- 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.
