Print

Easy Fudgy Matcha Blondies: Best 20-Minute Dessert

fudgy matcha blondies - featured image
Print Recipe

These fudgy matcha blondies are the kind of dessert that feels fancy but takes almost no effort. They’re rich without being heavy, sweet without being cloying, and that pop of green makes them look like something from a fancy bakery.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1 1/2 tablespoons (about 9g) culinary-grade matcha powder
  • 1/2 cup (90g) white chocolate chips or chopped white chocolate
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 8×8 pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. Melt the butter: In a medium microwave-safe bowl, melt the 1/2 cup of unsalted butter in 20-second bursts, stirring between each. Let it cool for 2 minutes if hot.
  3. Whisk in the sugars: Add the packed light brown sugar and granulated sugar to the melted butter. Whisk vigorously for about 30 seconds until smooth and slightly thickened.
  4. Add the egg and vanilla: Crack the room-temperature egg into the bowl. Add the vanilla extract. Whisk until fully combined and glossy, about 20 seconds.
  5. Sift in the matcha and flour: Place a fine-mesh strainer over the bowl and sift the matcha powder directly into the wet ingredients. Then sift the all-purpose flour and salt on top.
  6. Fold gently: Use a rubber spatula to fold the dry ingredients into the wet. Stop as soon as no white flour streaks remain.
  7. Fold in the white chocolate: Add the white chocolate chips or chopped chocolate. Fold 3-4 times to distribute evenly.
  8. Transfer to the pan: Scrape the batter into the prepared pan. Spread evenly into all four corners. Wet your fingers slightly and pat the top smooth if needed.
  9. Bake: Place the pan on the middle rack. Bake for 18-20 minutes. The edges will look set and slightly golden, but the center will still jiggle when shaken.
  10. Cool completely in the pan: Place the pan on a cooling rack. Let cool for at least 30 minutes before lifting out using the parchment sling.
  11. Slice and serve: Use a sharp chef’s knife to cut into 9 squares (3 rows by 3 rows). Wipe the blade clean between cuts for neat edges.

Notes

Use culinary-grade matcha, not ceremonial-grade. Sift matcha to avoid clumps. The jiggle test is key—pull blondies when center still wobbles. Let cool fully before cutting for clean slices. Blondies taste even better the next day as flavors meld.

Nutrition

Keywords: matcha blondies, fudgy matcha blondies, easy matcha dessert, 20-minute dessert, green tea blondies, white chocolate matcha bars

Find it online: https://emacrave.com/easy-fudgy-matcha-blondies-best-20-minute-dessert/