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.
- 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
- 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
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Whisk the cream cheese and sugar until nice and creamy.
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Add the vanilla, matcha tea powder, egg and mascarpone. Whisk until its all well combined and creamy.
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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.
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Mix all the dry ingredients except sugar and whisk them to remove and flour lumps.
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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.
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Whisk eggs and sugar till fluffy and sugar is dissolved.
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Then add the dry ingredients and the chocolate mix in batches while whisking. Whisk until it's all incorporated well.
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Pour 3/4 of the brownie batter into the prepared pan and level it out with offset spatula.
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Then add all of the matcha cheesecake batter on top and very gently, level it out with spatula.
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Now using a small ice cream scoop or a tablespoon, add the remaining brownie batter in dollops on top of the matcha cheesecake batter.
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Using the tip of a sharp pairing, swirl out the brownie batter into the matcha batter to create a marble effect.
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Tap the pan on the counter once, to even out the batter and release and air pockets in the batter.
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Bake for 35-45 minutes, until the skewer inserted comes out clean. Don't over bake it as it might dry out the brownies.
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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.
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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.
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.