Have you also been riding the trendy wave of Japanese desserts and cuisine? Then you will love our matcha mochi brownies. They combine two Japanese classics into one delicious recipe that no one can resist. So, grab your apron and come with us to the bakery!

Recipe for Matcha Mochi Brownies: Green Goodness

Matcha, the finely ground green tea, has a long tradition in Japan where it plays a central role in tea ceremonies. Today, we are combining it with mochi, a traditional rice cake made from pounded glutinous rice, which is eaten in Japan. The rice cake carries specific cultural meaning in the island country when it comes to New Year festivities. Families will make mochi together on New Year’s Eve, an act that symbolizes happiness and community for the coming year.

For the matcha mochi brownies, you will need matcha powder, special mochiko rice flour, butter, eggs, flour, and sugar. For the ganache, you will also need white chocolate and heavy cream.

Thankfully, prepping requires a little skill and patience, but it’s worth it. The brownies are fantastically soft and chewy, yet in a way that’s different from traditional brownies. On top of that, they also fantastically green and carry that distinct umami matcha aroma.

We have to admit, these brownies have come into heavy rotation in our kitchen. Once we start nibbling these pastries, we simply can’t stop. Dare to try the recipe and let yourself be just as enthralled by the matcha mochi brownies as we are.

Looking for more sweets? Then try our other goodies like: blueberry meringue sheet cake, puff pastry cake with vanilla custard, and puff pastry pudding sticks.

A matcha mochi brownie on a plate. More brownies can be seen in the background.

Matcha Mochi Brownies

Anke

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Prep Time 5

Cook Time 50

Chill time 45

Total Time 1 40

Servings pieces

Equipment

1 (9×9 in.) baking pan

Ingredients

For the brownies:

6 tbsp butter melted and cooled
1 cup granulated sugar
2 eggs
2 tbso matcha powder sifted
1 tbsp vanilla extract
1⅓ cups milk
3 cups mochiko (sweet rice flour)
1 tsp salt

For the ganache:

1 cup white chocolate chips
¼ cup heavy cream
1 tbsp matcha powder culinary grade

Instructions

Preheat oven to 350°F. Grease a 9×9 inch baking pan or line it with parchment paper.
In a bowl, whisk together butter, sugar, eggs, 2 tablespoons matcha powder, and vanilla extract until smooth.
Add about half of the milk and whisk to combine. Add the remaining milk and whisk until fully incorporated.
Whisk in the sweet rice flour and salt until you have a smooth batter.
Pour the batter into the prepared baking pan and spread evenly with a spatula. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the brownies from the oven and let them cool in the pan on a wire rack for about 30 minutes.
Meanwhile, prepare the matcha ganache.
Place the white chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 45 seconds, then stir with a silicone spatula.
If the chocolate is not completely melted, microwave in 10-second intervals, stirring until smooth.
Sift in the matcha powder and stir well to combine.
Pour the matcha ganache over the brownies and spread evenly with a spatula.
Refrigerate for about 45 minutes, or until the ganache is set.
Remove the matcha mochi brownies from the pan and cut into 9 pieces.

Notes

The 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.