# Components:
→ Brownie Batter
01 - 1/2 cup unsalted butter
02 - 1 cup semisweet chocolate chips
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 2/3 cup all-purpose flour
07 - 1/4 teaspoon salt
→ Matcha Cheesecake Swirl
08 - 8 ounces cream cheese, softened
09 - 1/4 cup granulated sugar
10 - 1 large egg
11 - 1 tablespoon all-purpose flour
12 - 1 tablespoon matcha green tea powder
13 - 1 teaspoon vanilla extract
# Method:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Melt butter and semisweet chocolate chips together in a heatproof bowl using microwave in 30-second intervals or over a bain-marie. Stir until smooth, then let cool slightly.
03 - Whisk granulated sugar, eggs, and vanilla extract into the cooled chocolate mixture until fully combined.
04 - Fold in all-purpose flour and salt until just incorporated. Set the brownie batter aside.
05 - In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
06 - Add egg, flour, matcha powder, and vanilla extract to the cream cheese mixture. Beat until mixture is fully combined and smooth.
07 - Pour two-thirds of the brownie batter into the prepared pan and spread evenly.
08 - Dollop the matcha cheesecake mixture in spoonfuls over the brownie layer. Add the remaining brownie batter between the cheesecake dollops.
09 - Use a skewer or knife to gently swirl the brownie and matcha cheesecake mixtures to create a marbled pattern.
10 - Place the pan in the oven and bake for 35 minutes, or until edges are set and the center is just slightly jiggly.
11 - Allow to cool completely in the pan. Lift out using parchment overhang and slice into squares.
