Matcha Brownie Mochi (Brochi) Recipe
If you adore the chewy delight of mochi and the rich indulgence of brownies, then you are absolutely going to fall head over heels for this Matcha Brownie Mochi (Brochi) Recipe. This unique dessert marries the earthy, vibrant flavor of matcha with layers of fudgy brownie, creating a stunning two-tone treat that’s as beautiful to look at as it is to devour. Each bite offers a perfect balance of chewy texture and chocolatey richness, complemented by the subtle bitterness of Japanese green tea powder. Whether you’re serving it at a gathering or craving a comforting homemade dessert, this recipe promises a crowd-pleasing experience that you’ll want to make again and again.
Ingredients You’ll Need
The magic of the Matcha Brownie Mochi (Brochi) Recipe comes down to a handful of simple but thoughtfully chosen ingredients. Each one plays an essential role, from the sweet rice flour providing that classic mochi chew, to matcha powder bringing a vivid green hue and deep, grassy notes. The cocoa powder and chocolate chips introduce the familiar, luscious brownie flavors, while butter and milk ensure a tender, melt-in-your-mouth texture.
- Sweet rice flour (mochiko): The foundation for that signature mochi chewiness that makes this dessert irresistible.
- Granulated sugar: Sweetness to balance the earthiness of matcha and the richness of chocolate.
- Matcha powder (culinary grade): Delivers vibrant color and authentic Japanese green tea flavor.
- Baking powder: Adds a subtle lift to keep the texture light and bouncy.
- Salt: Enhances all the flavors and balances the sweetness beautifully.
- Whole milk: Brings moisture and richness to the batter.
- Unsalted butter (melted): Contributes to tender crumb and delicious buttery notes.
- Large egg: Binds the ingredients for perfect structure and texture.
- Vanilla extract: Adds a hint of warmth and depth to the flavor profile.
- Semi-sweet chocolate chips: Little pockets of melty chocolate delight throughout the brownie layer.
- Cocoa powder: Gives the brownie portion its rich, chocolatey base.
- Vegetable oil: Helps keep the brownie layer moist and fudgy.
- Nonstick spray or butter: Essential for greasing the baking pan to prevent sticking.
How to Make Matcha Brownie Mochi (Brochi) Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C) and lightly greasing an 8×8-inch baking pan with nonstick spray or butter. This prep step ensures the mochi brownies can be easily removed when baked and cooled, setting the stage perfectly for the layers to shine.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the sweet rice flour, granulated sugar, matcha powder, baking powder, and salt. This blend creates the base of your matcha mochi, ensuring an even distribution of flavors that will deliver every bit of that vibrant, chewy goodness.
Step 3: Combine Wet Ingredients
In a separate bowl, beat together the whole milk, melted butter, egg, and vanilla extract until smooth. Marshaling these moist and rich elements separately allows you to pour them gently into the dry mix, making the batter wonderfully smooth without overworking it.
Step 4: Blend Wet and Dry Mixes
Pour the wet ingredients into your dry mixture and stir until the batter is smooth and silky. At this point, the distinct matcha layer is ready, bursting with a beautiful shade of green and a promise of deliciousness.
Step 5: Prepare the Brownie Batter
Divide your batter evenly into two bowls. To one half, add the cocoa powder, semi-sweet chocolate chips, and vegetable oil. Stir everything until fully incorporated, morphing this portion into the classic chocolatey brownie base that perfectly complements the matcha mochi.
Step 6: Layer the Batter in the Pan
Pour the chocolate brownie batter into your greased baking pan and spread it evenly with a spatula. Then, carefully spoon the vibrant matcha batter over the brownie layer and smooth it out with care — this layering is the hallmark of your Brochi, giving you the signature two-tone effect everyone will admire.
Step 7: Bake Until Set
Bake in the preheated oven for 35 to 40 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs clinging to it. This ensures your mochi brownie is perfectly chewy and fudgy without being overdone.
Step 8: Cool and Slice
Allow your Matcha Brownie Mochi (Brochi) to cool completely in the pan before slicing into squares. Cooling fully helps the layers set beautifully, preserving that coveted chewy texture and making clean slices for serving.
How to Serve Matcha Brownie Mochi (Brochi) Recipe
Garnishes
To elevate your Brochi presentation, consider lightly dusting the squares with powdered sugar or additional sifted matcha powder. Toasted sesame seeds or a drizzle of white chocolate can add visual appeal and exciting layers of flavor that pair marvelously with the matcha and cocoa.
Side Dishes
This dessert shines on its own but pairs spectacularly with a cup of hot green tea or a lightly sweetened matcha latte for an all-around Japanese-inspired teatime experience. For something creamy, a scoop of vanilla or black sesame ice cream adds a cooling contrast to the chewy, chocolatey layers.
Creative Ways to Present
For a unique twist, serve Brochi squares stacked with fresh berries or layer smaller pieces in clear glass cups with whipped cream for an elegant parfait. They also make charming bite-sized treats at parties when cut into mini squares or circles with cookie cutters.
Make Ahead and Storage
Storing Leftovers
Store any leftover squares in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days to maintain freshness and chewiness. Keeping them properly covered will prevent drying out and keep those layers intact.
Freezing
If you want to enjoy the Matcha Brownie Mochi (Brochi) Recipe anytime, freezing is a great option. Wrap individual squares tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw at room temperature or in the fridge overnight before serving.
Reheating
For a freshly warmed experience, gently reheat the mochi brownies in the microwave for 15 to 20 seconds. This quickly revives their chewy softness and enhances the chocolate’s melty goodness without making them tough or dry.
FAQs
Can I use a different type of flour?
Sweet rice flour (mochiko) is key to achieving the chewy texture unique to mochi, so alternatives like all-purpose flour won’t give you the same result. For an authentic Brochi experience, stick to mochiko.
Is this recipe gluten-free?
Yes! Since the recipe uses sweet rice flour and no wheat-based flours, it’s naturally gluten-free, making it a wonderful dessert option for those avoiding gluten.
Can I make this vegan?
To make the Matcha Brownie Mochi (Brochi) vegan, you can substitute dairy milk with plant-based milk, use vegan butter, and replace the egg with a flax or chia egg. However, results may vary slightly in texture.
How do I get a stronger matcha flavor?
Simply increase the matcha powder to 1 1/2 tablespoons as suggested in the notes. Just be mindful that too much matcha can add some bitterness, so adjust according to your taste.
What is the best way to cut the mochi brownie?
Wait until the Brochi is completely cooled to ensure clean cutting. Use a sharp knife, and if needed, wipe the blade clean between cuts to keep the edges neat and beautiful.
Final Thoughts
If you’re ready to wow your friends and family with something truly special, this Matcha Brownie Mochi (Brochi) Recipe is a must-try. It’s an irresistible combination of flavors and textures that feels both exotic and comfortingly familiar. Once you make this twice-layered delight, you’ll want to keep it in your baking rotation for every occasion that calls for a little sweet magic.
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Matcha Brownie Mochi (Brochi) Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in a unique fusion dessert with this Matcha Brownie Mochi (Brochi), combining the chewy texture of traditional mochi with rich, fudgy brownie layers infused with vibrant matcha green tea. Perfect for fans of both Japanese and American sweets, this gluten-free treat delivers a delightful balance of flavors and textures in every bite.
Ingredients
Dry Ingredients
- 1 cup sweet rice flour (mochiko)
- 3/4 cup granulated sugar
- 1 tablespoon matcha powder (culinary grade)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 1/2 cup semi-sweet chocolate chips
Wet Ingredients
- 3/4 cup whole milk
- 1/4 cup unsalted butter (melted)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons vegetable oil
Other
- Nonstick spray or butter for greasing
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking pan with nonstick spray or butter to ensure the mochi brownies don’t stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, matcha powder, baking powder, and salt until evenly combined. This forms the base for your mochi batter.
- Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, melted unsalted butter, egg, and vanilla extract until smooth and homogeneous.
- Incorporate Wet into Dry: Gradually pour the wet ingredients into the dry ingredients and mix until the batter is smooth and free of lumps, creating the matcha mochi batter.
- Divide Batter: Divide the batter evenly into two separate bowls to prepare distinct layers for matcha and brownie flavors.
- Prepare Brownie Batter: Into one bowl of batter, add the cocoa powder, semi-sweet chocolate chips, and vegetable oil. Stir thoroughly until the ingredients are fully incorporated, creating the brownie layer.
- Layer the Brownies: Pour the brownie batter evenly into the greased baking pan and spread it out smoothly with a spatula to form the bottom layer.
- Add Matcha Layer: Carefully spoon the plain matcha batter over the brownie layer, spreading evenly and smoothing the top for uniform baking.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
- Cool and Serve: Allow the Matcha Brownie Mochi to cool completely in the pan before slicing into 9 squares to enjoy the perfect chewy and fudgy texture.
Notes
- For a more intense matcha flavor, increase the matcha powder to 1 1/2 tablespoons.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This recipe is naturally gluten-free, making it suitable for those avoiding gluten.
- Ensure the mochi is fully cooled before cutting to maintain structure and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American
