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
Scale
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.
