Brown Butter Matcha Blondie Bars
These matcha brown butter blondies have the texture of a fudgy mix between a cookie and a brownie, with the delicious caramel-like flavor of brown butter and a little umami & depth from the Baking matcha.
Yields: 9 squares
Prep time: 20 minutes
Bake time: 25 minutes
Total time: 45 minutes
Ingredients:
3 tbsp Valentine’s Baking Matcha
1/2 cup unsalted butter
3/4 cup brown sugar
1 egg, room temperature
1/4 tsp baking powder
1 cup all purpose flour
1/2 cup white chocolate chips
Instructions:
1. Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper.
2. Add the butter to a small saucepan over medium heat. Once melted, the butter will start to foam and crackle. Stir occasionally and keep a close eye on it; after a few minutes, the milk solids at the bottom will turn golden brown and smell nutty. Remove from the heat as soon as it reaches a deep golden color; browned butter can burn very quickly at the end.
3. Let the browned butter cool for 5–10 minutes so it’s warm, not piping hot. Pour everything into the bowl of a stand mixer with the paddle attachment— include all the browned bits at the bottom (that’s where all the flavor is!).
4. Add the brown sugar and mix on medium speed for 2 minutes until glossy and combined.
5. Add the egg and mix until smooth and slightly lighter in color.
6. Add the flour and baking powder and mix on low just until combined. Don’t overmix.
7. Divide the batter evenly into two bowls. Stir the Baking Matcha into one half of the batter until fully combined.
8. Fold the white chocolate chips into both batters.
9. Alternate spoonfuls of both batters into the prepared pan. Use a knife or toothpick to swirl everything together for a marbled effect. It’s very thick, so use a spatula to press everything down.
10. Bake for 22–25 minutes, until the edges are set but the center still looks slightly soft.
11. Let cool before slicing into squares. The texture gets even fudgier after they sit for a bit.
