Matcha brownies are the definition of “unexpected.” the matcha brings an earthy and grassy flavor, and the dark chocolate adds sweetness and complexity to these grown-up, Japanese-inspired brownies.
Pre-heat the oven to 350f degrees and butter/line an 8×8″ pan
Melt white chocolate – I used the ‘melt chocolate’ setting on my microwave – but you can do this in a double boiler or put into a microwave-safe bowl and heat in 30-second bursts.
In a stand mixer fitted with the paddle attachment, beat cream cheese & sugar on medium speed until smooth, stopping to scrape the bowl with a spatula the bowl as needed.
Sift in the matcha, and beat for a few more mins. Crack and slide in the egg to the mixer and beat to combine. Pour in the melted white chocolate, beat some more to combine finally
In a medium saucepan, melt butter over medium heat. Turn heat to low, add chocolate & stir until just melted. Turn off the heat & whisk the sugar into the melted chocolate until combined. whisk in eggs, vanilla, flour, arrowroot powder, cocoa powder & salt; whisk until well combined.
Portion out about 90% of brownie batter into the prepared pan. Add the matcha to the top of the brownie layer and smooth out evenly.
Add the remaining 10% of the brownie batter to the top of the matcha layer in tablespoon dollops. Use the tip of a paring knife to swirl the brownie batter & matcha cheesecake into a marbled pattern.
Bake the brownies on the center rack for 30 minutes, or until a cake tester comes out clean.
Let them cool completely
Slice and serve!
The hardest part is the swirling. After making the brownie batter in one bowl and the matcha/cheesecake batter in another, really gently portion in the matcha batter into “zones”- one blob in each sixth of the batter, and then use a knife or chop stick to gently swirl the batter together into a marble pattern like so.
Mimi Newman matcha and dark chocolate swirl brownies. yum.
- 8 oz cream cheese, room temperature
- ¼ cup sugar
- 1 tablespoon culinary grade matcha
- 4 oz white chocolate, melted
- 1 egg room temperature
- 6 tablespoon unsalted butter, diced
- 5 ½ oz semi-sweet baking chocolate
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup all purpose flour
- 1 tablespoon cocoa powder
- 1 tablespoon arrowroot powder or tapioca starch
- ¼ teaspoon salt
- pre-heat the oven to 350f degrees and butter/line a 8×8″ pan
- melt white chocolate – i used the ‘melt chocolate’ setting on my microwave
- in a stand mixer fitted with the paddle attachment, beat cream cheese & sugar on medium speed until smooth, stopping to scrape the bowl with a spatula the bowl as needed
- sift in the matcha, and beat for a few more mins
- crack and slide in the egg to the mixer, beat to combine
- pour in the melted white chocolate, beat some more to combine finally
- in a medium saucepan, melt butter over medium heat. Turn heat to low, add chocolate & stir until just melted.
- turn off the heat & whisk in the sugar until combined. whisk in eggs, vanilla, flour, arrowroot powder, cocoa powder & salt; whisk until well combined.
- portion about 90% of brownie batter into the prepared pan. Add the matcha to the top of the brownie layer and smooth out evenly.
- add the remaining 10% of the brownie batter to the top of the matcha layer in tablespoon dollops. Use the tip of a paring knife to swirl the brownie batter & matcha cheesecake into a marbled pattern.
- bake the brownies on the center rack for 30 minutes, or until a cake tester comes out clean.