Matcha Cheesecake Brownie

 

Matcha Cheesecake Brownie (~from Sift and Simmer)

Another nice matcha recipe from Sift and Simmer. I baked these matcha cheesecake brownies for 23 min.

Ingredients

1 large whole egg

50 g avocado oil (or neutral vegetable oil) or melted unsalted butter

50 g granulated sugar

2 tsp high-quality matcha powder sifted

½ tsp vanilla extract

pinch sea salt

50 g all-purpose flour

Cheesecake filling:

85 g cream cheese softened at room temperature

20 g granulated sugar

½ tsp vanilla extract

1 egg yolk room temperature

Instructions

Make the matcha brownie batter:

Preheat oven to 350°F/177°C.

Line the bottom of a 8" by 4" loaf pan with parchment paper.

In a bowl, whisk together the egg, oil, sugar, matcha, vanilla, and salt.

With a spatula, fold the flour into the egg mixture. Be careful not to overmix. Set aside.

Make cheesecake filling:

In a stand mixer bowl fitted with a paddle attachment, beat together cream cheese, sugar, vanilla and egg yolk until smooth and creamy on low speed.

Assemble:

Scoop the matcha brownie batter into the bottom of the loaf pan. Spread the layer evenly with a spatula. Set aside 2 tablespoons of batter for the top.

Add the cheesecake filling on top of the matcha brownie batter.

Scrape the remaining 2 Tbsp of matcha brownie batter over top of the cheesecake filling.

Run a knife through the batter to create a swirl through the cheesecake and brownie mixture.

Tap the loaf pan once or twice to release any trapped air bubbles.

Bake at 350°F/177°C for 25-28 mins, until set in the middle, or a toothpick inserted comes out clean. Remove from the oven and cool on a cooling rack.

Let completely cool before slicing into squares. Dust with additional matcha powder if you like.

Place into a container for up to 1 day at room temperature, or in the refrigerator for up to 3 days. The tops will be appear a little moist if covered, but this is OK. If you prefer, you can dust with matcha before serving.

Notes

Recipe can be doubled to fit into a 8" x 8" baking pan. Bake for 28-30 minutes, until set.