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Matcha caramel blondies are a unique twist, blending the earthy, slightly bitter notes of matcha with the sweetness of caramel. If you are looking for chewy and fudgy blondies, you may want to give this a try!
Why matcha and caramel?
Matcha, a finely ground green tea powder, has become a beloved dessert ingredient due to its bold flavor and health benefits. When paired with caramel, the slight bitterness of matcha is beautifully offset by the deep sweetness of caramel, creating a sophisticated flavor profile.
Chewy and fudgy
I love chewy and fudgy texture for both blondies and brownies. I love to bake cakes, but I’m not fond of cakey blondies or brownies. Achieving the perfect texture is key to a great blondie. Here’s how to ensure your matcha caramel blondies come out chewy and fudgy every time:
1. Chewy Texture: Use brown sugar to get that irresistible chew. Brown sugar has a higher moisture content due to the molasses, which adds to the blondie’s chewiness. I use dark brown sugar because it has a deeper molasses flavor that I like
2. Fudginess: A higher amount of butter than flour gives blondies a fudgy consistency. They give you that dense texture rather than cake-like
3. No leavening agent: No baking powder or baking soda is used in this recipe. The result is the blondies didn’t rise much, it’s only about 1/2 an inch in thickness, but that’s the way it supposed to be
Matcha Caramel Blondies
Ingredients
- 113 g unsalted butter melted
- 180 g dark brown sugar or use light brown sugar
- 50 g egg from 1 large egg
- 20 g egg yolk from 1 egg yolk
- 1 tsp vanilla extract
- 105 g all-purpose flour
- 9 g ceremonial-grade matcha powder
- ½ tsp salt
- 3 Tbsp Salted caramel sauce or more as needed, I use store-bought
Instructions
- You can read more details on ingredients, substitutions, variations, and other tips in my post that may answer your questions not covered in the recipe card
- Preheat oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. Use a non-stick spray or grase a 8 x 8 inch square pan. Line with parchment sling for easy removal
Prepare the blondie batter:
- Melt the butter in a pan. Add brown sugar and whisk. They may not combine well at this point and the mixture doesn't look right, but no worries. Set it aside to cool down to warm before adding eggs (we don't want to cook the eggs)
- Add vanilla extract, salt, one whole egg and one egg yolk and whisk to combine.
- The batter should be shiny and smooth now.
- Sift in the all-purpose flour and matcha powder
- Whisk again to combine. It's a thick batter
- Scrape the batter into the prepared pan. Smooth the batter evenly using an offset spatula.
- I use store-bought salted caramel sauce topping. Don't use caramel syrup, the consistency is too runny. If you have stored it in the fridge, let it out at room temperature so the caramel is not too thick and easier to drizzle
- Drizzle the caramel sauce on top of the batter. Use a butter knife to gently drag the sauce top to bottom or left to right to create the "marble" design (I didn't do a very good job here but that's because the caramel was too thick straight from the fridge!)
Baking:
- Place the baking pan on the middle rack and bake for 20-25 minutes. The blondie batter should rise evenly. The edge should be crisp and the center is no longer jiggle. A toothpick inserted into the center should come out with some sticky crumbs but not wet. Do not overbake the blondies because it continues to cook even after it is cooling down on a cooling rack
To serve:
- Let blondies cool down completely and store them in an air-tight container at cool room-temperature. I usually serve it the next day for better texture and flavor
- Don't be surprised that the blondie is only about 1/2 an inch thick. It is meant to be that way and the texture is dense, chewy, and fudgy
*Nutrition facts are just estimates and calculated using online tools*
Ingredients and substitutions
1. All-purpose flour
I use unbleached all-purpose flour. You can use bleached or unbleached all-purpose flour. The role of the flour here is to give it some structure
2. Ceremonial-grade matcha powder
I know I always say to use ceremonial-grade matcha powder instead of culinary-grade one, because IMHO, it does make a difference. The color stands out more. In this case, despite using dark brown sugar, the green color still manage to show after being baked and it’s not as dull compared to when I use lower-grade matcha powder. But it’s up to you, either one still work
3. Dark brown sugar
Dark brown sugar gives a more intense molasses flavor that I like. Feel free to use light brown sugar if that’s all you have. DO NOT substitute with coconut sugar though. Coconut sugar doesn’t hold as much moisture compared to brown sugar. The texture will NOT come out right
4. Unsalted butter
I use unsalted butter for most of my baking. If you use salted butter, you need to adjust the amount of salt in the recipe, by either cutting down or omit, this also depends on your taste buds
5. Eggs
You can use either cold eggs or room-temperature eggs. The blondies doesn’t depend on the eggs for airy texture. In fact, we want it dense and fudgy.
6. Vanilla extract
The vanilla extract will not overwhelm or mask the matcha flavor. They complement each other.
7. Salt
A pinch of salt sure rounds up the overall flavor. I use fine sea salt
8. Salted caramel sauce
I did not make the salted caramel sauce from scratch. I use a store-bought salted caramel sauce for convenience
Can I double the recipe for thicker matcha caramel blondies?
I haven’t personally tried this myself, but theoretically, yes you can. Simply double the amount of ingredients in the recipe card above. The baking time won’t necessarily double, but you probably need another 10-15 minutes I would imagine. Start checking at the 30-minute mark. The edge should be crisp and the center is no longer jiggle. A toothpick inserted into the center should come out with some sticky crumbs but not wet. Do not overbake the blondie because it continues to cook even after it is cooling down on a cooling rack.
How to store
Leftover blondies can be kept at room temperature, in an air-tight container for about 2 days. They also freeze well. I put the cut slices on a baking sheet and partially freeze them for about 1 hour. Then wrap a few slices in one batch with a cling wrap and put them inside a freezer bag. They can be kept frozen for up to one month. Simply thaw at room temperature for 15-30 minutes before serving
2 comments
Hi Marv, thank you for this recipe. I loved anything to do with matcha or black sesame.
Just a note on this recipe, there’s no indication of how much flour to use. Can you check?
Thank you.
Hi Reggie, I’m so sorry for missing that information. I have updated the recipe accordingly! Thank you for catching that!