If you love the idea of combining bold flavors and intriguing textures in one glorious bite, then this Matcha Mochi Brownies Recipe is going to be your new obsession. Imagine a fudgy chocolate brownie infused with delicate matcha green tea powder, topped with a chewy, slightly sweet mochi layer that adds a unique, silky contrast. It’s a beautiful harmony of rich cocoa and earthy matcha with a fun, springy texture that keeps you coming back for more. Whether you’re a mochi fan or a brownie lover, this recipe beautifully blends both worlds into one unforgettable treat.
Ingredients You’ll Need
Gathering these ingredients is a breeze, yet each one plays a crucial role in creating the perfect balance of flavor, texture, and that stunning green hue in this Matcha Mochi Brownies Recipe. Simple pantry staples meet the special magic of matcha and glutinous rice flour to make something truly spectacular.
- Unsalted butter (1/2 cup, melted): Adds rich moisture and helps create that fudgy brownie base everyone loves.
- Granulated sugar (1 cup for brownie, 1/2 cup for mochi): Sweetens both layers perfectly without overpowering the matcha notes.
- Large eggs (2): Bind everything together and contribute to the brownie’s structure.
- Vanilla extract (1 teaspoon + 1/4 teaspoon): Brings out all the flavors with a subtle aromatic boost.
- All-purpose flour (1/2 cup): Provides the structure for the brownie part, giving it that dense, chewy texture.
- Cocoa powder (1/4 cup): The heart of the chocolate flavor in our brownies.
- Salt (1/4 teaspoon): Enhances the sweet and earthy flavors, balancing the batter.
- Matcha powder (1 tablespoon plus optional 1/4 teaspoon): Injects vibrant green color and that iconic, slightly grassy matcha flavor.
- Glutinous rice flour (1/2 cup): The essential ingredient for that wonderfully chewy mochi layer on top.
- Coconut milk (1/2 cup, or any milk): Adds creaminess to the mochi batter, making it tender yet chewy.
How to Make Matcha Mochi Brownies Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan thoroughly and line it with parchment paper. This little step not only prevents sticking but also makes it easy to lift out your baked masterpiece in one go later.
Step 2: Make the Brownie Batter
In a large bowl, whisk together the melted butter and 1 cup of granulated sugar until they are smoothly combined. This forms the buttery, sweet foundation of your brownie layer.
Step 3: Incorporate Eggs and Vanilla
Add the two eggs and 1 teaspoon vanilla extract to the butter-sugar mixture. Whisk until the mixture is well-blended and slightly frothy. This ensures your brownies will have a soft texture with a great structure.
Step 4: Combine Dry Ingredients Separately
In another bowl, sift together the all-purpose flour, cocoa powder, salt, and 1 tablespoon matcha powder. Sifting is key—it keeps the batter smooth and airy, making it easier to mix in evenly.
Step 5: Mix Dry Ingredients into Wet
Gradually add your sifted dry ingredients into the wet mix. Stir until you have a smooth, even batter. Be careful not to overmix, which can toughen the final brownies.
Step 6: Prepare the Mochi Layer Batter
Grab a medium bowl and combine the glutinous rice flour, 1/2 cup sugar, coconut milk, 1/4 teaspoon vanilla extract, and if you want an extra hit of matcha, add the optional 1/4 teaspoon matcha powder. Stir thoroughly until the batter is silky and resembles thick pancake batter in consistency.
Step 7: Assemble the Brownies
Pour the brownie batter into your prepared pan and spread it evenly. Next, carefully pour the mochi mixture right over the top. Don’t mix the two layers; the mochi is designed to sit on top and create that signature chewy layer you’ll love.
Step 8: Bake to Perfection
Bake in your preheated oven for 30 to 35 minutes. You’ll know they’re ready when the edges are firm and a toothpick inserted near the center comes out with just a few moist crumbs. The mochi topping will set but stay wonderfully soft and chewy.
Step 9: Cool and Slice
Let your Matcha Mochi Brownies Recipe cool completely in the pan on a wire rack. This cooling step is essential so the brownies finish setting and slice easily into those perfect squares you’re craving.
How to Serve Matcha Mochi Brownies Recipe
Garnishes
Sprinkle a dusting of extra matcha powder or powdered sugar on top for a simple, elegant touch that highlights their vibrant green color. Fresh berries or a drizzle of white chocolate add a lovely contrast in both flavor and appearance.
Side Dishes
Pair these brownies with a scoop of vanilla or green tea ice cream for a delightful dessert duo. A light cup of jasmine or sencha tea complements the matcha flavor perfectly and keeps the dessert feeling fresh.
Creative Ways to Present
For a fun twist, cut your brownies into small squares and serve them on skewers alternating with fresh fruit pieces or small mochi balls. They also shine served chilled or slightly warmed, depending on the season and your mood.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. This keeps the mochi layer pleasantly chewy and the brownie base moist.
Freezing
You can freeze your Matcha Mochi Brownies Recipe in a sealed container or wrapped in plastic wrap and foil for up to 3 months. Thaw them overnight in the fridge before enjoying.
Reheating
To warm up slices, pop them in the microwave for 15 to 20 seconds or heat gently in a low oven. This reactivates the gooey texture and makes them taste freshly baked again.
FAQs
Can I use regular rice flour instead of glutinous rice flour?
Regular rice flour is not a suitable substitute because it lacks the sticky properties necessary for the chewy mochi texture. Glutinous rice flour is key in this recipe to get that perfect mochi layer.
Is the Matcha Mochi Brownies Recipe very sweet?
The sweetness is balanced so it doesn’t overpower the natural earthiness of the matcha or the bitterness of the cocoa. If you prefer sweeter treats, you can always add a little extra sugar to the mochi layer.
Can I use a different type of milk instead of coconut milk?
Absolutely! While coconut milk adds a lovely richness, you can substitute it with almond, oat, or regular dairy milk. Just keep in mind it may slightly change the flavor and texture of the mochi.
Why is parchment paper recommended for the pan?
Parchment paper makes it super easy to lift the entire batch out of the pan once cooled, preventing the delicate mochi layer from sticking and breaking apart.
Can I make these brownies vegan?
This particular recipe uses eggs and butter, but you could experiment with vegan substitutes like flax eggs and plant-based butter. The mochi layer is already dairy-free if you use plant milk, so with some tweaks, it’s possible!
Final Thoughts
I truly hope you give this Matcha Mochi Brownies Recipe a try soon because it’s one of those treats that surprise you with every bite. The combination of fudgy chocolate and chewy mochi with that vibrant matcha twist is just so fun and delicious. Whether for a special occasion or a casual snack, these brownies are sure to bring a smile and maybe even a little “wow” from anyone lucky enough to try them.
Print
Matcha Mochi Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American Fusion
Description
These Matcha Mochi Brownies combine a fudgy chocolate brownie base with a chewy, slightly sweet mochi layer infused with delicate matcha flavor. Perfectly baked for a delightful texture contrast, this unique dessert blends traditional Japanese mochi with classic brownies for a creative treat that’s rich, satisfying, and visually stunning.
Ingredients
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon matcha powder (culinary grade)
Mochi Layer
- 1/2 cup glutinous rice flour (sweet rice flour)
- 1/2 cup granulated sugar
- 1/2 cup coconut milk (or any milk of choice)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon matcha powder (optional, for extra flavor)
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper for easy removal.
- Make the Brownie Batter: In a large mixing bowl, whisk together the melted butter and sugar until smooth.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter-sugar mixture, whisking until fully incorporated and smooth.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and matcha powder to ensure an even mix and no lumps.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring gently until smooth and fully combined to form the brownie batter.
- Prepare the Mochi Mixture: In a medium bowl, combine the glutinous rice flour, sugar, coconut milk, vanilla extract, and optional matcha powder. Stir thoroughly until the mixture is smooth and free of lumps.
- Check Consistency: Ensure the mochi mixture has a thick, batter-like consistency similar to pancake batter, allowing it to layer properly on top of the brownie batter.
- Assemble the Brownies: Pour the prepared brownie batter into the greased and lined baking pan, spreading it evenly to cover the bottom.
- Add Mochi Layer: Carefully pour the mochi mixture over the brownie batter. Avoid mixing, as the mochi will float on top and create a distinct layer.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes. The brownies are done when the edges are firm, and a toothpick inserted in the center comes out with a few moist crumbs.
- Mochi Setting: During baking, the mochi layer will set but stay soft and chewy, creating a delightful texture contrast with the fudgy brownies beneath.
- Cool: Remove the pan from the oven and let the brownies cool completely on a wire rack inside the pan to ensure the layers firm up properly.
- Slice and Serve: Once cooled, slice into squares and serve to enjoy the rich fudgy brownie base topped with the chewy, flavorful mochi layer.
Notes
- Use culinary grade matcha powder for the best flavor and color.
- Glutinous rice flour is essential for the chewy mochi texture; regular rice flour will not work.
- You can substitute coconut milk with any milk of your choice, such as almond or dairy milk, but coconut milk adds a rich flavor.
- Line the pan with parchment paper for easy removal and clean edges.
- Do not overbake to prevent the mochi layer from becoming too firm; it should remain soft.
- For extra matcha flavor, add the optional 1/4 teaspoon matcha powder to the mochi layer.
