Matcha Mochi Brownies w/ Matcha Ganache • Bites by Bianca

Name: Matcha Mochi Brownies
Prep time: 5 min
Cook time: 50 min
Total time: 100 min
Ingredients: 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; 1 ⅓ cups mochiko; 1 ¾ teaspoons table salt; 6 ounces white chocolate chips (); ¼ cup heavy cream; 1 tablespoon culinary matcha powder ()

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These matcha mochi brownies are cakey, yet dense, moist, and chewy! They’re full of deep, earthy matcha flavor, which is perfectly balanced out by the sweetness of my homemade microwave matcha ganache.

Cakey matcha mochi brownies with a bite mark taken out of it.

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What Are Mochi Brownies?

Mochi brownies are pretty comparable to traditional brownies—both use similar ingredients and can be fudgy, dense, or cakey, depending on the specific recipe. However, despite whether they’re fudgy or cakey, mochi brownies also have an added chewy, bouncy texture to them, just like Japanese mochi!

This is because instead of using all-purpose flour like conventional brownies, mochi brownies use sweet glutinous rice flour, aka mochiko. A higher amount of liquid in the batter yields much chewier, squishier, mochi-like bars, similar to butter mochi. Less liquid yields much more cake-like brownies.

And since I was going for cakey and dense brownies, I had to play around with the ingredients. After testing this recipe about 8 times (omg), I found the perfect ratio.

So, if you’re looking for deliciously cakey, yet chewy mochi brownies, I highly recommend this recipe!

🍵 Why You’ll Love This Recipe

It’s full of matcha flavor. A 1x batch of brownie batter uses 2 tablespoons of culinary matcha powder. Once baked, the brownies are topped with a layer of matcha ganache, which adds just the right amount of sweetness, enhancing the earthy flavor of the matcha.
They’re cakey, yet chewy, and a bit dense. I tested this recipe about 8 times before I was happy with the final results. So trust me when I say: if you’re a cakey brownie person, this recipe is perfect for you.
You won’t need any special equipment! Simply whisk the brownie ingredients in one bowl, then bake. The matcha ganache is made right in the microwave, so need to worry about setting up a double boiler!

Looking for more easy bar recipes? Check out my easy, chewy blondies, Biscoff blondie bars, and matcha brownies!

Ingredients

For the matcha mochi brownies:

Instead of all-purpose flour like conventional brownies, we’ll be using mochiko. This creates the signature chewy, bouncy texture we’re looking for!
The unsalted butter, milk, and vanilla adds moisture and a rich flavor to the brownies. The granulated sugar provides sweetness, which enhances the earthiness of the culinary matcha powder.
Eggs bind the ingredients together and also helps the brownies rise a bit in the oven.
I like to use table salt because it is more readily available in home kitchens.

For the matcha ganache:

Matcha ganache ingredients laid out on a wooden table, with labels for each ingredient.

You can either use white chocolate chips or roughly chopped white chocolate bars.
The white chocolate is heated it with heavy cream until fully melted.
To flavor the white chocolate ganache, you’ll need culinary grade matcha powder.

For the full list of ingredients and measurements, see the recipe card below.

💡 Baking Tip

Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.

How To Make Matcha Mochi Brownies

Glass mixing bowl with green batter in it; a heart is drawn on top using batter by using the whisk.

Step 1: Whisk melted butter, sugar, eggs, matcha powder, and vanilla until smooth.

Pouring milk into matcha mochi brownie batter.

Step 2: Add half of your milk at a time, whisking in between until combined. Whisk in your dry ingredients.

Holding a square metal baking tray with matcha mochi brownie, ready to be baked.

Step 3: Pour into a lined 9×9-inch baking pan and bake at 350°F/177°F for 40-50 minutes. To test if it is done, stick a toothpick in the middle. If it comes out mostly clean with a few crumbs, it’s finished baking. Let cool in pan on wire rack for about 30 minutes.

Sifting culinary matcha powder into melted white chocolate and heavy cream mixture.

Step 4: Heat white chocolate and heavy cream in microwave until melted. Stir until smooth, then sift in matcha powder. Stir again until fully combined.

Pouring green matcha ganache on top of mochi brownies in pan.

Step 5: Pour matcha ganache on top of mochi brownies, then use offset spatula to evenly spread it around.

Birds eye view of matcha ganache on top of matcha mochi brownies.

Step 6: Chill in fridge for about 45 minutes, or until ganache is set. Lift brownies from pan, slice into 9 squares, and enjoy!

For full instructions, see the recipe card below.

“Oh my god, dude. Wow.” – my boyfriend and my professional taste tester

Matcha Mochi Brownies FAQs

Can I use regular rice flour for mochi brownies?

No, regular rice flour will not work for this recipe.

Rice flour is completely different than sweet glutinous rice flour, aka mochiko. They are from different grains of rice and yield very different textures when baked.

Why use culinary grade matcha instead of ceremonial?

I like to use culinary grade in all of my matcha baking, since ceremonial matcha is more expensive and best enjoyed as a simple tea.

Storage

Room Temperature: The mochi brownies can be stored in an airtight container at room temperature for up to 3 days.
Freezing Instructions: Freeze fully cooled mochi brownies in an freezer-safe container for up to 3 months. I recommend letting them thaw at room temperature for 15-20 minutes before eating.

💚 More Matcha Recipes

Slice of strawberry matcha cake on a fluted plate, with full cake in the background.

Did you try this recipe?

Please leave a review & share it with me on Instagram, Facebook, Tiktok, or Pinterest!

Thank you so much! -Bianca ❤️

One Comment

Bianca Fernandez says:

November 12, 2024 at 10:30 am

(I am the author of this recipe)

I tested this recipe so many times to make sure it yielded the perfect texture & flavor I was looking for. I’m so happy with how they came out and I hope you all enjoy!

5 from 1 vote