crackly crust.
  
• Crack 4 large eggs (50 g each w/o shell) into a small bowl, then add them to the batter. Break the yolks and whisk gently until fully incorporated.

  Nami's Tip: Do not whip the eggs. Adding too much air prevents that shiny, crackly top.
  
• Add 1 tsp salt and mix gently until smooth.
  
• Sift 1 cup all-purpose flour into the batter. Gently fold with a spatula until just combined. Do not overmix.
  

To Bake

• Pour batter into the lined baking pan and smooth the top. Drop the pan onto the countertop from 3 inches high to remove any big air pockets.
  
• Bake on the middle rack of a preheated 325°F (160ºC) oven for 45–50 minutes or until a toothpick inserted in the center comes out with moist crumbs.

  Nami's Tip: Bake it a few minutes less if you prefer a very soft texture.
  
• Remove and place the pan on a wire cooling rack. Cool in the pan for at least 1 hour at room temperature. The residual heat will continue to cook the brownies. If you prefer a firmer texture, refrigerate them in the cooled pan for a few hours.
  

To Serve

• With a sharp knife, cut into squares and wipe the blade clean between each slice. Serve at room temperature or slightly chilled.

  Nami's Tip: For extra clean cuts, run the knife under hot water, wipe it dry, and then slice—heat helps the blade glide through without tearing the brownie.
  

To Store

• Cover and store at room temperature for 1–2 days. I transfer them to an airtight container and store them in the fridge, where they keep for 5 days. To enjoy, leave at room temperature for 10–20 minutes to soften.

To Make Chocolate Version

• 1. Substitute 8 oz white chocolate with 6 oz bittersweet chocolate. (Because white chocolate is sweeter and higher in fat, using the same amount of dark chocolate may make the flavor too bitter. However, if you prefer a fudgier texture, you can still use the full 8 oz.)

  2. Replace the matcha with 6 Tbsp unsweetened cocoa powder, using the same amount as the original recipe.