Matcha Cheesecake Brownies

Ingredients for the brownies

• 2 large eggs
• 3/4 cups cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 tablespoon vanilla extract
• 8 tablespoons butter, melted
• 1 cup (200g) granulated sugar
• 3/4 cups (96g) all purpose flour

Ingredients for the cheesecake

• 8oz cream cheese, room temperature
• 1/4 cup (50g) sugar
• 2 tablespoons Aiya Culinary Grade Matcha
• 1/2 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 egg

This makes approximately an 13×9 pan of brownies.

Instructions

1. Preheat the oven to 350 degrees and grease the pan for your brownies.
2. First, let’s make the brownie mixture. In a bowl of a stand mixer, add eggs, cocoa powder, salt, baking powder, and vanilla extract. Mix until evenly combined.
3. Then, add melted butter, granulated sugar, and flour. Mix on medium speed until evenly combined.
4. Pour the brownie base into the greased pan.
5. Then, let’s make the cheesecake topping. In a bowl of a stand mixer, add cream cheese and sugar. Mix on high speed until light and fluffy.
6. Add pumpkin mixture, vanilla extract, salt, and the egg. Mix on medium speed until evenly combined.
7. Pour on top of the brownie base and spread evenly.
8. Bake at 350 degrees for 30 minutes and you’re done!

Matcha Cheesecake Brownies are the perfect alternative to making holiday sugar cookies! Matcha and chocolate are two flavors that go super well together because both are super rich, but not heavy and helps offset the sweetness of the dessert. I made these super thin, so you can use cookie cutters to cut into your favorite holiday shapes. Let me know in the comments below if you made these Matcha Cheesecake Brownies and how it went!

If you’d like to support me and my food journey, buy some of my cute Asian food inspired stickers! (More pricing options here.)