White Chocolate Blondies with Matcha Swirls

This recipe was really, really popular at my lab. I was surprised myself with how good they were- you don't even need to do the usual brownie/blondie-making step of dissolving the eggs in the butter over boiling water. Instead, you use a can of sweetened condensed milk to give a nice, chewy texture. I love white chocolate in almost everything, and this a great way to showcase the flavour of a high-quality white chocolate.

I added matcha powder in a pretty swirly-pattern on top so that there'd be a little bitterness to balance out the intense sweetness. You can also use earl grey tea, cocoa or expresso powder to the same effect. You can also just skip the swirl and top with some powdered sugar.

White Chocolate Blondies with Matcha Swirls
From Broma Bakery

115 g. (1/2 C.) Butter
1 C. White chocolate, chopped (or good quality chips or pieces)
1 Egg
1 Can (14 Oz.) Sweetened condensed milk
2-3 Tsp. Vanilla extract
1/2-1 Tsp. Salt
1 1/2 C. All purpose or pastry flour
1 Tsp. Matcha powder

Preheat oven to 180℃. Grease and line an 8"x 8" or 9"x13" pan with buttered baking parchment.

Melt the butter in a microwaveable bowl or in a bain-marie and add the white chocolate. Heat until both are dissolved.

Let cool until just warm when the side of the bowl is touched. Whisk in the egg, sweetened condensed milk, vanilla and salt.

Sift in the flour. Separate 1/4 of the batter and whisk in the matcha powder. Pour the plain batter into the pan first, then spoon 4-5 blobs of the matcha batter over the top and swirl with a fork, knife or chopstick until a nice swirly pattern forms.

Bake for 30-35 minutes, then remove and let cool at least 15 minutes before removing from the pan.