Chocolate and cheesecake, so a crave-all, solve-all equals cheesecake brownies! To add a touch of Asian, we threw in some matcha action. A moist, decadent, chocolate concoction prepared by the lovely Wong sisters, Aliyah & Stephanie, and me fed many lucky ladies.
Look! A shiny, chocolatey batter.
Whipping up some matcha cream cheese.
Still hot and bubbling.
Matcha Cheesecake Brownies
1 stick unsalted butter
1 cup sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup all-purpose flour
Matcha cream cheese batter:
8 ounces cream cheese
1/4 cup sugar
1 egg yolk
3/4 tsp matcha powder
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Combine the butter, sugar, cocoa powder, and salt in a double boiler. Stir until the butter is melted and the mixture is smooth. Remove the bowl and set aside briefly until the mixture cools. Stir in the vanilla and add the eggs one at a time stirring to combine after each one. When the batter looks thick, shiny, and well blended, add the flour. Spread evenly in the lined pan. Beat cream cheese with granulated sugar until light and creamy. Add in the egg yolk and matcha powder and beat until combined. Transfer cream cheese batter into a plastic bag and pipe over brownie dough. Bake at 325 degrees F for 30 minutes. Let cool completely on a rack. Lift up the ends of the foil liner, and transfer the brownies to a cutting board.
Adapted from Alice Medrich
A sliver of the behind for your eyes to savor.