INSTRUCTIONS

1. Prepare the Oven and Pan:
• Preheat your oven to 350°F (175°C).
• Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
  
2. Make the Brownie Batter:
• In a large bowl, combine melted butter, sugar, and vanilla extract. Beat in the eggs one at a time until well incorporated.
• In a separate bowl, whisk together flour, Thai Tea protein powder, and salt.
• Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the brownies tender.
3. Make the Cheesecake Mixture:
• In another bowl, beat the cream cheese until smooth.
• Add sugar, vanilla extract, and protein powder, mixing until smooth.
• Beat in the egg yolks one at a time until the mixture is creamy and well combined.
  
4. Assemble the Brownies:
• Pour about two-thirds of the brownie batter into the prepared pan, smoothing it into an even layer.
• Gently spread the cheesecake mixture over the brownie layer.
• Dollop the remaining brownie batter in spots over the cheesecake layer. Use a knife or skewer to swirl the batter slightly for a marbled effect.
  
5. Bake:
• Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
• Be careful not to overbake as the protein powder can dry out the brownies.
6. Cool and Serve:
• Allow the brownies to cool in the pan on a wire rack to room temperature. Then chill in the refrigerator for at least an hour to set the cheesecake layer.
• Lift out the brownies using the parchment paper overhang, slice into squares, and serve.
• Optionally, top with whipped cream and a sprinkle of Thai tea protein powder or Thai tea leaves for garnish.