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Use a light coloured pan to brown the butter so that you can take it right off the heat once you see brown (not black!) specks appearing. If you love some nutty flavour in your matcha brownie recipe, this is right up your alley!
Cool the matcha ganache slightly to slightly warm temperature before adding it to the batter. You don't want to risk cooking the eggs!

Whisk eggs and butter thoroughly to incorporate air pockets — till a pale yellow colour.
The color depends largely on the grade of matcha you use. We used Patissier grade matcha, which is a culinary matcha intended for balanced bakes. Try mixing it with Barista grade matcha to get a much more vibrant green color than culinary matcha which tends to be more muted in color.