As I whisked away in my kitchen, the vibrant green hue of matcha captivated me, transporting my senses to a cozy tea house in Tokyo. This Chewy Matcha Brownie Mochi, or Brochi, is my nod to traditional Japanese sweets while embracing the nostalgia of rich, chocolatey brownies. Not only is this delightful dessert gluten-free and incredibly quick to whip up, but it also offers a unique chewiness that transforms your standard brownie experience. Picture a slightly crisp outer layer giving way to a tender, mochi-like interior, making each bite a memorable one. Perfect for those busy weekdays or a relaxing weekend, trust me—your loved ones will be going back for seconds! Curious about how to create this mouthwatering dish that seamlessly combines culture and comfort? Let’s dive into the recipe!
Why is This Mochi So Irresistible?
Unique Flavor Fusion: The rich, earthy matcha flavor melds perfectly with the chewy mochi texture, creating a dessert that’s both satisfying and refreshing.
Quick and Easy: This recipe comes together in under an hour, making it a fantastic choice for those last-minute cravings.
Gluten-Free Delight: Enjoy this treat without worry, as it’s made with mochiko flour, ensuring everyone can indulge.
Versatile Variations: Feel free to experiment with flavors by trying chocolate, hojicha, or even ube for a fun twist—check out the variations for more inspiration!
Crowd-Pleasing Appeal: Whether it’s a cozy family treat or a unique item at your next gathering, this matcha brownie mochi is sure to impress.
Matcha Brownie Mochi Ingredients
For the Batter
• Mochiko (Glutinous Rice Flour) – Provides the chewy texture essential for mochi; do not substitute with regular rice flour.
• Baking Powder – Helps the mochi rise slightly, creating a better texture in your Matcha Brownie Mochi.
• Sea Salt – Enhances the sweetness and balances flavors, making the dessert even more delicious.
• Matcha Powder – Adds vibrant green color and earthy flavor; choose high-quality ceremonial grade for the best results.
• Egg – Provides structure and moisture; substitute with a flax egg for a vegan option (1 tbsp flax seeds mixed with 3 tbsp water).
• Granulated Sugar – Sweetens the batter; you can reduce to ⅓ cup for a less sweet version if desired.
• Vegetable Oil – Adds moisture; can be omitted if you’re using full-fat coconut milk.
• Full-Fat Coconut Milk – Contributes creaminess and depth of flavor; carton coconut milk can be used with added oil for moisture.
Optional Add-ins
• Ground Black Sesame – Mix in for an added texture and a nutty flavor kick.
• Shredded Coconut – Great for additional chewiness and a tropical twist to your chewy mochi!
Step‑by‑Step Instructions for Matcha Brownie Mochi
Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 350°F (177°C). While it warms up, grab an 8″ x 8″ square baking pan and line the bottom with parchment paper, allowing some excess to hang over the edges for easy removal later. This preparation ensures your Matcha Brownie Mochi releases smoothly after baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the mochiko (glutinous rice flour), baking powder, and sea salt until well combined. Sift in the vibrant matcha powder, blending the ingredients thoroughly to ensure an even distribution of flavor and color throughout your matcha brownie mochi batter. This step creates the perfect foundation for your chewy dessert.
Step 3: Combine the Wet Ingredients
In another medium bowl, mix together the egg, granulated sugar, vegetable oil, and full-fat coconut milk until you achieve a smooth and cohesive blend. Take your time to ensure that the sugar dissolves well, as this will contribute to the texture of the final product. This mixture brings moisture and richness to your Matcha Brownie Mochi.
Step 4: Unite the Mixtures
Pour the wet ingredients into the bowl of dry ingredients, stirring gently but thoroughly until the batter is smooth and well combined. Be careful not to overmix; just ensure there are no lumps left. This seamless blend is what will give your Matcha Brownie Mochi its unique chewy texture and flavorful character.
Step 5: Bake the Batter
Transfer the batter into your prepared baking pan, spreading it evenly into the corners. Slide the pan into the preheated oven and bake for 35-40 minutes. You’ll know it’s done when the edges start to pull away slightly from the pan and a toothpick inserted in the center comes out with a few moist crumbs—this ensures your brownie mochi remains nicely chewy.
Step 6: Cool and Cut
Once your Matcha Brownie Mochi is baked to perfection, remove it from the oven and allow it to cool in the pan for about 10-15 minutes. Then, lift the dessert out using the parchment paper and let it cool completely on a wire rack. Once cooled, slice it into squares that reveal the delightful blend of textures within.
Expert Tips for Matcha Brownie Mochi
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Use Quality Matcha: Always opt for high-quality ceremonial grade matcha powder to achieve the best flavor and vibrant green color in your Matcha Brownie Mochi.
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Don’t Overmix: To maintain that perfect chewiness, mix your batter just until smooth. Overmixing can lead to tough mochi.
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Room Temperature Storage: Avoid refrigerating your dessert, as it can harden the texture. Store your Matcha Brownie Mochi at room temperature in an airtight container for up to 2 days.
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Adjust Sugar for Crispiness: If you love crisp edges, stick to the original sugar amount of ½ cup. Reducing the sugar may lead to a softer texture.
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Experiment with Variations: Don’t hesitate to swap matcha for cocoa powder or hojicha—these alternative flavors create delightful variations of the classic matcha brownie mochi!
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Perfect Pan Size: For a thicker brownie mochi, use a smaller pan. This adjustment allows the center to remain deliciously chewy while creating a slightly longer baking time.
Matcha Brownie Mochi Variations
Feel free to get creative with this recipe and explore exciting flavor options!
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Chocolate Delight: Swap matcha powder for cocoa powder for a rich chocolatey twist. Indulge in the perfect fusion of brownie and mochi!
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Hojicha Harmony: Use hojicha tea powder in place of matcha for a warm, toasty flavor profile. This variation adds a delightful twist that’s oh-so-soothing.
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Nutty Black Sesame: Mix in ground black sesame for a nutty flavor and added texture. This gives your mochi an extra depth that pairs beautifully with the matcha.
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Tropical Coconut: Add shredded coconut for a chewier texture and a hint of tropical flair. This will evoke memories of warm, sunny days with every bite.
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Vivid Ube: Try incorporating ube purple yam for a stunning color and unique flavor. The sweet, earthy tones of ube will create a showstopper at your next gathering!
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Spicy Kick: Sprinkle in a pinch of cayenne pepper for a subtle heat that contrasts beautifully with the sweetness. This daring twist might surprise and delight!
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Fruit Fusion: Blend in mashed ripe bananas or finely chopped strawberries for a fruity treat. This twist will create a refreshing flavor that brightens up your mochi.
Thinking of pairing your creations with something delicious? These variations work wonderfully alongside a comforting matcha latte or a warm hojicha latte to elevate your dessert experience! Enjoy the journey of crafting your perfect matcha brownie mochi!
Storage Tips for Matcha Brownie Mochi
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Room Temperature: Store cut pieces of Matcha Brownie Mochi in an airtight container at room temperature for up to 2 days. Avoid refrigeration, as it can harden the texture.
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Freezer: If you want to keep your mochi for longer, freeze individual squares wrapped tightly in plastic wrap and then in a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.
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Reheating: To revive the chewy texture, gently warm the mochi in the microwave for about 10-15 seconds or until just warm, taking care not to overheat.
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Serving Suggestion: Serve slightly warm or at room temperature with a cup of matcha or hojicha tea for an authentic pairing that enhances the flavors of this delightful dessert.
What to Serve with Chewy Matcha Brownie Mochi?
Indulging in the soft, chewy texture of this delightful dessert calls for some perfect accompaniments to elevate your experience.
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Matcha Latte: The earthy tones of matcha in both desserts create a harmonious pairing, balancing sweetness and flavor beautifully.
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Hojicha Latte: The roasted flavor of hojicha complements the green tea notes in the mochi, offering a warm and comforting drink option.
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Fresh Berries: Juicy strawberries or raspberries add a refreshing contrast against the rich matcha brownie mochi, enhancing the dessert’s visual appeal.
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Coconut Ice Cream: This creamy treat brings a tropical twist and a delightful coolness, harmonizing with the chewy texture of the mochi.
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Whipped Cream: A dollop of lightly sweetened whipped cream makes for a creamy, dreamy finish that takes the brownie mochi to the next level of indulgence.
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Green Tea: Sipping on a warm cup of classic green tea not only complements the dessert’s flavors but also adds a serene, calming influence to your tea time.
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Sesame Cookies: These crunchy treats provide a delightful textural contrast, introducing nutty flavor notes that blend wonderfully with the mochi’s chewiness.
Make Ahead Options
These delightful Matcha Brownie Mochi are perfect for meal prep, allowing you to enjoy their chewy goodness anytime! You can measure and mix the dry ingredients (mochiko, baking powder, salt, and matcha powder) up to 24 hours in advance, storing them in an airtight container to keep them fresh. For an even quicker prep, beat the wet ingredients (egg, sugar, oil, and coconut milk) up to 3 days in advance and refrigerate. When you’re ready to bake, simply combine the wet and dry ingredients, pour the batter into your prepared baking pan, and follow the remaining steps to achieve that irresistible chewy texture. Preparing ahead not only saves time but also brings the joy of a homemade treat with minimal effort!
Matcha Brownie Mochi Recipe FAQs
What type of matcha powder should I use?
Absolutely! For the best flavor and vibrant green color, I recommend using high-quality ceremonial grade matcha powder. This type will provide the authentic taste and a rich hue, elevating your Matcha Brownie Mochi. Lower grades can lead to bitterness and may not yield that beautiful green aesthetic.
How should I store my Matcha Brownie Mochi?
To keep those chewy textures intact, store your cut pieces in an airtight container at room temperature for up to 2 days. Very importantly, avoid refrigeration, as it can harden the mochi and diminish its delightful chew.
Can I freeze the Matcha Brownie Mochi?
Yes, you can! I often freeze individual squares wrapped tightly in plastic wrap and then place them in a freezer-safe bag. They stay good for up to 2 months. When you’re ready to enjoy, simply thaw them at room temperature—there’s no need for defrosting in the microwave, as this might alter the texture.
What can I do if my mochi is too tough?
If your Matcha Brownie Mochi turns out too tough, it’s often a sign of overmixing the batter. To combat this, mix your wet and dry ingredients just until combined and avoid excess stirring. Another tip is to ensure you’re using high-quality ingredients, as substitutes can affect the final consistency.
Is this recipe suitable for vegan diets?
Certainly! For a vegan version of the Matcha Brownie Mochi, simply replace the egg with a flax egg. To prepare, mix 1 tablespoon of ground flax seeds with 3 tablespoons of water and let it sit for a few minutes until it thickens. This substitute works beautifully in providing moisture and structure!
Can I substitute ingredients in this recipe?
The more the merrier! While mochiko is essential for that chewy texture, feel free to swap the matcha for other flavors like cocoa powder, hojicha, or even ube purple yam. Each variation brings a unique twist; just remember that this could change the color and taste, so enjoy experimenting!
Irresistibly Chewy Matcha Brownie Mochi You'll Love
Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C) and prepare an 8" x 8" square baking pan lined with parchment paper.
- In a large bowl, whisk together mochiko, baking powder, and sea salt. Sift in matcha powder and blend well.
- In another bowl, mix the egg, granulated sugar, vegetable oil, and coconut milk until smooth.
- Pour wet ingredients into dry ingredients and stir gently until the batter is smooth, being careful not to overmix.
- Transfer batter to prepared pan and bake for 35-40 minutes until edges pull away and a toothpick inserted comes out with moist crumbs.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing into squares.
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