If you enjoyed my dark chocolate and matcha brownies, then you’re going to love these irresistible matcha blondies! This recipe is less about chocolate (in fact, the chocolate is optional) and more about highlighting that fragrant matcha flavor in every fudgy bite.
Matcha BLONDIES
Recipe Snapshot
- What is it? A dense and fudgy blondie that allows matcha’s flavor to shine, studded with chunks of milk chocolate (or your choice of mix-in).
- Flavor profile: Matcha, buttery, sweet.
- Why you’ll love this recipe: In this recipe, the matcha is the star, not the supporting act. Enjoy bright matcha with your favorite mix-ins, you can skip the chocolate completely!
- Must-haves: Good quality matcha, unsalted butter, an 8″/20cm square cake pan (or 7″/18cm if you like them thicker).
- Skill Level: Easy.
- Freezer Friendly Yes.
Matcha Blondies vs Matcha Brownies
I always thought that brownies are made with dark chocolate, and blondies are made with white chocolate. Turns out I was completely wrong! The truth is, a blondie is actually closer to a cookie bar, built on a base of brown sugar, butter and vanilla.
When you “make it matcha”, the biggest difference in matcha blondies and matcha brownies isn’t the color, it’s the flavor underneath. Even if it contains matcha, the core flavor of a brownie is chocolate, and chocolate is a loud ingredient that tends to overpower matcha. I found that with my dark chocolate and matcha brownies, even though they are delicious, I can’t deny that they’re chocolate brownies with a matcha hint.
I wanted to get that same fudgy brownie texture, but with matcha as the star flavor. And it turns out that a blondie is the perfect canvas, with its cookie-like base that amplifies the matcha rather than masking it. Not to mention, look at that color!
What is Matcha?
Matcha is a bright green powder made from tea leaves (specifically the Camellia sinensis plant). To make matcha, the leaves are shaded from direct sunlight for several weeks before harvesting. Once picked, they are deveined, steamed, dried and ground using a large stone mills.
The quality of the matcha is based on harvest time. The young leaves (first harvest) are picked in spring, and are the highest quality you can get. Matcha made from these are used for traditional Japanese tea ceremonies, special occasions and gifts. First harvest leaves are expensive, and delicate. This is why they’re rarely used for cooking or baking.
The quality of the matcha decreases with each harvest, but that doesn’t mean that it’s bad! In fact, in Japan, we often use the third harvest (late summer) for baking because the flavor is deeper, more robust and the matcha flavor can shine even against other ingredients. Matcha in Japan is usually labeled for drinking, lattes or cooking.
There is no official grading system for matcha, even in Japan. Ceremonial and culinary are US marketing terms, and they’re not regulated, so it’s not a reliable indicator of quality. “Ceremonial” doesn’t necessarily mean good, and “culinary” certainly doesn’t mean bad!
I guess what I’m saying here, is that you don’t need to purchase expensive, high grade matcha for this recipe. If it’s bright green, and smells good, it’s perfect for these blondies!
Matcha Blondie Ingredients
- Matcha powder – Select a good quality matcha powder from a trusted brand. Freshness is indicated by a vibrant green hue and an aromatic fragrance. Once opened, keep it stored it in an airtight, light-proof container in a cool dry place.
- Butter: I use unsalted butter so that I can control the salt content. If you use salted butter, skip the salt in the recipe.
- Sugars: Use a mixture of white (caster or granulated) and light brown (I use cane sugar/kibizato) for a shiny top and fudgy center.
- Mix-ins: I cut 50g bar of high quality chocolate into rough chunks and mix it into the batter for an irregular but satisfying pop of chocolate throughout. Alternatively, you can add chocolate chips, nuts, dried fruit, or anything you like!
How to Make My Matcha Blondie Recipe
Before you start: Bring your eggs to room temperature. If you forgot, place them in a cup of warm (not hot) water for 5 minutes to take the chill off.
Line a square pan with parchment hanging over the edges for easy removal, and preheat your oven to 160℃/320℉. This temperature might sound a little low for blondies, but matcha is quite sensitive to heat. The lower temperature protects the color and flavor of the matcha.
I use a 20cm (8″) square cake pan for this recipe, which produces matcha blondies about 1.5cm/⅔” thick. If you prefer thicker blondies (about 1 inch) use a smaller pan. I tried with an 18cm/7″ pan and it worked great, but needed a a few minutes longer in the oven.
i. Melt the butter using your preferred method. For convenience, I microwave it in a heatproof bowl for 50 seconds at 600W. The goal is pale and creamy, so a few unmelted bits are okay, they will blend with the rest when mixed.
If heating in a pot on the stove top, melt half of the butter, then turn off the heat. Cube the other half, then stir it in, it will melt in the residual heat.
ii. Add the light brown and white granulated sugar to the warm butter, and whisk until dissolved.
iii. Crack an egg into the bowl and whisk until well combined. Then, add the extra egg yolk and vanilla.
iv. Whisk again, the mixture should be glossy and thick.
i. Sift the flour and matcha into a mixing bowl, then stir to evenly distribute. Add the salt and mix once more.
ii. Pour all of the dry ingredients into the wet ingredients.
iii. Fold until smooth and there are no more dry pockets of flour. The mixture should be thick, not pourable.
i. If using chocolate, nuts or dried fruits, mix them in here. Save a handful for topping.
I roughly chopped a chocolate bar, this creates wonderfully irregular chunks of chocolate running through the batter.
ii. Scrape the mixture into the lined cake pan and spread evenly to the edges and corners.
Sprinkle your leftover mix-ins over the top, then place the pan in the middle shelf of your oven and bake for 18-20 minutes, or until no wet batter appears on a toothpick. Be careful not to over bake.
i. Remove it from the oven, and let it cool in the pan for 10-15 minutes. Moving it too early might break it.
ii. Once cooled slightly, lift and tilt the pan, then grab one side of the parchment paper and slide it onto a wire rack. Avoid lifting it from both sides while it’s still warm, as this can bend it or break it in half.
iii. Once cooled, cut into 12 (3×4) or 16 (4×4) pieces. For nice clean cuts and an extra fudgy texture, chill in the fridge for a few hours.
They taste even better after a night in the fridge!
Essential Tips & Tricks
- Use fresh and bright matcha for a cleaner flavor and color.
- For best results, use a scale to weigh your ingredients. If using cups, fluff the flour, spoon it into the cup and level it off to prevent adding too much.
- Once the flour is added, mix until just combined. Over mixing can make them tough or cakey.
- This recipe produces matcha brownies that about 1.5cm (about ⅔ inch) thick. If you prefer thicker blondies, use a smaller pan (7″/18cm) and bake for an extra 3-5 minutes.
- Pull the blondies slightly underdone for fudgy results. Take them out when the edges are set and the middle is no longer wet. A toothpick should come out with moist crumbs.
- If you prefer cakey blondies, try adding 1/4 tsp baking powder to the dry ingredients.
- While it’s tempting to eat them while they’re still warm, they can seem underdone or fall apart. Cool fully for clean cuts.
- Store them in the fridge for a few hours for an extra fudgy texture!
- Keep them in an airtight container, air exposure can dull the color.
- If you can wait, they taste best the next day!
With these simple tips in mind, you’re set for success every time you make these fudgy matcha blondies.
How to Store
Room temperature: Although you can store these matcha blondies at room temperature, the matcha’s color fades very quickly. They’re still good to eat, but the dulled color doesn’t look great. I recommend chilling to preserve the color.
Fridge (recommended): Store in an airtight container in the fridge for up to 1 week. Chilling will make the texture extra fudgy.
Freezer: Up to 2 months, thaw at room temperature then transfer to the fridge.
Matcha Blondies FAQ
Use a good quality matcha with vibrant green color and fresh fragrance. Terms like “culinary” and “ceremonial” aren’t regulated, so go for a trusted brand rather than an unknown “ceremonial grade” matcha.
The bitterness of matcha blondies depends on the quality of the matcha, but overall the sugar should balance out any bitterness. Use high quality ingredients for a the best flavor.
Yes, matcha contains caffeine which remains even after baking.
More Japanese Dessert Recipes
- Spiced Kabocha Loaf
- Matcha Pound Cake
- Black Sesame Ice Cream
- Japanese Custard Purin (Oven Baked Water Bath Method)
And if you want to see more matcha desserts, check out my matcha dessert roundup!
Did You Try This Recipe?
I would love to hear your thoughts!
💬 Leave a review and ⭐️ rating in the comments below. 📷 I also love to see your photos – submit them here!
Fudgy Matcha Blondies
Equipment
- 8" (20cm) Square Cake Pan
Ingredients
- 115 g unsalted butter
- 100 g light brown sugar
- 50 g granulated sugar
- 1 egg room temperature
- 1 egg yolk
- ½ tsp vanilla essence
- 130 g all-purpose flour
- 6 g matcha powder (1 tbsp)
- ⅛ tsp salt
- 50 g filling of choice chopped chocolate, nuts, etc.
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- Preheat your oven to 160 °C (320 °F) and line an 8" (20cm) square pan with parchment paper overlapping the sides.Cube 115 g unsalted butter and place it in a heatproof bowl. Microwave uncovered for 1 minute at 600W so that it's mostly (but not completely) melted. It should still be a little pale and creamy. (Alternatively, melt half of the butter in a pot on the stove top, then stir in the other half for similar results.)
- Add 100 g light brown sugar and 50 g granulated sugar to the melted butter and mix until well combined.
- Crack 1 egg into the bowl, and whisk until glossy. Then add 1 egg yolk and ½ tsp vanilla essence. Whisk and set aside.
- Sift 130 g all-purpose flour and 6 g matcha powder into a separate bowl. Stir in ⅛ tsp salt.
- Pour all of the dry ingredients into the wet ingredients, and fold together until no more pockets of dry flour remain.
- Add 50 g filling of choice. I used a roughly chopped bar of semi sweet chocolate. Save 1-2 tbsp to sprinkle over the top.
- Scrape the batter into the lined square pan, using the spatula to spread it evenly and push it into the corners. Sprinkle the top with the leftover mix-ins.
- Bake for 18-20 minutes, or until the edges are slightly puffy and the center is no longer wet. If testing with a toothpick, it should come out with moist crumbs. Wet batter means it needs longer, clean toothpick means over baked.
- Remove from the oven and cool in the pan for 10-15 minutes, then carefully tilt the pan and slide the blondies onto a wire rack. Avoid lifting while warm, this could break it.
- For an extra fudgy texture, chill for a few hours. Cut into 12-16 equal pieces and enjoy!
Notes
- For best results, use matcha that is bright green and smells good.
- Weigh your ingredients for accuracy. If using cups, fluff the flour, then spoon and level to make sure you don’t add too much.
- Mix until just combined, over-mixing can make them tough or cakey.
- These matcha blondies are about 1.5cm (about ⅔ inch) if baked in a 8″ (20cm) pan. Make them thicker by using a 7″ pan and increase the baking time by 3-5 minutes.
- Be careful not to over bake, take them out as soon as the edges are coming away from the pan and the middle doesn’t wobble. A toothpick should come out with moist crumbs and melted chocolate (a clean toothpick usually means overbaked).
- Cool completely before cutting.
- Chill in the fridge for extra fudgy results, tastes better the next day!
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