Name: Irresistibly Chewy Matcha Brownie Mochi You’ll Love
Prep time: 15 min
Cook time: 40 min
Total time: 70 min
Ingredients: 1 cup mochiko (glutinous rice flour) (Key ingredient for chewy texture.); 1 teaspoon baking powder (Ensure it's fresh.); 1 pinch sea salt (Any fine salt can work.); 2 tablespoons matcha powder (Feel free to experiment with other tea powders.); 1 large egg (Can substitute with a flax egg for vegan.); 1 cup granulated sugar (Reduce amount for less sweetness.); 2 tablespoons vegetable oil (Can skip if using full-fat coconut milk.); ⅓ cup full-fat coconut milk (Substitute with whole milk if necessary.); 2 tablespoons cocoa powder (For a chocolatey version.); 2 tablespoons hojicha tea powder (For roasted tea flavor.); 1 tablespoon black sesame (Adds nutty flavor.); 1 cup ube (purple yam) (For a colorful addition.)

The first bite is a delightful tension of textures—crisp on the outside, chewy on the inside. My Chewy Matcha Brownie Mochi (Brochi®) stands as a testament to the beautiful marriage of tradition and innovation. In under an hour, this easy, gluten-free treat comes together, ready to please both your taste buds and your friends. Combining the earthiness of vibrant matcha with the familiar comfort of mochi, these brownies offer a not-too-sweet indulgence perfect for any occasion. Whether you’re looking for a quick dessert or a unique twist on a beloved classic, this recipe easily adapts to your taste—think chocolate or even ube for a colorful surprise. What flavor variation will you try first?

Why is this Matcha Brownie Mochi special?

Uniquely Chewy Texture: With a delightful chewiness that melds mochi’s classic consistency with brownie decadence, each bite is a joyful surprise.
Quick Preparation: Made in under an hour, it’s perfect for those spontaneous dessert cravings!
Gluten-Free Goodness: Crafted with glutinous rice flour, this recipe is accessible for gluten-sensitive friends.
Adaptable Flavors: Customize each batch with variations like chocolate, hojicha, or even ube for a fun twist! If you’re curious about more variations, check out our Brownie Chocolate Fudgy for inspiration.
Crowd-Pleasing Treat: Whether for a party or just a cozy night in, these brownies are bound to impress anyone. Enjoy them warm or at room temperature for a treat that’s sure to delight!

Matcha Brownie Mochi Ingredients

For the Brownie Base
• Mochiko (glutinous rice flour) – This key ingredient provides the chewy texture unique to mochi, ensuring that your Matcha Brownie Mochi is authentic and delightful.
• Baking powder – Essential for helping the brownies rise and achieve that light, airy texture; always check for freshness!
• Sea salt – Enhances the overall flavor; any fine salt works well as a substitute.
• Matcha powder – Infuses your brownies with a vibrant green hue and distinct earthy flavor; feel free to experiment with other tea powders for a twist!
• Large egg – Binds all the ingredients together, providing necessary structure; opt for a flax egg if you’re going vegan.
• Granulated sugar – Sweetens the batter and contributes to a fabulous crisp crust; reduce the amount for a less sweet version.
• Vegetable oil – Adds moisture for a rich mouthfeel; you can skip it if using full-fat coconut milk.
• Full-fat coconut milk – Brings creaminess and extra flavor; substitute with whole milk or carton coconut milk, adding a little oil if you go for the latter.
Optional Variations
• Cocoa powder – Swap it for a chocolatey rendition of your Matcha Brownie Mochi.
• Hojicha tea powder – Perfect for those who adore a roasted tea flavor in their desserts.
• Black sesame – Introduce a nutty taste to your brownies with this delicious addition.
• Ube (purple yam) – For a colorful and unique spin, try adding ube for a lovely hue and taste surprise!

Step‑by‑Step Instructions for Matcha Brownie Mochi

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (177°C). While it warms up, line an 8”x8” baking pan with parchment paper, allowing some overhang to make removing your Matcha Brownie Mochi easier later. Ensure the edges of the parchment are pressed firmly against the pan for an even bake.

Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together 1 cup of mochiko (glutinous rice flour), 1 teaspoon of baking powder, and a pinch of sea salt. Sift 2 tablespoons of matcha powder into the mixture to break up any clumps and ensure an even distribution of color and flavor. This dry blend creates the essential foundation for your chewy brownies.

Step 3: Mix Wet Ingredients
In a separate bowl, whisk together 1 large egg, 1 cup of granulated sugar, 2 tablespoons of vegetable oil, and ⅓ cup of full-fat coconut milk. Mix until the ingredients are thoroughly combined and smooth. The richness of the coconut milk will enhance the texture and flavor of your Matcha Brownie Mochi.

Step 4: Combine Mixtures
Pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the chewy texture you want in your brownies. Look for a thick batter forming, with no visible dry flour left, but still slightly lumpy to maintain its delightful chewiness.

Step 5: Bake the Mochi
Transfer the batter into your prepared baking pan, spreading it evenly into the corners. Bake in the preheated oven for 35-40 minutes, or until the edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs. This step is crucial for achieving the perfect balance of texture.

Step 6: Cool and Serve
Once baked, remove the Matcha Brownie Mochi from the oven and let it cool slightly in the pan for about 10-15 minutes. Use the parchment paper to lift it out, then transfer it to a cutting board. Cut the mochi into squares while still slightly warm, allowing the chewy texture to shine through. Enjoy this delightful treat warm or at room temperature!

Make Ahead Options

These Matcha Brownie Mochi are perfect for meal prep enthusiasts looking to simplify dessert-making! You can prepare the batter up to 24 hours in advance; just mix the dry and wet ingredients and keep them separate in the refrigerator. Store the wet mixture in an airtight container to prevent it from thickening or drying out. On baking day, simply combine the wet and dry mixtures, pour into the prepared pan, and bake as instructed. This ensures that you have fresh, chewy brownies ready with minimal effort, delivering just as delightful a texture and flavor as if they were made fresh! Enjoy the satisfaction of having a delicious treat waiting for you!

Matcha Brownie Mochi Variations

Feel inspired to play with flavors and textures in your Matcha Brownie Mochi to suit your taste!

Cocoa Powder: Swap in cocoa powder for a delightful chocolatey twist on the original matcha flavor.
Hojicha Powder: Replace matcha with hojicha for a warm, roasted tea flavor that adds depth.
Black Sesame: Mix in ground black sesame for a nutty flavor and a unique visual contrast.
Ube: Incorporate ube for a bright purple hue and a subtly sweet, earthy flavor that’s sure to impress.
Nuts: Add chopped walnuts or pecans for added crunch and richness, creating an irresistible texture contrast.
Extra Sweetness: Drizzle with sweetened condensed milk post-bake for a deliciously moist layer that balances out the flavors beautifully.
Spiced Variation: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note, enhancing the overall flavor profile.
Fruit Addition: Toss in some berries or chopped bananas to create a fruity twist that’s refreshing and unexpected.

Each variation offers a new adventure, making your Matcha Brownie Mochi uniquely yours! If you’re curious about more ideas, try out our rich Brownie Chocolate Fudgy for extra inspiration!

What to Serve with Chewy Matcha Brownie Mochi (Brochi®)

Elevate your dessert experience by pairing these delightful, chewy treats with a few complementary flavors and textures.

Matcha Latte: The creaminess of a matcha latte echoes the earthy notes of the mochi, making it a soothing counterpart.
Hojicha Latte: A warm, roasted hojicha latte adds depth and brings out the unique flavors of the mochi for an elevated pairing experience.
Fresh Berries: The tartness of raspberries or strawberries provides a refreshing contrast, enhancing the overall sweetness of the brownies.
Coconut Ice Cream: A scoop of creamy coconut ice cream melts beautifully into the warm mochi, balancing sweetness with a chilly texture while echoing the coconut milk in the recipe.
Sesame Cookies: Crunchy sesame cookies add a delightful crunch and nuttiness, creating a perfect textural contrast to the chewy mochi.
Green Tea Sorbet: This light, refreshing dessert perfectly complements the rich matcha flavor, cleansing the palate between bites.

Discover the joy of harmonizing flavors and textures as you create a memorable dessert experience!

Expert Tips for Matcha Brownie Mochi

Quality Matcha: Use high-quality ceremonial grade matcha to enhance the flavor and visual appeal of your Matcha Brownie Mochi.
Don’t Overmix: Gently combine the wet and dry ingredients to prevent toughness; a few lumps in the batter are perfectly fine for that chewy texture!
Cool Properly: Allow the brownies to cool slightly before cutting. This helps maintain their chewy interior without falling apart.
Check Doneness: Keep an eye on the baking time. The center should be set but slightly moist for the ideal consistency; a toothpick should come out clean or with minimal crumbs.
Flavor Variations: Have fun with different flavors by substituting cocoa powder or experimenting with hojicha and ube in future batches of your mochi!

How to Store and Freeze Matcha Brownie Mochi

Room Temperature: Keep your Matcha Brownie Mochi in an airtight container at room temperature for up to 2 days to maintain its delightful chewy texture.
Fridge: If necessary, you can refrigerate the brownies, but this may cause them to harden; consume within 3 days for optimal taste and texture.
Freezer: For longer storage, freeze the brownies in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge before enjoying.
Reheating: To savor them warm, microwave the brownies for 10-15 seconds or until just heated through, reviving that chewy goodness!

Matcha Brownie Mochi Recipe FAQs

What type of matcha should I use for this recipe?
Absolutely! I recommend using high-quality ceremonial grade matcha for the best flavor and vibrant color. Culinary grade matcha works too, but it may not be as rich or aromatic. Always check for freshness, as aged matcha can lose its potency.

How do I store my Matcha Brownie Mochi?
Store your Matcha Brownie Mochi in an airtight container at room temperature for up to 2 days. If you need them to last longer, I suggest freezing them, as refrigeration can cause the texture to harden. Room temperature storage is best for maintaining that delightful chewiness!

Can I freeze Matcha Brownie Mochi? If so, how?
Very! To freeze your Matcha Brownie Mochi, first allow them to cool completely. Then, place them in an airtight container or a freezer bag, ensuring to press out as much air as possible. They can be frozen for up to 2 months. When you’re ready to enjoy, just thaw them overnight in the fridge and warm them up in the microwave for 10-15 seconds, bringing back that delicious chewy texture.

What should I do if my brownies didn’t come out chewy?
If your brownies turned out too cakey instead of chewy, it may be due to overmixing the batter or baking them for too long. Remember to mix the wet and dry ingredients just until combined—some lumps are okay! Also, keep an eye on the baking time; you want the edges set while the center remains slightly moist for that perfect chewy consistency.

Are there any allergies I should be aware of with this recipe?
Yes! The primary allergens in this Matcha Brownie Mochi recipe are gluten (from glutinous rice flour) and eggs. If you’re making this for someone with allergies, you can use a flax egg as a substitute to keep it vegan. Make sure to check your matcha for any additional allergens if you’re serving it to sensitive individuals.