If you’re a fan of both matcha and mochi, then Matcha Mochi Brownies are the perfect treat for you. These brownies combine the earthy, slightly bitter flavor of matcha with the chewy, satisfying texture of mochi. This unique dessert is not only delicious but also visually appealing, thanks to the vibrant green hue of matcha. Whether you’re looking to impress your friends at a gathering or simply want to enjoy a sweet treat at home, Matcha Mochi Brownies are sure to hit the spot.
What Are Matcha Mochi Brownies?
Matcha Mochi Brownies, also known as butter mochi, are a delightful cross between traditional brownies and Japanese mochi. Mochi is a Japanese rice cake made from glutinous rice flour, known for its chewy texture. In this recipe, the addition of matcha powder infuses the mochi with a distinct green tea flavor, creating a harmonious blend of Western and Eastern desserts. The result is a unique, chewy brownie with a rich matcha flavor, perfect for those who appreciate the taste of green tea and the texture of mochi.
Ingredients You’ll Need
To make these delicious Matcha Mochi Brownies, you’ll need the following ingredients:
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups whole milk
- 2 cups granulated sugar
- 2 tablespoons high-quality matcha powder
- 1 one-pound box sweet rice flour (mochiko)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, melted, plus 1 tablespoon more for pan
- 1 13.5-ounce can full-fat canned coconut milk, warmed if needed until smooth
- ½ cup unsweetened shredded coconut
- A few pinches flaky salt
- Optional: Black sesame seeds for topping
How to Make Matcha Mochi Brownies
- Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking pan.
- In a large bowl, beat the eggs and vanilla extract until combined. Add the milk, granulated sugar, and matcha powder, mixing until smooth.
- Gradually stir in the sweet rice flour, baking powder, and kosher salt. Mix until the batter is well combined.
- Add the melted butter and coconut milk to the batter, stirring until smooth and well incorporated.
- Fold in the shredded coconut.
- Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the top with flaky salt and black sesame seeds, if using.
- Bake for 60-70 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let the brownies cool completely before cutting into squares and serving.
Variations
While the classic Matcha Mochi Brownies are already a treat, you can experiment with various additions:
- Chocolate Chips: Add a handful of chocolate chips for a richer flavor.
- Nuts: Incorporate chopped nuts like almonds or walnuts for added crunch.
- Fruit: Mix in dried fruit such as cranberries or raisins for a sweet contrast.
Chef Tips
- Quality Matcha: While high-quality Matcha is usually better in flavour, it is not needed when baking. Save your bucks by using any good Matcha you can find. It does not have to be ceremonial grade.
- Cutting Tips: For clean cuts, use a sharp knife and wipe it clean between slices.
Frequently Asked Questions
Q: Can I use regular rice flour instead of sweet rice flour? A: No, sweet rice flour (mochiko) is essential for achieving the chewy texture of mochi.
Q: How should I store Matcha Mochi Brownies? A: Store them in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Q: Can I freeze Matcha Mochi Brownies? A: Yes, wrap them tightly in plastic wrap and freeze for up to a month. Thaw at room temperature before serving.
With this recipe and these tips, you’re well on your way to creating delicious and unique Matcha Mochi Brownies. Enjoy the blend of flavors and textures in every bite!
Matcha Mochi Brownies
Ingredients
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups whole milk
- 2 cups granulated sugar
- 2 tablespoons high-quality matcha powder
- 1 one-pound box sweet rice flour mochiko
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter melted, plus 1 tablespoon more for pan
- 1 13.5- ounce can full-fat canned coconut milk warmed if needed until smooth
- ½ cup unsweetened shredded coconut
- A few pinches flaky salt
- Optional: Black sesame seeds for topping
Instructions
- Preheat your oven to 350°F (175°C) and butter a 9x13-inch baking pan.
- In a large bowl, beat the eggs and vanilla extract until combined. Add the milk, granulated sugar, and matcha powder, mixing until smooth.
- Gradually stir in the sweet rice flour, baking powder, and kosher salt. Mix until the batter is well combined.
- Add the melted butter and coconut milk to the batter, stirring until smooth and well incorporated.
- Fold in the shredded coconut.
- Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the top with flaky salt and black sesame seeds, if using.
- Bake for 60-70 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let the brownies cool completely before cutting into squares and serving.
I HOPE YOU LIKED THIS MATCHA MOCHI BROWNIES RECIPE! IF YOU LIKED THESE RECIPES, HERE ARE OTHER RECIPES YOU MIGHT LIKE AS WELL:
CHOCOLATE CHIP CHICKPEA BLONDIES | HEALTHIER RECIPES
VEGAN CHOCOLATE CUPCAKES WITH VANILLA ICING
My goal is to get you to cook and experiment in the kitchen, even if you are not an expert. If you would like to get to know me more, follow me on instagram : Lifestylemartina. Looking forward to seeing you there!
Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.
