These matcha blondies are chewy, with a deep caramel richness from the brown sugar, and a distinct, delicious matcha flavour. It took me a little while to get these exactly where I wanted them. I wanted that classic fudgy-chewy blondie texture, but with a matcha taste that didn’t get lost in the sweetness. After what felt like a hundred different batches, I landed on this one, and it’s the only way I make them now. This is a truly easy, one bowl method. Prepare yourself for these chewy matcha brown sugar blondies because they are my new favourite! 🙂
For these matcha blondies, the choice of matcha powder is pretty important. You might be tempted to just grab any green tea powder you see, but the quality of your matcha makes a huge difference here!!
I always recommend using a good quality ceremonial or culinary grade matcha powder. Two main reasons:
First, the colour. Lower quality matcha can bake up to a dull, brownish-green colour. Good matcha keeps its vibrant, pretty green even after baking.
Second, and arguably more important, is the flavour. Proper matcha has a nuanced, slightly sweet, earthy taste without being bitter. Lesser grades can lean very bitter or just taste generally “grassy” in a less appealing way. So, do yourself a favour and pick up some decent matcha powder for these.
How to Make a Chewy Blondie
The texture of a blondie is everything to me. I want a chew that you can really sink your teeth into, with those slightly crispy edges and a dense, tender centre. To get that, we’re doing a couple of things in this recipe:
First, the base uses melted butter and a good amount of brown sugar. The melted butter helps keep the blondies tender and moist, while the brown sugar brings that signature caramel-like taste and contributes significantly to the chewiness. The ratio here is just right for that particular texture.
Second, and this is where a lot of people get impatient (I know I used to), you have to let these cool completely. I promise you, it’s worth the wait. Cooling them in the pan allows the blondies to set properly, which is key for developing that dense, chewy texture. It also makes them much easier to slice into clean, precise squares. If you try to cut them warm, you’ll end up with a bit of a crumbly mess.
Ingredients
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Large egg
- Egg yolk
- Vanilla extract
- All-purpose flour
- Matcha powder
- Cornstarch
- Baking powder
- Salt
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Bench scraper
- 9×9 inch baking pan
- Parchment paper
- Wire cooling rack
Tips for Your Best Matcha Blondies
Choose your matcha wisely: For the most vibrant green colour and authentic matcha flavour, use a ceremonial or culinary grade matcha powder. It truly makes a noticeable difference in the final product.
Don’t overmix the batter: Once you add the dry ingredients to the wet, mix only until the flour is just combined. Overmixing will lead to a tougher blondie, so stop stirring as soon as those last streaks of flour are gone.
Cool them completely: I know it’s hard to wait, but allowing the blondies to cool fully in the pan is essential. This sets their texture, making them wonderfully chewy, and also ensures you get clean, neat slices when you cut them.
Room temperature eggs help: For the smoothest batter, make sure your egg and egg yolk are at room temperature. They combine more easily with the other ingredients.
That’s it! I really hope you make these. If you do, please tag me @theflournook on socials and leave a review below (even just a star rating helps me out!) letting me know what you think of the matcha blondies. You can also save this recipe for later using the button on the recipe card, the buttons around the post, or any of the photos.
Happy baking! 🙂
For more easy blondie recipes, check out these:
Matcha Blondies
- Total Time: 40 minutes
- Yield: 16 squares 1x
Description
These chewy brown sugar matcha blondies offer a distinctive earthy green tea flavour balanced with rich caramel notes. Made with a straightforward one-bowl method, they bake into a tender square with a dense, chewy texture.
Ingredients
- 3/4 cup (170 g) unsalted butter, melted
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 tsp (10 ml) vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 2 tbsp (10 g) matcha powder, sifted
- 1 tsp (3 g) cornstarch
- 1/2 tsp (2 g) baking powder
- 1/2 tsp (3 g) salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides.
- In a small bowl, whisk together the flour, sifted matcha powder, cornstarch, baking powder, and salt.
- In a large bowl, combine the melted butter, light brown sugar, and granulated sugar. Stir until smooth.
- Add the room temperature egg, egg yolk, and vanilla extract to the wet ingredients. Stir until the mixture is light and creamy.
- Pour the dry ingredients into the wet ingredients. Mix until just combined, taking care not to overmix the batter.
- Spread the sticky batter evenly into the prepared baking pan using a bench scraper or spatula.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the centre comes out clean with only a few moist crumbs attached.
- Cool the blondies completely in the pan on a wire rack before slicing.
- Use the parchment overhang to lift the cooled blondies out of the pan. Cut them into 16 squares.
Notes
- Overmixing the batter can lead to tough blondies, so I stop stirring as soon as the last streaks of flour disappear.
- I find letting these cool completely in the pan gives them their signature chewy texture and makes for much cleaner cuts.
- For that vibrant green colour and a true matcha flavour, I recommend using a good quality ceremonial or culinary grade matcha powder.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Blondies
- Method: Baking
Leave a Reply