Matcha Mochi Brownies

Introduction

Get the best of both worlds with these Matcha Mochi Brownies—a chewy, fudgy fusion of traditional Japanese mochi and earthy green tea matcha. They’re naturally gluten-free and offer a uniquely satisfying texture that’s crisp on the outside and sticky-soft in the center.

Ingredients List

1 cup sweet rice flour (mochiko)
3/4 cup granulated sugar
1 tbsp matcha powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup whole milk (or any plant-based milk)
1/4 cup unsalted butter, melted (or coconut oil)
1/4 cup white chocolate chips (optional)
1 large egg
1 tsp vanilla extract
Powdered sugar, for dusting (optional)

Timing

Prep Time: 10 minutes
Bake Time: 30–35 minutes
Total Time: 45 minutes

Step-by-Step Instructions

Step 1: Preheat and prepare

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

Step 2: Mix dry ingredients

In a large bowl, whisk together mochiko, sugar, matcha powder, baking powder, and salt.

Step 3: Combine wet ingredients

In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until well blended.

Step 4: Combine and fold

Pour wet ingredients into the dry ingredients and stir until a smooth batter forms. Fold in white chocolate chips if using.

Step 5: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes until the top is set and edges are slightly golden.

Step 6: Cool and cut

Let cool completely in the pan before slicing into squares. Dust with powdered sugar if desired.

Nutritional Information (Per Brownie – Makes 9)

Calories: 170 kcal
Fat: 6g
Carbs: 28g
Protein: 2g

Healthier Alternatives

Use almond milk and coconut oil for a dairy-free version
Reduce sugar slightly or swap in coconut sugar
Skip white chocolate chips to lower sugar content

Serving Suggestions

Serve with green tea or iced matcha latte
Top with whipped cream or a scoop of vanilla ice cream
Pack in lunch boxes for a chewy snack surprise

Common Mistakes to Avoid

Overbaking: Will dry out the chewy texture—look for slightly soft centers
Using regular flour: Must use sweet rice flour (mochiko) for the chewy texture
Using too much matcha: A little goes a long way—bitter if overdone

Storing Tips

Store in an airtight container at room temp for 2–3 days
Refrigerate for up to a week
Freeze for up to 2 months; thaw before serving

Conclusion

Earthy, sweet, and delightfully chewy, these Matcha Mochi Brownies are a refreshing twist on the classic treat. Easy to whip up and unforgettable in flavor and texture.

Bake a batch and taste the chewy magic! Subscribe for more fusion dessert favorites.