Chewy Matcha Blondies
If you love the cozy sweetness of a blondie but want something a little more unique, these matcha blondies are about to become a new favorite. They’re soft, chewy, and buttery with a subtle earthy flavor from matcha that balances beautifully with creamy white chocolate. The result is a dessert that feels both indulgent and just a little sophisticated—perfect for when you want something sweet but not overly rich.
One of the things I love most about these blondies is how simple they are to make. Everything comes together in one bowl, and the batter takes only a few minutes to mix up. Melted butter and white chocolate create the base, giving the bars a rich texture and a delicate sweetness that pairs wonderfully with the matcha. The touch of almond extract adds a warm bakery-style flavor that makes these taste extra special.
For the matcha, I like using the Matcha Mocha powder from the brand Madcha (M-A-D-C-H-A). It gives these blondies their beautiful green color and gentle matcha flavor without being too bitter. If you’re a matcha lover, you’ll appreciate how it comes through just enough to balance the sweetness of the white chocolate. But, you can use whatever matcha you have on hand for these!
These blondies bake up with slightly crisp edges and a soft, chewy center—the perfect blondie texture. Let them cool for a bit before slicing so they set properly (I know, the hardest part). They’re wonderful with coffee, tea, or as a little afternoon treat when you want something sweet and comforting.
Why You’ll Love These Matcha Blondies
If you’re a fan of chewy blondies and the earthy sweetness of matcha, this recipe brings the best of both worlds together. These matcha blondies are soft, buttery, and packed with creamy white chocolate that melts into the batter as they bake. The matcha adds a beautiful green color and a delicate tea flavor that keeps the bars from tasting overly sweet.
What makes these blondies especially great is how simple they are. Everything comes together in one bowl, making them perfect for a quick baking session when a dessert craving hits. No complicated techniques, no mixers required—just melt, stir, bake, and enjoy.
The combination of matcha and white chocolate is truly a dream pairing. The creamy sweetness of the chocolate balances the gentle bitterness of matcha, creating a dessert that feels indulgent but still light enough to go back for another square.
Whether you’re baking them for an afternoon treat, serving them alongside coffee or tea, or bringing them to a small gathering, these matcha blondies are guaranteed to stand out from the usual cookie or brownie.
Why Each Ingredient Matters
Every ingredient in this recipe plays an important role in creating the perfect chewy blondie texture.
White chocolate chips add creamy sweetness and melt slightly into the batter, creating little pockets of sweetness throughout the blondies.
Unsalted butter provides richness and moisture. Melting the butter also helps create that classic dense, chewy blondie texture.
Granulated sugar sweetens the bars while helping create the slightly shiny, crackly top that blondies are known for.
Eggs bind everything together and give the blondies structure while still keeping the center soft.
Vanilla extract enhances the sweetness and rounds out the overall flavor.
Almond extract adds a subtle bakery-style flavor that pairs beautifully with both white chocolate and matcha.
All-purpose flour provides the structure that allows the blondies to hold their shape while still remaining tender.
Matcha powder gives these blondies their signature color and earthy flavor. I like using Matcha Mocha powder from the brand Madcha (M-A-D-C-H-A), but you can use your favorite blend.
Salt balances the sweetness and enhances all the other flavors.
Tips for Perfect Blondies Every Time
Do not overmix the batter. Once you add the dry ingredients, fold the mixture gently until just combined. Overmixing can make the blondies dense and tough instead of soft and chewy.
Sift the matcha and flour together. Matcha powder tends to clump, so sifting ensures it distributes evenly throughout the batter.
Watch the bake time carefully. Blondies should have set edges with a slightly soft center. They will continue to firm up as they cool.
Let them cool before slicing. It’s tempting to cut into them immediately, but letting them rest for about 10–15 minutes helps them set properly and makes cleaner slices.
Ingredient Notes
For the matcha powder, I like using Matcha Mocha powder from the brand Madcha. It has a balanced flavor that works well in baked goods and gives the blondies their beautiful green color without tasting overly bitter.
If you’d like to use the same matcha I used for this recipe, you can ship it using the link below and use my code Gabibonia10 at checkout to save a little on your order!
You can also experiment with different matcha blends depending on how strong you want the matcha flavor to be. A culinary-grade matcha works perfectly here since the blondies are baked.
If you want to add a little extra texture, you can sprinkle additional white chocolate chips over the top of the batter before baking.
Matcha Blondies
Ingredients
- 70 g white chocolate chips (about ⅓ cup)
- 100 g unsalted butter (about 7 tablespoons)
- 190 g granulated sugar (about 1 cup minus 1 tablespoon)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 80 g all-purpose flour (about ⅔ cup)
- 8 g matcha powder (about 1 tablespoon) – I use Matcha Mocha powder from Madcha
- ½ teaspoon salt
Directions
- Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
- In a microwave-safe bowl, melt the butter in 20–30 second intervals, stirring in between until fully melted.
- Stir in the white chocolate chips until smooth and melted.
- Add the granulated sugar and mix until combined.
- Stir in the eggs, vanilla extract, and almond extract, beating until smooth.
- Sift in the flour, matcha powder, and salt, then gently fold until just combined. Do not overmix.
- Spread the batter evenly into the prepared pan. Sprinkles more white chocolate chips on top before baking, if desired.
8. Bake for 30–40 minutes, until the edges are set and the center is slightly soft.
9. Cool in the pan for 10–15 minutes before slicing and serving.
Make Ahead & Storage
These matcha blondies store beautifully, which makes them perfect for baking ahead of time.
At room temperature, store the sliced blondies in an airtight container for up to 3 days. Keeping parchment between layers can help prevent sticking.
For longer storage, you can refrigerate them in an airtight container for up to 5–6 days. Let them come to room temperature before serving for the best texture.
You can also freeze the blondies for up to 2 months. Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container or bag. Thaw at room temperature whenever a blondie craving hits.