Very thick, very decadent, very matcha-y. These matcha blondies will up your baking game & make all the ABGs scream your name.
Since you guys loved the matcha cookies, figured you’d appreciate another matcha recipe. These are super decadent & thick, but you’ll also accidentally eat 4 in a row so be careful lol.
One thing to note when baking brownies is that the toothpick test DOES NOT WORK. DO NOT USE IT unless you want super dry brownies. And also, blondies are just brownies with no cocoa powder if you were wondering.
A good indication of when brown/blondies are done, is if you jiggle the pan and the center doesn’t move. If you look at it 5~10 minutes before it’s done you’ll see what I mean, there’s hella jiggle. You want it to bake to JUST when that jiggle goes away. Not a minute more!
And then, the hardest part, WAIT. I leave them out overnight before I even think to touch one, unless I’m really craving and I just spoon a corner out. An hour or two will probably do though, I made brownies last minute for a birthday party once and chucked them in the freezer for twenty minutes.
- 1 1/2 stick butter (170 g), melted and cooled
- 1 cup white sugar (200 g)
- 1 cup brown sugar (200 g)
- 2 tbsp coconut oil or neutral flavored oil
- 3 large eggs room temperature
- 1 tsp extract vanilla or almond
- 1 2/3 cup flour (200 g)
- 1~2 tbsp culinary matcha powder (10~15g)
- 1 cup white chocolate chips or as much as you want
- 1 tsp sea salt*
- Preheat oven to 375°. Whisk butter, sugars, and oil together in a large mixing bowl until smooth and the color turns light brown (it'll be darker in the beginning). Now's the time to get an arm workout!
- Add your eggs one at a time and whisk well. Color should turn lighter again. Add the vanilla extract.
- Gently fold in flour, matcha powder and salt with a silicon spatula (sift or whisk together in another bowl to remove clumps). If your mixture isn't green, add more matcha (quality of matcha will differ depending on brand so you may need more). Don't over mix, just until everything is incorporated will together. It's okay to have a few little dry spots.
- Mix in the white chocolate chips (gradually, 1 cup might be too much for your preference so start with half and after mixing see if you want more). If you want more on top, reserve some til later.
- Line a square brownie pan with parchment paper (I use 9 x 9 inch, you can use longer pans but they won't be as thick). I usually cover all sides to that the batter doesn't touch the pan at all except for a bit on the sides. This way it's easier to take the whole thing out afterwards.
- Pour the batter into the pan (it's thick so might have to just kinda..slap it on there) and spread evenly. Top with remaining chocolate chips (and more sea salt if you like it like I do) and bake for 25~30min.
- Around the 25min mark, shake the pan to see if the center moves. If it jiggles, give it a bit more time. If not, take it out. You want to stop baking right when the center firms up.
- Cool for AT LEAST an hour or overnight. Do you want solid squares of goodness or a crumbly mess? Patience!
- Enjoy the fruits of your labor!