Cold weather has finally arrived here in Northern California and that means lots and lots of baking will be taking place in our kitchen. Which also means that I finally get to bring to fruition all kinds of baked goodness that I have been dreaming up. And since this weekend is going to be cold and rainy, its the perfect opportunity to warm the house (and our bellies) with these matcha cheesecake brownies.
THE ORIGINAL MATCHA CHEESECAKE BROWNIES
Matcha is one of our very favorite flavors. Not only do we love drinking a matcha latte in the morning when we rise. But our matcha love continues to spread into more and more matcha inspired food creations in our kitchen. Matcha adds such a depth of flavor to baked goods. And in this case, an ideal contrast to the sweetness of chocolate brownies. Similar to adding salt to something sweet, matcha imparts a savory element that lends this dessert an intriguing nuance. It has been 5 years since I created this recipe. And while many other matcha cheesecake brownie recipes have since popped up on the internet…this my friends, is the original one.
Brownie batter gets topped with matcha infused cheesecake. And then dollops of brownie batter get swirled into the matcha cheesecake layer. For an effect that gives these brownies their signature marbled look.
…I could stare at this all day…
Warm out of the oven or cooled and then chilled in the refrigerator – either way you enjoy these matcha cheesecake brownies, they are so much better than plain brownies, because what could be better than combining cheesecake with brownies anyway? Add some matcha to the mix and you have one incredible dessert.
The brownie base bakes up beautifully. The matcha cheesecake layer stays soft & tender. And the brownie batter swirl on top gets slightly crisp in just the right way. All together making these matcha cheesecake brownies a winning combination that you are sure to fall in love with.
MATCHA CHEESECAKE BROWNIES
- Total Time: 40
- Yield: 12 1x
Ingredients
FOR THE MATCHA CHEESECAKE:
1 cup cream cheese, room temperature
1/4 cup granulated sugar
1 tbsp matcha powder
2/3 cup white chocolate, melted
1 egg, room temperature
FOR THE BROWNIES
1/3 cup unsalted butter, diced
1 cup semi-sweet baking chocolate
1/2 cup granulated sugar
2 eggs, room temperature
1 tsp vanilla extract
1/2 cup sweet glutinous rice flour or all purpose flour
1 tbsp tapioca starch
1/4 tsp salt
Instructions
Preheat the oven to 350 degrees F (180 degrees C) and line an 8 by 8-inch square 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 (1/4 cup) 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 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 eggs (2), vanilla extract (1 tsp), sweet glutinous rice flour (1/2 cup), tapioca starch (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.
Bake the brownies on the center 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.
- Prep Time: 10
- Cook Time: 30
How many eggs for the chocolate?
2 eggs! Thank you for catching that Neriya! I updated the ingredients list for the brownies! :)
Looks so good, I’m gonna try these! :) I can’t see the ingredient list here nor the instructions?
Hi Vero,
There was a problem with the recipe app and I have corrected it! You should see the ingredients & instructions now!
Pl can you send me the recipe for the matcha brownies
Hi Vasudha! I fixed the recipe, it vanished somehow, but you should be able to see it now! Thank you!
I would love to try and make this. It looks delicious! Where can I find the ingredients list?
Hello Tina! There was a bit of a problem with the recipe, it was not showing up for some reason, but it has been resolved now! Enjoy! :)
Hi :)
Where is the recipe? I can’t find it.
Thank you for inspiration,
Nadia
Hi Nadia!
The recipe is back up on the post! It disappeared somehow!? You’re so welcome, thank you for the comment!
Hi!!!
Congratulations for the wonderful blog!!
I really loved this MATCHA CHEESECAKE BROWNIES !!
It´s so beautiful.Could you please send me a recipe?
Thank you so much,
Lucimara Lima
Hello Lucimara! Thank you so much for your comments! Unfortunately there was a problem with the recipe and I have resolved it now! You should be able to see the recipe now! Take care!
Hi! I didn’t see the ingredients list and recipes. Can you tell me where I can find it?
Hi Christine! Something strange happened & the recipe was not showing up! I have fixed it & you should be able to see the recipe now! Sorry about that!
Hi there!
I don’t do dairy, are there ingredient supplements that could work for a dairy free version? Like coconut milk/Creme etc? Thanks so much!
Xx
Hello Milly! There are plant based versions of cream cheese that you could definitely try substituting with and you could substitute with plant based margarine for the butter! Hope that helps!
Beautiful & Delicious
I usually don’t like to mess with chocolate but this was a brilliant pairing of flavors! When I make it again, I think I will attempt to make a cheesecake instead of brownies. I can see it on the plate now…
Thank you Marcia! I bet that cheesecake will be amazing!
Love the recipe! Thank you for the update, it’ll be wonderful if we could share this awesome recipes with our matcha buyers… Please let us know if you would consider this, thank you again for such a wonderful matcha brownie recipe.
Hello! Thank you for the lovely comment! I will follow up with you by email!
Hey Bella,
Tried the recipe and it’s awesome
I’ve notice few steps to be improve?
1) after melting the butter ,sugar and chocolate. need to let the entire thing cools down before adding anything, this steps is important cause it will cooked the egg if it add too early.
2) oven temperature and baking time. Mine turns out the top darkern haha for me I should’ve bake in 25 mins
Hello! I did not have an issue with my ingredients being too hot before I added the eggs, because I heated them just until they were melted, but you are right, if your ingredients get especially hot you will want to cool them down. And yes, all ovens heat a little differently, that is why it is good to keep an eye on the brownies to make sure they don’t get too dark! SO happy you enjoyed the brownies!
Hi, how many eggs for the matcha cheesecakes and how many eggs for the brownies batter? Thanks!
The recipe lists 1 egg for the cheesecake layer and 2 eggs for the brownie batter!
My matcha doesn’t stay green when I bake it in the oven, is there something I’m supposed to do to keep the nice green colour?
Hmmmm…I would say that it may be the type of matcha you are using. Higher quality matcha brands will yield a green end product. We use and love Encha brand matcha…if you need help knowing which brands are reliable, just let me know where you are based (US, UK, Europe, etc.) and I can help point you in the right direction!
Thank you so much! I’m based in Australia and used Zen Wonders Matcha brand green tea.
Hey Carrie,
You may want to try Matchaeologist – their matcha is truly green and it is very high quality. I highly recommend their ceremonial grade for baked goods with a true green end result (to my followers that live outside of the US and cant get Encha)
These look absolutely stunning!
I was wondering, if I make these with regular all purpose flour, do I still need to add the tapioca starch?
I’m planning on making these today, I can’t wait!
Super thanks for your answer!
You should be able to get away with just using all purpose flour Catherine! I hope you enjoy them!
Thanks Bella!
I don’t really mind adding the starch, but I figured it was needed because there is no gluten in the original recipe and the starch helps with binding!
Super thanks for your answer!
You are very welcome! Happy baking!
Hi!! This looks sooo beautiful and i would love to try making it as Im a huge brownie lover but a matcha newbie!-is there a healthier alternative I can use instead of the white chocolate?
Hi Tejal! Perhaps cocoa butter would be a good alternative to the white chocolate? I have not tried myself so you would be the first person that I know of! If you try it, let me know how it works out!
Hello,
I’d love to try the recipe. Is it possible to replace the sweet rice flour and tapioca flour with other gluten-free flour? Can I use gluten-free four mix for both of them? (I only have gluten-free four mix, potato starch, corn starch at home).
Thank you!!!
Hello Quyen! I am sure that a GF all purpose blend would substitute beautifully! Let me know how it goes! ;)
Hi,
I tried this recipe not so long ago and my friends so loved it that two of them asked me to make for them, made a total of 5 dozens. Now sharing this link in my blog, thank you for sharing this wonderful tasty recipe!
Much love.
Oh my goodness! That is SO SO awesome! Thank you so much for letting me know…its comments like these that keep me going! <3 And thank you for sharing on your blog!
How do you melt the white chocolate? Most chocolate doesn’t melt well without a touch of oil added. The dark is melted with the butter so that will work. Just wondered about the white.
Thanks!
Hi Kathy! White chocolate melts very easily in a double boiler set-up or in short bursts in the microwave! I will update the recipe to describe how I did it :)
Hey, looking forward to making this soon! Is it possible to use a paddle and hand mix everything or do you think the quality will have a high chance of being much lower? I don’t have an electronic mixer and was wondering how much not using one would affect the outcome, in your opinion.
Thanks in advance!
Hi Tony! I have made them by hand several times and it works just fine. I would recommend using a whisk so that you get the ingredients really smooth! Hope you enjoy them as much as we do!
Hi, I am a vegan and I love the recipe. Could you let me know the vegan recipe for the same. Also, if I replace butter with coconut oil and sugar with maple syrup to make it more healthy, will the taste change ?
How much cocoa powder do you add? It’s missing from ingredient list but in photo. Thanks!
Hi Wendy! I recently refined this recipe and found that it just doesn’t need that little bit of cocoa powder, so while it is in the ingredient shot, it is no longer part of the recipe! Looks like I need to update these photos now 😅
Hi! Is it possible to sub in white chocolate for the brownie base? (Currently you have semi-sweet baking chocolate for the brownie base).
6 oz (170g) semi-sweet baking chocolate
You can absolutely sub in white chocolate! I am sure it will be delicious!
The recipe is not showing up for me! Looks tasty and I’d love to try the recipe.
Hi Hannah! I have no idea why the recipe box disappeared but I got it fixed and you should be able to see it now!
Hi – I’m looking to make your brownies but the recipe disappeared!
Hi Valerie! I just checked the recipe and it is showing up on my end. I have confirmed several different ways. Try clicking this link:
https://www.ful-filled.com/2016/10/17/matcha-cheesecake-brownies/