Skip to main content

Matcha-Chocolate Chip Blondies

By
No story, really. I was craving something sweet and had ingredients to whip up these green-hued treats. I also love that it's a one pot, one bowl, and one baking dish creation.


Ingredients
  • 1 C organic granulated sugar
  • 1/2 C butter, melted
  •  2 eggs, lightly beaten
  • 1-1/2 C flour (I used a whole wheat pastry flour)
  • 1/2 t baking powder
  • 3/4 C semi-sweet chocolate chips
  • 3/4 C chopped raw pecans
  • 1 T matcha green tea powder

 Procedure
Preheat oven to 350°F. In a large bowl, combine the sugar, butter, and eggs just until blended. Combine the flour, baking powder, and matcha; add to sugar mixture. Fold in chocolate chips and nuts.

Spoon into a greased 8" x 8" baking pan and spread with a spatula to reach the edges of the pan. Bake for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares.
Labels:

Comments

  1. A Day in the Life on the FarmFebruary 27, 2015 at 5:22 AM

    I imagine it is the matcha that makes them green (even though I don't know what matcha is) but there is no matcha in your recipe LOL

    ReplyDelete
    Replies
    1. Camilla M. MannFebruary 27, 2015 at 5:31 AM

      Haha. Thanks for the catch! I definitely shouldn't be writing anything at 10pm. Just edited. Yikes.

      Delete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more