Japanese · Dessert
Matcha White Chocolate Blondie Bars
A Japanese-style matcha-free blondie bar built on white chocolate and brown-edged butter, finished with a delicate white chocolate drizzle — dense, chewy and fudgy rather than cakey, with almond flour lending a soft nutty backbone.
$1
12 minsPrep
25 minsCook
82 minsTotal
EasyLevel
Nutrition per serving
320Calories
4.7gProtein
19.7gFat
31.8gCarbs
19.8gSugar
0.8gFiber
314mgSodium
74mgChol
10.8gSat Fat
108mgPotassium
65mgCalcium
1mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Sake
local
Matcha Latte
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 160°C (325°F) and line a 10x10cm (4x4 inch) tin with parchment, leaving an overhang for easy lifting.
2
Melt the butter with 22g of the chopped white chocolate together in a heatproof bowl set over barely simmering water, stirring until smooth, then remove from heat and cool slightly.
3
Whisk the sugar into the melted butter-chocolate mixture until glossy, then beat in the egg and vanilla extract until fully combined.
4
Sift the all-purpose flour, cornstarch and salt together, then fold into the wet mixture along with the almond flour just until no dry streaks remain, keeping the batter thick.
5
Pour the batter into the prepared tin, spreading it evenly into the corners with a spatula.
6
Bake for 24-26 minutes until the edges are set and lightly golden but the centre still looks slightly underbaked; a skewer should come out with a few moist crumbs.
7
Cool the blondies completely in the tin on a wire rack, about 45 minutes, as they firm up significantly while cooling.
8
Melt the remaining 10g of white chocolate in short bursts and drizzle over the cooled blondies in thin lines.
9
Lift out using the parchment overhang, slice into 2 squares, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Butter, melted
- 22g22g Chocolate White, chopped, divided
- 20g20g Sugar White
- 22g22g Egg, beaten
- 2g2g Vanilla Extract
- 26g26g All Purpose Flour, sifted
- 3g3g Cornstarch
- 1g1g Salt
- 8g8g Almond Flour
- 10g10g Chocolate White, melted, for drizzle topping, 1
