After the resounding (online and offline) success of my All Valrhona Triple Chocolate Fudge Brownies, of course I had to stir the pot and try a version with matcha and try making Matcha White Chocolate Blondies. Common baking sense should’ve prevailed and should have reminded me that I can’t simply swap matcha for cocoa powder and use the same recipe, however (as usual) I wasn’t really thinking, and the first attempt at this recipe was a buttery, soupy, messy failure. If anything, I’m not one to give up, so the next time I used my brain, made some adjustments and it worked.

The reason you can’t simply swap matcha for cocoa powder and use the exact same recipe as the brownies, is because brownies call for melted dark chocolate as the base, whereas blondies call for white chocolate. White chocolate has a lot more cocoa butter in it, and no actual chocolate solids. Therefore, the recipe must be adjusted, and by that I mean the butter needs to be halved. Also, because the base is white and not dark chocolate, these won’t be as dense and fudgey as the OG version, but they’re intensely matcha-ey and extremely popular amongst my matcha-loving friends.

Without further ado, here’s the recipe so many of you have been asking for:

Ingredients:

• 200 grams white chocolate (I used Valrhona Opalys 33%)
• 100 grams unsalted butter
• 75 grams sugar ( you can double it if you like things on the sweeter side. I like my matcha intense)
• Another 150 grams of white chocolate (again Valrhona Oplays 33%)
• 35 grams culinary grade matcha powder
• 90 grams All Purpose flour
• 3 eggs

Method:

1. Preheat oven to 175 degrees Celsius.
2. Whisk the eggs and sugar  on medium-high speed (preferably in a stand mixer like Kitchen Aid) until pale and frothy. This will take 5-10 mins.
3. In the meantime, melt the butter and 200 grams white chocolate in the microwave for 30 seconds- 1 minute, stirring once in between. Remove from the microwave and stir it all until silky and homogenous.
4. Let the aforementioned butter and chocolate mixture sit on the counter for 5-10 mins to ensure it’s not too hot, and roughly chop up the remaining 150 grams white chocolate into big chunks.
5. Lower the speed of the stand mixer and gradually add in the butter and chocolate mixture until fully incorporated.
6. Now mix the wet and dry ingredients by sifting in the flour and matcha powder, and then gently folding them in.
7. Finally, fold in the remaining 150 grams of white chocolate chunks.
8. Spread evenly in a 6 x 6 parchment-lined baking dish and bake for 35 minutes or until the batter stops jiggling.
9. Rest and let it cool to room temperature before cutting.

I’ve demonstrated this recipe in video format but made a double batch, in case you feel thrown off by the number of eggs in the video, haha! You can watch it here.