Matcha Green Tea Blondies with White Chocolate and Macadamia Nuts

Servings

9-12 blondies

Ingredients

For the Blondies:

• 2 1/4 cups (285g) all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup (200g) unsalted butter, softened
• 3/4 cup (180g) white granulated sugar
• 1 cup (200g) brown sugar
• 2 large eggs
• 2 tsp matcha green tea powder
• 1 tsp pure vanilla extract

For the White Chocolate Glaze:

• 1 cup (200g) white chocolate chips
• 1 tbsp shortening (like Crisco)

Topping:

• 1/4 cup (30g) chopped macadamia nuts

Instructions

Step 1: Preheat & Prepare Pans

Preheat oven to 350°F (180°C). Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal.

Step 2: Mix Dry Ingredients

Whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream Butter & Sugars

In a large bowl, cream butter until light and fluffy. Add white and brown sugars; beat until well combined.

Step 4: Beat in Eggs & Vanilla

Beat in eggs one at a time, followed by matcha powder and vanilla extract.

Step 5: Combine Wet & Dry Ingredients

Gradually mix in dry ingredients until just combined. Do not overmix.

Step 6: Spread Batter into Prepared Pan

Spread batter evenly into the prepared baking dish.

Step 7: Bake Blondies

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Prepare White Chocolate Glaze

Melt white chocolate chips in a double boiler. Stir in shortening until smooth.

Step 9: Top with White Chocolate and Macadamia Nuts

Let blondies cool slightly before drizzling with white chocolate glaze. Sprinkle chopped macadamia nuts on top of the blondies while still warm.

Notes

Blondies will keep at room temperature for up to 3 days or freeze for up to 2 months.