Full disclosure: I had never even tried a blondie before making these.
I know. What a freak, right? Plus I’m blonde. It makes no sense.
I’m really happy I changed that because these are so delicious they’ll knock your socks off. Matcha and coconut go so well together, bringing the fresh tropics to the earthy, sweetish matcha.
And the texture OH MAN. It’s ok if they’re a bit undercooked because that will keep them gooey and chewy, exactly what we want. I stored mine in the fridge because it makes them even chewier.
I think you’ve met your match(a).
- 1/2 cup melted salted butter
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- 1 1/2 tsp matcha powder
- 1/4 tsp sea salt
- 1/2 cup flaked or shredded coconut, plus more for sprinkling
Preheat oven to 350F and butter an 8×8 baking dish.
Mix melted butter, brown sugar, white sugar until combined. Add egg and vanilla and mix until combined.
Add flour and salt and stir until just combined, then fold in matcha and coconut.
Pour into dish and bake for 25-30 minutes, until the middle is just barely set. When you have about 2-3 minutes left, sprinkle more coconut over the top if you like.
Allow to cool before cutting.