JasmineRichelleBakes: Matcha Cheesecake Brownies

Our matcha bakes are almost complete for this month. For the third matcha bake I went with a matcha cheesecake brownie. I haven't baked a brownie on this blog so I thought why not. Also I received a coupon for free cream cheese from Kroger so it was fate. I debated making the brownies with no chocolate and just matcha powder but that would make a blondie so no. I wanted a way to keep the brownie taste but also complement it with matcha so I added the matcha to the cream cheese mixture to give me some matcha latte vibes. I added some matcha powdered sugar to the tops of each and crushed some freeze dried raspberries over the top for some color. They really taste amazing.

Matcha Cheesecake Brownies

Here's what you need;

Brownie Layer

1/2 cup unsalted butter (1 stick)
3/4 cup chocolate
1 cup granulated sugar
2 large eggs (room temperature)
2 teaspoons almond extract
1/4 teaspoon salt
2/3 cup all purpose flour , spooned

Cheesecake Layer

8 oz cream cheese (softened to room temperature)
1/3 cup granulated sugar
1 large egg (room temperature)
1/4 teaspoon salt
1 large tablespoon of matcha powder

Optional

powdered sugar + matcha for dusting
dried raspberries for garnish

Preheat the oven to 350F degrees.

Line an 8x8 inch square baking pan with aluminum foil and lightly grease. Set aside.

In a large microwave safe bowl melt together the butter and dark chocolate in short 30 second bursts, stirring between each until entirely melted together.

Allow the mixture to cool for about 3-5 minutes then whisk in the sugar, eggs, almond extract and salt. ****if you don't have almond extract use vanilla****

Gently fold in the flour using a large wooden spoon or rubber spatula.

Reserve about 1/2 cup batter, then pour the remaining batter into the bottom of your prepared pan.

To make the cheesecake layer in a large bowl using a hand-held or stand electric mixer beat the cream cheese on medium speed until fluffy.

Add in sugar, matcha powder and egg and continue beating until no lumps remain.

Pour the cream cheese layer over the brownie layer.

Using a tablespoon or teaspoon drop spoonfuls of the reserved brownie batter over top.

Then using a thin knife trace swirls through the dollops of brownie batter.

Bake for about 30 minutes until the top is almost set. The edges may be just starting to pull away from the sides of the pan, but the center should still look slightly wet/ wobbly. Allow to cool fully to room temperature, then ideally wrap tightly and place in the fridge for a couple of hours.

When ready to serve remove from the fridge and lift the brownies out of the pan using the overhang from the aluminum foil. Cut into squares and serve. I cut these into 9 squares