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Matcha Cheesecake Brownies

Rich and delicious, these Matcha Cheesecake Brownies are sweet and tangy with earthy green tea flavour.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 pieces
Calories 88kcal
Author Michelle

Ingredients

Matcha batter:

  • 1 large whole egg
  • 50 g avocado oil (or neutral vegetable oil) or melted unsalted butter
  • 50 g granulated sugar
  • 2 teaspoon high-quality matcha powder sifted
  • ½ teaspoon vanilla extract
  • pinch 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 yolk room temperature
US Customary - Metric

Instructions

Make the matcha 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:

  • Transfer the matcha batter into the bottom of the lined loaf pan. Spread the layer evenly with a spatula. Reserve 2 tablespoons of matcha batter for the top.
  • Add the cheesecake filling on top of the matcha batter.
  • Scrape the remaining 2 tablespoon of matcha 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 wish.
  • 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

Recipe can be doubled to fit into a 8" x 8" baking pan. Bake for 28-30 minutes, until set.

Nutrition

Calories: 88kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 35mg | Potassium: 27mg | Fiber: 1g | Sugar: 7g | Vitamin A: 167IU | Calcium: 14mg | Iron: 1mg