Matcha Cheesecake Brownies
User Reviews
4.9
Matcha Cheesecake Brownies
Description
Matcha Cheesecake Brownies start with a brownie batter made from eggs, avocado oil, sugar, matcha powder, vanilla, salt, and flour mixed carefully to preserve a tender crumb. The cheesecake filling incorporates softened cream cheese beaten with sugar, vanilla, and egg yolk until creamy. The layers are assembled in an 8" by 4" loaf pan with brownie batter on the bottom, cheesecake in the middle, and a remaining batter swirl on top, creating a marbled effect.
Baked at 350°F (177°C), the brownies set to firm perfection with a soft center where the cheesecake layer melts into the matcha base. The result is a dessert that offers matcha's distinctive green tea flavor combined with a rich, tangy cheesecake texture and moist crumb.
This recipe can be doubled for a larger pan, adjusting the baking time slightly to ensure doneness without overbaking. The careful folding and layering produce good texture contrast without overmixing.
Ingredients
- 1 large egg whole
- 50 g avocado oil or melted unsalted butter, or neutral vegetable oil
- 50 g granulated sugar
- 2 teaspoon matcha powder sifted, high-quality
- ½ teaspoon vanilla extract
- pinch salt sea salt
- 50 g all-purpose flour
Cheesecake filling:
- 85 g cream cheese softened at room temperature
- 20 g granulated sugar
- ½ teaspoon vanilla extract
- 1 egg room temperature, yolk
Instructions
Make the matcha brownie batter:
- Preheat oven to 350°F/177°C.
- Line the bottom of a 8" by 4" loaf pan with parchment paper.
- In a bowl, whisk together the egg, oil, sugar, matcha, vanilla, and salt.
- With a spatula, fold the flour into the egg mixture. Be careful not to overmix. Set aside.
Make cheesecake filling:
- In a stand mixer bowl fitted with a paddle attachment, beat together cream cheese, sugar, vanilla and egg yolk until smooth and creamy on low speed.
Assemble:
- Scoop the matcha brownie batter into the bottom of the loaf pan. Spread the layer evenly with a spatula. Set aside 2 tablespoons of batter for the top.
- Add the cheesecake filling on top of the matcha brownie batter.
- Scrape the remaining 2 tablespoon of matcha brownie batter over top of the cheesecake filling.
- Run a knife through the batter to create a swirl through the cheesecake and brownie mixture.
- Tap the loaf pan once or twice to release any trapped air bubbles.
- Bake at 350°F/177°C for 25-28 mins, until set in the middle, or a toothpick inserted comes out clean. Remove from the oven and cool on a cooling rack.
- Let completely cool before slicing into squares. Dust with additional matcha powder if you like.
- Place into a container for up to 1 day at room temperature, or in the refrigerator for up to 3 days. The tops will be appear a little moist if covered, but this is OK. If you prefer, you can dust with matcha before serving.
Notes
- This recipe can be doubled to fit an 8" x 8" pan with a baking time of 28-30 minutes until set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 35mg | 1% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 167IU | 3% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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