These matcha cheesecake brownies, they are so much better than plain brownies, because what could be better than combining cheesecake with brownies anyway?
Total Time
45min
4.5
6 Ratings
Author: Ful-Filled
Servings:
12
Ingredients
Matcha Cheesecake
•
1
cup
Cream Cheese
•
4
Tbsp
Granulated Sugar
•
1
Tbsp
Matcha Powder
•
2/3
cup
White Chocolate
, melted
•
1
Eggland's Best Classic Egg
, room temperature
Brownies
•
1/3
cup
Unsalted Butter
, diced
•
1
cup
Semi-Sweet Baking Chocolate
•
1/2
cup
Granulated Sugar
•
2
Eggland's Best Classic Eggs
, room temperature
•
1
tsp
Vanilla Extract
•
1/2
cup
Sweet Glutinous Rice Flour
or All Purpose Flour
•
1
Tbsp
Unsweetened Cocoa Powder
•
1
Tbsp
Tapioca Starch
•
1/4
tsp
Salt
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C) and line an 8 by 8-inch square baking pan with parchment paper.
2.
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.
3.
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.
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 (1/2 cup).
5.
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.
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.
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.
8.
Bake the brownies on the centre rack for 30 minutes. Let the brownies cool completely in the pan. Lift the brownies out of the pan by the parchment paper. Slice into 9 or 16 squares, depending on how large you want your slices.
Nutrition Per Serving
CALORIES
305
FAT
18.6 g
PROTEIN
3.1 g
CARBS
34.1 g
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