Matcha isn’t just a faze, it’s here to stay. There is something to be said for a tea that gives you just as much caffeine as coffee, but without the jitters. As well as a whole host of health benefits. Matcha has been linked to support heart health, support brain health, prevents cell damage, support healthy metabolism, aid in detoxification and overall improves mood and mental focus. So it’s no wonder why I wanted to incorporate this super food into a sinful cheesecake brownie.
For this recipe, I choose to use a box mix for the brownie portion. Why? Because not only does Betty Crocker have that recipe down to a science for $2/box. But I also wanted to make this recipe even simpler than it already is. The star in this recipe is the matcha cheesecake that is effortlessly blended into the traditional brownie mix. So that is where the focus will be.
What I learned:
All matcha is not created equal. This is one of those instances where you get what you pay for. The cheaper culinary-grade matcha is usually a duller color (and has a grassy or bitter taste) than the vibrant high quality ceremonial grade matcha. Higher quality matcha is made with less pesticides, more nutrient dense, and a rich flavor that will keep you coming back for more. You can buy matcha at your local Whole foods, World Market and other specialty food stores. But if you are looking for a great high quality matcha I’d recommend this:
One last tip – I also noticed that the longer you cook the matcha cheesecake brownies, the more yellow and duller the top layer becomes. My preference is to cook it so the brownies are on the fudgey side. Rather than compromise the color and cook until they are more cake- like.
Matcha Cheesecake Brownies
Ingredients
- 8 oz bar of Cream cheese room temperature
- ¼ cup Sugar
- 1 TBSP Match powder
- 1 Egg room temperature
- 4 oz White Chocolate baking grade
- 1 box of Brownie mix
- ½ cup Vegetable oil
- 2 Eggs
- 3 TBSP Water
Instructions
- Preheat oven to 350. Line a 13x9x2 inch baking pan with parchment paper. This will allow you to remove the brownies easily from the pan and prevent burning
- Prepare the brownie batter: Typically a box recipe will call for 2 eggs, ½ cup vegetable oil and 3 TBSP water. But every mix is different, I recommend you follow the box for ingredient amounts. Mix all ingredients together in a large mixer until fully combined.
- Portion out about ¾ of the brownie batter and evenly pour into the parchment lined baking pan. Smooth into an even layer
- Prepare the cheesecake batter: In a large mixing bowl, mix the room temperature cream cheese, and sugar together until combined. Then add in the matcha powder until the coloring is even throughout. Finally mix in the one egg and the melted white chocolate
- Layer the cheesecake batter on top of the brownie batter. Spread evenly.
- Dollop the reserved portion of brownie batter on top of the cheesecake layer. Using a butter knife, swirl the two batters into a marbled pattern
- Bake the Brownies for 40 mins. Let it cool and lift brownies out of the pan using parchment paper. Slice into squares and serve.
