Matcha Fudge Bars (Print Version)

# Ingredients:

→ Base

01 - White chocolate chips (½ cup)
02 - Unsalted butter (1¼ sticks or ½ cup + 2 tablespoons)
03 - Matcha powder (2 tablespoons)

→ Dry Ingredients

04 - All-purpose flour (¾ cup)
05 - Brown sugar (¼ cup)
06 - Kosher salt (½ teaspoon)
07 - Granulated sugar (1 cup)

→ Wet Ingredients

08 - Bourbon vanilla extract (3 teaspoons)
09 - Large eggs (3)

# Instructions:

01 - Set your oven to 350°F. Line an 8x8 inch pan with parchment and spray it with non-stick spray.
02 - Melt the butter, then stir in matcha powder and white chocolate chips until it’s completely smooth.
03 - Use an electric mixer to beat the sugars and eggs for 3 to 5 minutes. Aim for a texture like pancake batter.
04 - Pour the matcha mixture and vanilla into the whipped egg mixture. Stir gently till it’s all blended.
05 - Sift in the flour and salt, folding slowly to keep the batter light and airy.
06 - Bake for 20 minutes at 350°F. When done, drop the pan on the counter 2 or 3 times.
07 - Pop it back in the oven for another 15 minutes. Then, drop the pan on the counter two more times.
08 - Let it cool down to room temperature for an hour. Use a clean knife to cut into squares, wiping between each slice.

# Notes:

01 - Make sure to whip the eggs and sugar until thick and fluffy.
02 - Fold the flour carefully to keep the batter airy.
03 - Dropping the pan creates that gooey, fudgy texture.
04 - Let it chill in the fridge for 30 minutes for cleaner squares.

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