# What You'll Need:
→ 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
# Steps to Follow:
01 - Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - Combine unsalted butter and chocolate chips in a heatproof bowl. Melt in 30-second intervals in the microwave or over a bain-marie, stirring until smooth. Allow to cool slightly.
03 - Whisk granulated sugar, eggs, and vanilla extract into the cooled chocolate mixture until evenly blended.
04 - Fold in all-purpose flour and salt gently until just combined. Set the brownie batter aside.
05 - In a separate bowl, beat cream cheese and granulated sugar together until smooth and creamy.
06 - Mix in the egg, all-purpose flour, matcha powder, and vanilla extract. Continue beating until fully combined.
07 - Spread two-thirds of the brownie batter evenly in the prepared pan. Spoon the matcha cheesecake mixture in dollops over the brownie layer, then add the remaining brownie batter.
08 - Use a skewer or knife to gently swirl both mixtures, forming a marbled appearance.
09 - Bake for 35 minutes, until the edges are set and the center has a slight jiggle.
10 - Allow to cool completely in the pan. Lift out using the parchment overhang and slice into squares.
