I’m continuing the dessert run this week with something more creative and very on trend: Cookie blondies. And of course… to add some flair, I had to make the cookies matcha flavoured.

These are chewy and soft and plenty of opportunity to get creative with add in! Best of all, it’s incredibly simple to make.

Notes

1. Brown sugar is VERY important to use brown sugar (or a substitute). The extra moisture in brown sugar helps keep the blondie fudgy and moist
2. Using a spreadable butter replacement is key to a soft cookie. Again, it’s the extra moisture.
3. COOL BEFORE CUTTING. Turns out blondies are delicate and will fall apart
4. Where is the baking powder? meh, not needed

With that said, let’s get cooking!

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Ingredients

For the Cookies

• 2 cup flour
• 1 egg
• 10tbsp spreadable butter substitue
• 3/4 cup sugar
• 3tbsp matcha

For the Blondies

• 1 cup flour
• 1 egg
• 1/2 cup brown sugar, packed
• 1/3 cup white sugar
• 1 stick butter, melted
• 1/3 cup mixins, optional (I used semi sweet chocolate chips)

Directions

Cookies

1. In a bowl, mix flour and matcha
2. In a separate bowl, beat butter, sugar and egg until light (2-3 minutes)
3. Pour wet mix in to the flour and matcha. mix and knead into a ball. The dough will be slightly sticky.
4. Wrap and freeze for 20-30min

Brownies (make while cookies does is freezing)

1. Cream together butter, sugar (both kinds) and egg yolk until frothy (2-3 minutes)
2. mix in flour until a thick batter forms, fold in add ins if using

Assembly

1. Preheat oven to 350F and line a standard loaf pan with parchment paper
2. Press cookie dough in an even layer at the bottom of the pan
3. Pour on blondie batter and spread smooth
4. Bake for 55-65 min or until a knife inserted comes out clean
5. Serve and enjoy!

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I hope everyone enjoys this decadant sweet treat! Until next time, bye!

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