Matcha Mochi Brownies
These matcha mochi brownies combine the chewy texture of mochi with the rich, fudgy goodness of chocolate brownies. A delicious fusion dessert perfect for matcha lovers and brownie fans alike!
Equipment
Ingredients
- For the Brownie Layer
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- For the Matcha Mochi Layer
- 1 cup mochiko sweet rice flour
- 3/4 cup milk whole or coconut milk
- 1/4 cup granulated sugar
- 1 tbsp matcha powder culinary grade
- 1 egg
- 1/2 tsp vanilla extract
- Optional Toppings or Add-Ins
- White chocolate chips
- Black sesame seeds
- Powdered sugar or extra matcha for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
- In a bowl, whisk together melted butter and sugar. Add eggs and vanilla; mix until smooth.
- Stir in cocoa powder, flour, and salt. Pour brownie batter into the prepared pan.
- In a separate bowl, whisk mochiko, sugar, and matcha. Add egg, milk, and vanilla; stir until no lumps remain.
- Pour the matcha mochi batter over the brownie layer. Swirl with a knife or leave it layered.
- Bake for 30–40 minutes until a toothpick inserted in the center comes out with moist crumbs.
- Let cool completely before slicing. Use a damp knife for clean cuts.
- Optional: Dust with powdered sugar or extra matcha before serving.
Notes
- Use culinary-grade matcha for the best color and flavor.
- Do not overbake—mochi layer should stay soft and chewy.
- For a vegan version, use flax eggs and plant-based milk.
Nutrition
Calories: 220kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 45mgSodium: 80mgPotassium: 90mgFiber: 1gSugar: 18gCalcium: 40mgIron: 1.3mg
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