Bag 0

INGREDIENTS NEEDED FOR 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

INGREDIENTS NEEDED FOR CHEESECAKE MATCHA:

  • 1 tbsp of Tea Lab's Organic Ceremonial Matcha
  • 220g of cream cheese
  • 1 egg
  • 120g of white chocolate (to melt)
  • 75g of caster sugar

INSTRUCTIONS:

  • 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.

FINAL STEPS TO CREATE 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!

featured tea:

Organic Ceremonial Matcha Green Tea

Our Japanese Ceremonial Matcha is 100 % organic with a delicate, smooth taste.

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