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
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 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.
