Super Easy Matcha Blondies
Do you need a quick and easy matcha dessert? These matcha blondies are for you. They’re filled with smoky matcha powder combined with sweet brown sugar and finished off with dark chocolate chips. Learn how to make these easy dessert recipe below including how to prevent your matcha from clumping!
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.
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 in all my matcha desserts like my matcha brownies. 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.
- Brown sugar – 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 – Vanilla paste or 1 vanilla bean are good alternatives.
- 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.
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.
Did you make these blondies?
If you made this dish, I would love to see!
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Get the Recipe:
Super Easy Matcha Blondies
Ingredients
- ½ cup unsalted butter
- ¾ 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
Equipment
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
- 2/18/25 Update – Retested and updated matcha blondie recipe with 2 tbsp of matcha powder to enhance matcha flavor and color (see video for reference). If you would like a lighter color (like the picture) as well as a lighter matcha flavor, use 1 tbsp of matcha powder.
- 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.
Can this recipe be doubled, for a 9×13 pan? If so, how longer would the bake time be?
Yes it can be doubled for a 9×13 pan. The new bake time should be 28-30 minutes until a toothpick comes out clean. Let me know how it goes!
Are these missing milk or something? I see most recipes using 2 eggs and more butter than this one and mine ended up being extremely crumbly like a crumble topping and not anything like a batter…
I haven’t made these with milk before.
This recipe is wonderful. It’s so simple, has just the right amount of sweetness, and crisps perfectly on the edges and top. I used dark brown sugar and white chips, but I think they’d be great in all the variations mentioned. Thanks for sharing.
Thank you for trying the recipe! I love the addition of white chips.
Hello, can I ask if it’s possible to make the batter and chill it in the fridge overnight, then bake it the next day ?
Yes you can!
I think you tell us when you sprinkle the salt on top of the blondie? Thank you. Looks delicious. I am matcha fan so I will definitely make it.
Sprinkle the salt at the end! Let me know how it goes!
Tried it out without chocolate chips and with the self raising flour (omitted baking powder). Came out beautifully ♥️ Thank you
Question- I only have dark brown sugar, can I do half the sugar to make less sweet?
Hi Gina. You can definitely use dark brown sugar. I am not sure how it would affect the texture of the blondie however since sugar adds moisture and sweetness, and I didn’t test this recipe with dark brown sugar. My gut feeling is saying it will be okay. I hope this helps!
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?
Thank you for trying this recipe! Yes adding an extra egg yolk or more sugar will amp up the fudgy quality.
Can I use self raising flour and take out the baking powder from the list?
I think that should work! I haven’t tested it with self rising flour so I’m not 100% sure.
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..
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!
Did you pack the brown sugar when measuring?
Yes I did!
hey! erm so i tried out your recipe but i dont know why is mine extremely dry like it just crumbles into my mouth 🙁
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!
Can you confirm if the carbs amount (35g) includes the sugars or not? I’m confused by the way you’ve listed it separately and not as ‘of which sugars’ thanks!
Hii, do you use the convection oven with fan at 180 degrees celcius?
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.
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 😀
Hi Sally. Thanks for pointing that out! It should be 2 tbsp. I fixed it just now. Let me know how they turn out!