Matcha Oreo Blondies

Love all matcha desserts and wanted to make something big batch for my General Surgery co-hos!! Something predominantly matcha, but with the thick, fudgey and chewiness of a classic brownie and crunch topping from the black cocoa oreos.

I was in search of the perfect recipe and wanted to try this one from Ai Made It For You! My previous recipe was white chocolate / blondie based but the issue it that it makes the sugar adjustment tricker. I was hoping we’d be able to achieve the richness from simple ingredients and playing with the temperature. This is one of my new favorites for sure! And get the matcha oreo from Meiji (we bought from Don Don Don ki) it has a nice rich flavors just from the cookie itself 🙂

Matcha Oreo Blondies
Makes 1 22 cm x 13 cm baking pan
Matcha Oreo Blondies adapted (doubled the portions) from Ai Made It For You3.5 cups / 438g all-purpose flour
1 teaspoon / 6g fine sea salt
1/2 teaspoon / 2g baking powder
4 tablespoons / 30g matcha powder
340g unsalted butter, melted
(replaced half with vegetable oil)
400 g light brown sugar (reduced from 534g)
2 large egg
2 egg yolk
2 teaspoon vanilla extract
2 cup crushed Oreos (plus extra cookies for topping)
To make Matcha Oreo Blondies Preheat the oven to 340°F/170°C and line an 22 cm x 13 cm baking pan with parchment paper. Set aside.

In a bowl, combine the flour, salt, baking powder, and matcha powder. In a separate bowl, stir together the melted butter  / vegetable, light brown sugar, egg, egg yolk, and vanilla extract. Add the flour mixture and crushed Oreos, and stir until just combined.

Put the batter into the pan, top with additional Oreos, and bake for 20 to 25 minutes. Start with 20 minutes and if it’s not done, put it back in the oven for another 2 minutes. Don’t overbake it – it’ll let the moist and fudginess of the inside shine! Let the matcha blondies cool in the pan completely before taking it out to cut and serve.

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