Description

These Matcha Mochi Brownies combine the chewy, unique texture of mochi with the rich, earthy flavor of matcha green tea and the creamy sweetness of white chocolate ganache. Perfectly baked to a fudgy consistency and topped with a smooth matcha-infused white chocolate ganache, these brownies offer a delightful twist on traditional brownies with an irresistible Asian-inspired flair.

Ingredients

Scale

Mochi Brownie Batter

6 tablespoons butter (melted and cooled)
1 ¼ cups granulated sugar
2 eggs
2 tablespoons culinary matcha powder (sifted)
1 tablespoon vanilla (paste or extract)
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

Prepare for Baking: Preheat your oven to 350°F (177°C). Lightly spray and line a 9×9-inch metal baking pan with parchment paper to ensure easy removal and cleanup.
Make the Mochi Brownie Batter: In a large mixing bowl, whisk together the melted and cooled butter, granulated sugar, eggs, sifted matcha powder, and vanilla paste or extract until the mixture is smooth and well combined.
Add Milk Gradually: Pour in half of the milk and whisk until smooth, then add the remaining milk and continue whisking until the batter is fully blended and silky.
Incorporate Dry Ingredients: Whisk in the mochiko (sweet rice flour) and fine sea salt until the batter is uniform without any lumps, giving it a smooth and thick consistency.
Bake the Brownies: Pour the batter evenly into the prepared baking pan, using an offset spatula to smooth the top. Bake for 40-50 minutes, checking doneness by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs attached.
Cool the Brownies: Remove the pan from the oven and place it on a wire rack to cool for about 30 minutes. This resting time helps the mochi brownies set.
Make the Matcha Ganache: Combine white chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 45 seconds, then stir with a silicone spatula. Continue microwaving in 10-second intervals and stirring until the white chocolate is fully melted and smooth.
Add Matcha to Ganache: Sift the culinary matcha powder into the melted white chocolate ganache and stir thoroughly until evenly combined, creating a vibrant green and silky topping.
Assemble and Chill: Pour the matcha ganache over the cooled mochi brownies. Use an offset spatula to spread it evenly across the surface. Place the pan in the refrigerator for about 45 minutes or until the ganache is fully set.
Serve: Once set, remove the brownies from the pan using the parchment paper, cut into 9 equal squares, and enjoy the chewy, fudgy, and matcha-infused delight.

Notes

Ensure the butter is melted but cooled so it doesn’t cook the eggs prematurely when mixing.
Sifting the matcha powder helps prevent clumps in both the batter and ganache, ensuring a smooth texture.
Check the brownies starting at 40 minutes to avoid overbaking, which can affect the mochi’s characteristic chewiness.
Refrigerating the ganache topping is essential for proper setting and clean slicing.
Use a metal baking pan for even heat distribution, which helps mochi brownies cook uniformly.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese-inspired

Keywords: Matcha mochi brownies, Japanese dessert, mochi brownies, matcha white chocolate ganache, chewy brownies, Asian-inspired brownies