Matcha Blondie Recipe
Cinnamon cream, shaved white chocolate
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Ingredients
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Blondie Batter
Cinnamon Cream (topping)
Finishing
Method
Blondie Batter
- 1
Prepare and preheat
Preheat oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment, leaving an overhang for easy removal, and lightly butter the paper.
- 2
Melt butter and combine sugars
Melt the unsalted butter in a small saucepan over low heat or in the microwave until fully liquid. Transfer to a mixing bowl and whisk in granulated sugar and light brown sugar until smooth and slightly glossy.
- 3
- 4
Dry ingredients
In a separate bowl, sift together the all-purpose flour, matcha powder, baking powder, and fine sea salt to remove lumps and ensure even distribution of matcha.
- 5
Combine batter
Fold the dry ingredients into the wet mixture with a flexible spatula just until no streaks of flour remain. Do not overmix. Fold in 120 g white chocolate chunks or chips evenly through the batter.
- 6
- 7
Cinnamon Cream (topping)
- 8
Whip cream base
In a chilled bowl, beat the heavy cream with an electric mixer on medium-high speed until soft peaks form (about 2–3 minutes).
- 9
Cream cheese and sugar
In a separate bowl, beat the softened cream cheese with powdered sugar, ground cinnamon, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt until smooth and no lumps remain.
- 10
Combine
Fold about one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream until homogeneous and smooth. Taste and adjust cinnamon or powdered sugar to preference. Refrigerate until ready to use (keeps for 24 hours).
- 11
Pipe or spread
Once the blondie is completely cool, spread the cinnamon cream evenly over the top using an offset spatula, or transfer to a piping bag fitted with a wide tip and pipe decorative swirls across the blondie.
Finishing
- 12
Shave white chocolate
Using a vegetable peeler or sharp knife, shave 40 g white chocolate into curls or fine shavings. If the chocolate is too hard, warm the knife slightly or hold the chocolate briefly in your hands to soften.
- 13
Dust and garnish
Lightly dust the top of the cinnamon cream with 1 teaspoon matcha powder through a fine mesh sieve to create a pale green accent. Scatter the white chocolate shavings evenly across the top.
- 14
Portion and serve
Chill the assembled blondie for 15–20 minutes to let the cream set slightly, then cut into 9 equal squares using a sharp knife wiped between cuts for clean edges. Serve chilled or at cool room temperature. Store any leftovers refrigerated for up to 3 days; bring to room temperature for 15 minutes before serving if desired.
