Matcha and Blueberry Blondies

These matcha and blueberry blondies are fudgy, chewy and oh so delicious. The earthy matcha pairs so perfectly with the creamy white chocolate and the tart blueberry jam. I’ve never had as many compliments as I have had on these blondies!

It’s been so long since I baked with matcha, in fact the last time I shared a matcha recipe was back in 2019 with these matcha and raspberry madeleines! That’s too long to go without a matcha bake in my eyes! Well, I’m back with a bang with this one. These matcha and blueberry blondies are top tier bonkers. Never have I had as many compliments on a recipe. Everyone that tried one gushed over how delicious there are, I’ve got scores of texts to prove it. Since then I took this flavour combo to the bakery and the response from customers has been just as positive. Looks like matcha bakes are here to stay!

More blondie recipes to try:

Peanut Butter & Jelly Blondies // Gingerbread and Caramel Blondies // Vegan Apple Pie Blondies // Lotus Biscoff Blondies // Malteser Blondies // Jammy Dodger Blondies // Milky Bar Blondies

Here’s what you’re going to need:

• Unsalted Butter – Always use unsalted butter in baking as you’re in control of the salt content. It’s always easier to add salt than to take it away.
• Caster Sugar – Also called superfine sugar.
• White Chocolate – Use any brand you like, I always favour a supermarket budget brand with no complaints.
• Eggs – Always large, always free range and at room temperature.
• Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
• Matcha Powder – Culinary grade matcha is a slightly lower grade of matcha than ceremonial grade matcha. It is usually less expensive, and is designed to be added to lattes, smoothies, baked goods, and other recipes. Culinary grade matcha tends to have a bolder, less nuanced flavour designed to stand up to other ingredients.
• Blueberry Jam – Home made or store bought, your choice.

Tips for making Milky Bar Blondies:

• Use the correct size tin for the thickest blondies. I always recommend using a 9×9″ square tin but you can also use a 9×13″ tin. Your blondies will be a bit thinner but just as delicious. If using a larger tin reduce the cooking time to 25 minutes and keep checking after that.
• Most blondie recipes tell you to use the highest quality chocolate you can afford but I always use a supermarket budget brand and have never had any complaints. Tesco Miss Molly chocolate is my favourite but you can use any brand you like.
• All ovens are different! I can’t stress this one enough. I get so many messages about brownies not being ready after the recommended baking time is up. 30 minutes is the optimal time for these blondies but sometimes they’ll need a little bit more or less. Just keep a close eye on them after 25 minutes and remove from the oven when the edges are set and there is a slight wobble in the centre.
• Do not, and this is a biggie, over mix your blondies once you add the flour. Over mixing will overwork the gluten and will result in a cakey texture. Unless you prefer cakey blondies, then have at it. Each to their own.
• Most recipes call for a bain marie (a glass or ceramic bowl set over a pan of simmering water). I’m a lazy girl and if I can cut a corner with no noticeable repercussions, you best bet I’ll do it. I simply heat my butter and chocolate together right in the saucepan (you can use the microwave too). As long as you keep it on a low heat and keep stirring, you’ll be fine with this method. I’ve included a bain marie option in the recipe below but you can follow either method you’re most comfortable with.
• You can freeze these blondies for up to 3 months. Once cool wrap them in a double layer of cling film and pop in the freezer. Defrost at room temperature.
• Make sure to use culinary grade matcha if you want a nice bright green colour.

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