Matcha Butterscotch Franken-Blondies
Last week we were sweltering at the Texas state fair in Dallas. Everyone told us to go experience it, they said it would be a lot of fun, they said its a good time…they did not know it was going to be 89 degrees with 90% humidity, which made walking around the massive grounds of the state fair with two little humans, even more exhausting. They’re little red faces were drenched in sweat as we walked up and down rows and rows of fried food, biergartens and live stock. Ok there weren't multiple rows of live stock, but we did see the prize winning cows and goats. They were definitely prettier than any other cows and goats I’ve ever seen. We perused the bake off, stared at the carved butter sculpture and even took in the sight of Big Tex- the state fair mascot. We tried the famous Fletcher’s corn dog and sampled the Cotton Candy taco. We took in as much as we could before calling it quits 5 hours after we got there. So with that hot, sweaty, uncomfortable memory behind us, I woke up today to find that it’s 42 degrees and pouring rain. Within a day we went from Tank tops to sweatshirts and I couldn’t be happier. So with a long overdue chill in the air, and Halloween just 2 weeks away, I decided to make a sweet and spooky treat with these Matcha Butterscotch Franken- Blondies!
Blondies are such an easy treat to make, I thought that adding some Matcha powder to them would make the perfect Frankensteins for halloween. These blondies are chewy with a great matcha tea flavor balanced with sweet butterscotch. This is a one bowl recipe so it can easily be whipped up right before a party or even a day in advance!
It all starts with the melted butter and brown sugar. Mix these together till smooth. Then comes a cold egg that gets beat In with the vanilla and salt. Beat with a wooden spoon until completely combined. Then add in the four, and matcha powder and stir to mix. It will take about 40 strokes. Once mixed, fold in the butterscotch chips. (You can also swap in white chocolate or dark chocolate chips if you like!)
Spread this thick batter into a greased 8X8 pan and bake for 20-25 minutes at 350F. Allow to cool in the pan for 10 minutes then on a wire rack till cooled. Slice into 9 squares and devour, or turn these squares into little frankensteins.
Melt dark chocolate in a double boiler. Once melted, dip the tops of the blondies into the chocolate to create the franked-hair. Top with two candy eyes and mini marshmallow bolts and before you know it-It’s alive!
Enjoy these totally matcha- totally cute halloween blondies- and welcome to fall!
Matcha Butterscotch Franken-Blondies
Yields 9 blondies
8 tablespoons (1 stick) unsalted butter, melted
1 cup lightly packed light brown sugar
1 large cold egg
1 1/2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 cup all-purpose flour
1 tbsp matcha powder
1 1/2 cup butterscotch chips
Heat oven to 350 degrees F. Line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper.
In a medium bowl, stir melted butter and brown sugar until blended. Add the egg, vanilla, and salt then stir vigorously until smooth. When the batter looks well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Beat vigorously here. You want to see the batter pulling away from the sides of the bowl. Stir in the cookies and cream chips.
Spread the batter evenly in lined pan- it was very thick so I pulled out the offset spatula to really get it into the corners.
Bake 20 to 25 minutes until a toothpick inserted into the middle comes out relatively clean. Cool then cut into 16 squares.