Dairy-Free Matcha Blondies
Recipe Created by Megan Sheley
Crafted with our Pistachio Barista Edition, these Dairy-Free Blondies are perfectly matcha-y and white chocolate-y. Plus, you can make them completely vegan (but just as delicious) with a few simple substitutions!
INGREDIENTS:
- 1/2 cup vegan butter
- 2/3 cup light brown sugar
- 1 cup white sugar
- 1/4 cup Elmhurst pistachio milk
- 2 tsp vanilla
- 275g flour
- 1 tsp corn starch
- 1 egg + 1 egg yolk*
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1.5 tsp matcha powder
- 3-2.8oz vegan white chocolate bars
- *To make this recipe vegan, sub egg & egg yolk with 1.5 flax eggs
DIRECTIONS:
- Melt butter in a sauce pan or microwave, add to a large bowl.
- Add in brown & white sugar and cream together with a hand mixer for about 3 minutes.
- Add your eggs, vanilla and pistachio milk. Cream together for another 3-4 minutes until the sugars are dissolved and FULLY incorporated – it’s a lot of mixing but it’s worth it!
- In a medium sized bowl, whisk together the flour, corn starch, baking powder, salt and matcha powder.
- Add to your wet ingredients and mix with a spatula, then fold in your white chocolate chunks (however much your heart desires).
- Spread in a lined pan & bake at 350F for 35-40 minutes. This step is key - blondies need to cool in order to set or you WILL be left with a gooey crumbly mess if you cut into them right away.
- Cut into squares and enjoy!
