Stepwise Method: Matcha White Chocolate Blondies with Pistachios

• Preheat your oven to 350°F (175°C). Line your 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
• In a large bowl, combine the melted unsalted butter and brown sugar. Whisk until smooth and glossy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In a separate bowl, sift together the all-purpose flour, matcha powder, baking soda, and salt. This ensures even distribution of the matcha and prevents clumps.
• Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing to keep the blondies tender.
• Fold in the white chocolate chips and roughly chopped pistachios, reserving a small handful of each to sprinkle on top before baking.
• Pour the batter into the prepared pan, smoothing the top with your spatula. Sprinkle the reserved white chocolate chips and pistachios evenly over the surface. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
• Allow the blondies to cool completely in the pan on a wire rack. Use the parchment paper overhang to lift them out. Cut into squares and enjoy!