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.
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.