Chocolate Coconut brownies with Matcha Tea Cheesecake

Brownies for Everyone.

Chocolate Coconut Brownies with Matcha Tea Cheesecake swirls. If there is one recipe that needs to be on everyone’s blog; brownies always get the most votes. It’s one dish that no matter what age group we are, we all enjoy eating the chocolate rich brownies. When chocolate is combined with coconut and matcha tea, it creates the most decadent and moreish brownies. 

For the Tea Lovers

I have mentioned this before and will say it over and over again; I come from a tea lovers family. I have been obsessed with matcha tea lately and most afternoons it’s a hot cup of either cardamom matcha tea or lavender matcha tea for me. And when I say cardamom or lavender in tea, I mean I love infusing herbs and spices into my tea. So I decided to combine matcha tea cheesecake with chocolate brownies. I have been meaning to make this chocolate coconut brownies with matcha tea cheesecake swirls since last year. Well, finally I baked them a couple of months ago. Totally irresistible and so delicious that I had to share the recipe with you all.

Let’s get to Mixing.

For the Chocolate coconut brownies recipe, I tweaked my old chocolate brownies recipe  from my culinary school. Turned out so darn amazing. In fact my husband who doesn’t eat brownies ever,  gets a piece of this brownie every single day with his afternoon coffee. Now I know what you all might be thinking! Who on earth doesn’t like brownies? My husband. Lol 😂  I know it’s weird, but he has a very particular taste and if it’s too sugary or sweet, he doesn’t like it. I hope he doesn’t find out I just put him on blast😂. I’ll save some extra brownies for him after I finish writing  up.

The desiccated coconut works like a magic flavor in these brownies. It goes so well with chocolate, and adds the grainy texture into the brownies that’s so unique. Cardamom and cinnamon brightens up the flavor. Well, if there is tea involved in any recipe, you know there has to be cardamom or some sort of spices. These brownies are perfectly gooey and ‘caky’ at the same time. The matcha tea cheesecake cuts down the sweet bitter chocolate notes and adds a light refreshing tea notes in every bite. Totally divine!

Chocolate Therapy.

So I made 2 batches of these brownies. I used dark chocolate in one, and semi sweet in another. I love dark chocolate. But I will leave it to you guys to see what works for you. Chocolate is chocolate right, dark or not. The way the chocolate melts on your tongue, it takes away your stress and replaces it with joy and bliss. Did you know that cocoa in chocolate actually increases your serotonin levels? That’s what gives you all that pleasure and happiness. So even if you go overboard with chocolate in this, it will still be decadent. 

For the Fun Part; Swirling.

For the marble effect, pour 3/4 of the brownie batter into the pan. Then very gently spread the cheese cake batter on top, making sure the cheesecake batter sits on top of the brownie batter and not mixed. Then use an ice cream scoop or a tablespoon to pour the dollops of remaining chocolate batter. Using a sharp pairing knife, create the swirls. I feel like I still need to master the perfect swirl. But hey, it’s all about that organic and rustic feel right! As long as it tastes heavenly it’s all good. The brownies need to be baked until almost done. Over baking can cause the brownies to dry out and have a cake or bread like texture. 

Brownies need to be fully cooled down before you can slice them up. I know that’s the toughest part in the process. I’m still impatient and want to cut right through, but it’s the worst decision. To get that perfect and even cut, it needs to cool down. I prefer to put them in the refrigerator overnight and slice the following day. Oh I couldn’t wait for mine, hope you do cause it’s worth every bite afterwards

Time for Chocolate Coconut Brownies with Matcha Tea Cheesecake

Now do yourself a favor, whip up a batch of these brownies, put a pot of coffee or tea, or make an espresso, and savor these decadent brownies with a hot cuppa. It would be a perfect treat to make for your loving dad for Fathers Day. I am sure no dad will say no to a brownie. These brownies go perfect with ginger tea or strong coffee/espresso.

If you make these chocolate coconut brownies with matcha tea cheesecake, I would love to see your version, so do share with me on my Facebook page , or Instagram.

If you want to try another plain chocolate brownies with lots of nuts, then check out this Chocolate Brownies recipe. Simple, fuss free and totally moreish.

A very Happy Fathers Day to all the wonderful fathers out there. You guys are amazing. Much love to you all from MN xx

5 from 3 votes

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Chocolate Coconut Brownies with Match Tea Cheesecake

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Normal brownies? Not any more. Now it's chocolate coconut brownies. The desiccated coconut works like a magic flavor in the brownies. That, and the cinnamon and cardamom spice brightening up the flavor, is to die for. Finally the matcha tea cheesecake cuts down the bitter notes on the chocolate to give that awesome balance in the brownies. You will not regret this whole new brownie venture. Enjoy.

Course: Dessert, brownies

Cuisine: American, Brownies

Keyword: Chocolate choconut brownies, Matcha tea cheesecake, Chocolate brownies with matcha tea cheesecake

Author: Esha

Ingredients

For Matcha Cheesecake

• 170 grams cream cheese (6 oz)
• 170 grams mascarpone (6 oz)
• 1/4 cup sugar (50 grams)
• 1 tbsp matcha tea powder
• 1 egg
• 1/2 tsp vanilla extract

For Chocolate Coconut Brownies:

• 1 1/4 cup + 2 Tbsp cake flour or all purpose flour (6.17 oz/175 grams)
• 1 1/4 cup cocoa powder (5.3 oz/150 grams)
• 4 tbsp desiccated coconut
• 300 grams butter (10.6 oz)
• 5 large eggs
• 40 ml coconut milk
• 1/4 cup semi sweet chocolate, roughly chopped
• 3/4 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp cardamom powder
• 1/2 tsp cinnamon powder

Instructions

For Matcha Cheesecake:

1. Whisk the cream cheese and sugar until nice and creamy. 

2. Add the vanilla, matcha tea powder, egg and mascarpone. Whisk until its all well combined and creamy.

For Chocolate Coconut Brownies

1. Preheat the oven to 350 degrees F (176 degree C). Grease the pan and line with parchment paper. Dust little bit of cocoa powdering the greased pan and set aside.

2. Mix all the dry ingredients except sugar and whisk them to remove and flour lumps.

3. Create a double boiler and melt chocolate. Add the butter and mix till it melts. Then add the coconut milk in it and give it a mix.

4. Whisk eggs and sugar till fluffy and sugar is dissolved. 

5. Then add the dry ingredients and the chocolate mix in batches while whisking. Whisk until it's all incorporated well.

6. Pour 3/4 of the brownie batter into the prepared pan and level it out with offset spatula.

7. Then add all of the matcha cheesecake batter on top and very gently, level it out with spatula. 

8. Now using a small ice cream scoop or a tablespoon, add the remaining brownie batter in dollops on top of the matcha cheesecake batter.

9. Using the tip of a sharp pairing, swirl out the brownie batter into the matcha batter to create a marble effect. 

10. Tap the pan on the counter once, to even out the batter and release and air pockets in the batter.

11. Bake for 35-45 minutes, until the skewer inserted comes out clean. Don't over bake it as it might dry out the brownies.

12. Allow to cool completely in the pan, then cover the pan and refrigerate for a few hours to over night. Cut the brownies the following day for an even and cleaner cut.

13. Wrap the slices tightly and store for 1-2 days at room temperature, or in the refrigerator for up to one week, or in freezer for several weeks.

Recipe Notes

Instead of melting the butter, if you cream the room temp butter with sugar till nice and fluffy and then adding all the ingredients will change the texture of the brownies. It will be slightly more cake like but still gooey. It depends on your personal preference of how you would like.