Preheat oven to 350 F (176 C).

Heat up a small saucepan over medium heat with chocolate chips and coconut (or olive) oil until all the chocolate is melted and the texture smooth.

Remove from heat and set aside.

In a medium mixing bowl beat eggs for 2-3 minutes at high speed. Don’t overbeat the eggs.

Then add the melted chocolate to the egg mixture and stir well to combine.

Follow with vanilla, sugar, matcha powder, cornstarch, salt, and almond flour. Stir well until all ingredients combined.

Transfer the brownie batter into an 8 x 8-inch or 8 x 9-inch baking dish covered with parchment paper. Bake the brownies for 25 minutes.

(Depending on the oven bake for 20-25 minutes, but a good rule is to remove the brownies from the oven earlier than later, they'll continue to cook after removing from the oven).

Remove from the oven and allow the brownies to cool in the pan completely. Or place in the refrigerator or freezer (once they've cooled) until they become firm in texture. (1-2 hours.)

Make white chocolate glaze. In a small saucepan or double boiler method, melt white chocolate along with the vegetable oil. Pour half of the melted chocolate on chilled brownies (refrigerated) and place the pan back in the refrigerator until the chocolate sets.

Repeat with the remaining chocolate (you'll need to reheat it again) and refrigerate until the second layer of chocolate will set. Remove from pan, cut into squares or sticks and enjoy!

I like to keep these brownies refrigerated at all times, they are super fudgy!