Some Fridays, after a long week of work I don’t want to go out and just want to cozy up in a warm sweater and have the smell of freshly baked goods fill the room. How about some warm matcha cheesecake brownies? Subtle matcha flavor with some deep fudgy chocolatey goodness. Pretty simple too without needing to whip out any of the kitchen appliances – no kitchen aid, hand mixer, blender, nothing.
So, by some Fridays, I meant this last Friday… The husband had plans to go out and I politely declined. Instead, I opened my new package delivery for Christmas in September! Recently, I bought a couple Korean cookbooks online and I am so excited to try them all out! The first book I dove into is “Baked Cookies” by a popular Korean baking blogger. It’s currently a top seller in Korea and so I can only have my hopes up on how delicious all the recipes will be! Being a lazy Friday, I wanted something easy and spotted this pretty green brownies. Bingo.
The brownies are fudgy starting with a base of melted chocolate. The recipe calls for dark chocolate, but I actually don’t like dark chocolate and swapped it out for bittersweet chocolate. I think actually, semi-sweet will work well here too. And then there’s the matcha cream cheese. Similar to when baking cheesecake, cream cheese must be at room temperature. I wrapped the cream cheese in my warm vest to try to get them to cool down quicker! Not sure it worked, but I tried. At the end, swirling the the green and brown is fun. Don’t make the mistake I made by trying to smooth out the top after swirling the two batters around because the pretty mix of colors will just all becomes one color again!! Still delicious.
*Don’t try to cut down on the sugar in this recipe. Most Korean baked goods already come with fairly reduced sugar amounts compared to American recipes so then it will become really not sweet, then is that really a fun dessert?