Go Back
–+ servings
Matcha Brownie Mochi

Irresistibly Chewy Matcha Brownie Mochi You'll Love

This Matcha Brownie Mochi fuses traditional Japanese sweets with brownie textures for a chewy, gluten-free delight.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 9 squares
Course: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Mochiko (Glutinous Rice Flour) Do not substitute with regular rice flour.
  • 1 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 2 tbsp Matcha Powder Use high-quality ceremonial grade.
  • 1 large Egg Can substitute with 1 tbsp flax seeds mixed with 3 tbsp water.
  • 1/2 cup Granulated Sugar Can reduce to 1/3 cup for less sweetness.
  • 1/4 cup Vegetable Oil Can omit if using full-fat coconut milk.
  • 1/2 cup Full-Fat Coconut Milk Carton coconut milk can be used with added oil.
Optional Add-ins
  • 2 tbsp Ground Black Sesame For added texture and nutty flavor.
  • 1/4 cup Shredded Coconut Adds chewiness and a tropical twist.

Equipment

  • 8" x 8" square baking pan
  • Mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and prepare an 8" x 8" square baking pan lined with parchment paper.
  2. In a large bowl, whisk together mochiko, baking powder, and sea salt. Sift in matcha powder and blend well.
  3. In another bowl, mix the egg, granulated sugar, vegetable oil, and coconut milk until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently until the batter is smooth, being careful not to overmix.
  5. Transfer batter to prepared pan and bake for 35-40 minutes until edges pull away and a toothpick inserted comes out with moist crumbs.
  6. Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing into squares.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

For best results, use high-quality matcha and avoid refrigerating the dessert to maintain its texture. Store at room temperature for up to 2 days.

Tried this recipe?

Let us know how it was!