If you’re a fan of unique desserts that marry chewy texture with rich flavor, then you’re in for a treat with this Matcha Brownie Mochi Recipe. This delightful creation blends the earthy vibrance of matcha green tea with the fudgy comfort of a brownie, all wrapped in the famously chewy mochi base. Each bite offers a perfect harmony of sweetness, slight bitterness from the matcha, and pockets of melted chocolate that keep you coming back for more. Whether you’re craving a midday pick-me-up or a show-stopping dessert to surprise friends, this recipe is both approachable and irresistibly delicious.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward baking these luscious little squares. Each component plays a key role in texture, flavor, or that gorgeous green hue that makes the Matcha Brownie Mochi Recipe so visually appealing. Using simple pantry staples, you can whip up something truly special without any fuss.
- Sweet rice flour (mochiko) ¾ cup: Provides the chewy, stretchy texture essential to mochi.
- Granulated sugar ½ cup: Adds sweetness and helps balance the subtle bitterness of matcha.
- Matcha powder 1 tablespoon: Delivers that vibrant green color and earthy green tea flavor; use culinary grade for best taste.
- Baking powder ½ teaspoon: Gives the brownie a slight lift without compromising chewiness.
- Salt ¼ teaspoon: Enhances all the other flavors for a well-rounded profile.
- Whole milk ¾ cup: Adds moisture and richness to the batter for a tender crumb.
- Unsalted butter 2 tablespoons (melted): Infuses buttery flavor and helps keep the texture soft.
- Vanilla extract 1 teaspoon: Complements matcha with a subtle sweet aroma.
- Large egg 1: Binds the ingredients together while adding structure.
- Semi-sweet chocolate chips â…“ cup: Introduce melty pockets of chocolate that contrast beautifully with the chewy mochi.
How to Make Matcha Brownie Mochi Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper for easy removal. This simple prep sets the stage for your chewy green tea brownie to bake evenly and come out without any sticking—no one wants a beautiful mochi brownie left behind in the pan!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the sweet rice flour, granulated sugar, matcha powder, baking powder, and salt until everything is evenly combined. This step ensures the matcha is fully distributed, giving your dessert that lovely consistent green color and flavor with every bite.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the whole milk, melted butter, vanilla extract, and one large egg until smooth and well blended. The melted butter adds richness, while the milk and egg help produce that classic brownie softness with the chewy mochi texture you’re aiming for.
Step 4: Bring Wet and Dry Together
Gradually pour the wet ingredients into the dry mix while whisking to avoid lumps. Stir until you have a smooth, thick batter that’s free of any dry pockets. This batter will have a unique consistency—denser than a cake yet more pliable than standard brownie batter—thanks to the mochiko flour.
Step 5: Fold in the Chocolate Chips
Gently fold in the semi-sweet chocolate chips so that you get delightful bursts of chocolate in every square. You can always swap these for white chocolate chips or nuts if you want to mix things up, but the semi-sweet variety offers the perfect balance to the sweet and slightly bitter matcha.
Step 6: Bake Until Perfectly Set
Pour the batter into your prepared pan and smooth the top with a spatula to ensure an even bake. Bake for 35 to 40 minutes until the edges look set and a toothpick inserted in the center comes out with a few moist crumbs. Let your Matcha Brownie Mochi cool completely before slicing to get neat squares that hold together without crumbling.
How to Serve Matcha Brownie Mochi Recipe
Garnishes
A simple dusting of powdered sugar or a light sprinkle of more matcha powder can elevate the look and flavor without overwhelming it. Fresh berries or a drizzle of sweetened condensed milk also work beautifully, adding another layer of sweetness and freshness that complements the chewy texture perfectly.
Side Dishes
Pair these chewy matcha brownies with a scoop of vanilla or black sesame ice cream for a cool contrast. A cup of green tea or matcha latte makes an ideal drink accompaniment, reinforcing the dessert’s Japanese-inspired profile while cleansing the palate.
Creative Ways to Present
For a fun twist, try serving your Matcha Brownie Mochi Recipe as bite-sized squares on a decorative platter at your next gathering. You can thread them onto skewers with fresh fruit or serve alongside delicate mochi balls for a matcha-themed dessert spread that’s bound to impress.
Make Ahead and Storage
Storing Leftovers
Keep your brownies stored in an airtight container at room temperature to maintain their chewy texture. They’re best enjoyed within 3 days, but if you want to stretch their life, proper storage will keep them tasty and moist.
Freezing
You can freeze the brownies by wrapping each square individually in plastic wrap and placing them in a freezer-safe container. Frozen Matcha Brownie Mochi can last up to 2 months. Thaw overnight in the refrigerator before serving for the best texture.
Reheating
To bring back that soft, chewy perfection after refrigeration or freezing, warm your brownie gently in the microwave for about 15 seconds. Avoid overheating as this can toughen the mochi texture. A slight warm-up will make them taste almost freshly baked again.
FAQs
Can I use a different type of flour if I don’t have sweet rice flour?
Sweet rice flour, also called mochiko, is crucial for achieving the chewy mochi texture, so it’s best not to substitute it. Regular rice flour or all-purpose flour won’t provide the same chew and can change the texture completely.
How do I intensify the matcha flavor in this recipe?
If you love a stronger green tea taste, simply add an extra ½ tablespoon of culinary-grade matcha powder to the dry ingredients. This enhances the earthiness without compromising the brownie’s softness.
Are Matcha Brownie Mochi gluten-free?
Yes! Because this recipe uses sweet rice flour instead of wheat flour, it is naturally gluten-free. Just make sure your baking powder and other ingredients are certified gluten-free if you have sensitivities.
What can I substitute for semi-sweet chocolate chips?
You can use white chocolate chips, chopped nuts like walnuts or pecans, or even dried fruit for a different flavor and texture. Each option pairs wonderfully with the matcha’s green tea notes.
Can I make these vegan?
To veganize the Matcha Brownie Mochi Recipe, try replacing the egg with a flax egg and use a plant-based milk and dairy-free butter. The texture might vary slightly but the overall flavor will still be spectacular.
Final Thoughts
This Matcha Brownie Mochi Recipe is a joyful blend of cultures and textures that’s surprisingly easy to make and simply addictive to eat. Once you try it, you’ll see how that chewy mochi combined with the earthy green tea and melting chocolate makes for an unforgettable dessert. Trust me, your taste buds will thank you—and so will anyone lucky enough to share these with you. Go ahead, give it a whirl and bring a little magic to your baking!
Print
Matcha Brownie Mochi Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 squares
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American
- Diet: Vegetarian
Description
This Matcha Brownie Mochi is a delightful fusion dessert combining the chewy texture of traditional mochi with the rich, earthy flavor of matcha green tea. Enhanced with semi-sweet chocolate chips for a perfect touch of sweetness, this gluten-free treat offers a unique twist on your classic brownie, making it an ideal indulgence for fans of Japanese and American desserts alike.
Ingredients
Dry Ingredients
- ¾ cup sweet rice flour (mochiko)
- ½ cup granulated sugar
- 1 tablespoon matcha powder (culinary grade)
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup whole milk
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 large egg
Mix-ins
- â…“ cup semi-sweet chocolate chips
Instructions
- Prepare the Baking Pan: Preheat the oven to 350°F (175°C) and lightly grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the sweet rice flour (mochiko), granulated sugar, matcha powder, baking powder, and salt until evenly combined to ensure the flavors and leavening agents are well distributed.
- Mix Wet Ingredients: In a separate bowl, whisk together the whole milk, melted unsalted butter, vanilla extract, and large egg until the mixture is smooth and homogenous, which will give the batter moisture and richness.
- Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth, lump-free batter forms. This helps to avoid clumps and creates a consistent texture throughout the mochi brownie.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter to add pockets of sweet, melty chocolate.
- Bake: Pour the batter into the prepared baking pan and smooth the top with a spatula for an even bake. Bake in the preheated oven for 35 to 40 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs, indicating doneness without overbaking.
- Cool and Serve: Allow the baked mochi brownie to cool completely in the pan on a wire rack. Once cooled, slice into 9 equal squares and serve. Cooling ensures the chewy texture sets properly and makes slicing easier.
Notes
- For a more intense matcha flavor, add an extra ½ tablespoon of matcha powder to the dry ingredients.
- White chocolate chips or chopped nuts are excellent alternatives to semi-sweet chocolate chips for added flavor and texture variation.
- Store leftover mochi brownies in an airtight container at room temperature for up to 3 days to maintain freshness and chewiness.
