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.
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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:
- 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
Step 1: Whisk melted butter, sugar, eggs, matcha powder, and vanilla until smooth.
Step 2: Add half of your milk at a time, whisking in between until combined. Whisk in your dry ingredients.
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.
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.
Step 5: Pour matcha ganache on top of mochi brownies, then use offset spatula to evenly spread it around.
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
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.
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.
Did you try this recipe?
Please leave a review & share it with me on Instagram, Facebook, Tiktok, or Pinterest!
Thank you so much! -Bianca ❤️
📖 Recipe
Matcha Mochi Brownies
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Equipment
- Parchment Paper
- large mixing bowl
- whisk
- offset spatula
- microwave-safe bowl
Ingredients
Matcha Mochi Brownies:
- 6 tablespoons (84 g) butter melted and cooled
- 1 ¼ cups (250 g) granulated sugar
- 2 eggs
- 2 tablespoons (12 g) culinary matcha powder sifted
- 1 tablespoon (13 g) vanilla paste or extract
- 1 ⅓ cups (325.33 g) milk
- 1 ⅓ cups (350 g) mochiko
- 1 ¾ teaspoons (10.5 g) table salt
Matcha Ganache:
- 6 ounces (170 g) white chocolate chips
- ¼ cup (59.5 g) heavy cream
- 1 tablespoon (6 g) culinary matcha powder
Instructions
Make the mochi brownie batter:
- Preheat oven to 350°F/177°C. Spray and line a 9×9-inch metal baking pan with parchment paper.
- In a large mixing bowl, whisk together 6 tablespoons butter, 1 ¼ cups granulated sugar, 2 eggs, 2 tablespoons culinary matcha powder, and 1 tablespoon vanilla until smooth.
- Add about half of your 1 ⅓ cups milk and whisk until smooth. Add in the second half, whisking until fully combined.
- Whisk in 1 ⅓ cups mochiko and 1 ¾ teaspoons table salt until uniform.
- Pour into lined baking pan. Use offset spatula to spread batter evenly, then bake 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.
- Remove from oven and let brownies cool in pan on a wire rack for about 30 minutes. Then, start making the matcha ganache.
Make the ganache:
- Add 6 ounces white chocolate chips and ¼ cup heavy cream to a microwave-safe bowl. Microwave for 45 seconds, then mix using silicone spatula. If the chocolate is not fully melted, microwave at 10-second intervals, mixing until smooth.
- Sift in 1 tablespoon culinary matcha powder and stir until combined.
Assemble & serve:
- Pour matcha ganache on top of mochi brownies. Use an offset spatula to evenly spread it around. Pop in the fridge for at about 45 minutes, or until ganache is set.
- Remove brownies from pan and cut into 9 squares. Enjoy! 🙂
Notes
- The mochi brownies can be stored in an airtight container at room temperature for up to 3 days.
- You can also freeze the brownies for up to 3 months. I just recommend letting them thaw at room temperature for 15-20 minutes before eating.
(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!