Cooking Instructions
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Step 1
Preheat the oven to 175 degrees C (350 degrees F) and line an 8x8-inch square baking pan with parchment paper.
Step 2
In the bowl of your stand mixer fitted with the paddle attachment, beat
Cream Cheese (1 cup)
and
Granulated Sugar (1/3 cup)
on medium speed until smooth, stopping to scrape the bowl with a spatula the bowl as needed.
Step 3
Stop the mixer and sift the
Matcha Powder (2 Tbsp)
into the cream cheese and beat until fluffy, a few minutes. Add in the
White Chocolate (2/3 cup)
and
Egg (1)
beat until mixture is well combined.
Step 4
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 (2/3 cup)
.
Step 5
Whisk in
Eggs (2)
,
Vanilla Extract (1 tsp)
,
Sweet Glutinous Rice Flour (1/2 cup)
,
Tapioca Starch (1/2 Tbsp)
,
Unsweetened Cocoa Powder (1/2 Tbsp)
, and
Salt (1/4 tsp)
. Mix until well combined.
Step 6
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.
Step 7
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.
Step 8
Bake the brownies on the centre rack for 30 minutes.
Step 9
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!
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