Description
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!
Ingredients
Units
Scale
For the Blondies:
- 300g white chocolate, chopped
- 250g unsalted butter
- 250g golden caster sugar
- 1 tsp vanilla extract
- 3 large eggs
- 250g plain flour
- 2tbsp matcha powder
- blueberry jam
Instructions
- Preheat the oven to 175°C. Lightly grease a 20cm square baking tin and line it with baking paper. Set aside while you make the blondies.
- Place the white chocolate and butter in a heatproof bowl set over a pan of simmering water. Make sure the bottom of the pan doesn’t touch the water. Stir the chocolate and butter together until melted. Set aside to cool slightly.
- In the bowl of an electric mixer mix the sugar, eggs and vanilla extract together for 3 minutes. With the mixer still running on slow, pour in the chocolate and butter mixture. Add the flour and matcha powder and mix until everything is fully incorporated and smooth.
- Pour the batter into the prepared tin and drop tablespoons of the blueberry jam onto the batter. Swirl the jam through the blondies using a sharp knife and bake for 30 minutes until the edges are set but the centre still has a slight jiggle to it.
- Once cool, wrap the tin in clingfilm and chill in the fridge for 2 hours or overnight. This gives a dense fudgy texture which is just delicious.