Matcha White Chocolate Blondies Food

MATCHA & WHITE CHOCOLATE BLONDIES

Matcha & white chocolate blondies image

Green tea powder takes your blondies to the next level, slightly bitter matcha balances the white chocolate sweetness. Serve gooey for an extra treat!

Provided by Elena Silcock

Categories Dessert

Time 35m

Yield makes 9

Number Of Ingredients 7

Ingredients

140g butter , plus extra for greasing
200g white chocolate
220g golden caster sugar
2 large eggs
120g plain flour
1 tbsp matcha tea powder
50g blanched hazelnuts , toasted

Steps:

Heat oven to 180C/160C fan/ gas 4. Grease and line a 20cm square tin with baking parchment. Cut 100g of the chocolate into chunks and put to one side. Melt the butter with the remaining chocolate in a bowl over a pan of simmering water, then remove from the heat and beat in the sugar. Leave to cool to room temperature, then beat in the eggs one at a time. Fold the flour and matcha through the mixture and gently stir through the hazelnuts and chunks of white chocolate.
Bake for 25-30 mins - you want it to be a bit gooey. Allow to cool, cut into squares and serve.

Nutrition Facts : Calories 419 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

MATCHA BLONDIES ("MATCHIES")

Matcha Blondies (

These rich, smooth "blondies" showcase matcha's complex, pleasantly bitter flavor, which reminds us of dark chocolate.

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield 24 servings

Number Of Ingredients 9

Ingredients

2 sticks (1/2 pound) unsalted butter, plus more for the pan
1 cup all-purpose flour, plus more for the pan
12 ounces high-quality white chocolate, finely chopped
1/3 cup matcha tea powder, such as Kenko or The Republic of Tea, sifted
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon kosher salt
4 large eggs

Steps:

Preheat the oven to 350 degrees F. Butter a 13-by-9-inch metal baking pan, then line the bottom and sides with parchment paper; butter the parchment paper. Dust the inside of the pan with flour and knock out the excess.
In a large microwavable bowl, microwave the butter until it melts, about 1 1/2 minutes. Add two-thirds of the white chocolate, then shake the bowl so that the butter covers the chocolate; let stand for 1 minute. Starting from the center of the bowl, whisk the butter and white chocolate together slowly until smooth. Add the matcha powder and whisk until smooth.
In another large bowl, vigorously whisk together both sugars, the vanilla, salt and eggs until smooth, lightened in color and foamy, about 30 seconds. Scrape the matcha mixture into the bowl and whisk until smooth. Add the flour and use a rubber spatula to fold it in until just incorporated.
Scrape the batter into the prepared baking pan, spreading it evenly, and smooth the top. Bake until light brown on top and a toothpick inserted halfway between the center and edges comes out clean, about 35 minutes.
Remove the baking pan from the oven and immediately sprinkle the remaining 4 ounces white chocolate evenly over the top of the "matchies"; let stand for 1 minute. Using a small butter knife or offset spatula, spread the chocolate evenly over the top, creating swirls and peaks.
Let the "matchies" cool completely, then use the parchment paper to lift them from the pan to a cutting board. Slice them into 24 squares and serve. Store leftovers in a single layer in an airtight container for up to 5 days.

WHITE CHOCOLATE AND PECAN BLONDIES

White Chocolate and Pecan Blondies image

Brown sugar and butter are what make blondies so incredibly addictive. Most times, they are made with chocolate chips and sometimes butterscotch chips, but when I tried them with white chocolate and toasted pecans, a new blondie was born. Give them a go and you'll see what I mean.

Provided by Gemma Stafford

Categories dessert

Time 2h

Yield 9 blondies

Number Of Ingredients 8

Ingredients

1 cup (2 sticks/225 grams) salted butter, melted
2 cups (340 grams) light brown sugar
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
2 cups (284 grams) all-purpose flour
1 teaspoon fine salt
1 1/2 cups (9 ounces/ 255 grams) white chocolate chips
1 cup (142 grams) pecans, toasted and chopped

Steps:

Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch square cake pan and line it with parchment paper.
In a medium bowl, stir together the melted butter, brown sugar, and vanilla.
Whisk in the eggs one at a time until well combined.
Using a large metal spoon, fold in the flour, salt, chocolate chips, and pecans. Pour the batter into the prepared pan.
Bake for about 30 minutes, until the top is golden brown and the middle is just set. Don't be tempted to bake them for longer than that, or you won't get gooey centers. Let the blondies cool completely in the pan.
Turn the blondies out onto a cutting board and cut into 9 squares. Enjoy warm, or cover and store at room temperature for up to 3 days.

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