For the brownie mix:

• 150g of butter
• 225g of milk chocolate
• 150g of sugar (caster)
• 2 eggs
• 1tbsp of vanilla extract
• 70g of plain flour
• 40g of cocoa powder

For the cheesecake:

• 1 tbsp of Tea Lab's Organic Ceremonial Matcha
• 220g of cream cheese
• 1 egg
• 75g of caster sugar

• Pre-heat your oven to 175°C and grease a square baking pan.
• For the brownie mixture: In a medium bowl, melt the milk chocolate and butter together. In a separate bowl, whisk the eggs and sugar together until fluffy, then add the eggs and sugar mix until fully combined.
• Sift the flour and cocoa mixture gently into the egg mix until combine into a smooth batter. Add the vanilla extract and pour 3/4 of the brownie batter into the pre-greased tin, ensuring the batter is spread to the edges.
• For the cheesecake mixture: Beat the cream cheese using a food mixer until smooth and creamy at a medium speed. Stop the mixer and sift 1 tbsp of Tea Labs Organic Ceremonial Matcha into the cream cheese and beat until fluffy (2-3 minutes)
• Add the melted white chocolate and 1 egg - beat until creamy and well combined.
• For the marble texture: Add the finished matcha cheesecake mixture on top of the brownie mix to create a smooth even layer.
• Add the remaining 1/4 of the brownie batter on top of the matcha cheesecake layer in tablespoon dollops.
• Then using a sharp knife, swirl the brownie batter into the matcha cheesecake to create a marbled pattern.
• Bake the brownies in the oven for approximately 30 minutes, and then let cool. Keep brownies refrigerated so they last longer & enjoy!