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