1. Heat oven to 180C. Grease and line a 20cm square tin with baking parchment.

2. Cut 100g of the chocolate into chunks and put to one side.

3. Melt the butter with the remaining chocolate in a bowl over a pan of simmering water, then remove from the heat and beat in the sugar.

4. Leave to cool to room temperature, then beat in the eggs one at a time.

5. Fold the flour and matcha into the mixture and gently stir in the nuts and chunks of white chocolate.

6. Bake for 25-30 mins – you want it to be a bit gooey. Allow to cool, cut into squares and serve.

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