There’s something magical about the moment you bite into a chewy, gooey square of matcha mochi brownie. It’s like the earthiness of matcha meets the sweet decadence of a brownie in one perfectly fudgy, stretchy bite. The subtle bitterness of the green tea is mellowed by the richness of the chocolate undertones, and the mochi? Oh, it gives it that signature bounce, that satisfying chew that lingers playfully on the palate. Trust me, this one’s a total game-changer.

Behind the Recipe

This recipe was born on a rainy afternoon when my cravings for something cozy met my love for all things matcha. Inspired by Japanese confections and classic Western brownies, I wanted to create a dessert that felt both nostalgic and novel. That day, I stirred together sweet rice flour and ceremonial grade matcha, folded it into a luscious batter, and what emerged from the oven was pure joy. Since then, it’s become my go-to when I want to impress with something familiar yet exciting.

Recipe Origin or Trivia

Matcha, the finely ground green tea powder from Japan, has been cherished for centuries — first as part of Zen rituals, later as a beloved ingredient in confections. Mochi, made from glutinous rice, has deep roots in Japanese festivals and celebrations. Combining these two with the universal favorite, brownies, creates a fusion that bridges cultural traditions with modern indulgence. This hybrid dessert has gained popularity in Asian-American kitchens, symbolizing the beautiful blending of culinary heritages.

Why You’ll Love Matcha Mochi Brownie

You’re going to fall head over heels for this dessert, and here’s why:

Versatile: Enjoy it warm, chilled, or even slightly toasted — each method unveils a new texture.

Budget-Friendly: Made with pantry staples like glutinous rice flour, eggs, and sugar — nothing fancy, just fantastic.

Quick and Easy: No mixers, no fuss. Just one bowl and a whisk stand between you and gooey perfection.

Customizable: Add white chocolate chips, a swirl of tahini, or even black sesame for your own twist.

Crowd-Pleasing: It disappears fast at gatherings. The chewy texture always surprises and delights guests.

Make-Ahead Friendly: Bake a batch, store it, and enjoy slices all week. It only gets better with time.

Great for Leftovers: Pop them in the microwave for 10 seconds, and they’re as soft and gooey as day one.

Chef’s Pro Tips for Perfect Results

Want that ideal chewy-fudgy texture every time? Here’s how to master it:

• Use glutinous rice flour, not regular rice flour. The label may say “sweet rice flour” — that’s what you want.
• Sift your matcha to avoid clumps in the batter.
• Don’t overbake — the center should be just set to keep the mochi bounce.
• Let it cool fully before slicing. It firms up and gives clean, neat pieces.
• Grease your baking dish well or line it with parchment to avoid sticking.

Kitchen Tools You’ll Need

Before you begin, gather your essentials — this recipe keeps it wonderfully simple.

Mixing Bowl: For combining all your wet and dry ingredients smoothly.

Whisk: Helps incorporate matcha and sugar evenly.

Rubber Spatula: Perfect for folding and scraping the batter cleanly into the dish.

Measuring Cups & Spoons: For accuracy, especially with matcha and glutinous rice flour.

8×8 Baking Dish: The ideal size for thick, fudgy brownies.

Oven Mitts: Essential when handling hot dishes with gooey batter inside.

Ingredients in Matcha Mochi Brownie

This unique recipe comes together with a harmony of East and West. Here’s everything you’ll need:

1. Glutinous Rice Flour: 1 cup – The key to that chewy, stretchy mochi texture.
2. Granulated Sugar: 3/4 cup – Adds the right amount of sweetness to balance matcha’s bitterness.
3. Baking Powder: 1 teaspoon – Gives a slight lift to prevent the brownies from becoming too dense.
4. Salt: 1/4 teaspoon – Enhances the overall flavor.
5. Matcha Powder: 2 tablespoons – Provides that vibrant color and earthy depth.
6. Eggs: 2 large – Bind the batter and add richness.
7. Whole Milk: 1 cup – Helps create a smooth, pourable consistency.
8. Vanilla Extract: 1 teaspoon – Adds a warm, aromatic sweetness.
9. Unsalted Butter: 1/2 cup, melted – Contributes to a rich, fudgy bite.

Ingredient Substitutions

Here’s how to switch things up if needed:

Glutinous Rice Flour: Tapioca starch can work, but the texture will be less chewy.
Milk: Use almond or oat milk for a dairy-free option.
Butter: Replace with coconut oil for a subtle tropical note.
Sugar: Coconut sugar offers a deeper caramel-like flavor.
Eggs: Substitute with flax eggs for a vegan version (1 tbsp flaxseed + 3 tbsp water per egg).

Ingredient Spotlight

Matcha Powder: High-quality ceremonial grade matcha will give you a more vibrant color and smoother flavor. Culinary grade works too but is slightly more bitter.

Glutinous Rice Flour: Often labeled as “Mochiko” or “sweet rice flour”, this is what gives the brownies their signature stretchy texture.

Instructions for Making Matcha Mochi Brownie

This is where the magic happens. Let’s get baking!

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Grease or line an 8×8 baking dish with parchment paper.
2. Combine Ingredients:
   In a large mixing bowl, whisk together the glutinous rice flour, sugar, baking powder, salt, and sifted matcha powder. In another bowl, beat the eggs, milk, vanilla extract, and melted butter. Pour the wet ingredients into the dry, whisk until smooth.
3. Prepare Your Cooking Vessel:
   Pour the batter into the prepared baking dish. Tap gently on the counter to remove any air bubbles.
4. Assemble the Dish:
   Smooth the top with a spatula. Optional: sprinkle a bit of extra matcha powder or white chocolate chips on top.
5. Cook to Perfection:
   Bake for 35–40 minutes or until the edges are set and the center springs back lightly when touched.
6. Finishing Touches:
   Let the brownies cool completely in the pan. This helps them set and develop that signature chew.
7. Serve and Enjoy:
   Cut into squares and serve as-is or with a scoop of vanilla ice cream for extra indulgence.

Texture & Flavor Secrets

Each bite of this matcha mochi brownie gives you a mix of textures that’s truly special. The outer edges bake up crisp, while the interior remains delightfully gooey and stretchy. Matcha’s grassy, slightly bitter notes are rounded out by butter and sugar, creating a perfectly balanced bite. It’s a dance of chewy softness, rich aroma, and earthy sweetness.

Cooking Tips & Tricks

Make this treat a breeze with these helpful notes:

• Use parchment paper to lift the whole batch out cleanly for easier slicing.
• For an extra fudgy version, add 1/4 cup of white chocolate to the batter.
• Refrigerate overnight for chewier texture and deeper flavor.
• Dust with powdered sugar or drizzle condensed milk for presentation.

What to Avoid

Even a recipe this easy has its pitfalls. Here’s what to steer clear of:

• Using regular rice flour: It won’t give the stretchy, mochi-like texture.
• Skipping matcha sifting: Clumps of green tea powder can lead to bitter pockets.
• Overbaking: The center should remain soft and bounce back when touched.
• Cutting too soon: Let it cool fully to avoid a gooey mess.

Nutrition Facts

Servings: 9
Calories per serving: 210
Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

These brownies are just as tasty days later. You can bake them a day in advance, wrap them tightly, and store at room temperature or refrigerate for up to 5 days. For longer storage, freeze individual squares and thaw as needed. Reheat briefly in the microwave for that fresh-from-the-oven texture.

How to Serve Matcha Mochi Brownie

Serve these chewy delights warm or cold, dusted with powdered sugar, or paired with a scoop of vanilla bean ice cream. For a sophisticated dessert, drizzle with matcha glaze or dark chocolate ganache and garnish with edible flowers or crushed pistachios.

Creative Leftover Transformations

Leftovers? You lucky thing. Here’s how to remix them:

• Mochi Brownie Sundae: Top with ice cream, whipped cream, and drizzle of honey.
• Brownie Bites: Cut into small cubes and skewer with fruit for dessert kabobs.
• Toasted Treats: Pan-fry slices in a little butter for crispy edges and soft center.

Additional Tips

For best results, always use fresh matcha powder. Store it in the fridge to preserve its color and potency. If you’re sensitive to caffeine, opt for a lower-grade matcha or enjoy your brownies earlier in the day.

Make It a Showstopper

Presentation makes all the difference. Slice your brownies into clean, uniform squares and place them on a white or slate platter. Dust with matcha powder or powdered sugar diagonally for a minimalist, elegant finish. Garnish with fresh mint or edible gold flakes for that luxe bakery feel.

Variations to Try

• Black Sesame Swirl: Add 2 tablespoons of black sesame paste to the batter for a nutty twist.
• White Chocolate Chunks: Fold in 1/4 cup of white chocolate chips for extra sweetness.
• Coconut Milk Upgrade: Replace regular milk with full-fat coconut milk for a tropical vibe.
• Red Bean Layer: Spread a thin layer of sweetened red bean paste in the middle of the batter.
• Marbled Matcha: Swirl a bit of cocoa batter on top for a visual and flavor contrast.

FAQ’s

Q1: Can I make these vegan?

A1: Yes, just swap the eggs with flax eggs and use plant-based milk and butter.

Q2: What kind of matcha should I use?

A2: Ceremonial grade for a vibrant color and smooth taste, but culinary grade works too.

Q3: Can I double the recipe?

A3: Absolutely, just use a 9×13 pan and adjust baking time by about 10 minutes.

Q4: How do I store leftovers?

A4: Wrap tightly and store in an airtight container for up to 5 days, or freeze for a month.

Q5: Why is my brownie too soft?

A5: It may be slightly underbaked or still warm. Let it cool completely before cutting.

Q6: Can I reduce the sugar?

A6: Yes, you can reduce by up to 1/4 cup, but flavor and texture may change slightly.

Q7: Is this gluten-free?

A7: Yes, glutinous rice flour contains no gluten despite the name.

Q8: Can I use matcha latte mix?

A8: Not recommended, as it contains sugar and milk powder which alter the recipe.

Q9: What does mochi texture feel like?

A9: It’s chewy, soft, slightly sticky, and incredibly satisfying to bite into.

Q10: Do these need to be refrigerated?

A10: Not necessarily, but refrigeration helps them stay fresh longer and enhances chewiness.

Conclusion

There you have it — a dessert that marries tradition with innovation, comfort with elegance. Matcha mochi brownies are chewy, gooey, and just the right amount of sweet. Whether it’s your first time trying mochi or you’re a lifelong fan, this recipe is worth every bite. So grab that whisk and let the green magic begin!

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