Matcha Mochi Brownies

5 from 1 vote

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.

Prep Time5

Cook Time50

Chill Time45

Total Time1 40

Course: Dessert

Cuisine: Asian

Diet: Gluten Free

Servings: brownies

Calories: 423kcal

Author: Bianca Fernandez

Equipment

Kitchen scale/measuring cups
Measuring spoons
Sifter
9x9-inch baking pan
Parchment Paper
large mixing bowl
whisk
offset spatula
microwave-safe bowl
silicone spatula

Ingredients

Matcha Mochi Brownies:

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
1 ¾ teaspoons table salt

Matcha Ganache:

6 ounces white chocolate chips
¼ cup heavy cream
1 tablespoon culinary matcha powder

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Instructions

Make the mochi brownie batter:

Preheat oven to 350°F/177°C. Spray and line a 9x9-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 2 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! :)

Video

Notes

Storage:

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.

Nutrition