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
Scale
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
