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
Scale
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
