Matcha Cheesecake Brownies

As always when using your advanced oven programs, you don't need to preheat. Your oven automatically adjusts temperatures throughout the cooking time. Just line an 8x8-inch baking pan with parchment paper.

In the bowl of your stand mixer fitted with the paddle attachment, beat Cream Cheese (1 cup) and Granulated Sugar (4 Tbsp) on medium speed until smooth, stopping to scrape the bowl with a spatula the bowl as needed.

Stop the mixer and sift the Matcha Powder (1 Tbsp) into the cream cheese and beat until fluffy, a few minutes. Add in the White Chocolate (2/3 cup) and Eggland's Best Classic Egg (1), beat until mixture is well combined.

In a medium saucepan, melt Unsalted Butter (1/3 cup) over medium heat. Turn heat to low, add Semi-Sweet Baking Chocolate (1 cup), and stir until just melted. Remove from heat and whisk in the Granulated Sugar (1/2 cup).

Whisk in Eggland's Best Classic Eggs (2), Vanilla Extract (1 tsp), Sweet Glutinous Rice Flour (1/2 cup), Tapioca Starch (1 Tbsp), Unsweetened Cocoa Powder (1 Tbsp), and Salt (1/4 tsp). Mix until well combined.

Portion about 3/4 of brownie batter into the prepared pan. Add the matcha cheesecake to the top of the brownie batter in an even layer.

Add the remaining 1/4 of the brownie batter to the top of the matcha cheesecake layer in tablespoon dollops. Use the tip of a paring knife to swirl the brownie batter and matcha cheesecake into a marbled pattern.

Now just say "Alexa, start oven" and voila the oven program is set automatically. With the integrated baking sensor you don't have to be worried about the baking time. The oven tells you, when your brownies are perfectly baked. Please don't open the door during the baking.

Let the brownies cool completely in the pan. Lift the brownies out of the pan by the parchment paper. Slice into 9 or more squares, depending on how large you want your slices. Good job!