• 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