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

Scale

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

⅓ cup semi-sweet chocolate chips

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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.