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Matcha Cheesecake Brownies Recipe

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Delight in rich, fudgy brownies layered with a creamy, vibrant matcha cheesecake topping. This Matcha Cheesecake Brownie recipe blends the earthy flavor of matcha powder with the smoothness of cream cheese and sweet white chocolate, all swirled into a decadent semi-sweet chocolate brownie base. Perfect for an elegant dessert or a special treat, these brownies are baked to perfection for a luscious texture and striking marbled appearance.

Ingredients

Matcha Cheesecake Layer

  • 1 cup cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 1 tbsp matcha powder
  • 2/3 cup white chocolate, melted
  • 1 egg, room temperature

Brownie Base

  • 1/3 cup unsalted butter, diced
  • 1 cup semi-sweet baking chocolate
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla bean paste
  • 1/2 cup sweet glutinous rice flour or all purpose flour
  • 1 tbsp tapioca starch
  • 1/4 tsp salt

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350 degrees F (180 degrees C) and line an 8 by 8-inch square baking pan with parchment paper to ensure easy removal of the brownies after baking.
  2. Make the Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese and granulated sugar on medium speed until the mixture is smooth. Scrape down the bowl as needed to ensure even mixing.
  3. Add Matcha and Combine: Sift the matcha powder into the cream cheese mixture and beat until fluffy, incorporating the powder fully. Then add the melted white chocolate and the egg to the mixture, beating until everything is well combined and smooth.
  4. Melt Butter and Chocolate: In a medium saucepan over medium heat, melt the diced unsalted butter. Reduce heat to low, add the semi-sweet baking chocolate, and stir until just melted to form a smooth chocolate mixture.
  5. Add Sugar to Chocolate Mixture: Remove the pan from the heat and whisk in the granulated sugar until fully incorporated, making sure the mixture is smooth and glossy.
  6. Add Eggs and Dry Ingredients: Whisk in the eggs one at a time, then add the vanilla bean paste, sweet glutinous rice flour (or all-purpose flour), tapioca starch, and salt. Mix thoroughly until the batter is smooth and homogenous.
  7. Layer the Batter: Pour about three-quarters of the brownie batter into the prepared baking pan, spreading it evenly. Carefully spread the matcha cheesecake filling evenly over the brownie layer.
  8. Top with Remaining Brownie Batter: Dollop the remaining quarter of the brownie batter in spoonfuls over the cheesecake layer. Using the tip of a paring knife or skewer, swirl the two layers together to create a beautiful marbled pattern.
  9. Bake the Brownies: Place the baking pan on the center rack of the oven and bake for 30 minutes until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
  10. Cool and Slice: Allow the brownies to cool completely in the pan. Use the parchment paper to lift them out, then slice into 9 or 16 squares depending on desired portion size. Serve and enjoy!

Notes

  • Ensure all eggs and cream cheese are at room temperature to avoid lumps in the batter.
  • Use a sifter for the matcha powder to prevent clumps and achieve a smoother cheesecake texture.
  • The sweet glutinous rice flour can be substituted with all-purpose flour for a slightly different texture.
  • For extra contrast, sprinkle a little matcha powder on top before baking for enhanced color and flavor.
  • Store brownies in an airtight container in the refrigerator for up to 4 days to maintain freshness.

Find it online: https://recipeplenty.com/matcha-cheesecake-brownies-recipe/