Apr 18, 2015

Green Tea Cream Cheese Brownies

Hubby and I are both away from our respective families. His parents are in England while my family are all in the Philippines. Hence it's normal for us to often travel around the globe so we can visit our families. It is quite expensive to do that but we don't mind as we miss our family and always love to see them. Besides, it's a good excuse to travel to other countries either on the way or while we are in that particular continent.

And that's exactly what we did during our last trip to the Philippines in 2014 not only to visit my family but also to celebrate my parents' 50th wedding anniversary. Isn't that amazing? 50 years! I pray that my marriage will, Lord-willing, last that long. What's even more amazing, Mark's parents celebrated their 50th anniversary last year. Hubby and I have a tradition to uphold!

Anyway, it is so much cheaper to purchase flights from Manila to the rest of Asia so we try to schedule a little vacation time for me and hubby while we are there and also while we have my family who are more than willing to babysit our kids. So, it's a win-win situation right? I found ridiculously cheap flights to Thailand and Cambodia (though of course it's red-eye flight but we don't mind!) so hubby and I took advantage and bought some tickets.

It was great to be back in Thailand, a special place in our hearts as we actually spent the first leg of our honeymoon tour here back in 2003. And of course since hubby and I are huge Thai food fanatics, we enjoyed as much Thai food as we can. But one dessert that hubby tried and couldn't forget which funny enough is not even Thai though we found it on a mall in Bangkok is this Green Tea Cream Cheese Brownies. He just loved it! He told - suggested - that I make it. At this time I was loaded with Matcha powder which I brought home from Tokyo when I had a stop-over there so I willingly obliged. We have made this recipe a few times and enjoyed it very much! Hope you like it, too.

Green Tea Cream Cheese Brownies

Matcha Green Tea provides a lovely contrast of flavors and colors in this delicious and fudgy brownies. One slice won't be enough!


    For Green Tea Cream Cheese Batter

  • 4 oz (1/2 a block) Cream Cheese, softened to room temperature
  • 1/3 cup Sugar
  • 3 Tablespoons all purpose Flour
  • 1 Egg, room temperature
  • 3 Tablespoons heavy or double Cream
  • 1 teaspoon Vanilla Extract
  • 1 1/2 teaspoons Green Tea powder (Matcha)
  • 1/4 teaspoon Baking Powder

  • For Brownie Batter

  • 4 oz Dark Chocolate (at least 60%)
  • 1 stick (1/2 cup) unsalted Butter
  • 1 cup Sugar
  • 2 large Eggs
  • 1/3 cup all purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt


  1. Preheat the oven to 350 F. Grease an 8 x 8 square pan or line with parchment paper.
  2. Using a mixer with paddle attachment beat the cream cheese and sugar until smooth (no more lumps appear). Be patient with this. Beat in the egg. Add the heavy cream and vanilla extract. Sift the green tea, flour and baking powder into the batter and mix until combined. Set aside.
  3. Melt the chocolate and butter in a pan over very low heat. Stir to combine; remove from the heat. Cool for 1 minute. In a bowl, mix the chocolate with the sugar and eggs. Stir in the flour and salt until combined.
  4. Alternately spoon the brownie batter and the green tea batter in the prepared pan. It should look like a chess board or checker board with alternating colors. Don't worry if they overlap as long as both batters are spread out evenly. Alternatively, spoon the brownie batter into the pan and simply spread the green tea batter on top. Using a butter knife, gently make a swirling pattern to create a marbled effect. Don't swirl too much so the two batters don't totally blend.
  5. Bake in the oven for 40-45 minutes or until it springs back slightly when touched. Cool completely in the pan before cutting into squares. Enjoy!
Yield: 16 Squares
Prep Time: 15 Minutes
Cooking Time: 40 Minutes
Total Time: 55 Minutes

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  1. looks delicious and what a way to have green tea :)

    1. I love to drink and eat my green tea Sherin! Thanks for stopping by.

  2. I keep on seeing matcha everywhere and I haven't tried it yet! I'll have to put that on my shopping list. :)

  3. I like the color contrast. Best wishes on your quest to reach your 50th Anniversary...you're on your way :)

    1. Thanks Lydia. Lord-willing we hope to achieve it.

  4. These brownies are so pretty. I love that you added Matcha to the cream cheese swirl!

  5. A lovely sweet for Mother's Day brunch.

  6. They look absolutely to die for!

  7. These are lovely to look at as well as lovely to eat.

  8. What a fab way to use green tea. Very creative.

  9. I don't often see recipes with that I really really want to try but these brownies look that good.

  10. These look so fudgey and good!! YUM!!

  11. What glorious colors! My family also loves green tea, cream cheese and chocolate :)

  12. What a fun and delicious way to incorporate green tea into a dessert! Your photos are incredible Abby and make me wish I had one of your brownies for my snack tonight!

  13. These look amazing, and I love how gorgeous they look with the green tea swirled in!

  14. I've only recently seen the uses of green tea powder in desserts but this looks amazing.

  15. Oh I must have these now! I love brownies! And, the addition of the green tea is not only beautiful, I bet it helps them not be too sweet. I love this. Pinned for later!

  16. Dear Abigail, These sound marvelous! What a treat...I love the touch of green tea. xo, Catherine

  17. I love the use of matcha in these brownies. Thank you for a new twist on a comfort food. I can't wait to try these and pinned! :)

  18. I tried this today. For some reason, the cream cheese-matcha layer didn't stick quite well to the brownie itself. :/ It doesn't look as solid and packed together (like it won't be crumbling any time soon) either. Any suggestions?

  19. It would be kind of soft right after baking (because it's moist) but once it cools down it would be more solid and stick well. Hope that helps! I make this a day ahead and the next day it's fine. You can even refrigerate it if you like. :)


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