These matcha and white chocolate blondies are a delicious twist on the classic blondie. I love how the earthy bitterness of matcha balances the creamy sweetness of white chocolate. Toasted hazelnuts add just the right crunch, and the soft, gooey center makes every bite pure bliss.

Why I Love This Recipe

I’m a big fan of recipes that feel a bit fancy but are super easy to make—and this is one of them. These blondies come together quickly with minimal effort, but the unique flavor combination of matcha and white chocolate always impresses. I also enjoy how customizable they are; I’ve added nuts, cranberries, or even swapped in dark chocolate for a deeper flavor. They’re perfect for afternoon tea, dessert, or anytime I want to treat myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 140g butter, plus extra for greasing

• 200g white chocolate

• 220g golden caster sugar

• 2 large eggs

• 120g plain flour

• 1 tbsp matcha tea powder

• 50g blanched hazelnuts, toasted

Directions

1. I start by heating the oven to 180C/160C fan/gas 4. Then I grease and line a 20cm square tin with baking parchment.

2. I chop 100g of the white chocolate into chunks and set them aside. The rest I melt with the butter in a heatproof bowl over a pan of simmering water. Once melted, I remove it from the heat and stir in the sugar.

3. After letting the mixture cool to room temperature, I beat in the eggs, one at a time. Then I fold in the flour and matcha powder until just combined.

4. I gently stir in the hazelnuts and reserved chocolate chunks, pour the mixture into the prepared tin, and smooth the top.

5. I bake for 25-30 minutes until the edges are set but the middle still looks a bit gooey. Once cool, I cut them into squares and serve.

Servings and Timing

This recipe makes 9 blondies.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: around 40 minutes

Variations

I like mixing it up by swapping the hazelnuts for almonds or pistachios. Dried cranberries or raspberries add a fruity contrast that pairs nicely with the matcha. If I’m in the mood for a more indulgent twist, I drizzle melted dark chocolate on top once they’ve cooled.

Storage/Reheating

I store leftover blondies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I pop them in the fridge for up to a week or freeze them for up to a month. To reheat, I warm them in the microwave for 10–15 seconds to bring back the gooey texture.

FAQs

What does matcha taste like in blondies?

I find that matcha adds a slightly bitter, grassy note that balances out the sweetness of the white chocolate, making these blondies rich but not overly sweet.

Can I make these blondies without nuts?

Yes, I’ve made them nut-free several times. Just skip the hazelnuts or replace them with something else crunchy like seeds or crispy rice.

How do I know when the blondies are done baking?

I look for set edges and a slightly wobbly center. They should be a little gooey when cooled. If I prefer firmer blondies, I leave them in for the full 30 minutes.

Can I use a different type of chocolate?

Definitely. I sometimes use milk or dark chocolate for a different flavor profile. Just keep the total amount the same.

Do I need a stand mixer for this recipe?

Not at all. I make the whole batter by hand with a whisk and spatula. It’s quick and easy with minimal cleanup.

Conclusion

These matcha & white chocolate blondies are one of my favorite quick bakes when I want something unique and satisfying. They hit the perfect balance of sweet, earthy, and nutty, and I love how versatile the recipe is. Whether I serve them warm and gooey or chilled with tea, they never last long in my kitchen.