Description
These triple-layered matcha cheesecake brownies combine a fudgy brownie base, a creamy matcha cheesecake middle, and a beautiful marbled swirl on top. The result is a showstopping dessert that’s both comforting and elegant, perfect for special occasions or a unique treat at home.
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
- 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.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy (about 1 minute).
- Whisk in eggs, one at a time, then add vanilla extract.
- Sift in cocoa powder, flour, and salt. Stir until just combined—do not overmix.
- Fold in chocolate chips, if using.
- Scoop out 2 tablespoons of the brownie batter and set aside for the marble swirl.
- Spread the remaining brownie batter evenly in the prepared pan.
- In a clean bowl, beat softened cream cheese with granulated sugar until creamy (about 2 minutes).
- Beat in egg, then add flour, matcha powder, sour cream or Greek yogurt, and vanilla extract. Mix until smooth and evenly colored.
- Pour the cheesecake batter over the brownie layer and spread gently to the edges.
- Dollop the reserved brownie batter in small spoonfuls over the cheesecake layer.
- Use a toothpick or skewer to swirl the two batters together, creating a marbled pattern.
- Bake in the center of the oven for 32-38 minutes, or until the edges are set and the center wobbles just slightly.
- Let the brownies cool completely in the pan, then transfer to the fridge for at least 2 hours (overnight is even better).
- Use the parchment overhang to lift out the brownies. Slice with a hot, damp knife for clean layers.
Notes
For best results, use room temperature ingredients and sift your matcha to avoid clumps. Chill brownies thoroughly before slicing for clean layers. You can substitute gluten-free flour or dairy-free alternatives as needed. Marbling is best done with a light hand—don’t over-swirl. Store in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: Fusion, Japanese-American
Nutrition
- Serving Size: 1 brownie (1/16 of pan)
- Calories: 185
- Sugar: 14
- Sodium: 90
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 19
- Fiber: 1
- Protein: 3
Keywords: matcha brownies, matcha cheesecake brownies, triple layer brownies, green tea brownies, marbled brownies, easy dessert, potluck dessert, fusion dessert, Japanese dessert, cheesecake brownies