RECIPE: Matcha Cheesecake Swirl Brownie

J came over for a short baking session at my place the other day and guess what happens when 2 matcha addicts come together…


Matcha Cheesecake Swirl Brownie (Source: Live Love Pasta)
For the Brownie Layer:
113g semisweet chocolate
113g butter
2 large eggs, lightly beaten
1 teaspoon vanilla extract
½ cup all purpose flour
½ cup brown sugar (original recipe called for 1 cup, and that’d be waaaay too sweet!)

For Cream Cheese Layer:
225g cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
1 tablespoon flour
1 teaspoon vanilla extract
3 teaspoons matcha powder (Add more for stronger matcha taste!)

1. Preheat the oven to 180C and grease a 8 x 8 pan.
2. Melt butter and chocolate together using medium heat. (I used a microwave oven)
3. Stir sugar into mixture.
4. Pour in beaten eggs after mixture has cooled slightly.
5. Add vanilla extract and flour.
6. Stir until the batter comes together and pour it into the pan.
7. In a separate bowl, mix the cream cheese and sugar with a mixer, until smooth.
8. Add the egg, flour, vanilla extract and matcha powder. Mix until combined.
9. Pour over the brownie batter and use a knife to swirl the two layers together. Be careful not to overswirl or they’ll look ugly!
10. Bake for 40 minutes.
11. Refrigerate for at least 1 hour and enjoy the fruit of your labour. :P

This recipe is a crowd-pleaser! It’s amazing how so little effort can produce something so impressive, and that’s what I really love about baking. Be careful not to overbake the brownie though, otherwise the cream cheese layer would crack and it won’t look aesthetically pleasing!

Also, try to resist the urge to eat the brownie when it’s fresh out of the oven. It’s difficult, I know, but they taste best after refrigeration (especially overnight!).

PS. SG Boy tried this on the same day we tasted the Green Tea and Chocolate Mousse Cake at Chef D’Table. I wonder which is the clear winner, haha.


3 thoughts on “RECIPE: Matcha Cheesecake Swirl Brownie

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