This matcha blondies recipe makes deliciously fudgy and chewy blondies packed with rich matcha flavor.
Also known as green tea blondies, this decadent treat bakes to a perfect matcha blondie block with a lovely thin crust and soft chewy interior every single time. It is simply the best matcha blondies recipe and the only one you will ever need!
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❤️Why you will love this recipe
- This recipe is adapted from my basic blondies recipe. The addition of matcha powder gives them a lovely green color and distinct green tea flavor.
- It is a fairly simple recipe and requires only 7 ingredients – matcha powder, all purpose flour, butter, brown sugar, eggs, vanilla extract and salt.
- This is essentially a one bowl recipe and can be quickly put together by hand (yes, you do not need any cake mixers for this recipe).
- It does not contain any chocolate (both white and brown) or nuts, and makes a perfect treat for matcha lovers.
- Having said that, you can customize this matcha blondies recipe to include other add-ons like dark chocolate chips, white chocolate chunks, butterscotch chips and nuts (or even Oreo cookies) if you like. Even if you don’t, this matcha blondies are sure to make you go for second and third helpings!
📋Ingredients
- All purpose flour + salt - mix these together and sift with the matcha powder before adding into the blondie batter to break any lumps. Use fine salt.
- Butter - I use salted butter. If using unsalted butter, add an extra pinch of salt in the recipe.
- Egg - use large eggs.
- Brown sugar - both dark brown sugar or light brown sugar will work for this recipe. Use fine sugar.
- Matcha powder - use good quality, culinary grade matcha powder for best matcha taste.
- Vanilla extract - adds a lovely flavor to the blondies.
*Refer to the recipe card below for exact quantities of the ingredients above. For best results, use a digital kitchen scale where applicable*
🧾Substitution and variations
- For a variation, you can add white chocolate chips or chopped white chocolate chunks to the batter before pouring into the prepared pan. The sweetness of the white chocolate matches the matcha flavor perfectly. For a guide, you can add 30g of the chips or chunks.
- Other options include milk chocolate chips, dark chocolate chips or even butterscotch chips.
This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!
👩🏻🍳How to make
- Measure the butter into a small pot. Melt it over low heat. If the butter is cold, for quick and easy melting, cut it into small cubes. Once melted, remove from heat.
- Measure sugar into a large bowl. Pour the melted butter into the sugar and whisk it by hand for about one minute. At this stage, the butter and sugar may still stay separated and that is fine.
- Next, add the egg. Whisk it in until all the traces of the egg are no longer visible.
- Add the vanilla extract and mix well again.
- Combine the flour, salt and matcha powder in a small bowl. Mix with a spoon and sift this flour mixture into the wet ingredients. Fold the dry ingredients until well combined, but do not over mix. You can fold the flour in 2 or 3 batches.
- Pour the batter into prepared pan (a parchment paper lined square baking pan measuring 7 inches by 7 inches). Level the top.
- Bake the matcha blondies in a preheated oven at 160 degrees Celsius for 20 minutes.
- Remove the blondie from the oven and let it rest in the tin for about 3 to 5 minutes before removing it onto a wire rack to cool to room temperature. For neat cutting, place the cooled blondie in the fridge for about 30 minutes. This will allow the blondie to firm up and result in neat edges when cut. The matcha blondies can be left at room temperature after that. Store them in an airtight container.
🍽️Serving & storage
- These matcha blondies can last at room temperature for a good 4 to 5 days. Keep them covered in an airtight container to keep them moist.
- If you wish to keep these green tea blondies for a longer time, refrigerate them. They can last for a good 2 weeks. Keep them covered in an airtight container or wrap them with plastic wrap to keep them moist and prevent them from becoming dry.
💡Expert tips
Use good quality and culinary grade matcha
- Firstly, make sure you use culinary grade matcha or green tea powder. This is because green tea is also widely used in cosmetics and body and bath products and green tea produced for that purpose may not be suitable for baking.
- Secondly, you do not really need the highest quality matcha (which is usually the ceremonial grade) to make these blondies. Suffice if you choose a good quality culinary grade powder. Good quality matcha will have an impact on the color and flavor of your matcha blondies. The powder should be bright green, so do look out for the color and compare first before buying.
Do not overmix the batter
- This is an important step in making blondies. Overmixing the batter after adding the flour will leave you with a tough and dense blondie bar. Suffice if you ensure the flour is well combined in the batter to avoid this.
Do not over bake the blondies
- Overbaking these blondies can result in dry blondies. To avoid that, keep to the baking time and baking temperature indicated in the recipe.
- Check on the blondie at least 5 before the baking time is up by inserting a toothpick in the center. If it comes out without any wet batter, the blondies are baked and can be removed from the oven.
💭FAQs
Letting the matcha blondies rest before cutting allows it time to firm up and that makes it easier to cut neater pieces of blondie.
The main differences is that regular brownies are made with chocolate (either white or brown) while a blondie is not. When I say made with chocolate, it means there is melted chocolate or cocoa powder added to the batter.
Add-ons like chocolate chunks or chocolate chips do not count. The matcha blondie recipe I have on this page does not contain any chocolate or cocoa powder, hence I call it a blondie.
Yes, you can. You can reduce the amount used for a lighter matcha flavor. I would not recommend adding more matcha than what is indicated in the recipe as this matcha blondie recipe is quite rich with the flavor. Adding too much will impact the taste.
Quality of the matcha powder will also impact the taste of these blondies. While the ceremonial grade matcha is the highest quality matcha, suffice if you choose fresh, food grade matcha for this recipe.
Brown sugar is a distinct feature of blondies and gives it a lovely caramel taste. I would not recommend replacing the brown sugar with white sugar.
You can use either light brown sugar or dark brown sugar.
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📖Recipe
Matcha Blondies
For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.
Ingredients
- 125 g butter salted
- 140 g all purpose flour
- 200 g brown sugar
- 2 tablespoon matcha powder leveled
- 1 egg
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Pre heat oven to 160°Celsius.
- Grease and line a 7 inches square cake tin with parchment paper. Set aside.
- Measure butter into a small pot or saucepan. Melt it over low heat until it has melted completely.
- In a separate bowl, add the brown sugar.
- Pour the melted butter into the sugar and whisk by hand for approximately 30 seconds to 1 minute.
- Next, add the egg. If the butter and sugar mixture is hot, let is cool down first before adding the egg.
- Whisk in the egg until it is well incorporated and there are no longer any traces of egg visible.
- Add the vanilla extract and mix well.
- Combine the flour, salt and matcha powder in a separate bowl. Stir lightly to mix.
- Sift in the flour mixture into the wet ingredients in 2 or 3 batches. Fold the flour only until it is well combined. Do not overmix.
- Pour the blondie batter into the prepared tin. Level the top and bake for 20 minutes.
- Remove the tin from the oven and let the blondie rest in the tin for about 5 to 10 minutes before lifting out onto a wire rack to cool completely.
- Place the blondie in the fridge for about 30 minutes to cool further before cutting for neater pieces.
Notes
Use good quality and culinary grade matcha
- Firstly, make sure you use culinary grade matcha or green tea powder. This is because green tea is also widely used in cosmetics and body and bath products and green tea produced for that purpose may not be suitable for baking.
- Secondly, use highest quality matcha powder as it will have an impact on the color and flavor of your matcha blondies. Good quality matcha powder should be bright green, so do look out for the color and compare first before buying.
Do not overmix the batter
- This is an important step in making blondies. Overmixing the batter after adding the flour will leave you with a tough and dense blondie bar. Suffice if you ensure the flour is well combined in the batter to avoid this.
Do not over bake the blondies
- Overbaking these blondies can result in dry blondies. To avoid that, keep to the baking time and baking temperature indicated in the recipe.
- Check on the blondie at least 5 before the baking time is up by inserting a toothpick in the center. If it comes out without any wet batter, the blondies are baked and can be removed from the oven.
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