• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cooking Therapy logo
  • About Me
    • Work With Me
    • Contact
    • Disclaimer
  • Subscribe
  • Recipes
    • Recipe Index
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Drinks
    • Main Dishes
      • Beef
      • Chicken & Poultry
      • Fish & Seafood
      • Pork
      • Tofu
    • Noodle Bowls & Soups
    • Side Dishes
    • Salads
    • Dips & Sauces
    • Sweets & Desserts
      • Bars & Brownies
      • Cakes
      • Candy & Confectionary
      • Cookies
      • Curds & Custards
      • Donuts
      • Ice Cream
      • Mochi
      • Pies & Tarts
  • Restaurant Guides
  • Nav Social Menu

    • Instagram
    • Pinterest

Home » Recipes » Bars & Brownies

Matcha Blondies

Jul 11, 2021 · by Becca Du · 12 Comments

Jump to Recipe - Print Recipe
matcha blondies

I absolutely love doing long complicated recipes because I always feel so accomplished in the end. But last week was definitely not one of those weeks for that lol. So I turned to this super simple matcha blondie recipe to satisfy my sweet tooth. These matcha blondies are the perfect balance of sweetness and bitterness. They also mostly utilize ingredients you probably already have in your pantry.

matcha blondies

What are blondies?

Blondies are a very popular thing on Instagram and in baking circles, but they are new to me. I did some research on them this week in preparation for this blog post, and found they are sometimes considered blonde brownies! The main differences between the two is that blondies are made mostly with brown sugar, and they don’t utilize melted chocolate. Blondies also typically have mix ins like chocolate chips, nuts, and dried berries. Brownies, like my matcha brownies, can have nuts, but in most cases, are served without any mix ins. Texture wise, they are pretty similar. Blondies texture wise are somewhere in between chewy cookies and fudgy brownies. Either way, I am now a fan.

after baking

Ingredients, Substitutions & Adjustments

  • Matcha powder – Adds color and bitterness to the blondie. The bitterness in matcha powder balances out the sweetness in the brown sugar. Make sure to use culinary grade matcha powder to get that bright green color. I use Aiya culinary grade matcha powder. Use the discount code cookingtherapy10 to get 10% off your purchase. The color tends to wash out when using lower quality matcha powder.
  • All purpose flour – This is the main dry ingredient in this recipe. A good gluten free substitute would be sweet rice flour, but the texture will be a bit chewier than AP flour. Sweet rice flour also tends to be drier, so I would use 3/4 cup if using sweet rice flour.
  • Baking powder – Baking powder helps the blondie rise.
  • Brown sugar – Adds sweetness to the matcha blondie. I used light brown sugar because I wanted my blondie to be less sweet. You can also use dark brown sugar for this recipe which will make the blondie sweeter and chewier.
  • Butter – I used melted, unsalted butter for this recipe. For a more intense, caramel-y flavor, use browned butter.
  • Vanilla extract – Adds flavor to the blondie. Vanilla paste or 1 vanilla bean are good alternatives.
  • Salt – Brings out the flavor of the other ingredients.
  • Egg – Adds richness to the blondie and makes them chewy.
  • Chocolate chips – You can add up to a cup of any mix in you want. I chose 67% cacao chocolate chips since that is what I had in my pantry. Other options are nuts and dried berries.
matcha blondies

Making my matcha blondies

Preheat your oven to 350 degrees F. Prepare a 8×8 inch square baking pan. Grease it with butter and line with parchment paper. Set aside. Next melt your butter and set aside to cool. Mix your matcha powder, AP flour, and baking powder together. Make sure to sift your matcha powder to prevent clumping. Set aside. Mix your melted butter and brown sugar together. Add in your eggs, vanilla extract, and salt. Mix until just combined. Add your dry ingredients into your wet ingredients. I like to do this in batches, so I don’t overmix the batter. Lastly, add in your mix ins. I chose dark chocolate chips. Bake your matcha blondies for 25-30 minutes until a toothpick comes out clean. Once you remove them from the oven, let them cool for 10 minutes before cutting into them.

stacked blondies

Tips on how to make the perfect matcha blondies

Light vs dark brown sugar

I tested this with light and dark brown sugar, and I found that I liked light brown sugar better because it was less sweet. However if you prefer a sweeter blondie, I would recommend using dark brown sugar. You can also choose to use 1/2 light and 1/2 dark.

Sift the matcha powder to prevent clumping

Matcha powder likes to clump. Use a fine mesh sieve to sift the matcha powder before mixing it with the other dry ingredients.

Customize your blondies with mix ins

As mentioned before, you can choose from a variety of mix ins for your blondies. Some that work well are nuts, dried berries, potato chips, and chocolate chips. You can also choose to make them without any mix ins.

matcha blondies

Did you make this dish?

If you made this dish, I would love to see!

Follow Cooking Therapy on Instagram, snap a photo, and tag and hashtag it with @cooking__therapy and #beccascookingtherapy.

Stay connected and follow along on Facebook, Pinterest, and Instagram for all my latest recipes.

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I also only recommend products that I would personally use. Thank you so much for the support!

matcha blondies

Matcha Blondies

Becca Du
A yummy pantry dessert that incorporates matcha powder.
4.74 from 46 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Course Dessert
Cuisine Asian
Servings 9 blondies
Calories 245 kcal

Equipment

  • 8 inch square cake pan

Ingredients
 
 

  • ½ cup unsalted butter
  • 1 cup all purpose flour
  • 2 tbsp matcha powder
  • ½ tsp baking powder
  • 1 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ cup chocolate chips

Instructions
 

  • Preheat oven to 350 degrees F.
  • Grease a 8×8 baking pan with butter and line with parchment paper. Set aside.
  • Melt the butter. Set aside to cool.
  • Sift your matcha powder into a small bowl. Add in all purpose flour and baking powder. Mix well and set aside.
  • In a large bowl, combine melted butter and brown sugar. Mix until just combined. Add the egg, vanilla extract, and salt. Whisk until combined.
  • Add your dry ingredients from step 4 to your wet ingredients. Mix until just combined.
  • Lastly, add in the chocolate chips and mix.
  • Spoon batter into your prepared baking pan. Smooth it out with your spatula.
  • Bake for 25-30 minutes until a toothpick comes out clean.
  • Let blondies cool for 10 minutes before cutting into them

Notes

  • Light vs dark brown sugar – I tested this with light and dark brown sugar, and I found that I liked light brown sugar better because it was less sweet. However if you prefer a sweeter blondie, I would recommend using dark brown sugar. You can also choose to use 1/2 light and 1/2 dark.
  • Sift the matcha powder to prevent clumping – Matcha powder likes to clump. Use a fine mesh sieve to sift the matcha powder before mixing it with the other dry ingredients.
  • Customize your blondies with mix ins – As mentioned before, you can choose from a variety of mix ins for your blondies. Some that work well are nuts, dried berries, potato chips, and chocolate chips. You can also choose to make them without any mix ins.

Nutrition

Serving: 1blondieCalories: 245kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 45mgSodium: 172mgPotassium: 54mgFiber: 1gSugar: 24gVitamin A: 386IUCalcium: 43mgIron: 1mg
Keyword matcha blondies
Tried this recipe?Let us know how it was!
If you love this post, share it!
  606    
FusionJapaneseVegetarianHolidaysSpringSummerMatcha

Reader Interactions

Comments

  1. Sally says

    January 15, 2021 at 3:53 pm

    Hi Becca, these look amazing!

    There is a difference between US customary and metric with the amount of matcha powder. One says 2 tbsp and one says 2 tsp…which is correct?

    thanks 😀

    Reply
    • Becca says

      January 15, 2021 at 4:09 pm

      Hi Sally. Thanks for pointing that out! It should be 2 tbsp. I fixed it just now. Let me know how they turn out!

      Reply
  2. Amanda says

    January 30, 2021 at 7:46 am

    Hii, do you use the convection oven with fan at 180 degrees celcius?

    Reply
    • Becca says

      January 30, 2021 at 8:38 am

      Hi Amanda. I did not have a convection oven when I created this recipe, so I can’t say if it will affect the recipe if you do use it. I think it should be okay. The oven should be preheated to 177 degrees celcius.

      Reply
  3. sarah says

    May 22, 2021 at 11:22 pm

    hey! erm so i tried out your recipe but i dont know why is mine extremely dry like it just crumbles into my mouth 🙁

    Reply
    • Becca says

      May 24, 2021 at 1:29 pm

      Hi Sarah! I’m so sorry that happened! A couple things you can try: 1) Check your oven temperature is accurate by using an oven thermometer. Most ovens have an internal temperature that are different than what it says on the oven. 2) You can add more wet ingredients such as an egg yolk or 1-2 tbsp more sugar to increase them moisture of the blondie. I hope this helps!

      Reply
  4. amy says

    November 2, 2021 at 9:37 am

    Did you pack the brown sugar when measuring?

    Reply
    • Becca says

      November 2, 2021 at 9:42 am

      Yes I did!

      Reply
  5. Cheryl says

    January 26, 2022 at 8:48 am

    Hi! I’m wondering if using a smaller pan would cause the blondies to appear risen? i’ve used less baking powder than required but it still looks slightly puffy unlike the ones in your recipe..

    Reply
    • Becca says

      January 26, 2022 at 10:34 am

      Hi Cheryl. When using a smaller pan, the blondies will be thicker than pictured. They will look puffy when coming out of the oven, but should come down as it cools. Let me know if that helps!

      Reply
  6. Jacob says

    March 18, 2022 at 6:01 pm

    5 stars
    Really delicious, if a touch dry for my taste. Super good and paired well with a scoop of vanilla ice cream.
    Next time I make, if I add an extra egg yolk would it amp up the fudgy quality I tend to look for in these types of desserts?

    Reply
    • Becca Du says

      March 18, 2022 at 6:13 pm

      Thank you for trying this recipe! Yes adding an extra egg yolk or more sugar will amp up the fudgy quality.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me


Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

Never Miss A Post!

Subscribe to get monthly doses of cooking inspiration and foodie goodness in our inbox.

Scream for Ice Cream!

lavender ice cream

How to Make Lavender Ice Cream at Home

Strawberry Matcha Latte Popsicles

durian ice cream

Durian Ice Cream

Search

Footer

Privacy Policy · Terms & Conditions · All Rights Reserved

Copyright © 2022 · Cooking Therapy