Description
Fudgy brownies with a layer of cheesecake and a think ribbon of matcha… You'll be surprised how much you love this healthy treat.
Ingredients
Units
Scale
Brownie
- 1/2 cup (1 stick) unsalted butter (or ghee)
- 1/2 cup (3 oz) chocolate chips 85% (I like Pascha)
- 1/4 cup maple sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 cup cocoa powder
- 1/2 cup super-fine almond flour
Cheesecake Layer
- 8 oz room temperature cream cheese (dairy free or diary) (I like Kite Hill plain almond milk cream cheese)
- 1 large egg
- 3 tablespoons maple sugar
- 1 teaspoon vanilla extract
- 1 tablespoon culinary matcha powder
Instructions
- Preheat your oven to 350 degrees with the rack on the middle shelf. Prepare an 8×8 metal pan by greasing the edges with butter and line the bottom with parchment paper allowing extra to extending over the sides.
- Place a heat proof glass bowl over a small pot of simmering water. Add the butter and chocolate chips in the bowl allowing the heat to gently for about 5 minutes to melt the two together. Once the butter has melted, stir until combined and set aside to cool.
- While the chocolate cools make the cheesecake layer. Add all the ingredients to a medium bowl, except for the matcha. Using a hand mixer (or a stand mixer), whisk until silky smooth.
- Scoop approximately half of the cream cheese mixture into a small bowl and set aside. Add the matcha to the remaining cream cheese mixture and mix again until fully combined, scraping down the sides as needed. Set this bowl aside as well as you finish the brownie mixture.
- In the cooled chocolate mixture, whisk the eggs and sugar until fully combined. Add the salt, cocoa powder, almond flour and mix until smooth.
- Pour all the brownie mix, except for approximately 3 tablespoons, into the prepared pan. Add 1-2 tablespoons of water to the remaining brownie mix to thin it out to a similar consistency as the cheesecake layer.
- Gather both bowls of cheesecake mix and a spoon. Starting with the matcha, drop large dollops on top of the brownie layer in a scattered pattern. Repeat with the plain cheesecake mixture, dropping large dollops in a scattered pattern between the matcha. Finally, repeat with the remaining diluted brownie mix.
- Gently drag a skewer or pairing knife, through the cheesecake layer in big swirls to make the marbled design on top. Don't over swirl on this step.
- Bake for 20-22 minutes, or until the top is set or a toothpick inserted into the middle comes out clean. Allow the brownies to cool fully before slicing into 16 brownies. Store in an air tight container for up to 3 days in the refrigerator. Enjoy!