If you love chewy textures and the vibrant, earthy flavor of green tea, then this Matcha Mochi Brownies Recipe is about to become your new all-time favorite treat. Combining the unique chewiness from sweet rice flour with the delicate bitterness of matcha powder, these brownies offer a delightful twist on a classic dessert. Perfectly soft, subtly sweet, and boasting an irresistible springy texture, these brownies are a must-try for anyone who enjoys baking with a creative flair or wants to impress friends with a unique, gluten-free dessert.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward baking the perfect batch of these matcha-infused mochi brownies. Each one plays an essential role, from the chewy texture to the signature green hue and balanced sweetness.
- Sweet rice flour (mochiko): The star ingredient that gives these brownies their signature chewy texture—regular flour just won’t deliver the same results.
- Granulated sugar: Adds just the right amount of sweetness to complement the earthy matcha flavor.
- Culinary-grade matcha powder: For that vibrant green color and authentic green tea taste.
- Baking powder: Helps the brownies rise just a bit, ensuring they’re tender yet firm.
- Salt: Enhances all the flavors and balances the sweetness perfectly.
- Whole milk: Moisturizes and enriches the batter, contributing to a soft but chewy consistency.
- Unsalted butter (melted): Adds richness and a luscious mouthfeel without overpowering the delicate matcha notes.
- Vanilla extract: Rounds out the flavors by adding a subtle sweetness and warmth.
- Large egg: Binds everything together for structure and that classic brownie heft.
- White chocolate chips (optional): A delightful surprise in every bite, adding creamy sweetness that pairs beautifully with matcha.
- Powdered sugar (optional): Perfect for dusting on top to add a charming finish and a touch of extra sweetness.
How to Make Matcha Mochi Brownies Recipe
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 350°F. Lightly grease an 8×8-inch baking pan or line it with parchment paper for easy removal. This simple prep ensures your brownies will bake evenly and come out cleanly without sticking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, matcha powder, baking powder, and salt. Mixing these dry ingredients well ensures that the matcha and leavening are evenly distributed throughout the batter, giving your brownies consistent flavor and texture in every bite.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the whole milk, melted unsalted butter, vanilla extract, and egg until the mixture is smooth and uniform. This creamy mix will blend beautifully with the dry ingredients to create a luscious batter.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with your dry ingredients. Mix gently until just combined—don’t overmix, as this can affect the chewy texture. If you’re using white chocolate chips, fold them in now for pockets of sweet, creamy goodness throughout your brownies.
Step 5: Bake to Perfection
Transfer the batter to your prepared baking pan, spreading it evenly and smoothing the top. Bake for 30 to 35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. This step is crucial to achieving that signature chewy mochi texture that makes this Matcha Mochi Brownies Recipe so special.
Step 6: Cool and Cut
Let your brownies cool completely in the pan before cutting into squares. This allows the brownies to firm up and develop their iconic chewy bite. If you like, sprinkle some powdered sugar on top for a beautiful and tasty finishing touch.
How to Serve Matcha Mochi Brownies Recipe
Garnishes
For a little extra flair, dust your Matcha Mochi Brownies with powdered sugar or a light sprinkle of additional matcha powder. A dollop of whipped cream or a scoop of vanilla ice cream can elevate the experience, adding creaminess that contrasts perfectly with the chewy texture.
Side Dishes
Serve these brownies alongside a cup of hot green tea, jasmine tea, or even a rich latte to complement the matcha flavor. A fresh fruit salad with citrus or berries offers a refreshing balance to the richness of the brownies.
Creative Ways to Present
Cut your brownies into bite-sized squares and serve them on a decorative platter with edible flowers or fresh mint sprigs for a stunning presentation. You can also skew them with small sticks to create matcha mochi brownie pops, perfect for parties or sharing.
Make Ahead and Storage
Storing Leftovers
Place any leftover brownies in an airtight container at room temperature for up to two days, or refrigerate them to keep fresh for up to five days. This makes the Matcha Mochi Brownies Recipe a great option for prepping ahead of time without losing that signature texture.
Freezing
Wrap individual brownie squares tightly in plastic wrap, then store them in a freezer-safe bag or container. Frozen brownies will keep well for up to two months. When ready to enjoy, simply thaw at room temperature for a few hours.
Reheating
If you prefer warm brownies, reheat them gently in the microwave for 15 to 20 seconds or place them in a preheated oven at 300°F for about 5 minutes. This helps soften them without compromising their delightful chewiness.
FAQs
Can I substitute regular flour for sweet rice flour in the Matcha Mochi Brownies Recipe?
Regular flour won’t give you the same chewy, mochi-like texture that sweet rice flour provides. To experience the authentic chewiness, it’s best to stick with mochiko or glutinous rice flour.
Is it okay to omit the white chocolate chips?
Absolutely! White chocolate chips are optional and simply add bursts of sweetness. The brownies are delicious on their own and will still have fantastic texture and matcha flavor.
Can I use almond milk or another dairy-free milk instead of whole milk?
Yes, you can try dairy-free alternatives, but keep in mind the moisture content and fat levels might alter the final texture slightly. Coconut or almond milk usually works best for maintaining richness.
How do I know when the brownies are done baking?
Look for set edges and a top that springs back lightly when touched. A toothpick inserted in the center should come out with just a few moist crumbs—not wet batter.
Are these brownies gluten-free?
Yes! Using sweet rice flour makes these Matcha Mochi Brownies Recipe naturally gluten-free, which is perfect for anyone with gluten sensitivities or those who prefer gluten-free desserts.
Final Thoughts
There’s something truly magical about the chewy texture and subtle green tea flavor in this Matcha Mochi Brownies Recipe that you just won’t find anywhere else. If you’re craving a dessert that’s charmingly unique yet comforting, this recipe is your golden ticket. Give it a try and watch these delightful brownies become a beloved staple in your baking repertoire—and maybe even in your friends’ and family’s favorites list too!
Print
Matcha Mochi Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 brownies
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American
- Diet: Gluten Free, Vegetarian
Description
These Matcha Mochi Brownies are a unique fusion dessert combining the chewy texture of Japanese mochi with the rich flavor of matcha green tea. Perfectly sweetened and gluten-free, these brownies feature the earthy bitterness of matcha balanced by sweet white chocolate chips, baked to a tender, chewy finish that melts in your mouth.
Ingredients
Dry Ingredients
- 1 cup sweet rice flour (mochiko)
- 3/4 cup granulated sugar
- 1 tablespoon culinary-grade matcha powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
Add-ins and Garnish
- 1/2 cup white chocolate chips (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper to ensure easy removal of the brownies.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, matcha powder, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the whole milk, melted unsalted butter, vanilla extract, and the egg until the mixture is smooth and fully blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until fully incorporated to form a smooth batter. Be careful not to overmix.
- Add White Chocolate Chips: Gently fold in the white chocolate chips if using, distributing them evenly throughout the batter.
- Pour and Smooth Batter: Transfer the batter into the prepared baking pan and smooth the surface evenly with a spatula.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, cut into 9 squares and dust with powdered sugar if desired before serving.
Notes
- Use mochiko or another glutinous rice flour for the chewy texture—regular wheat flour will not yield the authentic mochi consistency.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- These brownies are naturally gluten-free and vegetarian, making them suitable for various dietary preferences.
