If you are on the hunt for something uniquely delightful yet comforting, this Matcha Mochi Brownies Recipe will absolutely steal your heart (and taste buds). Imagine the rich, fudgy embrace of classic brownies enhanced with a chewy, slightly sweet mochi topping infused with vibrant matcha green tea. The combination brings an exciting texture contrast and a beautiful pop of color that elevates your dessert game without needing any fancy skills or complicated ingredients. It’s a little slice of Japanese-inspired heaven that’s perfect for sharing with friends or savoring all by yourself!
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step to creating this wonderful fusion dessert. Each one plays an essential role, from lending fudgy depth to the brownie layer, to delivering that signature chewiness and earthy matcha flavor in the mochi topping.
- Unsalted butter (1/2 cup, melted): Provides richness and the perfect fudgy texture for the brownie base.
- Granulated sugar (1 cup + 1/2 cup): Sweetens both the brownie and mochi layers, balancing bitterness from cocoa and matcha.
- Large eggs (2): Bind the batter together and add moisture for that tender crumb.
- Vanilla extract (1 teaspoon + 1/4 teaspoon): Adds warm, aromatic depth to both layers, enhancing all other flavors.
- All-purpose flour (1/2 cup): The backbone of the brownie, providing structure without heaviness.
- Cocoa powder (1/4 cup): Brings intense chocolate bliss to the brownie.
- Salt (1/4 teaspoon): Amplifies the sweetness and balances the flavors beautifully.
- Matcha powder (1 tablespoon + 1/4 teaspoon optional): Infuses an earthy, slightly grassy green tea flavor and gorgeous color to both brownie and mochi layers.
- Glutinous rice flour (1/2 cup): Key to achieving the signature chewy texture of the mochi layer.
- Coconut milk (1/2 cup): Adds creamy moisture and a subtle tropical note that complements matcha wonderfully.
How to Make Matcha Mochi Brownies Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan really well, then line it with parchment paper to ensure your brownies come out clean and intact when it’s time to slice into them.
Step 2: Whisk Together the Brownie Batter
In a large bowl, blend the melted butter and 1 cup granulated sugar until silky smooth. This mixture is the rich, buttery foundation of your brownies and gets you close to fudgy perfection!
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time along with 1 teaspoon vanilla extract. This step ensures the batter is smooth and perfectly emulsified, giving your brownies great structure.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, salt, and 1 tablespoon matcha powder. Sifting helps prevent lumps and evenly distributes the earthy matcha flavor throughout your brownie base.
Step 5: Blend Dry and Wet Mixtures
Gradually incorporate your dry ingredients into the wet mixture, stirring gently until the batter is smooth and fully combined. Avoid over mixing to keep your brownies tender.
Step 6: Prepare the Mochi Layer
In a medium bowl, mix glutinous rice flour, 1/2 cup sugar, coconut milk, 1/4 teaspoon vanilla extract, and the optional 1/4 teaspoon matcha powder. Stir until you get a thick batter similar in consistency to pancake batter. This will transform into a delightfully chewy topping.
Step 7: Assemble the Layers in Your Pan
Pour your luscious brownie batter evenly into the prepared baking pan, smoothing out the top. Then gently pour the mochi mixture over the brownie layer. Don’t stir them together; the mochi will naturally float on top and create a lovely layered effect during baking.
Step 8: Bake to Perfection
Bake for about 30 to 35 minutes until the edges are firm and a toothpick inserted into the center comes out with just a few moist crumbs. The mochi layer should set but stay soft and chewy — that’s the magic you’re aiming for!
Step 9: Cool and Cut
Allow the brownies to cool completely in the pan on a wire rack. Once cooled, carefully lift out the parchment paper, slice into squares, and prepare for compliments.
How to Serve Matcha Mochi Brownies Recipe
Garnishes
These brownies are stunning on their own, but a light dusting of powdered sugar or extra matcha powder sprinkled on top adds an elegant touch. Toasted white sesame seeds or a drizzle of sweetened condensed milk also make fantastic garnishes that boost both flavor and presentation.
Side Dishes
Pair with a dollop of whipped cream or a scoop of vanilla or green tea ice cream to add creaminess and cool contrast. A cup of freshly brewed green tea or a light latte harmonizes wonderfully with the matcha in the brownies for an elevated dessert experience.
Creative Ways to Present
Try cutting these brownies into bite-sized squares for party platters or layering small squares with alternating whipped cream and fresh berries in a glass for a layered dessert parfait. You can even sandwich two brownies with a thin layer of sweet red bean paste for a playful twist!
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container at room temperature for up to 3 days to preserve the chewy texture. If your kitchen is warm, storing them in the fridge helps extend freshness but may firm up the mochi slightly.
Freezing
Wrap individual squares in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw at room temperature before serving and enjoy almost as fresh as the day you baked them!
Reheating
To revive the fudgy softness, warm brownies gently in the microwave for 10-15 seconds or pop them into a preheated oven at 300°F for 5-7 minutes. This helps restore the luscious texture without drying them out.
FAQs
Can I use regular rice flour instead of glutinous rice flour?
Regular rice flour will not give you the chewy, mochi-like texture that is signature to this recipe. Glutinous rice flour is necessary for that perfect soft and stretchy mochi layer.
Is matcha powder expensive or hard to find?
Matcha powder is widely available nowadays online and in many grocery stores, especially in the tea or baking aisle. Culinary grade matcha for baking is affordable and works great for this recipe.
What can I substitute for coconut milk?
If you prefer, any milk of your choice like almond, soy, or regular dairy milk can be used. Coconut milk adds creaminess and a subtle flavor, but it’s not mandatory.
Why doesn’t the mochi layer blend into the brownie batter?
The mochi is meant to float on top and bake separately, creating two unique layers: fudgy brownie below and chewy mochi topping. Mixing would ruin this delightful texture contrast.
Can I make this recipe dairy-free?
Yes! Use plant-based butter and coconut or other non-dairy milk and you’ll have a delicious dairy-free Matcha Mochi Brownies Recipe that everyone can enjoy.
Final Thoughts
There is truly something magical about this Matcha Mochi Brownies Recipe — the way the rich, fudgy brownie base pairs with the chewy, subtly sweet mochi topped with earthy matcha flavor is simply irresistible. Whether you’re craving a new way to enjoy brownies or want to impress friends with a fusion dessert, this recipe is approachable and rewarding. Don’t hesitate to dive in and make these at home; your kitchen (and your loved ones) will thank you for it!
Print
Matcha Mochi Brownies Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Japanese-American)
Description
Delightfully fudgy matcha mochi brownies featuring a rich cocoa brownie base topped with a chewy, slightly sweet matcha-infused mochi layer. This unique fusion dessert combines Japanese flavors with classic brownie indulgence for a soft, flavorful treat perfect for matcha lovers and dessert enthusiasts alike.
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 your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper to ensure the brownies remove easily after baking.
- Make the Brownie Batter: In a large mixing bowl, whisk together the melted butter and 1 cup of granulated sugar until the mixture is smooth and glossy.
- Add Eggs and Vanilla: Crack in the 2 large eggs and add 1 teaspoon vanilla extract. Whisk thoroughly to fully incorporate all ingredients until smooth.
- Sift Dry Ingredients: In a separate bowl, sift together 1/2 cup all-purpose flour, 1/4 cup cocoa powder, 1/4 teaspoon salt, and 1 tablespoon matcha powder to evenly distribute flavors and remove lumps.
- Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients into the wet mixture, stirring gently until a smooth, consistent brownie batter forms. Avoid overmixing.
- Prepare the Mochi Mixture: In a medium bowl, combine 1/2 cup glutinous rice flour, 1/2 cup granulated sugar, 1/2 cup coconut milk, 1/4 teaspoon vanilla extract, and optional 1/4 teaspoon matcha powder. Stir well until the mixture reaches a thick, batter-like consistency similar to pancake batter.
- Assemble the Brownies: Pour the brownie batter evenly into the prepared baking pan, smoothing the top to distribute it uniformly.
- Add the Mochi Layer: Pour the mochi mixture gently over the brownie batter. Do not mix layers; the mochi will float on top, creating a distinct topping layer.
- Bake: Place the pan in the oven and bake for 30-35 minutes. The edges of the brownies should be firm, and a toothpick inserted in the center should come out with a few moist crumbs. The mochi will set but stay soft and chewy.
- Cool Completely: Remove the pan from the oven and let the brownies cool completely on a wire rack. Cooling is essential for the mochi topping to set correctly.
- Slice and Serve: Once fully cooled, slice into 9 squares and serve. Enjoy the delightful contrast of fudgy brownie and chewy matcha mochi in every bite!
Notes
- Use culinary grade matcha powder for the best flavor and vibrant green color.
- Make sure the mochi layer has a thick, batter-like consistency; if too thin, add a bit more glutinous rice flour.
- Greasing and lining the pan with parchment paper helps easy removal and clean edges.
- Brownie is best served at room temperature or slightly chilled for optimal texture contrasts.
- Substitute coconut milk with any milk of choice, but full-fat coconut milk enhances the mochi’s texture and flavor.
