Get Your Cheesecake Fix With Less Time & Hassle - Matcha Hojicha Cheesecake Brownies | Fudgy + Easy

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

white chocolate

🥗Healthier: coconut cream

💰Cheaper: vanilla chips

Coconut cream adds richness without the added sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Preheat the oven to 350°F (175°C) and line an 8x8” (20x20cm) baking pan with parchment paper.

In a mixing bowl, beat the softened cream cheese until smooth and creamy.

Add 75g (1/4 cup + 2 tbsp.) white sugar to the cream cheese; mix until well combined.

Incorporate 1 large egg and 5g (1 tsp.) vanilla into the cream cheese mixture, mixing well.

In a separate bowl, melt 113g (1/2 cup) unsalted butter and 170g (6 oz) chocolate together; let it cool slightly.

Add 50g (1/4 cup) white sugar and 100g (1/2 cup) brown sugar to the melted mixture; mix well.

Incorporate 2 large eggs into the melted mixture, mixing well after each addition.

Add 10g (2 tsp.) vanilla extract, 98g (3/4 cup) all-purpose flour, 24g (4 tbsp.) hojicha, sifted, 3g (1/2 tsp.) salt, and 15g (1 tbsp.) water to the melted mixture; mix until just combined.

Spread the brownie batter evenly in the prepared pan, then layer the matcha cheesecake topping on top.

Use a knife to swirl the two batters together for a marbled effect.

Bake for 25-30 minutes, or until a toothpick comes out clean from the center.

Let the brownies cool in the pan for at least 15 minutes before lifting them out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens