1. Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy lifting later. Grease the parchment with a little butter or oil to prevent sticking.

2. Mix Dry Ingredients

• In a large mixing bowl, sift together the sweet rice flour, matcha powder, baking powder, sugar, and salt.
• Whisk to combine thoroughly. The matcha should be evenly distributed for that gorgeous green color.

3. Prepare the Wet Ingredients

• In a separate bowl, whisk together the eggs, coconut milk, vanilla extract, and melted butter.
• Slowly pour the wet ingredients into the dry ingredients, whisking until smooth. The batter will be thick yet pourable, with a slight stickiness from the rice flour.

4. Add Extras (Optional)

• Fold in white chocolate chips or your chosen add-ins at this stage. If you’re using condensed milk, save it for the top swirl.

5. Assemble in the Pan

• Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
• If adding a condensed milk swirl, drizzle 2-3 tablespoons over the top and use a knife to create a marbled pattern.

6. Bake to Perfection

• Place the pan in the center of your preheated oven and bake for 28-32 minutes. The top should set with a slight sheen, and the edges will pull away slightly from the sides.
• Test for doneness: Insert a toothpick into the center. If it comes out mostly clean with a few sticky crumbs, your brownies are ready!

7. Cool and Slice

• Let the brownies cool in the pan for at least 15 minutes before lifting them out using the parchment overhang.
• Slice into 12 squares. For the cleanest cuts, use a sharp knife dipped in warm water.