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.
How do you make match swirled brownies?
Pre-heat the oven to 350f degrees and butter/line an 8x8" 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!
pro tips for making match swirled brownies?
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.
Matcha Swirled Brownies
Ingredients
for the matcha layer:
- 8 oz cream cheese, room temperature
- ¼ cup sugar
- 1 tablespoon culinary grade matcha
- 4 oz white chocolate, melted
- 1 egg room temperature
for the brownie layer:
- 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
Instructions
- pre-heat the oven to 350f degrees and butter/line a 8x8" 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.
- let them cool completely
- slice and serve!