Gooey Raspberry Cheesecake Matcha Brownies – Recipe

Matcha brownies meets cheesecake meets raspberry cake bars meets gooey butter cake. These are the ooey-est, gooey-est blocks of delicious ever.

Need some visuals? Check out my quick at-a-glance tutorial video on my YouTube channel, Tashcakes Cooks.

Ready? Let's go.

Ingredients for Brownies:

4 eggs
125g light brown sugar
175g caster sugar
225g unsalted butter, melted
300g plain flour
3 tbsp matcha
200g white chocolate, melted
Pinch of salt

Ingredients for Cheesecake Topping:

250g full fat cream cheese
2 tbsp caster sugar
1 egg
150g raspberries


1. Preheat the oven to 180°C, line an 8x12" pan with baking parchment.

2. To make the brownie part, whisk the eggs and sugars together until fluffy in a large bowl. Stir in the melted butter. Sift in the flour and matcha and combine, and stir in the melted chocolate and salt.

3. In a separate bowl, lightly whisk the cream cheese, sour cream, caster sugar and egg together.

4. Now pour the brownie mixture into your prepared pan, followed by the cheesecake mixture. Use a spoon or blunt knife to make shallow swirls on top, digging into the matcha brownie layer a little to create the swirls. Dot the raspberries around on top.

5. Bake it for about 45 minutes, covering with foil after the first 25 to stop the to from getting to brown.

6. Cool completely before slicing and serving.

Enjoy, and have fun.


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