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Matcha Cheesecake Swirled Dark Chocolate Brownies

Matcha Cheesecake swirled in dark, decadent chocolate brownies have a green tea kick to 'em!
Prep Time15 mins
Cook Time35 mins
Author: Kim Lange

Ingredients

Brownies

  • 10 tablespoons unsalted butter
  • 1 ¼ cups sugar
  • ¾ cup natural unsweetened cocoa powder I used 1/2 Black cocoa powder and 1/2 natural unsweetened cocoa powder to give it a rich, chocolate flavor
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 2 large eggs
  • 1 ½ teaspoons chocolate extract or vanilla
  • cup flour of choice I used all-purpose
  • cup mini chocolate chips

Matcha cheesecake topping

  • 8 ounces cream cheese at room temperature
  • 1 large egg yolk
  • 1/3 cup sugar
  • 1 tablespoon Tenzo Tea Matcha Powder
  • 1/8 teaspoon vanilla extract

Instructions

  • Preheat the oven to 325 degrees Fahrenheit. Line an 8-inch square baking pan with 2 pieces of parchment paper, criss-crossing them, making sure that the paper is long enough to go up the sides a couple of inches. Grease the parchment paper.

Brownies Phase I

  • Melt the butter in a medium-sized saucepan over medium heat.
  • Remove the pan from heat and stir in the sugar. Add the cocoa powder(s), salt and baking powder. Stir until the ingredients are incorporated well. Let the mixture cool for 5 minutes.
  • While the mixture is cooling, make the Matcha cheesecake topping.

Matcha cheesecake topping

  • In a separate bowl for the cheesecake topping, using a mixer beat together the cream cheese, the yolk, sugar, Matcha powder and vanilla extract until smooth.
  • Set aside.

Brownies Phase II

  • Add the eggs to the brownie mixture, beating vigorously with a wooden spoon or silicone spatula until the mixture well blended and shiny. Mixture will be thick Then add the chocolate or vanilla extract and the flour. Stir until you no longer see streaks of flour. Then beat vigorously for 50 strokes with the wooden spoon or spatula. Fold in the chips. The mini chips will melt into the brownie batter.
  • Portion about 3/4 of brownie batter into the prepared pan. Add the matcha cheesecake to the top of the brownie batter in tablespoon dollops.
  • Add the remaining 1/4 of the brownie batter to the top of the matcha cheesecake layer in tablespoon dollops. Use the tip of a paring knife to swirl the brownie batter & matcha cheesecake into a marbled pattern.
  • Bake 35 to 40 minutes on the lower rack in the oven, until the batter in the center of the pan feels just set.
  • Let cool, then lift the brownies out holding the parchment paper and peel it away. Cut the brownies into squares.

Notes

Brownies will last 2 days at cool room temperature, 5 days in the refrigerator, or 1 month double wrapped in the freezer.
If you want to tone down the green tea taste, decrease to 1/2 tablespoon of the Matcha.
*To achieve a beautiful green hue with your matcha cheesecake, it is recommended to use a top quality culinary matcha like Tenzo. Low quality matcha will not be vibrant green, but instead will result in a dull brownish color.