Matcha Blondie Cakes

Ingredients:

• 220g unsalted butter, plus extra for greasing the pan
• 1 cup all-purpose flour + extra for dusting the pan
• 340 g white chocolate, finely chopped
• 1/3 cup matcha powder, sifted
• 1 cup firmly packed light brown sugar
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 1 teaspoon coarse salt
• 4 large eggs

Preparation:

1. Preheat oven to 350°F (175°C). Grease a 22 x 32 cm (9 x 13 in) metal baking pan, then line the bottom and sides with parchment paper; butter the parchment paper. Dust the inside of the pan with flour and shake off any excess.
2. In a large microwave-safe bowl, microwave the butter until melted, about 1.5 minutes. Add two-thirds of the white chocolate, then shake the bowl to coat the butter and let it sit for 1 minute. Starting in the center of the bowl, stir the butter and white chocolate until smooth. Add the matcha powder and stir until smooth.
3. In another large bowl, vigorously whisk together the sugar, vanilla extract, salt, and eggs until smooth, light, and foamy, about 30 seconds. Add the matcha mixture to the bowl and whisk until smooth. Add the flour and fold in with a rubber spatula until just incorporated.
4. Pour the batter into the prepared baking pan, spread it out evenly, and smooth the surface. Bake until golden brown on top and a toothpick inserted halfway between the center and edges comes out clean, about 35 minutes.
5. Remove the pan from the oven and immediately sprinkle the remaining 110g of white chocolate evenly over the cake; let it sit for 1 minute. Then, using a butter knife or offset spatula, spread the chocolate evenly, creating swirls and peaks.
6. Let the cake cool completely, then pull the parchment paper out of the pan. Transfer the blondie to a cutting board. Cut into 24 squares and serve. Store leftovers in an airtight container, in a single layer, for up to 5 days..