Chewy Matcha Blondies

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Chewy Matcha Blondies

These little matcha blondies are filled with grassy, earthy sweet matcha notes. They are so simple to make and have such a huge flavor payout! They are perfectly chewy and so easy to whip up. Make sure you invest in some high quality matcha for that clean, delicious matcha flavor! Totally, optional but you can add a drop of green food coloring to amp up that green color!

These matcha blondies have delicious earthy, grassy matcha notes with hints of vanilla.

Chewy Matcha Blondies

Serving: 16 squares or 32 wedges

Adapted from: Handle the Heat

Ingredients:

  • 1 stick unsalted butter, melted (113 g)

  • 1 cup light brown sugar (200g)

  • 1 large egg plus 1 egg yolk

  • 1 ½ teaspoon vanilla extract

  • ¼ teaspoon salt

  • 6 -7 tablespoons of all-purpose flour (47 -55g)

  • ½ cup of bread flour (60g)

  • 2 tablespoons of matcha powder (4 - 8g)

  • 1 drop of green gel food coloring, optional

Method:

  1. Melt your stick of butter until fully liquid, let it cool.

  2. Once butter is cooled slightly, add the light brown sugar and combine with a rubber spatula until combined.

  3. Whisk in an egg, egg yolk, vanilla extract and food coloring until combined.

  4. Add in flours, salt and matcha powder until fully combined. 

    • (Note: Depending on the quality, strength and your preference of how strong you want the matcha flavor to shine through, adjust the amount of flour and matcha accordingly. If you like a stronger more pronounced matcha flavor or if your match is very lightly flavored use 2 tablespoons of matcha and 6 tablespoons of all-purpose flour. If your matcha is quite strong or you like a lighter matcha flavor use only 1 tablespoon of matcha and 7 tablespoons of all-purpose flour)

  5. Spray an 8x8 pan with baking spray and then line it with vertically and horizontally so you have an easy hang to pull on once its baked.

  6. Bake in 350 degrees for about 20-25 minutes or just until set and lightly golden brown. Use a toothpick to see if it is cooked through. Don’t over bake, take it out as soon as you no longer see wet batter.

  7. Pull out the the blondies from the pan and let them cool on a wire rack until cooled.

  8. Cut the edges off because they tend to be too crunchy and hard. and slice the blondies into squares or wedges.