Matcha Mochi Brownies Recipe

Introduction

Matcha Mochi Brownies are a delightful fusion of Japanese flavors and classic dessert charm. These chewy, rich treats blend the earthiness of matcha with the creamy sweetness of white chocolate for a unique brownie experience.

Ingredients

• 6 tablespoons butter (melted and cooled)
• 1 ¼ cups granulated sugar
• 2 eggs
• 2 tablespoons culinary matcha powder (sifted)
• 1 tablespoon vanilla (paste or extract)
• 1 ⅓ cups milk
• 2 ⅓ cups mochiko
• 1 ¼ teaspoons fine sea salt
• 6 ounces white chocolate chips
• ¼ cup heavy cream
• 1 tablespoon culinary matcha powder (for ganache)

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). Lightly spray and line a 9×9-inch metal baking pan with parchment paper for easy removal.
2. Step 2: In a large mixing bowl, whisk together the melted butter, granulated sugar, eggs, matcha powder, and vanilla until the mixture is smooth and well combined.
3. Step 3: Add half of the milk to the batter and whisk until smooth. Then add the remaining milk, continuing to whisk until fully incorporated.
4. Step 4: Gradually whisk in the mochiko and sea salt until the batter is uniform and smooth without lumps.
5. Step 5: Pour the batter into the prepared baking pan and use an offset spatula to spread it evenly. Bake for 40–50 minutes. Test doneness by inserting a toothpick in the center; it should come out mostly clean with a few crumbs.
6. Step 6: Remove the brownies from the oven and allow them to cool in the pan on a wire rack for about 30 minutes before adding the ganache.
7. Step 7: To make the ganache, place the white chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 45 seconds, then stir with a silicone spatula. If not fully melted, heat in 10-second intervals, stirring until smooth.
8. Step 8: Sift in the matcha powder and stir gently until the ganache is evenly colored and smooth.
9. Step 9: Pour the matcha ganache over the cooled brownies and spread evenly with an offset spatula. Refrigerate for about 45 minutes or until the ganache sets.
10. Step 10: Once set, remove the brownies from the pan, cut into 9 squares, and enjoy your Matcha Mochi Brownies!

Tips & Variations

• Use high-quality culinary matcha for the best flavor and vibrant green color.
• If you prefer a less sweet ganache, reduce the white chocolate chips by 1–2 ounces.
• For a nutty twist, sprinkle toasted sesame seeds or chopped pistachios on top before the ganache sets.
• Substitute coconut milk for regular milk to add a subtle tropical note to the batter.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4 days. To serve, allow them to come to room temperature or warm slightly in the microwave for a few seconds. The ganache will soften, enhancing the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is mochiko and can I substitute it?

Mochiko is sweet rice flour, which gives these brownies their chewy texture. Substituting it with regular flour will change the texture significantly, so it’s best to use mochiko for authentic results.

Can I make these matcha mochi brownies vegan?

To make a vegan version, replace butter with a plant-based alternative, use a flax or chia egg substitute, and swap milk and heavy cream with plant-based milks and creams. Keep in mind the texture and flavor may differ slightly.

Matcha Mochi Brownies Recipe

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★★★★★

4.9 from 127 reviews

• Author: Aiden
• Total Time: 1 hour 45 minutes
• Yield: 9 brownies 1x

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Description

These Matcha Mochi Brownies combine the chewy texture of traditional mochi with the rich, earthy flavor of matcha green tea and the sweet creaminess of white chocolate ganache. Baked to perfection and topped with a luscious matcha-infused white chocolate ganache, these unique brownies offer a delightful twist on a classic treat, perfect for snack time or special occasions.

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Ingredients

Scale 1x2x3x

Mochi Brownie Batter

• 6 tablespoons butter (melted and cooled)
• 1 ¼ cups granulated sugar
• 2 eggs
• 2 tablespoons culinary matcha powder (sifted)
• 1 tablespoon vanilla (paste or extract)
• 1 ⅓ cups milk
• 2 ⅓ cups mochiko (sweet rice flour)
• 1 ¼ teaspoons fine sea salt

Matcha Ganache

• 6 ounces white chocolate chips
• ¼ cup heavy cream
• 1 tablespoon culinary matcha powder (sifted)

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Instructions

1. Make the mochi brownie batter: Preheat your oven to 350°F (177°C). Prepare a 9×9-inch metal baking pan by spraying it with nonstick spray and lining it with parchment paper for easy removal later.
2. Mix wet ingredients: In a large mixing bowl, whisk together the melted and cooled butter, granulated sugar, eggs, sifted matcha powder, and vanilla extract or paste until the mixture is smooth and well combined.
3. Add milk gradually: Pour in about half of the milk and whisk until smooth before adding the rest. This helps prevent lumps and ensures an even batter.
4. Incorporate dry ingredients: Whisk in the mochiko (sweet rice flour) and fine sea salt until the batter is uniform and smooth.
5. Bake the brownies: Pour the batter into your prepared pan, using an offset spatula to spread it evenly. Bake for 40-50 minutes. To test, insert a toothpick into the center – if it comes out mostly clean with a few crumbs, your brownies are done.
6. Cool the mochi brownies: Remove the pan from the oven and cool on a wire rack for about 30 minutes. This cooling period helps the mochi set before adding ganache.
7. Prepare the matcha ganache: In a microwave-safe bowl, combine white chocolate chips and heavy cream. Microwave for 45 seconds, then stir with a silicone spatula. If the chocolate isn’t fully melted, continue microwaving in 10-second intervals, stirring until smooth.
8. Add matcha powder to ganache: Sift in the matcha powder and stir well until the ganache is evenly infused with matcha and smooth.
9. Assemble the brownies: Pour the matcha ganache over the cooled mochi brownies and use an offset spatula to spread it evenly across the surface.
10. Chill to set: Place the pan in the refrigerator for about 45 minutes or until the ganache has completely set.
11. Serve: Remove the brownies from the pan using the parchment paper edges, cut into 9 squares, and enjoy your delicious matcha mochi brownies!

Notes

• Ensure the butter is fully melted and cooled to avoid cooking the eggs when mixing.
• Using sifted matcha powder helps avoid clumps and creates a smoother batter and ganache.
• Letting the brownies cool before spreading ganache prevents the ganache from melting and ensures a clean finish.
• Store the brownies in an airtight container in the refrigerator to maintain freshness and ganache consistency.
• For a vegan option, substitute eggs with a binding agent like flax eggs and use dairy-free alternatives for butter, milk, and cream.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Japanese-inspired

Keywords: matcha, mochi brownies, white chocolate ganache, Japanese dessert, green tea, chewy brownie