Matcha Cheesecake Swirl Brownies
Delightful brownies with a rich chocolate base and creamy matcha cheesecake swirl, perfect for any occasion.
Ingredients
Brownie Base
- ½ cup unsalted butter For richness and moisture.
- 1 cup semisweet chocolate chips Adds deep chocolate flavor; can be replaced with dark chocolate.
- ¾ cup granulated sugar Sweetness; balancing the rich flavors.
- 2 large eggs Provides structure to the brownies.
- 1 teaspoon vanilla extract Enhances the flavors.
- ⅔ cup all-purpose flour The base for holding everything together.
- ¼ teaspoon salt Enhances the flavors.
Cheesecake Swirl
- 8 ounces cream cheese, softened Main component of the cheesecake swirl.
- ¼ cup granulated sugar (for cheesecake) Sweetens the cheesecake layer.
- 1 large egg (for cheesecake) Provides structure to the cheesecake layer.
- 1 tablespoon all-purpose flour (for cheesecake) Ensures the cheesecake isn’t too runny.
- 1 tablespoon matcha green tea powder Adds unique flavor and color.
- 1 teaspoon vanilla extract (for cheesecake) Enhances the cheesecake flavor.
Instructions
Preparation
- Gather all the ingredients. Line an 8x8-inch baking pan with parchment paper and preheat your oven to 350°F (175°C).
Cook the Base
- In a heatproof bowl, combine unsalted butter and semisweet chocolate chips. Melt them together in the microwave or over a bain-marie. Stir until smooth and let cool slightly.
Combine Brownie Mixture
- Whisk in the granulated sugar, eggs, and vanilla extract into the chocolate mixture until combined.
Add Flour and Salt
- Fold in the all-purpose flour and salt into the chocolate mixture until just incorporated.
Prepare Cheesecake Mixture
- Beat the softened cream cheese and granulated sugar in a separate bowl until smooth and creamy.
Incorporate Cheesecake Ingredients
- Add the egg, additional flour, matcha powder, and vanilla extract to the cheesecake mixture and blend until smooth.
Layer the Brownies
- Spread two-thirds of the brownie batter evenly in the prepared pan.
Add the Cheesecake Mixture
- Dollop the matcha cheesecake mixture over the brownie base.
Add Remaining Brownie Batter
- Spoon the remaining brownie batter over the cheesecake dollops.
Create Swirls and Bake
- Gently swirl the chocolate and matcha layers to create a marbled effect. Bake for about 35 minutes until the edges are set and the center has a slight jiggle.
Notes
Store brownies in an airtight container at room temperature for up to three days or refrigerate for about a week. For longer storage, freeze tightly wrapped for up to three months.