Wednesday, April 16, 2014

Matcha Sesame Blondies

We did a lot of baking over the past few months, because turning on the oven was a quick way to warm up the house. We got kinda stuck on making bar cookies though. They're fast and tasty and can be made in myriad variations. Both brownies and blondies are versatile, but there are some flavors that don't go as well with chocolate as they do without. Take green tea, for example; its delicate flavor and aroma can easily be muffled by chocolate. (Though I must confess, the warm chocolate bundt cake at Yokozuna in Ocean City, MD, tastes swell with a side order of green tea ice cream.) The same goes for sesame. And since we had both in the cupboard (courtesy of regular orders from, we combined them in a blondie-style bar cookie.

We modified the Toll House cookie recipe by cutting it in half. (Hence the odd 3/8 cup sugar measurement. Just use a cup that has a 1/8 mark on it and measure out either three 1/8 cups or one 1/4 cup and one 1/8 cup and you're golden.)  The matcha powder we used is actually a drink mix that already contains some sugar and milk powder. If you'd prefer to use the actual additive-free tea, you'll need much less than 1/4 cup. Up the brown sugar content to 3/8 cup and add a couple tablespoons of the tea at a time until it tastes the way you like. You want to taste the tea, but you don't want it to be too green or vegetal. (Or maybe you do, if you're into that sort of thing.) The sesame seeds add a subtle nutty crunch reminiscent of poppy seeds.

Matcha Sesame Blondies

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
3/8 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup + 2 tablespoons matcha green tea powder
1/2 teaspoon vanilla
1 large egg
1/3 cup black sesame seeds

Preheat oven to 350° F.

Combine flour, baking soda, and salt in small bowl and set aside.

Cream together butter, sugars, matcha tea powder, and vanilla  in large mixer bowl. Add egg, beating well. Gradually beat in flour mixture. Stir in sesame seeds.

Grease 8" or 9" square pan. Spread dough evenly into pan (it will be stiff). Bake for 25-30 minutes until no longer wet and middle has sunken somewhat. Cool on wire rack before cutting into 12 or 16 bars.

Follow on Bloglovin

Posted on