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:

Ingredients

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)

Gadgets

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.