Matcha (Japanese green tea) is one of my favourite flavours in the world – I love the tea on its own, but I’m also obsessed with matcha ice cream and desserts. On its own, matcha can be slightly bitter, which I think can be nicely balanced out by the sweetness of white chocolate.

This recipe makes approx. 16 blondies, which are great for a dessert, a snack or even breakfast (at least I did!). They’re dense, cake-y blondies with a lovely hint of matcha.

Ingredients

• 200 g butter (unsalted)
• 200 g soft brown sugar
• 150 g white chocolate
• 3 free range eggs
• 200 g plain flour
• 1 tsp baking powder
• 4 tsp matcha powder (I used Bloom’s Supercharge Matcha)
• 1 tsp vanilla extract
• Pinch of salt

Directions

1. Preheat the oven to 180°C / 160°C fan / 350°F.
2. Line your baking tin with parchment paper.
3. Melt the butter and mix in 100 g of the chopped white chocolate.
4. Stir until the white chocolate has melted and the mixture is smooth.
5. In a separate bowl, beat eggs and sugar together until pale.
6. Sift in the flour and baking powder, matcha powder into the egg and sugar mix.
7. Add the vanilla extract.
8. Pour in the cooled chocolate butter mixture and fold everything together.
9. Transfer the blondie mixture into the baking tin.
10. Bake for 40 – 45 minutes.
11. Melt the remaining 50 g of white chocolate and drizzle over the cooled blondies.
12. Enjoy with a scoop of ice cream or a cuppa tea!

(Recipe adapted from Teapigs.com)

Baking