Irresistible Matcha Oreo Blondies: Your Guide to Fudgy, Chewy, and Easy Perfection

Prepare to fall in love with these Matcha Oreo Blondies! They are everything you adore about classic blondies – incredibly fudgy, delightfully chewy, and rich with a buttery depth – but with an exciting twist. The unique combination of earthy, vibrant matcha powder and the unmistakable crunch of dark cocoa Oreos creates a dessert that’s truly hard to resist. This isn’t just a treat; it’s a culinary fusion that brings together the best of Japanese tea culture and American cookie indulgence.

What makes this matcha blondie recipe even better? It’s surprisingly easy to make, perfect for both seasoned bakers and beginners alike. Get ready to impress your taste buds and your guests with these standout blondies!

Understanding Blondies: The Chewy Counterpart to Brownies

Before diving into our matcha-infused creation, let’s clarify what a blondie truly is. Often compared to brownies, blondies are their delightful, vanilla- and brown sugar-forward cousins. While brownies get their characteristic rich, dark color and intense chocolate flavor from melted chocolate or cocoa powder, **classic blondies** achieve their golden hue and unique taste profile through a generous amount of brown sugar and pure vanilla extract.

The texture of a perfect blondie is a beautiful balance: **fudgy and rich** like a brownie, yet also wonderfully **chewy**. They are typically dense, butter-based, and often feature mix-ins like chocolate chips, nuts, or, in our case, crushed Oreos. The absence of cocoa means their flavor is more nuanced, allowing other ingredients, such as matcha, to truly shine.

Matcha Oreo Blondies: A Delicious Japanese-American Fusion Dessert

These **Matcha Oreo Blondies** represent the ultimate harmony between two distinct culinary worlds: the earthy elegance of Japanese matcha and the playful sweetness of American Oreo cookies. This innovative dessert takes the beloved **classic blondie recipe** and elevates it with the addition of high-quality matcha powder and chunks of crunchy crushed Oreo cookies directly mixed into the batter.

My journey with this recipe began in 2016 when I first developed it using unique matcha Oreos I discovered in Japan. The experience was so inspiring that I’ve since perfected the recipe to work seamlessly with widely available ingredients. Whether you use regular Oreos, or opt for gluten-free Oreos, the results are consistently perfect: a deliciously green, slightly bitter, and sweet treat that offers an exciting textural contrast. The dark chocolatey notes of the Oreo cookies perfectly complement the grassy undertones of the matcha, creating a flavor profile that is both complex and incredibly satisfying.

Key Ingredients for the Best Matcha Blondies

Crafting the perfect **matcha blondies** relies on a few essential ingredients. Each component plays a crucial role in achieving that coveted fudgy, chewy texture and rich, balanced flavor. Here’s a closer look at what you’ll need and why:

• Flour: For optimal texture and structure, I recommend using standard **all-purpose flour**. However, if you’re looking to make **gluten-free matcha blondies**, you can substitute it with a blend of gluten-free all-purpose flour and almond flour. Make sure your chosen gluten-free blend includes xanthan gum for the best results, as this helps mimic the elasticity of gluten.
• Salt: A small but mighty ingredient! Salt is vital in all desserts to enhance the flavors of other ingredients and effectively **balance out the sweetness**. Don’t skip it; it truly makes a difference.
• Baking Powder: While blondies are denser than cakes, a touch of baking powder is essential. It provides just enough lift to the batter, preventing your blondies from becoming too flat and ensuring a tender crumb without being cakey.
• Matcha Powder: This is the star of the show! To get that vibrant green color and authentic earthy flavor, always use **pure matcha powder**. The quality of your matcha directly impacts the final taste and appearance of your blondies. Aim for the best quality ceremonial or culinary grade matcha you can access.
• Butter: **Unsalted butter** is preferred, as it gives you complete control over the total salt content in your recipe. Melted butter contributes significantly to the fudgy texture of blondies. For those seeking **dairy-free matcha blondies**, simply substitute with your favorite brand of vegan butter.
• Light Brown Sugar: This is a cornerstone of any classic blondie recipe. Light brown sugar not only provides a lovely caramel note but, more importantly, its molasses content contributes to the signature **chewy and moist texture** that defines a great blondie. If you’re out, a 1:1 mixture of granulated sugar and dark brown sugar can work in a pinch.
• Egg: A single large egg adds essential moisture, acts as a binder, and helps create structure in the blondies.
• Egg Yolk: The secret weapon for extra richness and moisture! Adding an extra egg yolk ensures your blondies are exceptionally fudgy and decadent.
• Vanilla Extract: Always opt for **pure vanilla extract** over artificial flavoring. Its warm, sweet aroma and flavor perfectly complement the brown sugar and matcha, rounding out the overall taste.
• Crushed Oreos: The fun textural element! These add a delightful crunch and a hint of dark chocolate flavor. When crushing them, be careful not to pulverize them into a fine powder, as this can muddle the vibrant green color of the matcha batter. You want distinct cookie pieces for visual appeal and textural contrast.

Step-by-Step: How to Make Matcha Oreo Blondies

Making these **fudgy matcha blondies** is a straightforward process that yields incredibly satisfying results. Follow these simple steps for a perfect batch every time:

1. Prepare Your Baking Pan: Start by preheating your oven to 350°F (180°C). Then, line an 8-inch square baking pan with parchment paper, allowing some overhang on the sides. This thoughtful step will make it incredibly easy to lift the baked blondies out of the pan for clean slicing. Set your prepared pan aside.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, fine sea salt, baking powder, and matcha powder. Whisking ensures these dry ingredients are evenly distributed, especially important for the matcha to prevent clumps in your batter. Set this mixture aside.
3. Mix Wet Ingredients: In a separate, larger bowl, combine the melted unsalted butter, light brown sugar, the whole large egg, the extra egg yolk, and pure vanilla extract. Stir these ingredients together thoroughly until they are well combined and smooth. The brown sugar should dissolve nicely into the melted butter and eggs.
4. Combine and Fold: Gradually add the dry flour mixture to the wet ingredients. Along with the flour mixture, gently fold in the crushed Oreo cookies. Stir until *just* combined. Be careful not to overmix the batter, as overmixing can lead to tough blondies. A few streaks of flour are perfectly fine; they will disappear during baking.
5. Bake to Perfection: Press the vibrant green **matcha blondie batter** evenly into your prepared 8-inch square pan. For an extra touch of indulgence and visual appeal, sprinkle a few additional crushed Oreos or even whole Oreo halves on top of the batter before baking. Place the pan in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center of the blondies; it should come out clean or with a few moist crumbs attached, indicating they are perfectly fudgy.
6. Cool Completely: This step is crucial for achieving that desirable fudgy texture and clean, neat slices. Let your **matcha Oreo blondies** cool completely in the pan on a wire rack before attempting to cut them into squares. This patience will be rewarded with perfectly set and sliceable treats.

Making These Matcha Blondies Gluten-Free

Adapting this **matcha blondie recipe** to be gluten-free is simple with a few strategic substitutions. To achieve delicious **gluten-free blondies**, you’ll want to replace the standard all-purpose flour with a specialized blend. I recommend using a combination of a gluten-free all-purpose flour blend (one that specifically states it contains xanthan gum) and almond flour. Xanthan gum is critical in gluten-free baking as it helps provide the necessary structure and elasticity that gluten typically offers, preventing a crumbly texture.

Some excellent commercial gluten-free flour blends I’ve found to work wonderfully include Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, King Arthur Gluten-Free Measure For Measure Flour, and Cup4Cup Wholesome Flour. These blends are formulated to be swapped in easily.

An important tip when baking with gluten-free flours: allow your batter to **rest for 20 to 30 minutes** before baking. This resting period gives the gluten-free flours ample time to properly hydrate, resulting in a smoother batter and helping you avoid a gritty or sandy texture in your finished blondies. And of course, remember to use **gluten-free Oreos** to keep the entire recipe free from gluten!

Creating Dairy-Free Matcha Oreo Blondies

For those with dairy sensitivities or following a vegan diet, transforming this recipe into **dairy-free blondies** is incredibly straightforward. The main adjustment involves simply swapping out the traditional butter for a high-quality **vegan butter**. Many excellent plant-based butter alternatives are available today that perform beautifully in baking, mimicking the rich flavor and texture of dairy butter.

A quick note on salt: if you’re using a salted vegan butter (as many are), you’ll want to adjust the amount of added salt in the recipe. Instead of the specified ½ teaspoon, reduce it to ¼ teaspoon to ensure your blondies aren’t overly salty. This small change helps maintain the perfect flavor balance in your delicious dairy-free treats.

Expert Tips for the Perfect Matcha Oreo Blondies

Achieving the ideal fudgy, chewy, and flavorful **Matcha Oreo Blondies** is easy when you keep these key tips in mind. Master these simple techniques, and your blondies will be the talk of the town!

• Prioritize High-Quality Matcha Powder: Since matcha is the dominant flavor in these blondies, its quality is paramount. Using ceremonial grade matcha will give you the most vibrant green color and a delicate, less bitter flavor. Culinary grade is also perfectly acceptable, but invest in a reputable brand for the best taste. A higher quality matcha ensures an authentic, earthy depth that artificial flavorings can’t replicate.
• Allow Gluten-Free Batter to Rest: If you’re opting for **gluten-free matcha blondies**, do not skip the resting step. Letting the batter sit for 20-30 minutes before baking allows the gluten-free flours to properly hydrate. This crucial step prevents your blondies from having a gritty, sandy, or dry texture, ensuring they are as moist and delicious as their gluten-containing counterparts.
• Never Overbake Your Blondies: Overbaking is the arch-nemesis of a fudgy blondie. When baked for too long, blondies become dry and cakey, losing their signature chewy texture. Begin checking for doneness around the 25-minute mark by inserting a toothpick into the center. If it comes out with moist crumbs, they’re likely perfect. If it’s still wet, give them another 2-3 minutes, but watch them closely! They will continue to set as they cool.
• Cool Them Completely for Clean Slices: We know it’s the hardest part of baking – resisting that warm, delicious aroma! However, for beautifully neat and clean slices, it is absolutely essential to wait for your blondies to cool completely in the pan. Warm blondies are too soft and will crumble or stick to your knife, resulting in messy cuts. Patience here truly pays off.

Frequently Asked Questions About Matcha Oreo Blondies

What kind of matcha powder is best for baking?

For both beverages and desserts, **ceremonial grade matcha** is generally considered the best. It boasts the finest flavor, a more delicate aroma, and the most vibrant green color, which will truly make your blondies pop visually. However, it is also the most expensive grade. My ultimate advice is to use the highest quality matcha you can reasonably afford. If that means culinary grade matcha, that’s perfectly fine! While it might not yield quite as bright a green or as complex an aroma as ceremonial grade, you can still produce delicious and enjoyable **matcha blondies** with culinary grade matcha. The key is to choose pure matcha, free from added sugars or fillers.

Which Oreo cookies should I use for this recipe?

The beauty of this recipe is its flexibility! Since transitioning to a gluten-free diet, I personally use **gluten-free Oreos** in my blondies, and they work perfectly. You can absolutely use classic regular Oreos for the traditional experience. If you’re feeling adventurous and want a different flavor profile, even golden Oreos could offer a unique twist, though it would change the overall “dark cookie” contrast. What I strongly recommend you **avoid are any of the highly flavored Oreo varieties**, such as peanut butter, carrot cake, birthday cake, or mint. These strong flavors will undoubtedly overpower and clash with the delicate, earthy taste of the matcha, taking away from the intended flavor balance of the blondies.

Can I make this recipe egg-free?

As I haven’t personally experimented with substituting the eggs with an egg replacer in this specific blondie recipe, I cannot confidently say whether an egg substitution would yield the same desired fudgy and chewy texture. Eggs play a critical role in both moisture and structure in blondies, so finding an appropriate substitute that maintains these qualities can be challenging without specific testing.

How do I achieve perfect slices of blondie?

The secret to perfect, clean slices boils down to two main things: **patience and tools**. First, and most importantly, you must let the **matcha blondies cool completely** in the pan before attempting to cut them. Rushing this step will result in crumbled, messy squares. Once cooled, use a very sharp knife. For even cleaner cuts, wipe the knife blade with a damp paper towel or kitchen towel after each slice. This removes any sticky residue, allowing for a smooth cut every time.

How long do these matcha blondies last?

These delicious **matcha Oreo blondies** will stay fresh and fudgy for approximately **4 days** when stored in an airtight container at room temperature. To extend their shelf life significantly, consider freezing them. For freezing, wrap each individual blondie square tightly with cling wrap, then place them in a freezer bag or an airtight freezer-safe container. When you’re ready to enjoy them, simply let the frozen blondies come back to room temperature on the counter before serving for the best texture and flavor.

More Delicious Matcha Desserts to Explore

If you’ve fallen for the unique charm of these **Matcha Oreo Blondies**, you’ll surely love exploring other delightful ways to incorporate matcha into your baking and dessert making. Matcha’s versatile flavor can elevate a wide range of treats, adding an earthy depth and beautiful green hue. Here are some more matcha dessert ideas to inspire your next baking adventure:

• Matcha Cupcakes with White Chocolate Frosting: A delicate and visually stunning treat, these cupcakes offer a lighter texture with a creamy finish.
• Matcha Financiers: These small, almond-flour based cakes are naturally moist and offer a sophisticated way to enjoy matcha.
• Vegan Matcha Ice Cream (V): A refreshing and creamy indulgence, perfect for a warm day or as a unique dessert pairing.
• Matcha Rice Crispy Treats (GF/DF): A fun, easy, and customizable treat that’s also naturally gluten-free and dairy-free.
• Matcha Cookies: Whether shaped for the holidays or enjoyed year-round, these cookies are a delightful way to showcase matcha.
• Vegan Matcha Tiramisu (V): A unique twist on a classic Italian dessert, infused with the distinct flavor of matcha and entirely vegan.

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Originally published September 11, 2016. Updated for enhanced clarity and improved SEO.