Matcha Pistachio Blondies

Recipes

Matcha Pistachio
Blondies

Dense, chewy, and unapologetically rich. Pistachio and matcha are the same colour and the same idea —
one just got there first.

Made withThe Usual Pure
Time15 mins prep + 25 mins baking
DifficultyEasy
Makes16 squares

Ingredients

Dry

  • 1 cup (125g) plain flour
  • 1 tbsp (6g) The Usual Pure
  • ½ tsp baking powder
  • ¼ tsp salt

Wet

  • ½ cup (115g) butter, melted and cooled slightly
  • ¾ cup (165g) brown sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla extract

Add-ins

  • ⅔ cup (80g) shelled pistachios, roughly chopped
  • 100g white chocolate, chopped

Method

  1. Prepare. Heat the oven to 180°C fan and line a 20cm square tin with baking paper.
  2. Mix dry ingredients. Whisk the flour, Pure matcha, baking powder and salt together.
  3. Mix wet ingredients. Whisk the melted butter and brown sugar, then beat in the egg, yolk and vanilla until glossy.
  4. Combine. Fold the dry into the wet until just combined.
  5. Add-ins. Fold through most of the pistachios and white chocolate, keeping a handful back.
  6. Fill. Spread into the tin and scatter the reserved pistachios and chocolate over the top.
  7. Bake. Bake for 22–25 minutes until the edges are set and the centre still has a slight wobble.
  8. Cool. Cool completely in the tin before cutting, or they'll fall apart.

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