Start by pre-heating your oven to 180c. Also grease and line a 9 inch square baking tin with baking paper.

In a pot, add the white chocolate and unsalted butter. Place this onto medium heat and heat, whiles stirring, until the mixture has melted. Take this off the heat and leave aside to cool down.

In a large bowl, add the eggs, sugar and vanilla. Whip these together until the mixture lightens in colour and almost doubles in volume. This should take around 2-3 minutes.

Add the cooled melted chocolate and butter mixture into this and whisk this in.

Sieve the flour, matcha and salt together. Add this into the bowl too, along with the chopped chocolate but save some of this chocolate to sprinkle on top. Mix all of this together.

Add this batter into your tin, then sprinkle the rest of the chopped chocolate on top.

Bake for around 40-45 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs on it. I recommend adding some tin foil on top of your tin after around 25 minutes of baking. This will just stop the brownie from browning too much on top.

Once baked, I sprinkled some flaky salt on top but this is optional.

Let the brownie cool down for around 20 minutes at room temperature, then place it in your fridge to cool and set up for at least 1 hour.

After an hour, take it out of the tin then cut into it and enjoy!