Step 1

Preheat your oven to 170-180°C (approx 340-355°F).

Step 2

Break up 120g of dark chocolate into a microwavable bowl with 100g of cubed unsalted butter.

Step 3

Heat the butter and chocolate for 30 seconds in the microwave, and mix.

Step 4

Return the bowl to the microwave for 20 second intervals, mixing with a silicone spatula each time. Keep doing this until the chocolate and butter are completely melted.

Step 5

Whisk in the granulated and brown sugar until smooth and leave to cool down for 5 mins.

Step 6

While you're waiting for the mixture to cool, line your baking tin with baking paper. The baking parchment should be bigger than the tin, coming over the edges for easy removal at the end.

Step 7

In a separate bowl add 50g flour, 2 tablespoons of matcha powder and a pinch of salt. Mix them together and set aside for now.

Step 8

By now, your chocolate, butter and sugar mix should be slightly cooled. Add your eggs to the chocolate mixture one by one, whisking in between.

Step 9

Add 1 tsp of vanilla extract and whisk one more time.

Step 10

Sift your dry ingredients into the wet ingredients and then fold them in using a spatula.

Step 11

Once well incorporated, pour the mixture into the baking tin. It should be a thick batter.

Step 12

Bake on the middle shelf for around 23-25 mins, then check every 2-3 mins after that to see if it's cooked. You can test it by piercing the middle with a toothpick, if it comes out with wet batter, it's not ready. But if it comes out with some moist crumbs, it's done! (It doesn't need to be completely clean)

Step 13

Take it out and leave to cool. Once cooled, you can cut them into 9 or 12 pieces and dust them with 1 tsp of matcha powder.

Step 14

Enjoy!