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Matcha Mochi Brownies

Delightfully chewy and perfectly earthy, these matcha mochi brownies combine the rich flavor of Japanese green tea with the satisfying bounce of Hawaiian butter mochi.

Matcha Mochi Brownies
Prep 15 min Cook 45 min Total 2h Level Easy
Serves 16

Ingredients

Dry Ingredients

  • 1.5 cups Mochiko (sweet rice flour) — Ensure it is sweet rice flour/glutinous rice flour, not regular rice flour
  • 2 tablespoons Matcha powder — Culinary or ceremonial grade, sifted to prevent lumps
  • 1 cup Granulated sugar
  • 1 teaspoon Baking powder
  • 0.25 teaspoon Kosher salt

Wet Ingredients & Mix-ins

  • 1.5 cups Whole milk — Can substitute with coconut milk for a tropical flavor
  • 0.5 cup Unsalted butter — Melted and slightly cooled
  • 3 whole Large eggs — Room temperature
  • 1 teaspoon Vanilla extract
  • 0.5 cup White chocolate chips (optional) — Adds sweetness to balance the bitter matcha

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

    ~5 min
    Lightly greasing the pan before adding parchment helps the paper stay in place.

  2. In a large mixing bowl, whisk together the mochiko, sifted matcha powder, granulated sugar, baking powder, and salt until thoroughly combined and uniform in color.

    ~3 min
    Sifting the matcha is crucial to avoid bitter green clumps in your brownies.

  3. In a separate medium bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth.

    ~3 min
    Make sure the butter isn't too hot, or it may scramble the eggs.

  4. Pour the wet ingredients into the dry ingredients. Whisk gently until just combined and a smooth green batter forms. Fold in the white chocolate chips if using.

    ~4 min

  5. Pour the batter into the prepared baking pan. Tap the pan on the counter a few times to release any trapped air bubbles.

    ~1 min

  6. Bake in the preheated oven for 45 to 50 minutes. The brownies are done when the edges are lightly browned and pulling away from the sides of the pan, and the center is set.

    ~45 min
    A toothpick inserted into the center should come out clean or with a few sticky crumbs.

  7. Remove from the oven and allow the mochi brownies to cool completely in the pan on a wire rack. They must be fully cooled before slicing to achieve the best chewy texture.

    ~60 min
    Using a plastic knife to cut the mochi brownies prevents sticking and gives clean edges.
Nutrition
185
Calories
3
Protein (g)
26
Carbs (g)
8
Fat (g)
4
Sat. Fat (g)
1
Fiber (g)
15
Sugar (g)
85
Sodium (mg)
45
Cholesterol (mg)
Equipment
  • 8x8-inch baking pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Rubber spatula
Tips & Storage
  • Do not substitute regular rice flour for mochiko; it must be sweet/glutinous rice flour to get the chewy mochi texture.
  • For extra crispiness on the edges, you can bake the batter in a muffin tin instead. Reduce the baking time to about 30-35 minutes.
  • To cut clean squares, coat your knife very lightly with non-stick spray or use a plastic serrated lettuce knife.
  • Storage: Store leftover matcha mochi brownies in an airtight container at room temperature for up to 3 days. Do not refrigerate, as the cold will make the mochi hard and dense. If they begin to dry out, microwave for 10-15 seconds to restore their chewiness.
Tags
asian fusion baking brownies chewy comfort food dessert gluten_free gluten-free baking green tea hawaiian make-ahead matcha mochi potluck snack sweet vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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