Matcha Cheesecake Brownies Recipe

ByLana Polati
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Introduction

Matcha Cheesecake Brownies offer a delightful twist on classic brownies by combining rich chocolate with creamy matcha cheesecake. These treats are perfect for anyone who loves a balance of earthy green tea flavor and indulgent chocolate in every bite.

The image shows several square dessert pieces with three distinct layers placed on a white marbled surface. The bottom layer is dark brown, dense, and fudgy, resembling rich chocolate cake. The middle layer is creamy off-white, smooth and thick, contrasting with the dark base. The top layer is light green with a soft, smooth texture, dusted evenly with a fine green powder, likely matcha. Each piece is garnished with a small, thin white chocolate shard placed at a slight angle on the top center. The background is blurred, putting focus on the front dessert piece, and the lighting highlights the textures and colors clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour (or gluten-free 1:1 blend)
  • 1/4 teaspoon salt
  • 1/2 cup (90g) semi-sweet or dark chocolate chips (optional)
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon (10g) all-purpose flour
  • 1 tablespoon (7g) culinary-grade matcha powder
  • 1/4 cup (60g) sour cream or plain Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons reserved brownie batter (for swirl)

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). Line an 8-inch (20cm) square baking pan with parchment paper, leaving some overhang for easy lifting.
  2. Step 2: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy, about 1 minute.
  3. Step 3: Whisk in the eggs one at a time, then add vanilla extract.
  4. Step 4: Sift in cocoa powder, flour, and salt. Stir until just combined—do not overmix.
  5. Step 5: Fold in chocolate chips if using.
  6. Step 6: Scoop out 2 tablespoons of the brownie batter and set aside for the marble swirl.
  7. Step 7: Spread the remaining brownie batter evenly in the prepared pan.
  8. Step 8: In a clean bowl, beat softened cream cheese with granulated sugar until creamy, about 2 minutes.
  9. Step 9: Beat in egg, then add flour, matcha powder, sour cream or Greek yogurt, and vanilla extract. Mix until smooth and evenly colored.
  10. Step 10: Pour the cheesecake batter over the brownie layer and spread gently to the edges.
  11. Step 11: Dollop the reserved brownie batter in small spoonfuls over the cheesecake layer.
  12. Step 12: Use a toothpick or skewer to swirl the two batters together, creating a marbled pattern.
  13. Step 13: Bake in the center of the oven for 32-38 minutes, or until the edges are set and the center wobbles just slightly.
  14. Step 14: Let the brownies cool completely in the pan, then transfer to the fridge for at least 2 hours (overnight is even better).
  15. Step 15: Use the parchment overhang to lift out the brownies. Slice with a hot, damp knife for clean layers.

Tips & Variations

  • Use culinary-grade matcha powder for the best flavor and vibrant green color.
  • Substitute sour cream with plain Greek yogurt for a tangier cheesecake layer.
  • If you prefer a nutty touch, sprinkle chopped pistachios on top before baking.
  • For extra fudgy brownies, slightly underbake and allow them to set fully in the fridge.

Storage

Store leftover brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 2 months. Reheat chilled brownies at room temperature or warm briefly in the microwave for a soft, creamy texture.

How to Serve

Four square brownies are shown, each with two layers; the bottom layer is dark brown and rich like chocolate, and the top layer is pale green with a smooth creamy look, dusted with fine green powder on top. Each brownie is topped with small white chocolate pieces, and one has a small green leaf garnish. They sit on a round wooden board with a rough bark edge, placed on a white marbled surface. In the foreground, one brownie rests on a small white plate with green powder sprinkled around it, next to a white cup filled with matcha latte decorated with white foam art. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Make sure your matcha powder and other ingredients are also gluten-free.

Can I skip the chocolate chips?

Absolutely. The chocolate chips add extra texture and richness, but the brownies will still be delicious without them.

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Matcha Cheesecake Brownies Recipe

★★★★★

4.9 from 125 reviews
  • Author: Lana
  • Total Time: 2 hours 55 minutes
  • Yield: 16 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

These Matcha Cheesecake Brownies combine the rich, fudgy texture of classic chocolate brownies with a smooth, subtly earthy matcha cheesecake swirl. The delightful marbling and the unique flavor profile make these brownies a decadent treat perfect for parties or a special dessert craving.

Ingredients

Scale

Brownie Batter

  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour (or gluten-free 1:1 blend)
  • 1/4 teaspoon salt
  • 1/2 cup (90g) semi-sweet or dark chocolate chips (optional)

Matcha Cheesecake Swirl

  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon (10g) all-purpose flour
  • 1 tablespoon (7g) culinary-grade matcha powder
  • 1/4 cup (60g) sour cream or plain Greek yogurt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons reserved brownie batter (for swirl)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch (20cm) square baking pan with parchment paper, leaving some overhang for easy lifting of the brownies later.
  2. Make Brownie Batter: In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar until the mixture is smooth and glossy, about 1 minute.
  3. Add Eggs and Vanilla: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
  4. Combine Dry Ingredients: Sift in the cocoa powder, flour, and salt. Gently stir just until combined—avoid overmixing to keep the brownies tender.
  5. Fold in Chocolate Chips: If using, fold in the semi-sweet or dark chocolate chips evenly into the batter.
  6. Reserve Batter for Swirl: Scoop out 2 tablespoons of the brownie batter and set aside; this will be used later for the marble swirl.
  7. Spread Brownie Batter: Pour and spread the remaining brownie batter evenly into the prepared baking pan.
  8. Prepare Cheesecake Batter: In a clean bowl, beat the softened cream cheese with granulated sugar until creamy and smooth, about 2 minutes.
  9. Add Remaining Ingredients: Beat in the egg, then add flour, matcha powder, sour cream (or Greek yogurt), and vanilla extract. Mix until the batter is smooth and has an even green color.
  10. Layer Cheesecake Batter: Pour the matcha cheesecake batter over the brownie layer and gently spread it evenly to the edges.
  11. Add Reserved Brownie Batter: Dollop the reserved 2 tablespoons of brownie batter in small spoonfuls on top of the cheesecake layer.
  12. Create Marble Swirl: Using a toothpick or skewer, swirl the two batters together to create a beautiful marbled effect throughout the cheesecake layer.
  13. Bake: Place the pan in the center of the preheated oven and bake for 32-38 minutes, or until the edges are set and the center is slightly wobbly but not liquid.
  14. Cool: Remove from the oven and let the brownies cool completely in the pan on a wire rack.
  15. Chill: Transfer the cooled brownies to the fridge and chill for at least 2 hours, or preferably overnight, to allow the cheesecake layer to set fully.
  16. Slice and Serve: Use the parchment paper overhang to lift the brownies out of the pan. Slice with a hot, damp knife for clean, defined layers and serve.

Notes

  • Using room temperature eggs helps ensure a smooth batter with better incorporation.
  • For a gluten-free version, substitute the all-purpose flour with an equal amount of gluten-free 1:1 flour blend.
  • Chilling the brownies overnight improves the texture and enhances the marbled design.
  • Use a high-quality culinary-grade matcha powder for the best flavor and vibrant color.
  • For cleaner slices, dip your knife in hot water and wipe it dry before each cut.
  • Optional chocolate chips add extra bursts of chocolate but can be omitted if preferred.
  • Prep Time: 30 minutes
  • Cook Time: 38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: matcha brownies, cheesecake brownies, marble brownies, matcha dessert, chocolate brownies, baked dessert

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