Swirl matcha cheesecake brownies are a fantastic dessert option for anyone who loves a little bit of indulgence with a twist of unique flavor. These brownies have a rich, brownie base that is infused with the subtle, earthy flavor of matcha green tea with a creamy, tangy cheesecake layer. The swirl effect is created by gently swirling the two layers together, creating a beautiful and unique pattern that looks as good as it tastes.
I have always loved anything with matcha and these Swirl Matcha Cheesecake Brownies are relatively easy to make and you can enjoy within 1 hour.
If you are like me who don't really into too sweet desserts then this recipe is for you. They're not too sweet, yet they taste creamy and decadent.
Talking about healthy dessert, did you know? Matcha contains caffeine and L-theanine, which can improve several aspects of brain function. It has been shown to improve attention, memory, and reaction time.
INGREDIENTS YOU'LL NEED
There are 2 parts to the recipe: the matcha brownie base, and the cheesecake filling. To make the recipe, you will need to gather few ingredients as follow:
- whole eggs: I used brown large eggs
- unsalted butter: you can use vegetable oil or avocado oil if any
- granulated sugar: I recommend using white granulated sugar or powdered sugar; if you feel it's too sweet, you can decrease the amount
- matcha powder: use an authentic ceremony grade matcha for that dark green color and beautiful flavour. If you prefer a more intense matcha flavour, increase the amount of matcha. You would want to sift the matcha into your batter before mixing, it will be easier to blend and less granules.
- vanilla extract: use pure real vanilla extract for better flavour, or make your own. It's really simple.
- sea salt: a pinch balances the sweetness
- all-purpose flour
Cream cheese filling:
- cream cheese: at room temperature, use a full-fat cream cheese
- granulated sugar: you can use powdered sugar, as per your likings.
- egg yolk: at room temperature, separate the egg white from the yolk and just use the yolk
Don't let the list of ingredients intimidate you - this recipe is easy to follow, and the end result is well worth the effort. Plus, the beautiful swirl pattern is sure to impress your friends and family.
One of the best things about swirl matcha cheesecake brownies is their versatility. They are perfect for any occasion, whether you're serving them at a fancy dinner party or enjoying them as a mid-week treat. Plus, the matcha powder gives them a little extra kick of caffeine, which is always helpful when you need a little energy boost.
This Swirl Matcha Cheesecake Brownies are a delicious and visually stunning dessert that will satisfy any sweet tooth. The combination of rich matcha brownies and tangy cheesecake makes these brownies a perfect indulgence for any time of day. Yum!
SWIRL MATCHA CHEESECAKE BROWNIES
- 2 large whole egg
- 8 tbsp melted unsalted butter
- 8 tbsp granulated sugar
- 5 - 6 teaspoon high-quality matcha powder sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2/3 cup all-purpose flour
- 6 oz cream cheese softened at room temperature
- 4 tbsp granulated sugar
- 1 teaspoon vanilla extract
- 2 egg yolk room temperature
Make the matcha brownie batter:
Preheat oven to 350°F/177°C.
Line the bottom of a 8" by 8" brownie pan with parchment paper. Or without parchment paper is you are using the non-stick or silicon pan.
In a bowl, whisk together the egg, butter, sugar, matcha, vanilla, and salt. With a spatula, fold the flour into the egg mixture. Don't 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.
You can get creative with the marble patterns. I like to use the simple way. First, scoop the matcha brownie batter into the bottom of the loaf pan. Spread the layer evenly with a spatula. Set aside about 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 the top of the cheesecake filling. Run a knife through the batter to create a swirl through the cheesecake and brownie mixture. Don't run the knife more than twice so the patterns don't get smudge. 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.
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. Enjoy!