Matcha Mochi Brownies Recipe
If you are looking for a dessert that dazzles both the eyes and the palate, let me introduce you to the incredible Matcha Mochi Brownies. These treats are a delightful fusion of chewy, tender mochi texture with the rich earthiness of matcha green tea and the luscious sweetness of white chocolate ganache. Each bite melts in your mouth, offering a perfect balance of flavors and an unforgettable texture that will keep you coming back for more. Whether you’re a matcha lover or a brownie enthusiast, these Matcha Mochi Brownies have that special something that turns a simple dessert into a showstopper.
Ingredients You’ll Need
Getting started on these Matcha Mochi Brownies requires some wonderfully simple ingredients, each chosen to bring out the unique flavors and chewy texture that make this dessert so special. From smooth melted butter adding richness, to mochiko flour creating that signature mochi chew, every ingredient plays a key role in perfect harmony.
- 6 tablespoons butter (melted and cooled): Provides rich fat to create a tender crumb and enhance flavor.
- 1 ¼ cups granulated sugar: Adds sweetness and helps create the perfect chewy texture.
- 2 eggs: Bind the ingredients together and add moisture for that fudgy consistency.
- 2 tablespoons culinary matcha powder (sifted): Imparts the signature vibrant green color and subtle earthy bitterness.
- 1 tablespoon vanilla (paste or extract): Melts into the batter for a warm, soothing undertone.
- 1 ⅓ cups milk: Adds moisture and softness, balancing the chewy mochiko flour.
- 2 ⅓ cups mochiko: This glutinous rice flour is the secret to the mochi’s unique, chewy texture.
- 1 ¼ teaspoons fine sea salt: Enhances and balances the sweetness and matcha flavor.
- 6 ounces white chocolate chips: Creates the silky base of the matcha ganache topping.
- ¼ cup heavy cream: Adds richness and creaminess to the ganache for a luscious finish.
- 1 tablespoon culinary matcha powder: Sifted into the ganache to amplify that vibrant green matcha flavor.
How to Make Matcha Mochi Brownies
Step 1: Prepare Your Batter
Start by preheating your oven to 350°F (177°C) and prepping a 9×9-inch metal baking pan by spraying it and lining it with parchment paper for easy removal later. In a large mixing bowl, whisk together melted butter, granulated sugar, eggs, the sifted culinary matcha powder, and vanilla until the mixture is perfectly smooth with no lumps.
Step 2: Combine Milk and Mochiko Flour
Slowly add half of the milk to the mixture, whisking until everything blends seamlessly. Then, pour in the remaining milk and continue whisking until the batter is fully combined and silky smooth. Next, gradually incorporate mochiko flour and sea salt, whisking gently until the batter reaches a uniform, thick consistency that’s characteristic of mochi desserts.
Step 3: Bake Your Mochi Brownies
Pour the batter evenly into your prepared baking pan. Use an offset spatula to spread it out smoothly for consistent baking. Pop it into the oven and bake for 40 to 50 minutes. The key to checking doneness is to insert a toothpick in the center—if it comes out mostly clean with just a few moist crumbs, your mochi brownies are perfectly baked.
Step 4: Cool and Prepare the Matcha Ganache
Once out of the oven, let the brownies cool on a wire rack in the pan for about 30 minutes. While cooling, start the ganache by placing white chocolate chips and heavy cream into a microwave-safe bowl. Microwave in 45-second bursts, stirring in between until the chocolate is melted and silky smooth. Then sift in the remaining tablespoon of matcha powder and mix to infuse the ganache with that signature green tea punch.
Step 5: Assemble and Chill
Spread the matcha ganache evenly over the cooled brownies using an offset spatula. For best results, refrigerate the pan for about 45 minutes or until the ganache sets firm. Once set, lift the brownies out using the parchment paper and cut them neatly into 9 squares. Now, the best part—enjoy your stunning, chewy Matcha Mochi Brownies!
How to Serve Matcha Mochi Brownies
Garnishes
Adding a garnish can elevate your Matcha Mochi Brownies from amazing to unforgettable. Lightly dust a bit of extra matcha powder for a sophisticated finish or sprinkle some toasted white sesame seeds to introduce a toasty, nutty crunch. For a touch of elegance, fresh edible flowers or a drizzle of white chocolate can make them look like they belong in a patisserie window.
Side Dishes
These brownies stand beautifully on their own, but pairing with a scoop of creamy vanilla bean ice cream or a dollop of lightly sweetened whipped cream enhances the experience by balancing the earthiness of matcha with luscious creaminess. A hot cup of matcha latte or jasmine green tea also complements the flavors brilliantly for an afternoon tea that feels truly indulgent.
Creative Ways to Present
Feeling playful? Serve your Matcha Mochi Brownies stacked with layers of sweet red bean paste or fresh fruits like strawberries and kiwi for a vibrant, colorful dessert parfait. You can also cut them into mini bite-sized cubes and skewer them with mochi balls or marshmallows for a fun party platter that invites conversation and delight.
Make Ahead and Storage
Storing Leftovers
Matcha Mochi Brownies keep well when stored in an airtight container at room temperature for up to two days. Because of their moist and chewy nature, refrigeration can help maintain freshness a bit longer without overly drying them out, but be sure to bring them back to room temperature before serving for the best texture.
Freezing
If you want to enjoy these delights later, you can freeze leftover brownies wrapped tightly in plastic wrap and then placed inside a freezer-safe bag or container. They will keep for up to one month. Thaw them overnight in the refrigerator before serving, and let them warm gently at room temperature to revive that chewy, tender texture.
Reheating
To bring your Matcha Mochi Brownies back to life after refrigeration or freezing, warm them in a low oven (around 275°F/135°C) for 5 to 7 minutes wrapped in foil. This gentle heating revives the moist chew and melts the ganache slightly, making each bite just as luscious as fresh.
FAQs
Can I use regular flour instead of mochiko?
Mochiko flour is essential for that signature chewy texture unique to mochi brownies. Regular all-purpose flour will produce a different, more cakey texture, so it’s best to stick with mochiko to get the authentic experience.
Is the matcha powder bitter?
High-quality culinary matcha powder has a pleasant earthiness with mild bitterness that balances the sweetness perfectly. Using sifted matcha ensures no clumps and a smooth flavor infused throughout the brownies and ganache.
How do I know when the brownies are done baking?
You’ll want to insert a toothpick into the center. If it comes out mostly clean with a few moist crumbs clinging, the brownies are perfectly baked. Overbaking may dry out their unique chewy texture.
Can I substitute white chocolate chips with another type of chocolate?
White chocolate pairs beautifully with the subtle bitterness of matcha, but you can experiment with white or milk chocolate. Dark chocolate is stronger and might overpower the delicate green tea flavor, so use it cautiously.
What’s the best way to cut the brownies without messing up the ganache?
For neat cuts, chill the brownies until the ganache is fully set. Use a sharp knife wiped clean between cuts, and consider warming the blade slightly with hot water before slicing to ensure smooth edges.
Final Thoughts
If you want to impress friends, indulge your sweet tooth, or simply enjoy something new and delicious at home, these Matcha Mochi Brownies are an absolute must-try. The magical combination of chewy mochi texture with vibrant matcha and creamy white chocolate ganache is a flavor experience you won’t forget. Trust me, once you try them, these brownies will become a cherished favorite in your baking repertoire.
Matcha Mochi Brownies Recipe
- Total Time: 1 hour 5 minutes
- Yield: 9 brownies 1x
- Diet: Vegetarian
Description
These Matcha Mochi Brownies combine the chewy, tender texture of traditional mochi with the rich, earthy flavor of matcha green tea. Topped with a creamy matcha-infused white chocolate ganache, these brownies offer a unique twist on a classic dessert, perfect for matcha lovers and those seeking a delightful treat with a soft, luscious bite.
Ingredients
Brownie Batter
- 6 tablespoons butter, melted and cooled
- 1 ¼ cups granulated sugar
- 2 eggs
- 2 tablespoons culinary matcha powder, sifted
- 1 tablespoon vanilla extract or paste
- 1 ⅓ cups milk
- 2 ⅓ cups mochiko (sweet rice flour)
- 1 ¼ teaspoons fine sea salt
Matcha Ganache
- 6 ounces white chocolate chips
- ¼ cup heavy cream
- 1 tablespoon culinary matcha powder, sifted
Instructions
- Make the mochi brownie batter: Preheat your oven to 350°F (177°C). Prepare a 9×9-inch metal baking pan by spraying it with nonstick spray and lining it with parchment paper to prevent sticking and facilitate easy removal.
- Combine wet ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, eggs, matcha powder, and vanilla until the mixture is smooth and well combined, resulting in a vibrant green batter.
- Add milk: Incorporate about half of the milk into the batter first, whisking until smooth, then add the remaining milk and continue whisking until fully combined to ensure even consistency.
- Incorporate dry ingredients: Gradually whisk in the mochiko (sweet rice flour) and fine sea salt until the batter becomes uniform with no lumps, giving it a thick texture typical of mochi-based batters.
- Bake the brownies: Pour the batter into the prepared pan and use an offset spatula to spread it evenly. Bake for 40 to 50 minutes. Check doneness by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.
- Cool the brownies: Remove the brownies from the oven and let them cool completely in the pan on a wire rack for about 30 minutes to set and firm up for easier ganache application.
- Prepare the matcha ganache: In a microwave-safe bowl, combine white chocolate chips and heavy cream. Microwave for 45 seconds, then stir with a silicone spatula. If the chocolate isn’t fully melted, continue microwaving in 10-second bursts, stirring each time until smooth and creamy.
- Add matcha to ganache: Sift in the matcha powder into the melted white chocolate mixture and mix until fully combined, resulting in a smooth, vibrantly green ganache.
- Assemble and chill: Pour the matcha ganache over the cooled mochi brownies. Use an offset spatula to spread the ganache evenly across the surface. Refrigerate the brownies for about 45 minutes or until the ganache is fully set.
- Serve: Remove the brownies from the pan using the parchment paper edges and cut into 9 even squares. Enjoy these chewy, indulgent matcha mochi brownies as a delightful dessert or snack!
Notes
- Make sure to sift the matcha powder to avoid clumps in both the batter and ganache for a smooth texture.
- Use a metal baking pan as it promotes even baking for mochi brownies.
- Monitor baking time closely; overbaking may dry out the moist mochi texture.
- Ganache can be stored in the refrigerator for up to 3 days; bring to room temperature before serving.
- For a dairy-free version, substitute butter with coconut oil and use dairy-free white chocolate and cream alternatives.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1 square (approximately 80g)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: matcha mochi brownies, chewy brownies, mochi dessert, matcha dessert, Japanese brownies, white chocolate ganache
