Matcha Oreo blondies combine the fudgy, chewy texture of classic blondies with the bright, earthy flavor of matcha and the crunch of crushed Oreos. These bars are buttery, tender, and easy to make—perfect for fans of both Japanese and American flavors.
What are blondies?
Blondies are dense, cookie-like squares similar in texture to fudge brownies but without melted chocolate or cocoa in the batter. Their main flavor profile centers on brown sugar and vanilla, and they often include mix-ins such as chocolate chips or chopped cookies. In this version, matcha powder and crushed Oreos give the blondies a vibrant green color and a contrasting swirled texture.
Matcha Oreo Blondies
This Matcha Oreo Blondies recipe is a simple fusion of two favorite treats. The batter is prepared like a classic blondie but is flavored with matcha powder and studded with crushed Oreos. You can use regular Oreos, gluten-free Oreos, or golden Oreos for a different visual effect, but avoid strongly flavored specialty Oreos (e.g., peanut butter, birthday cake) because they will compete with the matcha.
Ingredients
- All-purpose flour — 1 3/4 cups (see notes for gluten-free swap)
- Fine sea salt — 1/2 teaspoon
- Baking powder — 1/4 teaspoon
- Matcha powder — 2 tablespoons; use the best quality you can afford
- Unsalted butter, melted — 3/4 cup (substitute vegan butter for dairy-free)
- Light brown sugar — 1 1/3 cups
- Large egg — 1
- Extra egg yolk — 1 (adds richness and chew)
- Vanilla extract — 1 teaspoon
- Crushed Oreos — 1 cup, plus extra for the top; do not crush to dust
How to make Matcha Oreo Blondies
- Preheat the oven to 350°F (180°C). Line an 8-inch square pan with parchment paper and set aside.
- Whisk together the flour, salt, baking powder, and matcha powder in a small bowl until evenly combined.
- In a separate large bowl, mix the melted butter with the light brown sugar, large egg, egg yolk, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture, then gently fold in the crushed Oreos until just combined. Avoid overmixing.
- Press the batter into the prepared pan, scatter a few extra crushed Oreos across the top, and bake for 25–30 minutes. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter.
- Allow the blondies to cool completely in the pan before lifting out and cutting into squares for clean edges.
Gluten-free and dairy-free variations
Gluten-free: Replace the all-purpose flour with a blend of 1 cup (125 g) gluten-free all-purpose flour and 3/4 cup (84 g) almond flour. Ensure the gluten-free blend contains xanthan gum. If using gluten-free flour, rest the batter for 20–30 minutes before baking to allow the flours to hydrate and avoid a gritty texture. Use certified gluten-free Oreos.
Dairy-free: Substitute the butter with 3/4 cup (170 g) vegan butter. If that vegan butter is salted, reduce added salt in the recipe by half to keep the balance right.
Tips for perfect blondies
- Choose good matcha. Because matcha is the star flavor, select the best quality you can afford for brighter color and richer aroma.
- Don’t overbake. Start checking at 25 minutes; remove when a toothpick has a few moist crumbs. Overbaking dries them out.
- Cool completely. Let the bars cool fully in the pan for clean slices and the best texture.
- Avoid over-crushing Oreos. Leave some larger cookie pieces for texture and to preserve the batter’s color.
Frequently asked questions
What matcha powder should I use?
Ceremonial-grade matcha offers the best color and aroma, but culinary-grade matcha will work and is more budget-friendly. Use the highest quality you can reasonably afford for the best results.
Which Oreos are best?
Regular or gluten-free Oreos are both suitable. Golden Oreos will alter the appearance but still work. Avoid strongly flavored specialty Oreos that clash with matcha.
Can I make these egg-free?
Egg-free substitutions have not been tested with this exact recipe. Standard egg replacers may change texture; if you need an egg-free version, expect some trial and adjustment.
How do I get clean slices?
Cool the blondies completely, use a very sharp knife, and wipe the blade between cuts with a damp cloth or paper towel for the cleanest edges.
How long do they keep?
Store blondies in an airtight container at room temperature for up to 4 days. For longer storage, wrap individual squares and freeze; thaw at room temperature before serving.
Recipe at a glance
Prep time: 15 minutes • Cook time: 25 minutes • Total: 40 minutes
Servings: about 16 squares • Calories: ~260 per square
Equipment: 8-inch square baking pan
Originally published September 11, 2016.