Fudgy Matcha Oreo Blondies: An Easy Japanese-American Fusion Dessert

Prepare to fall in love with these irresistible Matcha Oreo Blondies! They boast the classic fudgy, chewy, and buttery texture you adore in a blondie, but with an exciting twist. The unique combination of earthy, vibrant matcha green tea powder and the deep, dark cocoa notes of crushed Oreo cookies creates a flavor profile that’s truly hard to resist. This recipe brings together the best of Japanese and American dessert traditions in one delightful bite. Not only are they incredibly delicious, but this matcha blondie recipe is also surprisingly simple to whip up, making it perfect for bakers of all skill levels.

What Exactly Are Blondies?

Often referred to as the “blonde brownies,” blondies are rich, dense, and wonderfully fudgy bar cookies. Their texture is remarkably similar to that of a classic fudge brownie, offering a delightful chewiness with every bite. The key distinction lies in their flavor profile: unlike brownies, blondies contain no melted chocolate or cocoa powder in their batter. Instead, their signature taste comes from the rich caramel notes of brown sugar and the warm, comforting essence of vanilla. While they can certainly include mix-ins like chocolate chips, nuts, or butterscotch chips, the core blondie experience is all about that buttery, brown sugar, vanilla base.

Historically, blondies emerged as a less chocolate-centric alternative to brownies, allowing other flavors to shine through. Their versatility makes them a fantastic canvas for various additions, from sweet fruits to savory pretzels. The simplicity of their ingredients often belies the depth of flavor and satisfying texture they deliver, making them a perennial favorite in many households.

Introducing Our Unique Matcha Oreo Blondies

Our Matcha Oreo Blondies are a true celebration of fusion cuisine, perfectly blending distinct Japanese and American flavors. They take the beloved blondie base and elevate it with two star ingredients: aromatic matcha powder and crunchy crushed Oreo cookies. The earthy, slightly bitter notes of matcha beautifully complement the sweet, creamy filling and dark chocolate wafers of the Oreos, creating a harmonious balance that’s both intriguing and incredibly addictive.

This particular recipe has a special origin story! It was originally developed in 2016, inspired by unique matcha Oreos I discovered during a trip to Japan. The idea was to recreate that intriguing flavor combination in a homemade blondie. Since then, I’ve adapted the recipe to be just as delicious using readily available regular Oreos. For those with dietary restrictions, I’m happy to report that gluten-free Oreos also work perfectly, ensuring everyone can enjoy this delightful treat!

Essential Ingredients for Matcha Blondies

Crafting the perfect Matcha Oreo Blondies starts with understanding the role each ingredient plays. Here’s a detailed look at what you’ll need and why:

• All-Purpose Flour: This forms the structural base of your blondies. For those seeking a gluten-free option, a blend of gluten-free all-purpose flour and almond flour can be used effectively. Refer to the specific gluten-free section for precise measurements and important tips.
• Salt: A small but mighty ingredient! Salt is crucial in all desserts as it enhances the flavors of other ingredients, brightens the overall taste, and expertly balances out the sweetness. Don’t skip it!
• Baking Powder: We use just a touch of baking powder in this matcha blondie recipe. Its purpose is to provide a gentle lift, ensuring the blondies aren’t overly dense while still maintaining that desirable fudgy texture.
• Matcha Powder: This is the star of the show! It’s absolutely essential to use pure matcha powder. The quality of your matcha will significantly impact the flavor, color, and aroma of your blondies. Aim for the best quality matcha you can reasonably get your hands on – ceremonial or a high-grade culinary matcha will yield the best results.
• Unsalted Butter: Using unsalted butter gives you complete control over the total salt content in your recipe. Melted butter contributes to the rich flavor and fudgy texture. If you’re looking to make this recipe dairy-free, a good quality vegan butter can be substituted seamlessly.
• Light Brown Sugar: The secret to that signature blondie chewiness and depth of flavor! Light brown sugar provides moisture and a lovely caramel-like sweetness. If you find yourself without light brown sugar, you can create a suitable substitute by combining granulated sugar and dark brown sugar in a 1:1 ratio.
• Large Egg: The whole egg adds essential moisture, helps bind the ingredients, and contributes to the overall structure of the blondies.
• Egg Yolk: The addition of an extra egg yolk is a baking secret weapon! It significantly boosts the moisture content and richness of the blondies, making them incredibly tender and fudgy.
• Pure Vanilla Extract: Just like salt, vanilla is a flavor enhancer. Make sure to use pure vanilla extract, not artificial vanilla flavoring, for the best and most authentic taste. It complements the brown sugar and matcha beautifully.
• Crushed Oreos: These provide a delightful textural contrast and a familiar, comforting flavor. When crushing, be mindful not to pulverize them too finely. Larger, irregular chunks of Oreos will not only offer a better bite but also prevent the dark cocoa from muddying the vibrant green color of the matcha batter.

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

Making these decadent blondies is straightforward. Follow these simple steps for a perfect batch every time:

1. Prepare Your Pan: First, preheat your oven to 350°F (180°C). Then, line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the blondies out later. This parchment paper step is crucial for non-stick removal. Set the prepared pan aside.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, fine sea salt, baking powder, and matcha powder. Ensure there are no lumps, especially with the matcha, to guarantee even distribution of flavor and color.
3. Mix Wet Ingredients: In a separate, larger bowl, stir together the melted unsalted butter, light brown sugar, the whole large egg, the extra egg yolk, and the pure vanilla extract. Whisk until the mixture is smooth and well combined. The brown sugar should be mostly dissolved into the warm butter and egg mixture.
4. Combine Wet and Dry & Add Oreos: Gradually add the flour mixture (from step 2) to the wet ingredients. Then, gently fold in the crushed Oreo cookies. Stir until *just* combined. Be careful not to overmix the batter; overmixing can lead to tough blondies. A few streaks of flour are perfectly fine.
5. Bake to Perfection: Press the matcha blondie batter evenly into the prepared 8-inch square pan. If desired, sprinkle some extra crushed Oreos or whole Oreo halves on top for a beautiful presentation and added crunch. 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, but not wet batter.
6. Cool Completely: This is arguably the hardest part of baking! Allow the blondies to cool completely in the pan on a wire rack before attempting to cut them into squares. Cooling is vital for achieving clean, neat slices and allowing the flavors and textures to fully set. Rushing this step will result in crumbly, messy blondies.

Adapting the Recipe for Gluten-Free Matcha Blondies

Making these matcha blondies gluten-free is quite simple, allowing everyone to enjoy this delicious treat. The primary change involves swapping the all-purpose flour for a carefully selected gluten-free flour blend. Specifically, I recommend using a combination of a gluten-free all-purpose flour blend and almond flour to achieve the best texture and flavor. It’s crucial that your chosen gluten-free all-purpose flour blend contains xanthan gum, as this ingredient mimics the binding properties of gluten, preventing your blondies from becoming crumbly.

Some of my preferred gluten-free blends, known for their reliable performance in baking, 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 work well in a variety of recipes.

An important tip for gluten-free baking: if you’re making gluten-free blondies, make sure to let your batter rest for 20 to 30 minutes before transferring it to the oven for baking! This resting period is vital because it allows the gluten-free flours to properly hydrate. This hydration prevents a gritty or sandy texture in your finished blondies, ensuring they remain delightfully moist and tender.

And, of course, don’t forget to use gluten-free Oreos! Most major brands now offer excellent gluten-free versions that taste just like the original.

Creating Dairy-Free Matcha Blondies

Transforming this recipe into a dairy-free delight is incredibly simple. The only modification needed is to replace the traditional butter with a high-quality vegan butter. Vegan butter performs very similarly to dairy butter in baking, maintaining the fudgy texture and rich flavor.

A small adjustment might be necessary regarding the salt content. If the vegan butter you’re using is salted, you should reduce the amount of added salt in the batter. Instead of the ½ teaspoon of fine sea salt specified in the original recipe, reduce it to ¼ teaspoon. This prevents your dairy-free blondies from becoming overly salty, ensuring a perfectly balanced flavor.

Expert Tips for Baking the Perfect Matcha Blondies

Achieving bakery-quality matcha blondies is easy with a few key considerations. Follow these tips to ensure your blondies are always fudgy, flavorful, and perfectly presented:

• Prioritize Matcha Quality: Since matcha is the defining flavor of these blondies, its quality is paramount. Using the best ceremonial or high-grade culinary matcha powder you can acquire will result in a more vibrant green color, a richer, less bitter flavor, and a more pronounced earthy aroma. Lower quality matcha can lead to a duller color and a more astringent taste.
• Rest Gluten-Free Batter: If you’re opting for the gluten-free version of this recipe, do not skip the resting step! Allowing the batter to rest for 20-30 minutes before baking gives the gluten-free flours ample time to properly hydrate. This crucial step prevents the finished blondies from having an undesirable gritty or sandy texture, ensuring they remain moist and tender.
• Avoid Overbaking: This is the most common mistake in blondie (and brownie) baking. Overbaking is the arch-nemesis of fudgy blondies, as it transforms them into dry, cakey hockey pucks. To prevent this, start checking for doneness at the 25-minute mark. Insert a toothpick into the center; if it comes out with moist crumbs but no wet batter, they’re done. If it’s still wet, return them to the oven for just another 2 or 3 minutes, checking frequently. Remember, blondies continue to cook slightly as they cool.
• Cool Them Completely: As tempting as it is to dive in, patience is a virtue here. Allowing the blondies to cool completely in the pan is absolutely essential for several reasons. Firstly, it allows the structure to set fully, making them much easier to cut into clean, sharp squares. Secondly, the flavors deepen and meld beautifully as they cool, leading to a more satisfying taste experience.
• Don’t Overmix the Batter: After adding the dry ingredients to the wet, mix only until just combined. Overmixing develops gluten in regular flour (making blondies tough) and can still negatively impact the texture with gluten-free flours.
• Proper Pan Preparation: Always line your baking pan with parchment paper, leaving an overhang on the sides. This isn’t just for easy cleanup; it allows you to lift the entire slab of blondies out of the pan once cooled, making cutting much simpler and preventing any sticking.

Frequently Asked Questions About Matcha Oreo Blondies

What matcha powder is best for baking?

For both beverages and desserts, ceremonial grade matcha is considered the gold standard. It offers the most vibrant color, finest texture, richest umami flavor, and most pleasant aroma. However, it’s also the most expensive option. My advice is to use the best matcha you can reasonably afford. Culinary grade matcha is a perfectly acceptable alternative for baking, though it may result in a slightly less intense green color and a subtly different flavor profile compared to ceremonial grade. Even with culinary grade matcha, your blondies will still be delicious!

Which Oreo cookies should I use for this recipe?

Since transitioning to a gluten-free diet, I primarily use gluten-free Oreos for these blondies, and they work wonderfully. You can absolutely use regular Oreos if gluten isn’t a concern. Golden Oreos could also be an interesting twist for a different flavor profile. However, it’s generally best to steer clear of any heavily flavored Oreos (such as peanut butter, carrot cake, birthday cake, mint, etc.). Their strong and distinct flavors will likely overpower the delicate earthy notes of the matcha, altering the intended balance of the blondies.

Can I make this recipe egg-free?

I have not personally tested this recipe with egg replacers or flax eggs, so unfortunately, I cannot definitively say whether an egg substitution would yield satisfactory results. Eggs play a crucial role in the structure and moisture of blondies. Experimenting with egg replacers might alter the texture significantly.

How do I achieve perfect, clean slices?

The secret to perfect slices is twofold: patience and precision. First and foremost, you *must* allow the blondies to cool completely – ideally for several hours or even overnight – before attempting to cut them. Warm blondies will crumble and stick to your knife. Secondly, use a very sharp knife. For the cleanest cuts, it’s also incredibly helpful to wipe the blade clean with a damp paper towel or kitchen towel after each slice. This prevents sticky residue from accumulating and dragging through subsequent cuts.

How long do these matcha blondies last, and how should I store them?

These delicious matcha blondies will remain fresh for up to 4 days when stored in an airtight container at room temperature. For longer storage, the freezer is your best friend. To freeze them, individually wrap each cooled blondie square tightly in cling film, then place the wrapped squares in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply let the frozen blondies thaw at room temperature on the counter for an hour or two before serving.

More Matcha Desserts to Explore

If you’ve fallen in love with the unique flavor of matcha in these blondies, you’ll be thrilled to discover its versatility in other sweet treats. Here are some more matcha dessert recipes to tantalize your taste buds:

• Matcha Cupcakes with White Chocolate Frosting
• Matcha Financiers
• Vegan Matcha Ice Cream (V)
• Matcha Rice Crispy Treats (GF/DF)
• Matcha Cookies
• Vegan Matcha Tiramisu (V)

SAVE TO PINTEREST FOR LATER!!

Originally published September 11, 2016. Last updated for freshness and clarity.