Sift the all-purpose flour and culinary-grade matcha into a small bowl. This is a critical step to remove clumps and ensure a smooth, professional-grade texture. Whisk in the sea salt to balance the earthy notes of the tea.
Melt the unsalted butter and whisk it together with the granulated sugar in a large bowl. Let the mixture cool slightly so it doesn’t cook the eggs prematurely. This buttery base creates the classic fudgy consistency that separates a brownie from a cake.
Beat the eggs and vanilla extract into the butter mixture for at least two minutes until pale and frothy. Stir in the Greek yogurt. This adds moisture and a high-protein vegetarian boost, ensuring the brownies stay dense and decadent.
Gently fold the sifted dry ingredients into the wet batter using a spatula. Stop mixing as soon as the green color is uniform. Over-mixing at this stage can make the brownies tough, so keep your touch light for a tender crumb.
Melt half of the white chocolate chips and stir them into the green batter. This distributes a creamy, milky sweetness throughout the entire tray. Fold in the remaining whole chips by hand to create delicious pockets of texture.
Pour the batter into a lined 8×8 inch pan and bake at 325°F for 20 to 25 minutes. A lower temperature helps preserve the bright green color. Remove from the oven when the edges are firm but the center still has a very slight jiggle.
