Asian Flavors,  Baking Recipes,  Brownies & Bars

Matcha Green Tea White Chocolate Blondies to knock your socks off!

These chewy and moist Green Tea White Chocolate Blondies have a sweetness from white chocolate balanced by the rich and complex taste of matcha.

My desire to make Green Tea White Chocolate Blondies first started after an afternoon snack at Nomi Matcha Cafe. We had ordered a dessert platter and I was honestly expecting the bars to be my least favorite part of it, but it was the complete opposite. Even I was surprised, but pleasantly so! I’m not normally a fan of blondies or white chocolate because I often find them too sweet for my taste. But somehow Nomi’s bars worked their charm on me. They gave me such a strong impression I felt compelled to make some at home. After a bit of research, I finally came across a recipe that I really really liked.

There were really three major considerations for me when it came to making the perfect Green Tea White Chocolate Blondies. First, they couldn’t be too sweet. That’s always the danger with any dessert, but especially so when involving white chocolate. Second, they had to have an obvious matcha flavor. Last, they had to have a fudgy, chewy texture that would make them a pleasure to munch on. And this recipe hits all three on the head.

It’s kind of funny to me that I would be declaring such a great admiration for any blondie made with white chocolate, but you could say it’s a testament to how good this recipe is that it managed to convert me into a temporary white chocolate lover. I really liked how the white chocolate adds a milky sweetness to these Green Tea White Chocolate Blondies, balancing out the complex earthy richness of the matcha. This little balancing act is precisely what I also enjoy about the Matcha-flavored white chocolate Royce Nama truffles.

Won’t you look at that? Now I have two favorite white chocolate based sweets!

I also really liked the textural experience of these bars. The top and bottom are firm, but the body of the bar is entirely moist and chewy. Actually, now that I think about it, it might’ve been a mistake to slice the bars into this particular size. It makes it all the more tempting to pick up and eat, like finger food… Or french fries. The danger is very real, you guys. These bars are seriously munch-able!

If these bars could convert a white chocolate snob like me, I wonder what it would do to actual lovers of the white chocolate and matcha combination. I already have this recipe marked down as “KEEPER”, which means it’s one of the chosen recipes I’m going to compile into a magazine-like collection of my personal favorites.

Recipe notes

Like most brownies and bars recipes, this recipe is quite easy. You start with creaming the butter and sugar before adding in the rest of your wet ingredients. Electric tools are not necessary for this recipe, and you’ll need two bowls at best. One for the main batter, and another one for melting the white chocolate.

I used the premium white chocolate chips from Hershey’s but it doesn’t melt no matter how many times I heat it in the microwave or the double broiler. It just turns into a rough lumpy paste. At first I didn’t think this recipe was going to work out, but I went ahead and tried working the white chocolate “paste” in. Miraculously though, once you mix the warm white chocolate lump into the batter, it melts right in and mixes in perfectly.

Once your wet ingredients are well mixed, it’s time to sift the dry ingredients right on top. No need to mix the dry ingredients in a separate bowl. At this point, you fold the dry ingredients in until the point it is JUST incorporated into the mixture. I know it will probably be mesmerizing to watch the batter slowly turn green but whatever happens, DO NOT OVERMIX. Stop mixing the moment the last visible streak of flour is gone! Overmixing can cause the blondies to toughen up. We are after a fudgy and chewy blondie, are we not?

I baked these Green Tea White Chocolate Blondies in an 8-inch pan and they came out really high, so I decided to slice them into finger-shaped bars rather than the typical square shape. I thought they were perfectly sized this way, because you can enjoy them without feeling overwhelmed. I also sifted some matcha powder on top and was a bit scared it would be too much, but it wasn’t. The matcha incorporates itself into the craggly surface of the blondies and gives the bars a boost of earthy matcha goodness.

This recipe makes quite a good amount of Green Tea White Chocolate Blondies. It’s the perfect snack to make if you’re expecting guests over for tea. Of course, you have to serve these yummies with some iced matcha latte. It’s only right. Iced coffee works too, by the way.

Matcha Green Tea White Chocolate Blondies

Chewy and moist bars with the sweetness of white chocolate balanced by the rich and complex taste of matcha.

Makes tall bars in an 8x8-inch pan, or flatter bars in a 9x13-inch pan


  • 8 ounces 227 grams good-quality white chocolate, chopped or chips
  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • ½ cup, packed, light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 1 heaping tablespoon good-quality matcha powder
  • Matcha powder or confectioner’s sugar, for dusting (optional)


  • Preheat the oven to 350°F (180°C). Grease and line either an 8x8-inch baking pan (to make taller finger-shaped bars) or a 9x13-inch pan (to make flatter blondie/brownie-shaped bars).
  • Melt the white chocolate using the double boiler method or in the microwave using 30 second bursts. (Some white chocolate chips probably won’t melt smoothly, but if you heat them until soft and incorporate them into the batter, they will melt into the batter on their own.)
  • In a large bowl, cream together the butter and the two kinds of sugars until fluffy. Beat in the eggs, vanilla, and salt. Mix in the melted chocolate.
  • Sift in the flour and matcha right into the batter, then mix until just combined. Pour the mixture into the prepared pan.
  • Bake for at least 20 minutes, or until a toothpick inserted into the center comes out mostly clean. The bigger pan with the flatter bars will finish baking faster. The smaller pan with the taller bars will probably take around 25 to 30 minutes. Let cool, slice into preferred size, and dust lightly with more matcha powder or confectioner’s powder, if desired.


Adapted from Closet Cooking

Enjoyed this post? Follow me on social media for more! I’m on Facebook, Instagram, and YouTube. See you around!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.