matcha and white chocolate blondie bars
January 14, 2021
I’ve been making many many variations of my blondie recipe recently, as you can probably tell from my last few posts (two in one day :o). It’s just so simple to whip up a batch - the ingredients are basic and always in my pantry, and the blondies are usually done baking in under half an hour!
This is the matcha version, which I think might be my personal favorite so far. I find that the bitterness of the matcha powder really helps to cut through the richness of the blondie, making these exceptionally pleasing to those who prefer “not so sweet” desserts.
An important note: You can bake these in an 8x8-inch baking pan or, like I did here, in a 9x5-inch loaf pan. The 8x8-inch pan makes thinner blondies, which take less time to bake, while the 9x5-inch pan makes thicker ones, which take more time to bake.
matcha and white chocolate blondie bars
Makes either an 8x8-inch pan or an 9x5-inch pan
1/2 cup mild olive oil or vegetable oil
1/2 cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup minus 2 tbsp all-purpose flour
2 tbsp matcha powder + 1 tsp for dusting on top
1/2 tsp baking powder
1/2 tsp salt
1/2 cup white chocolate chips + 1 tbsp for melting and drizzling on top
Preheat oven to 350°F, and line an 8x8-inch baking pan (makes thinner blondies) or a 9x5-inch loaf pan (makes thicker blondies) with parchment paper. Whisk together oil, light brown sugar, and egg. Fold in flour, matcha powder, baking powder, salt, and white chocolate chips.
Scrape batter into the pan, spreading it out evenly. Bake until set - start checking at 20 minutes for doneness. The edges should be lightly browned while the center looks slightly underbaked.
Let the blondies cool in the pan. Drizzle with 1 tbsp of melted white chocolate chips, and dust with 1 tsp matcha powder. Cut into bars, wedges, or squares.
