Revamping a classic can be risky but get it right and you will have a firm favourite for many years to come. The matcha not only gives a Japanese twist to the original recipe but also turns this blondie into a “greenie” or a “matchie”! The pleasant bitterness contrasts with the smooth sweetness of the milk chocolate. Being infused with good-for-you ingredients, this treat could nearly pass as healthy… we can pretend, anyway. Go the extra mile and serve it with green tea ice cream.
- Preheat oven to 170C. Butter and flour a 24 centimetre square cake tin, or line it with silicone paper.
- Place butter in mixing bowl and melt 3 minutes/50 degrees/speed 1.
- Insert butterfly whisk, add oil, sugars and eggs then whip 5 minutes/37 degrees/Butterfly/speed 3.5.
- Add matcha powder and mix 10 seconds/Butterfly/speed 2. Remove butterfly whisk.
- Add flour, baking powder and salt then combine 15 seconds/speed 3. Scrape down sides of mixing bowl with spatula.
- Add chocolate chips then incorporate 10 seconds/Reverse/speed 3.
- Pour batter into the prepared tin, smooth the surface and bake for approx. 25 minutes (170C) or until a skewer inserted in the middle comes out relatively clean. Allow to cool for at least 6 hours before cutting into 16 squares.
AND… Take care not to overbake the blondies—the testing skewer does not need to come out completely clean. Raspberries are a wonderful addition to the blondie and marry beautifully with the matcha and chocolate flavour. You may like to add 100 grams of frozen raspberries along with the chocolate chips at Step 6. If you do not have chocolate chips, break 180 g milk chocolate into chunks and grate 5 seconds/speed 5 before starting the recipe, then transfer to a bowl and set aside until needed at Step 6.