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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
Incorporate dry ingredients: Whisk in the mochiko (sweet rice flour) and fine sea salt until the batter is uniform and smooth.
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.
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.
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.
Add matcha powder to ganache: Sift in the matcha powder and stir well until the ganache is evenly infused with matcha and smooth.
Assemble the brownies: Pour the matcha ganache over the cooled mochi brownies and use an offset spatula to spread it evenly across the surface.
Chill to set: Place the pan in the refrigerator for about 45 minutes or until the ganache has completely set.
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