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Close-up of squares of chocolate matcha brownies.
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5 from 1 vote

Matcha Brownies

Matcha brownies combine a rich and dark chocolate brownie, with white chocolate chips and a matcha cheesecake swirl. These fudgy chocolate matcha brownies are the perfect level of sweetness and enticing green tea flavour. They are also incredibly eye-catching.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert, Snack
Cuisine: American, Worldwide
Diet: Vegetarian
Servings: 16
Calories: 297kcal


  • 1 8-inch square baking tin


For the Matcha Cheesecake Swirl

  • 200 g Cream cheese full-fat
  • 75 g Caster sugar
  • 1 Egg large, free-range
  • teaspoons Matcha powder ciulinary grade is fine
  • teaspoons Vanilla extract

For the Brownie Batter

  • 170 g Dark chocolate
  • 120 g Butter
  • 100 g Caster sugar white
  • 110 g Dark muscovado sugar
  • 2 Eggs Large, free-range
  • 2 Egg yolks
  • 2 teaspoons Vanilla extract
  • ¼ teaspoon Salt
  • 30 g Cocoa powder
  • 85 g Plain flour
  • 60 g White chocolate chips


  • Preheat the oven to 180C/ 350F/ GM 4 and grease and line an 8-inch x 8-inch baking tin with baking parchment.

Make the Matcha Cheesecake Swirl

  • Put the cream cheese, vanilla extract, matcha powder (sieved if lumpy) and 75g caster sugar into a small mixing bowl and beat, using a small handheld whisk, until smooth. Set aside.

Make the Brownie batter

  • Put the butter and chocolate in a medium-sized heatproof bowl. Melt the ingredients either using the bain-marie method (suspending the bowl over a pan of barely simmering water) or heat on moderate power in a microwave, stirring every 30 seconds, until melted. Beat until smooth.
  • Add the remaining caster sugar and the dark muscovado sugar to the bowl. Use a balloon whisk to mix them in then beat in the eggs and egg yolks along with the vanilla extract.
  • Sieve the cocoa powder and flour into the bowl and add the salt. Use a balloon whisk to mix the ingredients in until just combined.
  • Remove ¼ of the brownie batter, place in a small bowl and set aside.
  • If including white chocolate chips stir them into the remaining brownie now then ladle the batter into a lined baking tin and smooth out.
  • Top with the matcha cheesecake mixture, spreading it out to cover the base layer and then dollop the reserved brownie batter over the top - do not spread this out.
  • Use a cocktail pick to gently swirl the ingredients together
  • Bake for around 30 minutes, testing for doneness 5 minutes before the end of the cooking time. Poke a cocktail pick into the centre of the bake. If liquid batter is evident, keep on baking for a few minutes more and test again. Of not, it is cooked sufficiently (a few crumbs may attach to the pick, this is fine).
  • Let the matcha brownies cool in the tin completely before unmolding and cutting into portions.


  • Sieve your matcha powder to remove any lumps. It will blend easily with the rest of the ingredients as a result.
  • The white chocolate chips are optional (but highly recommended). You could use dark chocolate chips in their place if preferred.
  • Your brownies will be easier to remove from the baking tin if you line the tin with baking parchment (even if the tin claims to be non-stick)
  • Begin testing the brownies for doneness 5 minutes before the end of the specified cooking time. Oven temperatures do vary slightly, so it’s best to keep on testing every few minutes from this point to ensure they come out of the oven at just the right point.
  • They are cooked when a cocktail pick inserted into the centre comes out without liquid batter on it. A few crumbs may cling onto the stick, but this is fine.
  • This recipe produces fudgy brownies. Do not cook them for longer to try to make them less fudgy as the cheesecake swirl will dry out.
  • To get neat squares let the brownie cool entirely before cutting into it.
Storage Instructions.
When stored at room temperature these brownies stay fresh and perfectly edible for 2 whole days. After this time, they should be transferred to the fridge where they will continue to stay fresh for a further 2-3 days.
Chocolate matcha brownies stored in the fridge from the outset will, however, stay fresh for longer (up to 7 days).
Once baked (and cooled) these fudgy matcha brownies can also be frozen for up to 3 months. Try slicing and wrapping individually so squares can be pulled out as and when required.
Important note: anybody with concerns about the safety of storing cheesecake brownies at room temperature for any length of time should feel free to stash them in the fridge from the outset. Just ensure that you bring them to room temperature before serving.


Calories: 297kcal | Carbohydrates: 31g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 145mg | Potassium: 164mg | Fiber: 2g | Sugar: 23g | Vitamin A: 469IU | Vitamin C: 0.02mg | Calcium: 46mg | Iron: 2mg