It’s already March! How are we already in the 3rd month this year?
Checking back to the resolutions I set in January, I can say that I’ve been working on some of them: completing the Whole30 and (lost my Christmas cookie diet weight in the process), being more aware and grateful for the life I have, and making an effort to get out of my comfort zone a little more… but on the flip side, my guitar has been sitting unloved… so I gotta do something about that)! But, one day at a time, right?
Anyway, it’s now March, and that comes with lots of green treats… for St. Patrick’s Day! For my matcha fans, I apologize. I know I’ve been holding out on my matcha creations (that’s because I’ve been working hard on my Matcha Recipe e-book — subscribe to my blog to make sure you get it once it’s released!), but it’s time to reveal these super delicious, the addictive Matcha Cheesecake Brownie.
MY MATCHA CHEESECAKE BROWNIE
Think of cheesecake with a robust green tea flavour, stuck in the body of a cake brownie. These Matcha Cheesecake brownies are the perfect marriage between earthy, sweet, and tangy.
Cream cheese gives these brownies some tang and balances the sweetness and bitterness of the matcha. If you prefer a less intense matcha flavour, increase the sugar to 6 tablespoons, although I found it sweet enough at ¼ C sugar.
And who can resist the swirl of cream cheese through the middle? There’s something about marbled cakes, a little je ne sais quois? 😉 Rich, moist (sorry!) and delicious — you won’t be able to stop at one piece. My son had 3 pieces in one sitting, and begged me to make another batch when it was all finished!
This recipe is a small batch which makes 8 squares, but you can easily double it up and make it in a 8″ by 8″ pan to get 16 squares (like in the photos).
I hope you’ll try these Matcha Cheesecake Brownies. Tag me @siftandsimmer on Instagram or leave me a comment below! Would love to see what you come up with!
Matcha Cheesecake Brownie
- 1 large egg
- 4 Tbsp avocado oil
- 4 Tbsp granulated sugar can increase to 6 Tbsp if you prefer it a little more sweeter
- 1 ½ tsp high-quality matcha powder
- ½ tsp vanilla extract
- pinch sea salt
- 6 Tbsp (48g) all-purpose flour
- 85 g cream cheese softened at room temperature
- 2 Tbsp sugar
- ½ tsp vanilla extract
- 1 egg yolk
Make the matcha brownie:
- Preheat oven to 350F. Line the bottom of a 8" by 4" aluminium loaf pan with parchment paper.
- In a medium bowl, add the egg and lightly whisk. Next, add in the oil, sugar, matcha, and salt. Whisk to combine everything together.
- Fold in the flour. 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.
- 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 Tbsp of matcha brownie batter over top of the cheesecake filling and 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 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.
- Place into a container for up to 1 day at room temperature, or in the refrigerator for up to 5 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.
Inspired from Sally’s Baking Addiction