Preheat the oven to 350 degrees Fahrenheit, then prepare an 8x8 inch pan by coating it with non-stick spray and lining it with parchment paper.

Melt butter in the microwave for 1-2 minutes in 1 minute increments, or on the stovetop.

Then, in a medium bowl combine the white chocolate chips and matcha powder. Pour the melted butter over the white chocolate chips and matcha and mix until melted and well combined. Mixture should be smooth with no lumps.

In a large mixing bowl, add in the granulated sugar and brown sugar. Then, using an electric mixer, add in the eggs and beat for 3-5 minutes. You really want to incorporate a lot of air into the batter. The consistency should resemble a thick pancake batter.

Next, pour the white chocolate/matcha ganache into the egg/sugar mixture and mix until combined. Add in the vanilla extract.

Then, sift the flour and salt into the mixture and using a rubber spatula fold the ingredients until just combined. Try not to over mix!

Pour the batter into the prepared 8x8 pan and bake at 350F for 20 minutes. With oven mitts, carefully remove the brownies and tap them on the counter 2-3 times. Then, return to the oven to bake for an additional 15 minutes.

When ready, remove the brownies from the oven and drop them on the counter 2 more times before allowing them to rest for 1 hour or until they reach room temperature.

Remove the brownies from the pan by lifting on the parchment paper, slice into with a sharp knife, cleaning in between each cut and enjoy!