matcha blondies

Matcha Blondies | Tolley BakesMatcha blondie mix, ready for baking | Tolley BakesFirst day of spring, my arse.

I’ve got the day off work today so I went to a café this morning to edit the photos for this post and watched in dismay as the rain came howling down, a few times horizontally into the window. Matcha powder | Tolley BakesMatcha blondies (or matchies!) | Tolley BakesThat being said, I really love this time of year though, when the magnolia trees are all in bloom, there are tiny little neon green leaves on hedges and velvety buds on trees.

And -awesome segue alert- speaking of green, here we have the greenest blondies you’ve ever seen. Swamp brownies, basically.Matcha Blondie Mix | Tolley BakesMatchies | Tolley BakesThe green colour comes from matcha powder aka. green tea. The bitterness of the matcha balances the sweetness of the white chocolate, and adds an almost healthy-tasting flavour. Almost.Mixing in the matcha | Tolley BakesMatcha Blondies | Tolley Bakes

matcha blondies

  • Servings: depending on how big you cut them up, 9 - 16 blondies
  • Difficulty: easy
  • Print
This recipe comes from the Sainsbury’s website.

If you don’t have a 20 x 20cm tin, you can blag one as I did by finding a dish that’s bigger and scrunching up some tin foil to fill in the gap, then lining the remaining space with greaseproof paper. 


  • 200g white chocolate
  • 140g unsalted butter
  • 2 whole eggs + 1 egg yolk
  • 225g caster sugar
  • 85g plain flour
  • 20g matcha {green tea} powder {I used this one from T2}


Chop/break 100g of the white chocolate into small pieces and put into a heatproof bowl with the butter. Set this bowl on top of a pan of simmering water so that the chocolate and butter melt together gently. Once melted, set aside and leave to cool.

{My chocolate looked like it had split at this point – it was almost stringy/fibrous-looking in the melted butter. Once mixed with the eggs and sugar it was fine}. 

Preheat your oven to 160*C {fan-forced}, and line a 20 x 20cm tin with greaseproof paper.

Put the whole eggs, yolk and sugar into a mixing bowl and whisk together until pale. Add the cooled chocolate-butter mixture and whisk until smooth.

Sieve in the plain flour and matcha powder and fold through with a spatula.

Finally, break the remaining 100g white chocolate into small chunks and mix through.

Pour the mixture into the tin and spread out with the spatula. Bake for 30 – 35 minutes, until a skewer comes out clean.

Leave to cool and then cut into small pieces to serve. Sprinkle with a little more matcha powder if desired.


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