Description
These Matcha Mochi Brownies are soft, chewy, and full of cozy green tea flavor with a rich, buttery bite. I make them with glutinous rice flour for that wonderful mochi texture, then add white chocolate for little sweet pockets throughout. They bake into beautiful green squares with a slightly crisp top and a tender, stretchy center that feels unique and comforting with every bite.
Ingredients
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) coconut milk
- 1/2 cup (115 g) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups (250 g) granulated sugar
- 1 1/2 cups (180 g) glutinous rice flour
- 2 tablespoons matcha powder, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (90 g) white chocolate chips
- 1 tablespoon black sesame seeds, optional
Instructions
- Preheat the oven to 175°C (350°F). Lightly grease an 8×8-inch baking pan and line it with parchment paper, leaving a little overhang for easy lifting.
- In a large mixing bowl, whisk together the whole milk, coconut milk, melted butter, eggs, and vanilla extract until smooth and fully combined.
- Add the granulated sugar and whisk again until the mixture looks creamy and the sugar is mostly dissolved.
- Sift in the glutinous rice flour, matcha powder, baking powder, and salt.
- Whisk until the batter becomes smooth, glossy, and evenly green, making sure no dry flour remains at the bottom of the bowl.
- Fold in the white chocolate chips.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Sprinkle black sesame seeds over the top if using.
- Bake for 45 to 55 minutes, until the top is set, the edges look lightly golden, and the center feels soft but not liquid.
- Let the brownies cool completely in the pan before lifting them out.
- Slice into squares with a sharp knife and serve at room temperature.
Notes
Use glutinous rice flour only, not regular rice flour, or the brownies will not get their signature chewy mochi texture. Sift the matcha for a smoother batter and a more even green color. Do not overbake, because the brownies can lose some of their soft, stretchy center. Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Warm a square for 10 to 15 seconds in the microwave to soften it again before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg