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1
Preheat oven to 350 degrees. Grease an 8-inch baking pan (use a square pan if you don't like corners, but who doesn't), line the bottom with parchment paper, and grease the paper.
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2
Sift the flour, matcha and salt together on a sheet of waxed paper (or into a bowl), and set aside.
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3
In a saucepan over medium heat, combine the butter and brown sugar. Heat, stirring often, until the sugar has dissolved. Continue to cook for about 1 minute longer; the mixture will bubble but not boil. Set aside to cool, about 10 minutes.
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4
Add the egg, egg yolk, and vanilla to the cooled sugar mixture and stir to combine. Add the flour mixture to the sugar mixture and stir until just blended.
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5
Pour the batter into the pan, spreading it evenly with a spatula. Bake until the centre is springy to the touch and a toothpick inserted just off-centre comes out clean, about 25-35 minutes. Do not over-bake or blondies will be very dry. Transfer the pan to a wire rack until cool enough to handle.
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6
Run a small knife around the inside of the pan to loosen the blondies. Invert onto the rack, lift off the pan, and then peel off the parchment. Let cool completely on the rack before cutting into squares of a desired size (if you cut them smaller, you'll have more!).
