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The Best Dairy-Free Matcha Blondies!

The perfect Matcha blondies! This recipe doesn't take away from the Matcha taste - it has an amazing Matcha flavour and an amazing fluffy and chewy texture. Great for when you need to satisfy a group of people - especially Matcha lovers as this can make 30! 100% satisfaction guaranteed!
What you'll need to make 30 Matcha Blondie medium squares:
  • 2 1/4 c all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp  ground sea salt
  • 1 Tbsp Thea Matcha
  • 3/4 c dairy-free margarine (room temperature)
  • 1 1/2c firmly packed brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • Matcha to sprinkle over ( around another Tbsp)


  • Hand Mixer/ Mixer
  • Two Mixing Bowls
  • Spoons and/or whisk 
  • Sieve
  • Measuring Cups & Spoons (obviously)
  • Baking Paper

Step 1: Preheat the oven to 180 degrees celsius on bake and line a 30 x 24 cm brownie/rectangular pan and set aside.

Step 2: Combine and sift some of the dry ingredients into a mixing bowl - the flour, baking powder, salt and Matcha

Step 3: Cream together the sugar and dairy-free margarine until it's light and fluffy - probably for around two minutes.

Step 4: Add the eggs, one at a time, ensuring each egg is completely combined

Step 5: Add the vanilla extract and beat until the mixture is smooth and creamy.

Step 6: Fold in half the dry ingredient mix into the wet ingredients until mostly combined, then fold in the rest - try not to over-mix.

Step 7: The batter will be quite thick so dollop a large spoon full on each corner and then add the rest to ensure an even spread.

Step 8: Bake for around 20 minutes or until the toothpick comes out clean from the centre. 

Step 8B: You must allow the blondies to cool completely in the pan on a cooling rack before cutting into squares and digging in! Don't forget to sprinkle over some Matcha!


Thea Tips

  • You can change up the flour if you want - especially if you're gluten free. Wholemeal is our favourite but you can use anything!
  • The outer edges of the blondies will cook quicker than the middle so you may want to cut these up if you want to eat these already.
  • Our wholemeal blondies took exactly 17 minutes to bake, whilst the plain flour ones took around 22-25 minutes to bake - we cut it up without letting it cool hence the middle being a bit more gooey on the inside.
  • Don't skimp on the salt - it really makes a difference and adds so much to these blondies! We used a grinder with rock sea salt.
  • You could mix Matcha and icing sugar instead of just Matcha if you think it needs more sweetness - I personally felt it needed less!
  • Make it vegan - replace eggs with 'chia eggs' - basically chia pudding - we like this recipe here