Matcha White Chocolate Blondies
A moment of zen in dessert form. 🍵 These blondies are incredibly fudgy, studded with creamy white chocolate chunks, and swirled with the earthy, elegant flavor of matcha. They’re the perfect balance of sweet and slightly bitter, and that vibrant green color is pure magic.
Servings: 9 large blondies or 16 smaller squares
Cool Time: 1+ hour (essential for clean slices)
Estimated Calories: ~280 calories per blondie (estimate based on specific ingredients)
½ cup (1 stick / 113g) unsalted butter, melted and slightly cooled
1 cup (200g) packed light brown sugar
1 large egg + 1 egg yolk, at room temperature
2 tsp pure vanilla extract
1 ¼ cups (156g) all-purpose flour
1 - 1 ½ tbsp high-quality culinary-grade matcha powder (more for a stronger flavor)
¾ cup (130g) white chocolate chips or chopped white chocolate bar, plus more for topping
(Optional) Flaky sea salt for finishing
Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Whisk Wet Ingredients: In a large bowl, whisk the melted (and slightly cooled) butter and brown sugar together until smooth. Add the whole egg, egg yolk, and vanilla extract, and whisk vigorously for about 1 minute until the mixture is well combined and slightly thickened.
Sift Dry Ingredients: In a separate bowl, sift together the flour, matcha powder, and salt. This is crucial to avoid clumps of matcha. Whisk to combine.
Combine: Gently fold the dry ingredients into the wet ingredients using a spatula until just a few streaks of flour remain. Do not overmix.
Add Chocolate: Fold in the white chocolate chips until evenly distributed.
Bake: Pour the batter into the prepared pan and spread it evenly. Sprinkle a few more white chocolate chips on top. Bake for 25-30 minutes. The edges will be set and slightly pulled away from the pan, but the center should still be very soft and look slightly underdone. A toothpick inserted will have a few moist crumbs. Overbaking will make them cakey, not fudgy.
Cool Completely: This is the most important step! Let the blondies cool completely in the pan set on a wire rack. For the absolute cleanest, sharpest cuts, chill them in the refrigerator for an hour after they've reached room temperature.
Slice and Serve: Use the parchment paper to lift the entire slab out of the pan. Place it on a cutting board and slice into squares. Sprinkle with a tiny pinch of flaky sea salt right before serving to elevate the flavors.
