Matcha Oreo Blondies
Servings: 16 squares
Matcha Oreo blondies are fudgy, chewy, and buttery like classic blondies. The combination of earthy matcha powder and dark cocoa Oreos are hard to pass! This matcha blondie recipe is also super easy to make!
- 1¾ cups all-purpose flour (See Notes for gluten-free substitutions)
- ½ teaspoon fine sea salt
- ¼ teaspoon baking powder
- 2 tablespoons matcha powder
- ¾ cup unsalted butter, melted (See Notes for dairy-free substitutions)
- 1⅓ cups light brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup crushed Oreos (plus extra cookies for topping)
Preheat the oven to 350°F/180°C and line an 8-inch square baking pan with parchment paper. Set aside
In a bowl, combine the flour, salt, baking powder, and matcha powder. Set aside.
In a large bowl, stir together the melted butter, 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 25 to 30 minutes. Let the blondies cool in the pan completely before taking it out to cut and serve.
Gluten-free: Instead of all-purpose flour, use 1 cup (125g) gluten-free all-purpose flour blend and ¾ cup (84g) almond flour. Make sure the blend contains xanthan gum. Rest the batter for 20-30 minutes before baking.
Dairy-free: Use ¾ cup (170g) of vegan butter. If using salted vegan butter, only use half of the salt in the recipe.
Serving: 1square | Calories: 260kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 138mg | Potassium: 69mg | Fiber: 1g | Sugar: 22g | Vitamin A: 396IU | Calcium: 29mg | Iron: 2mg