Matcha Blondies or do I mean Greenies? – We Should Cocoa #71
As some of you may have noticed, since trying matcha in baking a few years ago, with this matcha, rhubarb and chocolate cake, I’ve become rather a fan. Matcha, which is somewhat bitter with umami notes offsets the sweetness of the sugar nicely. I was recently overtaken by a craving for something sweet and I realised I’d never made matcha blondies. Game, set and matcha.
Blondies are basically brownies made with white chocolate in lieu of dark chocolate or cocoa. These matcha blondies are in fact very green and should perhaps be called greenies. What do you think? Look away now if you’re trying to avoid sugar. There is an awful lot of it in this recipe. I like to think some of the sugar rush effect is mitigated by the healthy matcha, wholemeal spelt and real free-range eggs, but I’m probably kidding myself.
Matcha, which is a Japanese powdered green tea, is reckoned to contain all sorts of nutritional benefits. It’s also quite expensive, so I don’t actually bake with it as much as I’d like. Helen over at Fuss Free Flavours was kind enough to send me a tin recently, so I happened to have some to hand.
This is such an easy bake to make, with little fuss or mess. It’s all done in the saucepan so washing up is minimal. Win win. Why not pin the image below for a handy reminder of the recipe.
Whether you call these matcha blondies, brownies or greenies, they are just as delicious as I’d hoped. As you’d expect, they are more sophisticated than your average version of a brownie or blondie. The matcha is an excellent foil for the sweetness of the bake and the bits of white chocolate get nicely caramelised. The texture is slightly squidgy and becomes almost fudge like by the next day. In fact, these are best made the day before you need them.
- 140g (5oz) unsalted butter,
- 200g (7oz) white chocolate
- pinch of sea salt
- 225g (8oz) caster sugar (I used vanilla sugar)
- 2 large eggs (I used duck eggs)
- 100g wholemeal spelt flour
- ½ tsp baking powder
- 20g (¾oz) matcha powder
- Place the butter and 150g of the chocolate into a large saucepan and melt over a very gently heat.
- Remove from the heat and beat in the sugar and salt.
- Beat in the eggs, one by one, then sieve in the dry ingredients and stir.
- Roughly chop the remaining chocolate and stir into the mix.
- Pour into a 20cm (8") sq silicon mould or lined tin and bake in the centre of the oven at 180℃ for about 30 minutes or until well risen, but with a slight wobble in the middle..
- Allow to cool, then cut into 12 squares or 9 bars depending on how big you like your brownies.
- The length of cooking time really depends on how squidgy you like your brownies. If they are too soft for your liking, they can always be returned to the oven for a bit longer.
I’m also sending them to Love Cake with Ness at JibberJabberUK. The theme is Garden Party. I reckon these green matcha blondies with their camouflage fatigues would blend right in to a garden’s verdant growth. You could play hunt the cake! Note to self: draw a map first.
Other sweet matcha bakes you might like
- Chocolate and matcha battenberg via Tin and Thyme
- Christmas butter biscuits via Tin and Thyme
- Coconut matchmisu via Fuss Free Flavours
- Green tea macarons via Emily’s Recipes and Reviews
- Matcha & white chocolate cake via Kavey Eats
- Matcha madeleines via Tin and Thyme
- Matcha marmalade cakes via Tin and Thyme
- Matcha white chocolate cupcakes via Tin and Thyme
- Triple layer matcha chocolate cake via Tin and Thyme