Small Batch Matcha & White Chocolate Blondies
These blondies combine the earthy flavor of matcha with gooey white chocolate for a delightful treat that's quick to whip up and perfect for a cozy night in.
Servings: 6 pieces
Calories: 190kcal
Ingredients
For the Blondies
- 4 tablespoons Unsalted butter, melted Keep it warm but not hot when whisking in the egg.
- 1/2 cup Brown sugar Light or dark brown sugar can be used.
- 1 tablespoon Granulated sugar Helps the top set and gives shine.
- 1 large Egg Use both egg and yolk for dense texture.
- 1 tablespoon Matcha powder Use culinary grade matcha; sift to prevent lumps.
- 1/2 cup All-purpose flour Do not pack it; spoon and level for accuracy.
- 1/4 teaspoon Salt Balances sweetness and enhances flavors.
- 1/4 cup White chocolate, chopped Use bars for melting; chips for texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a loaf pan or an 8 by 4 metal pan by lining it with parchment paper.
- In a mixing bowl, whisk melted butter with brown sugar until glossy and well combined.
- Add granulated sugar, then incorporate the egg and egg yolk one at a time, whisking well.
- Sift in the matcha powder, whisking until the batter is smooth and green without any streaks.
- Gently fold in the flour and salt until just combined.
- Stir in the chopped white chocolate until evenly distributed.
- Pour the batter into the prepared pan, smoothing the top.
Baking
- Bake in the preheated oven for 20 to 22 minutes, checking at 18 minutes. The edges should be set, and the center should have a slight jiggle.
Cooling and Serving
- Let the brownies cool in the pan for 20 minutes. Lift out using the parchment and slice into squares.
- For extra gooeyness, microwave slices for 8 to 10 seconds before serving and enjoy with a scoop of vanilla ice cream.
Notes
Store in an airtight container at room temperature for up to 2 days, or wrap individual squares in parchment and foil for freezing.