Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Matcha Mochi Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 48 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add White Chocolate Chips: Gently fold in the white chocolate chips if using, distributing them evenly throughout the batter.
  6. Pour and Smooth Batter: Transfer the batter into the prepared baking pan and smooth the surface evenly with a spatula.
  7. 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.
  8. 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.

Find it online: https://slsrecipes.com/matcha-mochi-brownies-recipe/